Fast Food Professional February and March 2022

Page 1

ISSN 2514-989X

(Formerly Fish & Chips & Fast Food Magazine) The Nations Favourite Takeaway Magazine, Now entering our 32nd Year


looking for a career

Plant Power

Fastfood Professional • February and March 2022

Winning Wings

Augmented Reality

February and March 2022 • Fastfood Professional

Pizza 1 Punks


Fastfood Professional • February and March 2022

February and March 2022 • Fastfood Professional


Wishing everyone a successful 2022


e hope that it has started off well in January with the gradual opening up of the foodservice markets across England, Scotland, Wales and Northern Ireland. With the economy hindered by rising energy costs, labour and commodity costs, this will be a year for all operations to be very slick and to control any waste of resources. It may be a good idea to review the way that you do things to make sure that you get the best value-for-money for what you are spending. It is great to see how many operators have developed their businesses to add further services, such as breakfast, dessert and drink offers into their premises and range. It will also be interesting to watch the on-going development of delivery services as more people move back to some format office working and also going out for the evening. Is on-line ordering and home/office delivery the growing trend for the future? If not, what will the future hold for all of the dark kitchens and delivery providers that have sprung up during the pandemic? In the past in the February/March issue of FFP, we have covered the prestigious National Fish and Chip Shop of the Year Awards organised so well by Seafish, but due to the continuing Covid situation this past year Seafish took the difficult decision to step aside from the running of the awards – however, following that decision they have linked with the National Federation of Fish Friers and other stakeholders to discuss options for how a future edition of the awards might look and when they might run again – and such stakeholders, including Seafish will now look at developing plans and assessing logistics for doing so. There’s something for us all to look forward to as the awards always bring our sector to the notice of the nation. Have a great year, Athol

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Annual Subscription UK: FREE Overseas: £37 Fast Food Professional is published six times a year (February & March), (April & May), (June & July), August & September), (October & November) and (December & January). Newco Media Ltd 26A Osborne Heights, East Cowes, Isle of Wight. PO32 6FE Many of the views expressed in this publication are those of individual contributors and do not necessarily represent the views of the publisher. 3

Fastfood Professional • February and March 2022

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On the Cover The world’s highest quality cod is back in season Page 6


6 8 12 13 14 16 18 20 22 24 25 26 27 28 30 31 32 34

21 42


The world’s highest quality cod is back in season Help Wanted - Are you Looking for a Career? Power up your plant-based menu Frozen food distributor Central Foods scores success in BRC accreditation Pukka Launches British Pie Week Promotion for Fish and Chip Shops Who ate all the pies? Foodhub reveals the UKs most popular pies HCE helps Lenny Carr-Roberts make a splash with Shoal Country Range Launch Trifecta of Ground-Breaking New Potato Fries “bowled over” by Lolly Winning Wings from Funnybones Foodservice Breakfast Beverages Augmented Reality Set to Transform Food Delivery within Five Years Mark Cooke strengthens sales team in the North West for Jestic Foodservices Fri-Jado hosts first customer day at custom-made demo kitchen and showroom East Anglia Most Expensive for Ice Cream / Midlands Cheapest Says Survey A Legen-Dairy Launch English Cheesecake Company Kelly Barnes of Krispies to Chair Women in Fish and Chips

Fastfood Professional • February and March 2022

February and March 2022 • Fastfood Professional









February and March 2021-22

35 36 37 38 39 40 41 41 42 44 45 45 46 47 48 49 50 51 5

Access the latest grill technology without any of the large upfront costs

In Every Issue

Smash says “integrated Lolly tech is the best investment they ever made” Introducing Ben’s Original™ Professional: New Look, Same Great Taste East-end pie shop says ta-ta to mash and liquor stains with the help of Wexiödisk Electrolux Professional Expands Use Of Green Refrigerant Gases Heinz & Absurd Bird unveil plant-based dhoom! Burger

Money Matters

Fast Food Systems welcome their new Business Development Manager

Our financial section can be found near the back of the issue starting on page 48 in this issue

Jackfruit Wingz to Fly Pizza Punks to Open its Fifth UK Restaurant in Leicester Lightfry – Delivering a consistent fried taste and texture without oil JJ Foodservice Makes Carbon-Cutting Pledges JJ Foodservice Launches New Prawn Appetisers Wexiödisk celebrate 50 years of business by planting 50 trees for every month of the year! Welbilt start the year with masterclass ramp up Record High Seafood Exports in 2021 for Norway

The Trade Directory Starting on page 52 in this issue

Increased borrowing will seriously impact struggling businesses T.Quality to Open New Portsmouth Depot 2022 Norwegian-UK Seafood Summit flies the flag for sustainability

Fastfood Professional • February and March 2022

February and March 2022 • Fastfood Professional


The world’s highest quality cod is back in season Skrei, as Norway’s migratory cod is known, has reached the shores of Northern Norway after its epic 1,000km journey from the depths of the icy Barents Sea. This journey is what gives these cod the viking name skrei, which means “traveller”


y the time it arrives in Norway, skrei is at its best, with succulent white flesh, wonderful texture, and a delicate flavour. It is eagerly awaited by chefs right across Europe, who understand this is some of the

finest fish in the world. Norwegian skrei is not just the preserve of chefs in the elaborate dishes of fancy restaurants, any home cook is guaranteed to succeed with skrei, and there is a range of tempting recipes available. Find recipes here. A healthy start to 2022 Skrei is tasty and versatile, and has great nutritional value:

Fish facts: Skrei • Skrei is a seasonal wild cod from Norway • Skrei is a premium, seasonal fish, and is some of the best cod available

a portion provides the recommended daily amount of omega-3, as well as vitamins A and B12, which are linked to a strong immune system as well as good brain and reproductive health. Skrei contains selenium and iodine, and is also a low-calorie, high protein choice. All this means that including skrei in the diet is of great benefit to all health-conscious home cooks and consumers. Consumers can also be confident that, when they choose Norwegian skrei, they are making a good choice for the planet as well as their health: the Barents Sea cod stock is one of the largest in the world, and the fishery is considered to be one of the most sustainable. Fish is not only an integral part of Norway’s heritage,

• Skrei means wanderer, referring to the 1,000km journey the cod makes each year from the Barents Sea to the coast off Northern Norway • Fresh skrei is only available between January and April • Skrei is caught as it migrates from the Barents Sea to its spawning grounds along the Northern Norwegian coast • Skrei hails from the world’s largest cod stock and is one of the most sustainable fish species you can eat

it is a vital element of the future too, which is why

• Skrei is often referred to as the king of cod. and

Norwegian seafood is about trust: trust in quality, and

is one of the leanest types of fish because it

trust in sustainability.

stores fat in the liver and not in the muscles • Skrei are typically larger than coastal cod and have a firm consistency with very white, flaky meat. It has a clean, delicate flavour, and is considered a culinary delicacy in many parts of the world


Fastfood Professional • February and March 2022

February and March 2022 • Fastfood Professional


Every fish counts. For more than 120 years Norway has been a global leader in marine research and sustainable stock management. Our deep-rooted knowledge gives confidence our precious resources are responsibly managed and harvested using the best possible insight. Knowledge begins with experience. Choose Norwegian seafood.


Fastfood Professional • February and March 2022

February and March 2022 • Fastfood Professional


Help Wanted -

Are you Looking for a Career? You don’t have to travel far at the moment to come across a ‘Help Wanted’ sign in a fish and chip shop window or to see a vacancy being advertised via social media. But it’s still rare to see an “Apprentice Wanted” notice.


urrently, many businesses in the UK food industry

apprenticeship offer could make all the difference. If all

are struggling to grow and thrive or even to survive.

goes well you will hopefully have a pool of high calibre

Whilst there are many factors which impact upon the

candidates to choose from when it’s time to interview.

success or failure of a business, there is one resource

Now that you’ve found the ideal person for the job, they

across all businesses which is often undervalued -

need to be trained, supported and developed so that they

your people! If your employees are fully engaged with

can become part of your winning team that will drive your

your business and well-motivated, this could mean the

business forward.

difference between mere survival and profitability.

Having an apprentice onboard can make a big

“The job is not all about money. It’s also about feeling

difference. It can help to motivate other members of

part of a winning team. I am a team leader and I help

staff to get involved in training or even to become an

to make everyone feel good about themselves and to

apprentice themselves. But it doesn’t just end there.

have a sense of pride in their work and in the business.”

Motivating and leading your staff is how you keep your

Employee at award-winning fish and chip shop.

team winning year after year.

If you are unable to recruit and retain the right people,

If this seems a bit daunting then don’t despair as we

it doesn’t matter how good your fish and chips are, your

are working with three UK apprenticeship providers to

business is still going to struggle.

help make this possible. Working together, and with other

How do you go about creating a winning team and what

like-minded organisations, we will make guidance and

role can apprenticeships play in this? If you are struggling

tools available, to help you build, develop and keep that

to recruit staff then offering a suitable apprenticeship

winning team.

alongside the vacancy might tip the balance for you.

If you want to get involved then please contact us, the

Getting the job advert right is essential if you are to sell

National Federation of Fish Friers team: or

your vacancy to the best candidates.

the Seafish Onshore Training team:

The right kind of job advert coupled with an appropriate 8

Fastfood Professional • February and March 2022

or one of three apprenticeship providers we are working with. February and March 2022 • Fastfood Professional


Apprentices Apply Within Apprenticeships can help you to recruit and retain the right people. If you cannot recruit, train and retain the best staff then your business is going to struggle. Successful fish and chip shops build their winning teams by being the best at recruitment, retention and staff development. To get involved in the “build a winning team” initiative please contact the National Federation of Fish Friers, or Seafish,

Apprenticeships can play a part in building a winning team. To find out more about apprenticeships contact one of the following providers: • England; HIT Training: • Scotland; Polaris Learning: • Wales; Coleg Cambria:

HIT Training, Polaris Learning, Coleg Cambria, NFFF, Seafish 9

Fastfood Professional • February and March 2022

February and March 2022 • Fastfood Professional


Frymax is Committed to and Supports Sustainability. SUSTAINABILITY For several years Frymax has been made only from fully segregated certified sustainable palm fruit oil. This means that both palm oil and palm kernel oil are produced by palm oil plantations which have been independently audited and certified. The certification is provided by the official body, RSPO which has developed a set of environmental and social criteria member companies must comply with. Fundamental to this, is that no primary forests which contain significant concentrations of biodiversity, fragile ecosystems, or areas which are vital in meeting basic or cultural needs, can be cleared. This seeks to eradicate the threat of unsustainable palm oil plantations which damage both the regional and global environment and that of indigenous wildlife. Both Olenex and ADM, manufacturers of Frymax, support the global sustainability movement and RSPO. They also have an additional supply chain policy which requires Frymax palm oil producers to respect the core sustainability principles of, no deforestation of high carbon stock forests, no development on peatland and no exploitation of communities.

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

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

In the past three years Olenex has undertaken three very successful Smallholder programmes to support sustainability. Frymax carries the Mariposa logo on its packaging and it is hoped and expected that Mariposa will get increased exposure over time. Says Andrew Marriott, Brand and Marketing Manager of Frymax “We are determined to promote sustainability in any way we can and support those who produce the oils for our product. Our involvement in Project Mariposa demonstrates our commitment to achieve these aims.”

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

The Fryers’ Favourite For Over 60 Years. 10

Fastfood Professional • February and March 2022

February and March 2022 • Fastfood Professional


Frymax Champions Sustainability

You don’t become the Fryers’ favourite for over sixty five years without listening to the needs of your customers and adapting to changing market circumstances. That is why, for several years Frymax has been made only from fully traceable, certified sustainable palm oil. This devotion to sustainability is backed by the RSPO and conforms to the economic, social and environmental requirements laid down by this body. The Frymax commitment to sustainability is evidenced by an involvement in project Mariposa which supports smallholders in Latin America, providing them with the tools and expertise to produce fully sustainable palm oil. This in turn enables Frymax to maintain consistent colour, consistent quality, consistent frying time and consistent delicious end results. As befits a brand leader, Frymax is the first to recognise initiatives which will produce benefits all - round. The commitment to sustainability is clear evidence of this.


Frymax Champions Sustainability For information, advice, or customer support material please contact ADM Trading (UK) Limited. e-mail: 11

Fastfood Professional • February and March 2022

February and March 2022 • Fastfood Professional


Power up your plant-based menu Statistics show that more than a third of people in the UK are interested in becoming vegan. Some 36% of UK adults believe that eating a plant-based diet is ‘an admirable thing to do’, according to a YouGov survey.


ith this in mind, fast food outlets should

becoming vegan and vegetarian, but more significantly

ensure they have tasty options for their

by the rising numbers who are cutting down on meat and

vegan customers and those who fancy a

animal products and choosing to opt for plant-based meals

meat alternative.

several times a week.”

“The popularity of plant-based meals has grown so

Leading frozen food distributor Central Foods offers a

much and over a sustained period that in no way can it be

range of meat alternatives which are just perfect for fast

described as a passing trend any more… it’s well and truly

food outlets and takeaways.

here to stay,” explains Gordon Lauder, MD of frozen food distributor Central Foods.

The KaterVeg! selection includes delicious burgers and sausages, made from organic, non-GMO, EU soya grown

“Demand for tasty and nutritious plant-based menu

in existing, established agricultural areas without the use

options is likely to be stronger than ever in 2022. It’s

of the controversial herbicide glyphosate. This makes it as

fuelled partly by the increasing number of people who are

good as it gets from both an environmental and a health


Fastfood Professional • February and March 2022

February and March 2022 • Fastfood Professional


point of view. The soya is also high in protein, low in fat, low in sugar, a source of fibre and has salt levels below the PHE 2024 targets – all positive attributes which will appeal to your customers who are looking for healthy, sustainable, meat-free menu swaps. Serve them in a bun, with fries or salad for delicious plant-based options. “Meat Free Mondays have become a popular concept, and they’re the ideal way to introduce new and exciting plant-based alternatives to your fast food and takeaway menus,” added Gordon Lauder. “Promote the idea on social media to let your customers know that you’re adding to your meat-

Frozen food distributor Central Foods scores success in BRC accreditation Central Foods has been awarded the BRC Agents and Brokers certificate for the fifth time – achieving the highest possible classification level.


he frozen food distributor was awarded Double AA accreditation, passing the audit first time and with no issues.

free range. “The National Food Strategy recently reported

MD of Central Foods, Gordon Lauder, said: “This is great news

that daily meat consumption in the UK has fallen

for the company and reflects Central Foods’ strong commitment

by 17% in the last decade. But it recommends that

to quality assurance and the industry gold standard.

meat consumption falls by 30% in the next ten

We’re delighted to have passed the audit once again with no

years to reduce the environmental impact of our

‘non-conformances’, which demonstrates the expertise of our


technical team.

“We’re seeing more and more evidence that the

Gaining a Double AA accreditation of the BRC Agents and

interest in, and demand for, great-tasting vegan

Brokers certificate is a ringing endorsement of the high standards

products is increasing all the time, whether it is for

that we are committed to and also gives our customers full

health, environmental or sustainability reasons, so

confidence in our processes and procedures.”

it makes commercial sense to be prepared for this

BRC Global Standards is a market-leading global brand that helps build confidence in the supply chain. Its’ Global Standards

ever-increasing demand.” in

for Food Safety, Packaging and Packaging Materials, Storage and

Northamptonshire, supplies hundreds of different

Distribution, Consumer Products, Agents and Brokers, Retail,

lines into foodservice, ranging from vegetarian

Gluten Free, Plant-Based and Ethical Trading set the benchmark

and free-from items, meat products, bakery items

for good manufacturing practice and help provide assurance to

and canapés through to buffet products, desserts

customers that products are safe, legal and of high quality.






and puddings. It currently sells to more than 240

Gordon Lauder added: “Confidence in supply chain procedures

independent wholesalers, as well as larger national

and processes is now more important than ever before, and we

and regional wholesalers, and foodservice caterers

are very proud that Central Foods is operating at the very highest

across the entire foodservice industry including the

levels in this area.”

fast food sector and many other outlets.

Northamptonshire-based Central Foods, which was founded

Visit for more

more than 25 years ago, is one of the UK’s leading frozen food


distribution companies - supplying frozen food to more than 220 independent wholesalers, as well as larger national and regional wholesalers, and foodservice caterers across the entire foodservice industry including schools, universities, pubs, bars, restaurants, hotels, leisure centres, garden centres, care homes and many other outlets. Offering a one-stop shop to the foodservice sector, Central Foods sources products from around the world and the UK, supplying more than 400 different lines, ranging from vegetarian and free-from items, bakery items and canapés through to buffet products, desserts and puddings. It has offices at Collingtree, near Northampton.


Fastfood Professional • February and March 2022

February and March 2022 • Fastfood Professional Visit for more information.


Pukka Launches British Pie Week Promotion for Fish and Chip Shops Nationwide* The UK’s favourite fish and chip shop pie brand1, Pukka, is launching a bespoke British Pie Week (7th-14th March) promotion. Fast Food Professional Director/Editor, Athol Dipple, shares how fish and chip shop owners can reap the benefits.


t’s no secret that the coronavirus pandemic has impacted

shop, and our British Pie Week promotion helps make

our industry. Whilst this has been a challenging period,

the two even more accessible for everyone. Introducing

it’s brought to the fore just how resilient the Great

the deal at a time when pies will be top of mind means

British chippy – and the people working throughout

we’re confident businesses will see strong uptake. But our

the supply chain – can be. As we approach one of the

support doesn’t stop there.

calendar’s most crucial sales periods, British Pie Week,

“Fish and chip shops play an important role in feeding

Pukka will offer fish and chip shops a helping hand so they

the nation. Since the industry has been at the heart of our

can make the most of the anticipated sales rush.

story for nearly 60 years, we’re keen to support

Pukka’s General Manager, Isaac Fisher, explains:

our loyal customers year-round through our free

“Working closely with wholesalers in the lead-up

Social Media Toolkit and digital POS portal. It’s free

to British Pie Week, we’re offering our chip shop

to download at and

bestseller – Minced Beef & Onion – at a reduced cost to fish

we urge chippy owners to utilise these resources to drive

and chip shop owners, as well as our award-winning Vegan

engagement and generate sales growth,” concludes Fisher.

Minced Steak & Onion recipe. This will allow businesses to

*Available via participating wholesalers

benefit from up to a 50% profit margin on our pies, when purchased via participating wholesalers. We also have a range of bespoke POS available to help outlets serve

How to order

more customers, such as an eye-catching British Pie Week

- Contact your local wholesaler

poster, heater signs, greaseproof paper and our coveted open/closed sign – all available on request.” Running from 21st February-5th March, the deal and POS package will help drive footfall during a critical sales period. Fisher continues: “There’s no better match than The

Social Media Toolkit - To download tips, tricks and FREE assets to make the most of your social media channels, visit

People’s Pie and the quintessentially-British fish and chip 14

Fastfood Professional • February and March 2022

February and March 2022 • Fastfood Professional


The People’s Pie



BESTSELLER AND AWARD-WINNING VEGAN RECIPE Offer ava il betwee able February n 21st -5th Marc h

Take advantage of a profit margin of up to 50% on Minced Beef & Onion and Vegan Minced Steak & Onion via participating wholesalers


Fastfood Professional • February and March 2022

February and March 2022 • Fastfood Professional




teak and Kidney pie has been named the UK’s most popular savoury pie according to new national research.

eaters, but meat-eaters too. “However, it came as no surprise to see Apple Pie take the sweet treats top spot, as it’s an all-time favourite. Here

Analysts from Foodhub, one of the UK’s leading

at Foodhub we offer a wide range of cuisines so whether

online food ordering platforms, researched orders placed

you fancy a pie smothered in gravy or served with ice

via the app and website to determine the nation’s pie eating

cream, we can tackle anyone’s cravings.”

habits ahead of National Pie Day (January 23rd). Steak and Kidney was the most popular savoury pie ordered throughout 2021, accounting for 11.3% of overall

Head to Foodhub’s website or app now and tuck into your tasty treat in celebration of National Pie Day: https://

pie orders. This was followed narrowly behind by the classic Chicken and Mushroom with 11.2% and Steak rounding off


the top three (9%).


However, whilst Steak and Kidney was king of the savoury pies, the UK’s sweet tooth meant it was the humble Apple Pie, which was named the nation’s most popular sweet treat overall, accounting for 9.6% of orders placed via Foodhub. This was followed closely behind by Banoffee Pie, whilst an American original Tennessee Toffee Pie landed the third spot. Whilst the sweet pie top three shows no change when compared to order data from last year, it appears Steak


Steak and Kidney (11.3%)


Chicken and Mushroom (11.2%)


Steak (9%)


Beef and Onion (8.5%)


Meat and Potato (2.8%)


and Kidney has caused an upset in the savoury section, as


Apple (9.6%)

Chicken and Mushroom has been knocked down from its


Banoffee (2.3%)

previous pole position as the country’s most popular pie.


Tennessee Toffee (1.2%)

Ardian Mula, Foodhub spokesperson said: “A savoury


Sweet Mince (1.2%)

pie is such a classic British cuisine, so it comes as no


Lemon Meringue (0.1%)

surprise to see Steak and Kidney take the top spot. This shows an interesting consumer change, following on

Foodhub is an online food portal launched in 2017. There

from last year’s study, as Chicken and Mushroom have

are more than 20,000 takeaway & restaurant partners

been knocked down to second.

currently featured online at and

“We’re already looking forward to seeing how the nation’s

through the apps available for iOS and Android.

tastebuds change in 2022 and what pie comes out on top

Foodhub is unique in that it does not take a commission

next year! We were surprised to see that a vegetarian

from the food establishments for each order placed. This

option didn’t make the top five, as Cheese or Cheese and

enables them to offer better prices and deals to customers

Onion are usually a classic choice not just amongst plant-

than other online food platforms.


Fastfood Professional • February and March 2022

February and March 2022 • Fastfood Professional







@McCain Foodservice (GB) Fastfood@McCainFoods_B2B Professional • February and March 2022

@mccainfoodserviceuk February and March 2022 • Fastfood Professional


HCE helps Lenny Carr-Roberts make a splash with Shoal


hoal is a premium British fish and chip

challenges this time around as Lenny explains: “Shoal was

restaurant and takeaway, which takes the British

different because we were dealing with a huge frying range,

classic to new heights located in Winchester’s

a back kitchen and a front kitchen. Design wise everything

Guildhall. Shoal provides stylish and welcoming

had to be pretty, it had to look great, work efficiently and

surroundings, and a friendly atmosphere mixed with

be quiet enough for it to be an open kitchen.”

incredibly tasty, locally sourced, quality food. Under the stewardship of Chef Patron, Lenny Carr-Roberts, Shoal offers a great choice of fantastic fish and chips, freshly baked pies and their mouth-watering gelato which uses local milk which is churned and pasteurised every day.

HCE’s project management skills and vast experience really came into play as when designing the back kitchen as Lenny explains: “We designed the back kitchens with Rational combis iVarios – which is a massive pressure cooker – so we needed HCE’s design skills to fit everything When planning the Shoal, concept, Lenny didn’t think

in. In addition, making fresh gelato everyday was something

twice about calling on the services of HCE again: “It was

we had never done before and HCE really helped us to

an easy decision to choose HCE to come and do Shoal

work with the Carpigiani guys which was really helpful.”

because the job they had done at The Fox was great, the

Creating such a classically British, warm and welcoming

aftercare was just phenomenal. Six months after the job,

restaurant like Shoal, which can cater for large volumes

if something broke, they came in right away and it was

requires multiple highly skilled teams and HCE seamlessly

done. If something needed to be fabricated, it was done.

delivered yet again, as Lenny summarised: “I would always

The aftercare was just superb, that relationship we had

recommend HCE for their professionalism, aftercare and

with them was brilliant so when it came to commissioning

design team which is think is a key thing. They aren’t just

people to come and do Shoal, it was the same team.”

kitchen fitters they will design it for you. I will and have

Unlike with their previous job together, there were some


Fastfood Professional • December February and andMarch January 2022 2021-22

happily recommended them to people!”

February and March 2022 • Fastfood Professional



Fastfood Professional • February and March 2022

February and March 2022 • Fastfood Professional


Country Range Launch Trifecta of Ground-Breaking New Potato Fries With fries no longer just a sideshow but a key player on menus right across foodservice, Country Range has bolstered its pioneering potato portfolio with the addition of a trifecta of plate-of-the-art, new fries.


nsuring chefs have a top-quality, full-flavoured,



consistent fry for all occasions, the new Country Range trio are made

using full-flavoured Fontane potatoes and include 10mm Double Crunch Skin-On Fries, 14mm Double Crunch Fries and 19mm Triple Cooked Chunky Fries. Utilising the latest chip technology, the premium fry trinity have an innovative invisible coating and delivers an impeccable crispness and crunch. Gloriously golden in colour and visually appealing, the coating provides a light salting to help a quick and easy serve plus it means the Double Crunch fries will hold their crunch for 40 minutes and Triple Cooked for at least 20 minutes, both much longer than standard fries, once taken out of the fryer or oven. The ground-breaking 19mm Triple Cooked Chunky Fries offer a thicker cut and an unassailable, supremely silky, almost mash potato centre. They are a perfect solution for caterers wanting the quality of freshly prepared fries, without the hassle. The new fry triad are gluten-free, pre-fried in sunflower oil instead of palm oil prior to freezing and are beneficial to kitchens of all sizes, especially those offering food to go. Great for helping chefs to save time, reduce waste and upweight their sides and snacks offering, the fries can be ‘pimped up’ and loaded with all manner of imaginative toppings. The three new SKUs are available immediately in 2.5kg bags, which come in boxes of four via the 12 independent wholesalers who make up the Country Range Group. Kate





Marketing Manager, said: “Fries are incredibly versatile and play a vital role on menus across the catering divide from care home kitchens to Michelin star. With guests and consumers becoming so much more discerning, it’s vital chefs get their fry selection right – uninspiring, soggy chips just won’t do. Our new range showcases the best seasonal potatoes and the latest innovations to offer never-fail fries that are guaranteed to keep their crunch and a silky soft centre.” 20

Fastfood Professional • February and March 2022

February and March 2022 • Fastfood Professional










£109 .99



ENOUGH FOR ONE ROLLER . . . . . . . . . . . .




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cFREE POST AND PACKAGING IN THE UK Fastfood Professional • February and March 2022

February and March 2022 • Fastfood Professional


Smash: “bowled over” by Lolly

–Burger specialist says “integrated Lolly tech is the best investment they ever made”-

About Smash Situated in East London,

Getting the ‘big launch’ right with Its Lolly

Smash offers high quality traditional and Halal burgers.

Lolly knew exactly what Technology Smash needed to

The meat is sourced locally, and the quality of food, as

ensure that their customers would experience the best

well as service, is at the heart of everything that they do.

digital journey. Lolly implemented their Lolly ProServe, self

Their mission is to give customers a unique experience, the

-serve kiosk and also provided the Uber Eats Integration to

option to eat “on the go” food in a comfortable restaurant,

ensure that customers were able to order whenever they

in addition to ordering and taking away.

wanted, and with ease. The Lolly ProServe provides Cutting-edge technology for

Preparing to open for the first time – post Covid-19

superior customer engagement. The ProServe will catch

Shaz Islam and his business partner started to set up

the customer’s eye, drawing them in, and make it easy for

Smash before Covid-19 hit in February 2020, but when

them to order independently. Uber Eats is a completely

lockdown was introduced only a month after, they decided

seamless integration between the Lolly POS system and

that nothing would stop them going ahead with creating

the Uber Eats delivery platform enabling them to order

their dream burger restaurant. The money was invested

from anywhere they want.

and the plans had started. They wanted their customers to

Shaz explains that it is brilliant knowing that orders are

have a fresh and clean environment, but also a sleek and

coming in when he isn’t physically taking them, adding:

prompt service, so that’s where Lolly came in.

“Knowing that the orders come in from these products and

Shaz commented: “I wanted to get some great tech in place to ensure that we could provide a very professional service. I also had no previous experience in hospitality, so it also needed to be easy and very efficient.

they will go straight on to the video screens in the kitchen makes everything so efficient.” The Lolly kitchen Screens are digital touchscreens which replace traditional kitchen printers and paper

“I did look for a PoS company for quite a while with no

ticket systems. The screen acts as the communication link

joy, nowhere seemed to offer what I needed, and it was

between the front of house and kitchen staff , displaying

important to find a company that could advise us on the

the orders that have been placed and the time of entry.

best approach to take – to ensure quality service at every

Online orders are also sent directly to the Kitchen Screens.

touch point.

Once an order has been fulfilled, a simple click ‘complete

“An online search led me to finding Lolly. From the f irst call, they have been so helpful and have known exactly what we needed. Their knowledge has filled me with conf idence.” 22

Fastfood Professional • February and March 2022

order’ will clear the order out of the queue and close out the ticket. Then there is also the LollyEdge POS unit that was February and March 2022 • Fastfood Professional


implemented. An exclusive product to Lolly in the UK, it

Lolly back-off ice holds is amazing, adding: “It really helps

is a sleek, smart touch screen till, which includes a printer

you to keep control of the operational side of the business,

and a rearfacing customer display.

giving you an in-depth analysis of orders placed and where

Shaz says: “The till is so easy to use and it provides so much useful information”

stock needs to be replenished. “I can run the business from home if I want to, I can get the stats that I need, anytime, anywhere. The Lolly HQ

The big opening

dashboard tells me when the peak times are, so I know

It was six months on from being handed the keys to the

what to expect. Lolly has taken our business on a true

Smash premises, and at last - now out of lockdown - it

digital journey, and I would not be without it.”

was time to of ficially open and launch the unique burger restaurant. They had no idea what to expect on opening for the first time. Shaz said: “It was so busy at the launch. People had come out of lockdown and food was something to look forward to. We would not have been able to keep up with the huge amount of orders coming through if it hadn’t been for Lolly. At one point, we had thirty orders coming in at the same time, and the fantastic systems in place enabled the communication with the kitchen to flow perfectly. We were able to fulf il every order and live up to our mission.” Lolly products do the thinking for you Keeping an eye on the business from a commercial point of view is vital for Smash and they like to be as proactive as they can. Shaz explains that the amount of information and data


Fastfood Professional • February and March 2022

February and March 2022 • Fastfood Professional


WINNING WINGS FROM FUNNYBONES Three tasty takes on chicken wings from the Caribbean specialists


EW to the table from Funnybones Foodservice as part of the Irie Eats range of authentic Caribbean cuisine, is a trio of Chicken Wings, each with its own unique flavour.

Want your wings like Grandma made them, then

Original Jerk flavour is for you. Feeling a little adventurous? Then the Spicy Jerk will be right up your street. And for those with less tolerance for spice, there’s a sticky Honey Jerk flavour which adds a delicious sweetness to a gentle Jerk spiciness. Made for the foodservice market, the ready marinated wings need only 12 minutes to cook in the oven from frozen to bring them up to perfection for serving. There are 25-30 wings in each 1kg pack and they can be served in a variety of ways. These wings are an ideal street food dish, and also make a perfect standalone starter. As a main meal they can be paired simply with chips and slaw, or served alongside a side dish such as macaroni cheese or sweet potato mash. “Our Irie Eats collection showcases all the flavours of the Caribbean and features authentic recipes, spices and ingredients,” says Tom Styman-Heighton, Development Chef for Funnybones Foodservice. “Wings are a staple across the region and these are not the standard American-style BBQ wings. Ours are flavoured with a Jerk sauce made with traditional spices and Scotch Bonnet chilli peppers which give a warmth and heat without being overpowering. Although the Spicy Jerk Wings do have quite a kick!” There are many recipes for Jerk seasoning but most include chillies, onions, thyme and garlic with a mixture of spices such as cinnamon, ginger, allspice and cloves. Originating in Jamaica hundreds of years ago, the spicy marinade, rub and flavouring is now popular throughout the Caribbean and has become perhaps the most instantly recognisable dish from the region worldwide. “Jerk Chicken Wings are a classic Caribbean dish 24

Fastfood Professional • February and March 2022

February and March 2022 • Fastfood Professional



By Christopher Banks, Chief Executive of CRAFTED® Drinks

and our new options will please all as we have made three versions each with a different level of spiciness,” says Tom. “While the wings are delicious on their own, operators can create an authentic Caribbean sharing feast by combining them with other Irie Eats dishes. Our Irie Eats range allows chefs to pick and mix from a selection of regional favourites such as Rice and Peas, Callaloo Stew and Curried Mutton.”

Breakfast Beverages “For many, no morning is complete without a steaming hot cup of tea or coffee to fuel their caffeine cravings. For others, a refreshing glass of ice-cold juice to wash down their breakfast is just the ticket to get their morning off to the right start. Although classic juice flavours including orange and apple remain firm favourites on the menu, it is important to cater to the diverse and ever-growing tastes of consumers by offering a variety of juice drinks at breakfast time for consumers of all ages to enjoy. People enjoy a variety of flavours rather than sticking to the same old same old; so, offering choice to your customers is key! At Cracker Drinks, we have developed a delicious range of CRAFTED® single serve juice drinks comprising of three delicious flavours: Mango & Passion Fruit, which is sweet, smooth and subtle; Blueberry & Blackberry, which is fragrant, zesty and refreshing; and Still Cloudy Lemonade, which is zesty and sharp. All 3 flavours perfectly accompany a wide variety of breakfast foods including fruits, pastries, and cereal, making CRAFTED® the perfect breakfast pairing! We’re proud to say that all of our juice drinks contain absolutely no added sugar, sweeteners or preservatives and count as one of your recommended five-a-day per 330ml serving, making the CRAFTED® range a muststock for caterers that are committed to helping their customers stay hydrated whilst contributing to their fivea-day intake. Made with a careful blend of fruits and water, each 330ml serving is not only at least 20% lower in sugar and calories than 100% fruit juice, but it also makes for a delicious alternative for consumers who aren’t keen on drinking plain water.” For more information on CRAFTED® Drinks, please visit


Fastfood Professional • February and March 2022

February and March 2022 • Fastfood Professional


Augmented Reality Set to Transform Food Delivery within Five Years


Foodhub CEO predicts augmented takeaways will be the new way to order food

ugmented reality (AR) will transform food delivery

“Since the Covid-19 pandemic, people’s ordering habits

within the next five years as the industry prepares

have changed, and technology such as this will revitalise

for a technological evolution, according to the

the industry in a way we haven’t seen for a long time.”

Foodhub CEO.

As progress is made developing this software, Foodhub

Ardian Mula says AR will enable customers to experience

is also placing significant resource into improving the

the sights, sounds and possibly even smells, of their

technology available to independent takeaways right now,

favourite takeaway, allowing customers the full takeaway

with the aim of using technology to improve efficiency,

experience without leaving the house.

order levels and profitability.

This year, Foodhub bosses have put plans in place for the

Mr Mula said: “Whilst larger chains have had access to

development of AR within the business, placing the food

different technologies for some time, at Foodhub we want

delivery company at the forefront of the tech revolution.

to see a level playing field across the big players within the

Mr Mula says that many of the 20,000 restaurants and

industry and local high street takeaways.”

takeaways currently partnered with his Stoke-on-Trent-

Meanwhile, it’s possible that takeaways will soon become

based firm could have access to the tech within just five

entirely cashless, with more affordable technology such as

years. He sees the development as a win-win for both

pay by QR becoming the norm.

consumer, who will enjoy a never-before-seen buying

Mr Mula commented: “QR codes can be printed for

experience, and the trader, with access to a new and

pennies, a stark contrast to expensive payment hardware.

exciting marketing tool.

In global markets such as India, there has been a big

Mr Mula commented: “I see this technology as being

emphasis placed on providing businesses with these more

a game changer for both the industry and the takeaway

affordable technologies, and we see a big opportunity to

consumer. Imagine as a consumer if you could have the

providing business owners with the chance to save on tech

full takeaway experience, using just your smartphone and

and instead invest elsewhere.”

a pair of goggles?

In fact, deploying software online will reduce the

“This could allow customers to effectively walk into a

need for takeaway owners to rely on hardware across

takeaway and get the full flavour of the business, from the

the board. Fusion 2.0, an exciting update to Foodhub’s

branding to the shop interior. They could then ‘shop’ their

software system currently in trial with 100 takeaways

own order, from building a burger to picking a pizza off the

nationally, will see traditional tools such as tills and

shelf, as well as interacting with staff – all from the comfort

printers being replaced with the need for only one

of their own living room.

device, such as an iPhone or iPad.


Fastfood Professional • February and March 2022

February and March 2022 • Fastfood Professional


Using one device that can act as a digital chef’s menu,

Mark Cooke strengthens sales team in the North West for Jestic Foodservice Solutions

order management system, payment device and a tool to remove boundaries across multiple sites will result in less waste and increased efficiency. Modularisation within the platform also gives takeaways the ability to access different features, whilst simply and easily being able to turn on and off anything they do not require access to. In turn, this provides access to cuttingedge technology, at an affordable cost. Another development that aims to bring independents in line with larger chains is the more widespread introduction of automation. In practice, this involves kitchens having access to machinery that cooks food the same perfect way every time. Mr Mula said: “While this tech, which has been used by big businesses for years, would reduce the need for staff, it would solve staffing issues for many whilst also resulting in increased customer satisfaction through providing a better, more precise, product. We’d love to see more independents with access to technology like this.” When looking further into the future, within a decade Mr Mula foresees food being delivered by drones and robots, particularly in rural areas which are less accessible by car and motorcycle than cities. Natasha Archer, at Archers Sweets in Leeds, has been working with Foodhub for just under a year and can

Jestic Foodservice Solutions are delighted to welcome Mark Cooke to their sales team having recently made the decision to expand their North sales division.


s Regional Sales Manager for the North, Mark will be in charge of managing sales for distributors across Manchester, the North West & Scotland and the surrounding areas,

as well as educating Jestic’s network of distributors about the latest brands and products within the ever-growing Jestic portfolio.

already see the benefits technology is having on the

Stepping into the role with nearly 30 years of

business: “Over the last few years, we’ve been upgrading

foodservice experience with previous sales roles at

our tech capabilities in line with the functions available

Liebherr, Hoshizaki-Gram and Lincat to name a few, Mark

with the Foodhub platform.

has a wealth of broad-ranging knowledge which Steve

“We’re currently trialling the new Fusion software and are really excited to see the changes this will have to our

Morris, Sales Director at Jestic Foodservice Solutions, sees as being invaluable:

business. We can already see a difference with regards to

“We are delighted to welcome Mark to the Jestic team!

profitability, and through the ease of running everything

His impressive industry knowledge, clear commitment to

through one device.

the sector and wide-spanning catering equipment sales

“As an independent business, using the software developed by Foodhub means we are able to keep up

experience and early experiences as a chef are what make Mark the perfect candidate for this brand-new role.”

with the biggest players in the industry, something we

This enthusiasm is one shared by Mark:

would struggle to do without access to technologies such

“Not only are Jestic Foodservice Solutions known for

as these.”

providing a tremendous range of best-in-class equipment

Overall, it is an incredibly exciting time for the industry,

solutions which are highly sought after by chefs, but they

which thrived throughout the recent lockdowns and now

are also an incredibly welcoming and supportive company

needs to sustain the appetite for food deliveries.

to work for.

Mr Mula added: “We’re incredibly excited about the

It’s brilliant to be joining a team that is as passionate

evolution that the food industry is experiencing right

about the industry as I am, and I look forward to working

now and Foodhub is pleased to be at the forefront of it.

with this team on some exciting customer projects over

We are dedicating a lot of resource to ensure that we

the next few months.”

are on the cutting edge of this technology and are in

For more information on the products supplied by Jestic

a position to help our independent partners capitalise

Foodservice Solutions, please visit or call

when the time is right.”

01892 831960


Fastfood Professional • February and March 2022

February and March 2022 • Fastfood Professional


Fri-Jado hosts first customer day at custom-made demo kitchen and showroom Fri-Jado, the global experts in food preparation and presentation equipment, held an inaugural customer day at the end of November, hosting more than 20 professionals from across the retail and foodservice sector.

and seminar sessions, feedback included: “The recent customer day hosted by the Fri-Jado team was an excellent way for us to understand more about the food-to-go market and how we can get the most from it, now and in the future. The sessions were varied and covered a number of key elements, not least display equipment. Overall, I am very pleased to have attended the

With a theme of ‘Making Food-To-Go Irresistible’, the day centred around maximising the opportunity of food-togo and included sessions on global trends, packaging innovation and of course, effective display solutions.

first Fri-Jado customer demo day.” Damian Nevin, Retail Development Manager, Formats and Proposition at Henderson Group “As a business, we’ve worked with the Fri-Jado team for

Following a welcome and kick-off from Gary Thacker,

several years and have always welcomed the expertise that

Director of National Accounts at Fri-Jado UK, attendees

the brand can offer on customer projects. The customer

listened to an inspiring session by Fri-Jado

day was a great example of delivering great

chef, Anwar Miah, on street- food-to-go ideas.

expertise, allowing us to get a first-hand look

Examining global trends, Anwar spoke about

at the very latest technology and innovative

how Asian-influences and ‘Instagramable’

display solutions from the company.”







Nick Bignell, Hardware Manager at Delice

consumer. Moving to packaging, Benn Ely, from

de France

ProAmpac Rap engaged with the audience,

“A big thanks to the Fri-Jado team for putting

focusing on the importance of using the

on the food-to-go session. The day combined

right packaging for the right products. Benn

all aspects of the sector, with an insight on

discussed how innovations in packaging design

food trends, packaging development, display

have driven food quality and led to extended

equipment innovation and even a look ahead

shelf life across the sector, explaining that in

at the future of the industry from Gavin

most cases, packaging is the platform on which

Rothwell – all in all, a very informative and

to showcase food. The final session of the morning was by

useful day.”

Fri-Jado’s own Tom Van Bergen, R&D Product Manager and

Philip Collins, Head of Development at A.F. Blakemore & Son Ltd

looked at how the patented Hot Blanket technology offers

On the event itself, Gary Thacker, Director of National

up to 50% energy savings in the new MDD range working in conjunction with innovative packaging and food to preserve quality, reduces waste and ultimately drives sales.

Accounts at Fri-Jado UK added: “We’re delighted with how our first customer day turned out and we’d like to say a big thanks to those attending, as

Sampling a handful of the street-food-to-go trends

well as to Anwar, Benn, Tom and Gavin for presenting. As

discussed earlier in the day, Anwar treated those attending

the experts in food preparation and display equipment, we

to a delicious, fresh and vibrant lunch, before Gavin

are committed to supporting our customers and operators

Rothwell, Director of Food Future Insights concluded the

to get the most from their food-to-go offering – coming

day with a thought provoking look at the future of the food-

together for events like this are an essential part of that.”

to-go sector. From a focus on convenience, provenance

Following the success of the first customer day, Fri-

and sustainability, to a look at how the

Jado UK is already planning several

growth of electric vehicles will change

more events which will take place

the forecourt and service station food

throughout 2022.

landscape, Gavin gave expert advice

For more information on the latest

and insight on how to adapt for the

range of food display equipment, or to


find out about the services offered by

An inspiring day which left delegates with plenty to think about. On the event 28

Fastfood Professional • February and March 2022

Fri-Jado, please visit or call +44 (0)189 527 2227. February and March 2022 • Fastfood Professional


Aviko 2022 Trend Report! New four-part report highlights opportunity to diversify and innovate, the three consumer themes, expectation for convenience, need for reassurance and the path to net zero.


viko Foodservice has released its annual ‘Food

growth, expectation for convenience, need for reassurance

Trends 2022’ report, this year in four parts,

and the path to net zero. Aviko anticipates three recurring

examining Consumer Trends, Foodservice

themes in consumer trends, those being the element of

Business Trends, Flavour Trends and Market

control, enjoyment factor and making ethical choices.

Trends. The report is designed to help businesses navigate

It’s no wonder that after such uncertain times,

the changing hospitality market, as well as the global

consumers have begun to crave control, and this is

supplier’s take on how the industry can evolve in response

reflected in their grazing habits. Eateries can respond to

to the pandemic.

this by increasing the choices offered in their menus and

Essential reading for every operator, the new report embarks on what’s hot in 2022 including consumer trends,

the options to personalise meals – giving that control to the consumer to create the perfect dine out experience.

business boosting tips and industry insight. As well as providing guidance on how businesses can adapt to meet

Mohammed continues:

these needs and drive sales. Each part of the extensive

“We’ve put together the report to assist businesses on this

report can be downloaded at and

venture and help ensure a post-pandemic bounce-back

looks at the major influencing factors moulding the way

when the time is right. Whether the focus is on adding

consumers are choosing to eat out, or order in.

comfort and control to the experience, or branching out

Mohammed Essa, Commercial Director UK & Ireland, Aviko, explains; “It’s fundamental for businesses to continuously evolve, now more than ever. Operators big and small have shown their agility throughout the pandemic and as we emerge through this, it’s key to see the past two years as an opportunity for growth and to diversify. A lot of consumer eating habits picked up during the lockdowns are likely to stick and it’s exciting to see that there is opportunity for businesses to respond and grow.”

with off-premise dining, we’ve got tips and advice to help boost profits and increase margin. The four sections of the report can be downloaded individually and provide operators a greater insight into what we’re expecting to see this year.” Aviko has been the resolute potato partner for foodservice for over fifty years bringing quality and smart solutions to menus all over the world. The launch of the Food Trends 2022 report provides an informative guide to help operators build on the consumer food experience. With a range of chilled and frozen potato specialities made

The Three Consumer Themes

by chefs, for chefs, Aviko’s extensive range includes Hash

Foodservice businesses can benefit from the report as

Browns, Premium Fries, Mash, Appetisers and much more.

it delves into what they can do to diversify and innovate

For more information on Aviko’s extensive range visit

their model in response to pent up demand, off-premise


Fastfood Professional • February and March 2022

February and March 2022 • Fastfood Professional


East Anglia Most Expensive for Ice Cream / Midlands Cheapest Says Survey The Ice Cream and Artisan Food Show 2022 (8-10 Feb, Harrogate) surveyed UK ice cream parlours to ascertain the prices of quality ice creams around the country. East Anglia came out most expensive at £4.50 for two scoops of vanilla ice cream, whilst the Midlands was revealed to be the cheapest at £2.00


n Scotland it was £3.30, Wales £3.20, the South £3.15, the North East £2.98 and in the North West it was £2.50. 61% of respondents had raised their prices in the last 12 months due to increased

ingredients costs (95%)*, increased staffing costs (89%)*, and increased rents

(10%)*. Some parlours also raised their prices to try and recoup losses sustained during the pandemic (10%).* Even many of those who had not yet raised prices were expecting to do so soon. “The last two years have been tough for the hospitality sector, and ice cream businesses are no exception,” explained Ice Cream and Artisan Food Show and Ice Cream Alliance CEO, Zelica Carr. “They are now being hit by a variety of increased costs some of which are having to be passed on to consumers. But our Ice Cream and Artisan Food Show will be the perfect place for the industry to regroup and start its recovery.” 450 members of the Ice Cream Alliance (ICA), the UK trade association for the ice cream sector, were surveyed in December 2021, asking for the price of two scoops of vanilla served in a tub. The ICA organises the only UK trade show dedicated to the ice cream sector (and associated artisan food products) - The Ice Cream and Artisan Food Show. After the pandemic caused the Show to be cancelled last year, it is back bigger and better for 2022. It is being held at the Yorkshire Event Centre, Harrogate from 8th – 10th February 2022. The Show is free to the trade if you register before 22 January (£10 + booking fee for everyone that registers after that date). Children under 12 go free – and are very welcome. The Show will be Covid secure asking visitors and exhibitors to follow current safety guidelines. For further information on the Show or to pre-register visit and follow the links. *Respondents were able to select multiple reasons for their price increases and were surveyed in December 2021.


Fastfood Fastfood Professional Professional •• February February and and March March 2022 2022

February and March 2022 • Fastfood Professional


y r A ai D n e h g c e L aun L With continued success in the Ice Cream category, Lotus Biscoff has expanded their foodservice range with the launch of Lotus Biscoff Mini Ice Cream Tubs


vailable in a case of 30, the mini tubs provide

biscuit heritage. The brand is currently stocked by many

a single serving of fresh dairy ice cream

major retailers, wholesalers as well as specialist coffee

packed with original Lotus Biscoff crunchy

distributors across the country.

biscuit pieces and swirls of original Lotus

This launch will add to Lotus’ growing selection of frozen

Biscoff spread. Perfectly portioned in a smaller 80ml

treats which include Lotus Biscoff Ice Cream Sticks, Lotus

format, these mini tubs are ideal for a range of outlets

Biscoff Mini Ice Cream Sticks, and Lotus Biscoff Ice Cream

from theme parks to cinemas and theatres to takeaway


outlets thanks to their handy spoon-in-lid design. Frances Booth, UK Category Marketing Manager at Lotus

For more information, please visit

Bakeries, is delighted to bring yet another frozen delight to the foodservice industry: “Lotus Biscoff is a flavour phenomenon that has become hugely popular in recent years. The unmatched flavour of Lotus Biscoff is on-trend, in high demand and is especially appealing to customers looking to try something new from a familiar brand. Our mini ice cream tubs are made from the finest real dairy ice cream, whilst still featuring the same unique flavour synonymous with the iconic coffee biscuit that our customers know and love. We are sure that they will be a welcomed addition to Spring and Summer menus as the perfect sweet end to any meal or as a grab-and-go option that the whole family can enjoy.” Renowned for the unique caramelised flavour of their biscuits, the Lotus Biscoff brand has over 80 years of 31

Fastfood Professional • February and March 2022

February and March 2022 • Fastfood Professional


By Josh Laurier, Operations Director at English Cheesecake Company

World Foods


he pandemic has ultimately hit the reset button on consumer behaviour, with diners now presenting a new-found love for global cuisines and a curiosity

surrounding new foods and flavours from destinations that they haven’t even visited before. The love for global favourites such as American, Chinese and Indian fare remains, however consumers are increasingly broadening their horizons and exploring less familiar cuisines. With limited travel throughout 2020-2021, consumers may not have been able to jet off on the holidays that they would have liked to. As such, they are seeking adventure through food experiences, with 52% of UK consumers saying that they’re more open to being experimental with their food choices than they were before the pandemic began*. Whilst many caterers may consider integrating unusual dishes into their main menu or side dishes, the dessert menu can also play a pivotal role. Desserts are the final part of the meal and therefore are the overriding memory, so ensuring your customer finishes their meal in a positive way is key to keep them coming back for more. Our Traditional Burnt Basque Vanilla Cheesecake is the perfect way for caterers to replicate the Spanish Summer. Originating from San Sebastian, a beautiful resort town in Northern Spain, the Basque Cheesecake, sometimes known as a ‘Burnt Cheesecake’, is a must-have on the dessert menu. Its rustic, golden brown colour is reminiscent of an authentic Basque Country dessert, and its rich, light and creamy texture is like no other. Unlike typical New York Style cheesecakes which are baked slowly at a low temperature, this cheesecake is baked at a higher temperature for a shorter amount of time. The result? An amazing-looking cheesecake that’s as appealing on the eye as it is on the palate with a variety of textures. A torched top which provides an amazing, caramelised flavour, a crispy outer shell, and an irresistible wobbly centre. Baked and supplied in a truly authentic and artisanal fashion, we also offer a Salted Caramel Burnt Basque Cheesecake with an added layer of sweet and salty Salted Caramel for consumers seeking a unique dessert with extra indulgence.” *Bidfood consumer survey, April 2021

For further information on The English Cheesecake Company, please call 020 8964 9556 or visit www. 32

Fastfood Professional • February and March 2022

February and March 2022 • Fastfood Professional


English Cheesecake Company Launch White Chocolate & Raspberry Blondie Cheesecake Masters of all thing’s cheesecake, English Cheesecake Company, has launched a new handcrafted White Chocolate & Raspberry Blondie cheesecake for the foodservice and hospitality sector.

as a showstopping dessert which will get customers talking


house display, will highlight to your customers the quality he new White Chocolate & Raspberry Blondie Cheesecake comprises of a double cream enriched white chocolate cheesecake studded with fresh,

juicy raspberries, topped with a layer of sharp raspberry coulis and finished with a drizzle of white chocolate fudge sauce and a scattering of squidgy blondie pieces – all sat upon the company’s signature crunchy biscuit base. Josh Laurier, Operations Director at English Cheesecake

Company is thrilled to add yet another flavour to the company’s foodservice portfolio: “We have been looking at adding a new Raspberry

and coming back for more. With the English Cheesecake brand having developed a serious following amongst cheesecake lovers in retail, adding not only the cheesecake, but also the reassurance of the English Cheesecake branding to a menu or front of that you are offering. The new White Chocolate & Raspberry Blondie Cheesecake arrives frozen and is pre-portioned into 14 slices for complete convenience. It simply needs defrosting before serving, whilst the addition of a scoop of ice cream and extra white chocolate drizzle can be added for good measure. English







setting innovation the dessert world and is available from wholesalers nationwide or directly from www.

Cheesecake to our range for some time now. We wanted there to be a nostalgic nod to a Raspberry Ripple whilst bringing it right up to date with an English Cheesecake Company twist with the addition of our blondies and white chocolate. This is an instant classic, and is the first of a range of new lines we have been working on. We can’t wait for everyone to try it!” This fruity yet decadent cake is the perfect addition to Spring and Summer menus thanks to its striking pink appearance and flavours reminiscent of British Summertime. With customers looking for handmade, luxury desserts with flavours that are outside of the box, this is the ideal treat to serve in a café, restaurant or pub 33

Fastfood Professional • February and March 2022

February and March 2022 • Fastfood Professional


Kelly Barnes of Krispies to Chair Women in Fish and Chips Owner of Krispies in Exmouth, Kelly Barnes, has been named chairperson at this year’s Women in Fish and Chips (WiFC) conference, taking place on February 28th in Birmingham.


She will join the line-up of successful shop

costs, not to mention skills shortages. It’s great to

owners and industry experts to discuss how

come together with other like-minded shop owners,

to ‘Build Better Businesses and Teams’ at

in a friendly environment, where we can share ideas.”

the event, organised by JJ Foodservice. Serving fish and chips for more than 20-years, Kelly’s shop has won numerous national and local awards, including being crowned Best Fish & Chip Shop in the UK in 2019. Elit Rowland, Head of Communications at JJ

See all confirmed speakers and themes here: Register for the event here. Or email elit.rowland@ WiFC is an annual event organised by JJ Foodservice to help inspire, support, and connect women working

Foodservice, said, “Kelly is a great addition to our line

in the fish and seafood sector.

up – she’s extremely motivating and has a great story.”

The event is free for shop owners and managers.

Taking place in Birmingham, topics planned for the

Tickets for suppliers cost £150 + VAT.

day include recruitment and retention, future food trends and how to make fish and chips more attractive to the next generation. Kelly commented, “We’re all facing the similar challenges right now with rising food and energy 34

Fastfood Professional • February and March 2022

February and March 2022 • Fastfood Professional


By Justin Cadbury, Chairman and CEO of Synergy Grill Technology

Access the latest grill technology without any of the large upfront costs “The effects of the Coronavirus pandemic have been, and

Contract to enable the hospitality industry to start making

continue to be, seriously challenging for the hospitality

immediate savings from day one, rather than a far-off goal

industry which is only just starting to show signs of

to attain years ahead.

recovery after an unprecedented two years of hardship.

Synergy Contract is a new way for foodservice operators

From budget cuts, failed equipment and the recent gas

to access the latest grill technology without any of the

price hikes, operators are facing financial stresses now

large upfront costs associated with buying new equipment.

more than ever. As such, financing and leasing schemes

What’s more, if outlets already have a chargrill or charcoal

can provide an ideal option for caterers looking to operate

oven, signing up and switching to a Synergy Contract could

the very best commercial equipment whilst rebuilding

result in hundreds of pounds of savings from the get-go

their income. To assist operators struggling with cash-flow

without any upfront deposit or fees. Operators simply take

as a result of the pandemic, we’ve introduced the Synergy

out a monthly contract where a fixed amount is paid each month, which includes all the costs of installation, removal of your old grill and hire of the new equipment. At Synergy, we offer two leasing tariffs; one for companies that have been trading for over three years and one tariff for newer companies. In both cases, the fuel savings are better than the cost of the monthly contract itself, ultimately saving operators money from day one of their contract. We are committed to providing immediate payback gained from our 59% energy savings on our gas grills and 25% energy savings on our electric grills, paired with the other benefits of a Synergy Grill which include reduced duct cleans, reduced cleaning times and no thermocouple repair costs.” For more information on Synergy Grill Technology, please call +44 (0) 1480 811000 or visit Connect with Synergy Grill Technology on social media @ synergygrill #LikeNoOther


Fastfood Professional • February and March 2022

February and March 2022 • Fastfood Professional


Panasonic to Exhibit at HRC


Panasonic has announced it is to exhibit at HRC in March when the show returns to ExCel in 2022

n stand will be its range of microwave ovens, with the SCV2 Speed Convection Oven taking centre stage. With pre-pandemic predictions by the IGD

stating that the UK food-to-go market would grow to be

anywhere, in the smallest of kitchens. As well as a number of daily cooking demonstrations, there will a chance for visitors to win a masterclass for two, including lunch, at the NEW Café Spice Namaste, with highly acclaimed chef Cyrus Todiwala, OBE, DL.

worth £21.7bn by 2021 and challenges still being faced by

All visitors need to do to enter is go to the Panasonic

operators as things return to ‘normal’, a grab & go offer

stand (P340) to enter the free draw. The winner will be

may be the model to adopt to maintain the ‘bounce-back’

announced after the show.

and maximise sales. A wide range of hot goods to-go with a beautifully crisped and browned finish can be provided from a single

To learn how Panasonic can enhance your business with bespoke cooking solutions for the professional, visit the team at HRC between 21st – 23rd March 2022.

item of equipment, with a small footprint. Hot, toasted,

To find out more about Panasonic’s range of commercial

sweet and savoury pastry goods can all be served straight

microwave ovens email

from the Panasonic NE-SCV2 speed convection oven as it

com or go to

will grill, toast, bake, re-heat, cook, brown, fry, poach, etc. It doesn’t need extraction either, therefore can be located 36

Fastfood Professional • February and March 2022

February and March 2022 • Fastfood Professional


g n i c u d

o tr In

Ben’s Original™ Professional: New Look, Same Great Taste


ars Foodservice has announced the change

Trussell Trust for the second year in a row. Through the


shared campaign to Stand Against Hunger, Mars Food

Original™ PROFESSIONAL, signalling the

continue to raise awareness of the Trussell Trust’s work to

brand’s ambition to create a more inclusive

help give everyone access to provide support and advice

future, while maintaining its commitment to producing

to those who can’t afford the essentials when they need

the best foodservice solutions for chefs and operators.

it most. Additionally, earlier this year, Mars Foodservice

In addition to the new name, Mars Foodservice has also

joined forces with ‘the child food poverty taskforce formed

removed the previous image on pack to create more

and spearheaded by Marcus Rashford, and FareShare

equitable iconography.

Greater Manchester to help provide support for vulnerable

The new packaging features the same navy blue and

families and children over the festive period, where

orange colour scheme, for which the brand has become

they donated over 200,000 portions of Ben’s Original™

famous to help instil familiarity to the end-user. Whilst

PROFESSIONAL, to FareShare Greater Manchester, which

the re-design emphasises the company’s desire to

they utilised to provide thousands of meals for vulnerable

enhance inclusion and equity, what also remains is their

families and children.

commitment to producing quality products that have been specifically developed for the foodservice sector. The







PROFESSIONAL, visit: Mars Foodservice - Aimia Foods

change will be reflected across the brand’s portfolio of dry

To find out more about the range of foodservice

rice and sauces that are a store cupboard essential across

products the Mars Foodservice offer, please visit: www.

many sectors of the foodservice industry.

“Ben’s Original™ PROFESSIONAL is not just a name and packaging change – we believe everyone deserves to feel welcome, heard and have access to nutritious food,” said Rafael Narvaez, Global CMO and R&D Officer, Mars Food. “That’s why we’ve committed to taking actions and adapting our identity to enhance inclusion and equity in service of our new brand purpose to create meals, experiences and opportunities that offer everyone a seat at the table. The new design achieves the right balance between maintaining elements of our original identity, yet featuring an updated new look that reflects our commitment to supporting those who need it most.” Ben’s Original™ and Mars Food are proud to support Fareshare, His Food and continue to partner with the 37

Fastfood Professional • February and March 2022

February and March 2022 • Fastfood Professional


East-end pie shop says ta-ta to mash and liquor stains with the help of Wexiödisk


queue of customers wrapped around the

our previous warewasher model, we would often have

corner is always a good indicator as to how

to run the plates through the machine numerous times

good the food at a venue is, especially if the

in order to get decent results! This was not only time-

restaurant has been consistently working their

consuming, but extremely inefficient.

way through these queues for over 60years.

However, since switching to a Wexiödisk warewashing

Tucked amongst the bustle of the East End, G.Kelly has

system (WD-6+PRM), stained plates are no longer an issue!

been serving up the city’s most prized dish: pie, mash and

This is largely thanks to the automatic pre-rinsing process

liquor - since 1939 when George Kelly first opened the

which alleviates the messy and time-consuming task of

store. Since then, the heritage filled shop has been passed

pre-rinsing by hand whilst also guaranteeing food waste is

down generation-by-generation with current mother and

cleared off each plate load after load.”

son co-owners Neil and Sue Vening taking the shop to the next level as Neil explains

Designed to help operators cut costs with a clear conscious, Wexiodisk’s ultra-sustainable PRM allows

“The heritage of G.Kelly’s is a key part of our business.

operators to save an astonishing 9,000 kwh of energy,

We like to stick to tradition, serving artisan pie, mash,

200 litres of often environmentally damaging chemicals

and liquor – foods which we proudly make entirely from

per year and 200,000 litres of water*.

scratch, on site, using only local produce. As we did over 60 years ago, we make each pie by hand between a close-knit team of three. We still even operate some catering units which have been in the shop since the 60’s!.” For Neil however, certain old school methods would no longer cut the mustard, or rather the mash:

These astonishing savings were ones that blew Neil away when he first discovered the Swedish brand at a UK foodservice exhibition: “We were first introduced to Wexiödisk’s UK Country Manager – David Glover – at a UK foodservice exhibition. Here, David gave us an overview of the products, USP’s and benefits of a Wexiödisk warewashing system... I was

“Due to the starchy nature of mash and liquor in

truly amazed, not just by the astounding savings outlined,

particular, finding a solution which could effectively

but by the clear build quality. The cherry on the top was

remove these stains proved difficult. In fact, when using

certainly the competitive price!”


Fastfood Professional • February and March 2022

February and March 2022 • Fastfood Professional


Electrolux Professional Expands Use Of Green Refrigerant Gases One order down and an exceptionally smooth installation day later, G.Kelly’s chosen Wexiödisk warewashing system was up, running and simplifying warewashing processes for the pie shop’s catering team: “The WD-6+PRM is extremely easy to use! Our staff particularly like the automatic hood function… after all, the only thing the user needs to do is slide the baskets into the machine, and the rest is automatically taken care of! Another massive plus-point of working with Wexiödisk is the unique customer service offered, as Neil enthuses: “It is rare to meet a Country Manager that will personally

Electrolux Professional has expanded its use of green gases within its refrigeration equipment portfolio.


he move will see its refrigeration products use the most as




CO2 for




refrigerant, sustainable

Hydrofluorocarbon greenhouse gases (HFC-gases). As well as being more environmentally-friendly, the alternative gases also offer improved operational performance and energy efficiency.

oversee the entire order process from start to finish, but

The new greener gases were introduced into Electrolux

David bucked the trend, making sure the entire process

Professional’s remote compressor versions of the Prostore

ran smoothly from start to finish, and that all of our

Cabinets and HP Premium Counters earlier this year, and

requirements were fulfilled.

will be in place in the remote Roll in cabinets by the end of

It has been a pleasure working with David, the brand and

2021. The remote ecostoreHP, ecostoreHP Premium, and

of course the warewashers which I could not recommend

ecostoreHP Touch cabinets are set to be updated in the


first half of 2022.

For more information on G.Kelly’s, please visit: https://

Steve Bowler, Design and Product Manager at Electrolux Professional,




For further information on the Wexiödisk range of

is invariably in use 24/7, which makes it critical to do

warewashing equipment, please visit

everything we can to minimise the impact it has on the environment. To illustrate, it can often account for as much as 40 per cent of a kitchen’s total energy consumption. “The re-design of the cooling circuits in our refrigeration equipment optimises the natural gases, and as a result, an improved product performance and energy consumption in the cooling system is achieved. The new green gases have a cooling effect that is four times greater than HFCs, which combined with improved insulation in the updated range, significantly improves the green credentials of our products.” For more information, please visit: https://www.


Fastfood Professional • February and March 2022

February and March 2022 • Fastfood Professional


HEINZ & ABSURD BIRD UNVEIL PLANT-BASED DHOOM! BURGER FOR VEGANUARY Heinz and fried chicken chain, Absurd Bird, have teamed up to create the mouthwatering new DHOOM! vegan burger. It was only available during Veganuary, and the limitededition burger combined plant-based classics - Heinz Tomato Ketchup and Heinz Beanz - with the distinctive, delicious flavours of Mumbai. Sure to delight vegans, vegetarians, flexitarians and carnivores alike, it was available for dine-in and delivery across five Absurd Bird restaurants in the UK.

once again that plant-based can be packed with flavour


Burger takes plant-based eating to another dimension.

and excites a variety of diners, from hardcore vegans to flexitarians and curious carnivores.” Omar Romero, Global Culinary Director, Kbox Global said: “At Absurd Bird we are crazy about flavours, and our dedicated team draw inspiration from our native countries and beyond to develop unique combinations, always pushing boundaries and asking, ‘Why not?’. Our new vegan DHOOM! Burger is the result of this process. It’s an amalgamation of our classic American fried chicken and Heinz staples rethought to create a loaded plantbased burger, stuffed with textures and flavours found in the bazaars of Mumbai. And it worked – the DHOOM!

ranslated as ‘explosion’ in Hindi, the DHOOM!

What makes it ‘absurd’? The size, the indulgence, the

Burger shows just one way to put a twist on Britain’s

rollercoaster of textures and flavours in this Indian-

much-loved plant-based staples. Heinz Beanz

American fusion that just so happens to be plant-

are refried with a top-secret masala spice mix

based. From the freshness of the chat pickles to the

to pack a fiery punch, while traditional Heinz Tomato

sweet and sour of the mango slaw, the crunchiness of

Ketchup made with sun-ripened tomatoes, gets a

the chick’n and the kick of the ketchup, it’s a festival

sizzling infusion of chillies and ginger to create a

of flavours in every bite.’

zingy tandoori-inspired sauce. Complete with Absurd Bird’s crispy vegan chick’n fillet, the burger is stacked

Toni Vernelli, International Head of Comms & Marketing, Veganuary, concludes: ‘Each Veganuary,

high with chat pata pickles, coriander, and Maharashtrian

we hope to showcase the versatility of plant-based food,

shengdana peanut crumble, all nestled in a toasted brioche

without compromising on flavour or quality, and the Absurd


Bird x Heinz partnership is doing exactly that. The addition

Asmita Singh, Marketing Lead, UK Foodservice at Kraft

of world flavours is one of many ways we can simply, yet

Heinz said: “Lashings of Heinz Tomato Ketchup make

effectively, introduce new seasonings to challenge and

everything better – from burgers & fries to samosas &

excite tastebuds, inspiring vegans and non-vegans alike to

savoury snacks. Teaming up with Absurd Bird was an

enjoy plant-based meals more often.’

amazing way to take a new journey with the Unmistakeable

The DHOOM! burger was available until 31st January

Taste of Heinz. Here we showcase how you can elevate any

in Absurd Bird sites including Spitalfields and Soho in

dish by using our brilliantly simple products with a twist.

London, Exeter, Leeds, and Glasgow as well as via Just Eat

We hope this burger lands with a DHOOM! and shows

and Uber Eats.


Fastfood Professional • February and March 2022

February and March 2022 • Fastfood Professional


Fast Food Systems welcome their new Business Development Manager Fast Food Systems welcome their new Business Development Manager, Umair Syed.


mair has been with FFS for six months of intensive product training, including working with the manufacturing team to gain an in-depth



ang tight. Vegan wings are on their way. For all those who will be giving meat a miss this January, or any other month of the year, Funnybones

Foodservice has launched a plant-based version of one

understanding of how Vizu equipment is designed and

of the nation’s most popular snack dishes. Biff’s Jackfruit


Wingz add a vegan choice to the range of Caribbean and

Working closely with the office-based sales team Umair is mobile across the entire UK and has an intensive

American style chicken wings already available through the specialist wholesaler.

schedule of visits planned. His role includes project

These pick up and munch moreish wings are made

management, kitchen design and advising his customer

from Jackfruit with its meaty, flaky texture. The flesh

on how to get the best workflow in their kitchens, but

of the fruit is lightly spiced with BBQ flavour before

he is equally happy to sell a single item. His extensive

being formed into a drumstick shape around a stick of

knowledge of catering equipment, gained from years in

sugar cane and finally coated with panko crumb for a

the industry, and his insight into kitchen design backed

crispy finish.

by the rest of the Fast Food team is an invaluable asset to our customers.

“To get the true taste of wings you really need to get stuck in and not mind the sticky fingers,” says Tom

Catch up with Umair as he talks about the Vizu 700

Styman-Heighton, Development Chef at Funnybones

pass through. If you’d like to chat with Umair about a

Foodservice. “The sugar cane stick means that you can

complete kitchen or just a single bit of kit, contact

pick up a Wingz and enjoy the experience just like a

the sales team on 01189 44 11 00 or sales@fast-food-

traditional chicken wing. Serve two to three pieces with

dips just for starters or pile them up alongside fries and

Direct Line +441189445136 Mobile +447767293784

slaw as a main. “I also think they are going to be great for vegan and veggie sharing platters. Arrange on a dish with some of our other vegan snacks such as our Cauliflower Bites and Avocado Tortilla Chips. To make it veggie, add Mac n’ Cheese bites and Manchego Cheese Churros for example.” Biff’s Jackfruit Wingz arrive frozen in packs of 14, five packs to a case. The need only a few minutes to deep fry.


Fastfood Professional • February and March 2022

February and March 2022 • Fastfood Professional


Pizza Punks to Open its Fifth * Opening in March

personalised punked up pizza. All for one flat fee, there are

* Follows successful Leeds restaurant

no extra costs, just awesome, handmade in-house pizza.

opening in September 2021 * Offering unlimited pizza and pasta toppings * Halal, Vegan and Gluten-Free options


Pizza Punks Leicester also offers Halal, vegan, gluten-free and vegetarian options. New to the Pizza Punks offering and available at the new Leicester site, customers can try fresh pasta, handmade in the restaurant each day. As with the brand’s

op of Form -The unlimited-topping and San

bespoke approach to pizza, guests will be given the option

Franciscan sourdough pizza brand, Pizza Punks

to punk up their pasta with a choice of sauces and the

has confirmed it will open its fifth UK restaurant in

finest Italian ingredients. Guests can choose from toppings

Leicester this March. Opening in the heart of the city at

such as Nduja, Tuscan Sausage and Salt & Chilli Chicken.

Highcross, Pizza Punks Leicester will join the brand’s other

Pizza Punks Leicester will offer craft beers and rebellious

restaurant locations across the UK, including Glasgow,

in-house cocktails, choose from a selection of punked-

Belfast, Newcastle and the latest opening Leeds.

up classics for the true experience, including _Drumstick

At the helm of the restaurant is the brand’s handcrafted

Caiprisma_, featuring vanilla infused rum, raspberry rum,

San Franciscan pizza dough; a unique dough that’s proofed

fresh lime juice, served with retro drumstick; _Smoked

for 48-hours and finished with San Marzano Tomato, Basil

Popcorn Daiquiri_ with charred sweetcorn infused rum,

& Garlic Sauce and mozzarella before the house-toppings

sweetcorn syrup, fresh lime juice and vanilla smoke; _By

are added. Its then cooked in wood-fired ovens for the

Monks for Punks_ with spiced run, pineapple juice, fresh

ultimate thin and crisp base with a deliciously chewy thick

lime juice, almond syrup, buckfast, served with salted


popcorn and more!

Advocates of freedom and expression, Pizza Punks

The new 120-cover restaurant will feature neon lights,

offers a distinctive pizza experience – create your own -

cool artwork, monochrome brick tiles and a stripped back

with 35 unlimited toppings to choose from, all made from

aesthetic; it’s the ultimate cool pizza experience.

scratch in the Pizza Punks kitchens, to create your own


Fastfood Professional • February and March 2022

Pizza Punks founder, Brad Stevens said: “Pizza Punks

February and March 2022 • Fastfood Professional


Leicester will be our fifth site in the UK, and we can’t wait to share the Pizza Punks experience with the city. At Pizza Punks we do things differently, our customers have the freedom to make the experience their own – they can punk up their pizza or pasta with unlimited toppings for no extra charge. We want families and friends to visit and have the best time. For us, it is about providing excellent quality ingredients, unrivalled levels of customer service and most importantly, having fun; we want our guests to enjoy some great food, drinks and music with us.” Pizza Punks was awarded the UK’s ‘Best Italian’ takeaway eatery last year, in the Deliveroo restaurant awards, voted for by the Deliveroo customers. And its city centre restaurants are all ranked number one on Trip Advisor, in Glasgow, Belfast and Newcastle. Instagram @pizzapunksofficial | [2]

UK Restaurant in Leicester


Fastfood Professional • February and March 2022

February and March 2022 • Fastfood Professional


Lightfry – Delivering a consistent fried taste and texture without oil Bringing the health, safety and cleaning benefits of air frying to the commercial market, CuisinEquip is adding to its existing portfolio of catering equipment with the launch of Lightfry, an innovative range of commercial air fryers.


esigned and built by Swedish manufacturer,

without extraction. We have found that Lightfry is not

Eatgood, Lightfry uses an intelligent combination

replacing a kitchen’s traditional fryer but supplementing

of hot air, steam and rotation to cook foods

it, giving operators greater flexibility when planning their

using an oil-free process. Delivering the same

menu. We believe that Lightfry therefore complements our

great taste and texture of those items that are traditionally

existing portfolio. By using pioneering technology and a

fried, the unit is also capable of steam cooking, grilling and

unique combination of cooking methods the unit produces

roasting to consistently high standards.

the much-loved crispy texture and taste of traditional fried

Available in a choice of two models, standard, with an

foods. Designed with the operator in mind, the units can

output of up to 22kg per hour, or high capacity, capable

also drive energy and labour efficiencies and enhance

of producing up to 32kg per hour, Lightfry is optimised for

safety in a busy kitchen environment.”

busy footfall sites. Thanks to its unique design and optional

Connected to three-phase electricity, a water supply and

extractor hood, the unit is also ideal for those without

waste, Lightfry is perfect for those sites with only limited

dedicated ventilation systems. Automatic emptying and an

utilities. A compact footprint of just 693mm x 645mm x

integrated cleaning system ensures operators can benefit

711mm (WxDxH) makes it ideal for countertop positioning

from ongoing labour-saving efficiencies when using

in both front and back of house setups.

Lightfry. Featuring a simple, icon driven interface, users simply select the cook cycle from the menu, allowing the

For more information on the Lightfry air fry technology and models available from CuisinEquip, please visit www. or call +44 (0) 118 957 1344.

technology to do the rest. Full USB connectivity enables menus to be quickly updated, ideal for group and chain businesses looking to achieve consistency across their estate. There are environmental benefits to using Lightfry too. From eliminating the need to purchase and dispose of oil, to the innovative technology which uses up to 50% less power than traditional appliances. What’s more, safety is significantly enhanced thanks to the removal of the need to move and dispose of used oil. On adding Lightfry to the portfolio, Steve Elliott, Sales Director at Valentine & CuisinEquip comments: “We are delighted to announce that CuisinEquip is now the exclusive UK distributor for Lightfry. Air frying is something that has become common in the domestic market, but the uptake has been more measured from commercial operators. That’s now starting to change, particularly in sectors were traditional oil fryers are not permitted such as healthcare, education and those sites 44

Fastfood Professional • February and March 2022

February and March 2022 • Fastfood Professional


“We are delighted to be working with JJ to support the organisation’s sustainability goals.” Microsoft has committed to achieving four major sustainability goals by 2030 – to be carbon negative, water positive, achieve zero waste, and to protect more land than it uses. “Through utilising Microsoft Azure, JJ can join us on this journey,” he added. Reducing Carbon Footprint JJ Foodservice has already reduced total carbon emissions by 54% since 2014. “This is a great achievement when you consider that we’ve JJ Foodservice sells a wide range of vegetarian and vegan products. Photo by JJ Foodservice

opened three new branches in that time,” added Mick. Technology isn’t the only area where the business is looking to increase sustainability.

JJ Foodservice Makes Carbon-Cutting Pledges JJ Foodservice has pledged to cut its environmental footprint in 2022 by moving its total computing infrastructure to the cloud.


hief Technology Officer, Mick Dudley, said, “We are

JJ will also expand its vegan and organic produce, and biodegradable-packaging offering. Sales of vegetarian and vegan products increased by 22% over the past two years, while bio-packaging sales have surged by 86%. “We want to continue helping our customers to eat more sustainably by offering an even wider range,” said Chief Product Officer, Sezer Ozkul. JJ Foodservice supplies more than 100,000 restaurants and homes with more than 3000 different products.

on a journey to migrate to cloud-based services

Last year, it was granted the Organic Food Soil

using Microsoft Azure, which has committed to

Association Certificate for its Enfield, Dagenham, Sidcup,

being carbon negative by 2030.”

and Leeds branches.

By shifting to cloud-computing, the business will rely

“The combination of sustainable growth and the

less on hardware and physical machines. The result is a

excellent service we are well-known for, will help us to

reduction in energy use and environmental impact.

cater for our customers for many generations to come,”

Alex Faupel, Director of Azure, Microsoft UK, said,

said Mick.

JJ Foodservice Launches New Prawn Appetisers JJ Foodservice is helping caterers to offer premium prawn options to menus with an exclusive range of delicious prawn appetisers, from just 20p per prawn. Perfect for restaurants, pubs, and takeaways, the new frozen range includes mouth-watering Butterfly Prawns, Filo Wrapped Prawns, Pre-Fried Tempura Prawns and Torpedo Prawns available in packs of 500g (21-25 prawns) which cook in just a few minutes. “Golden and crunchy, our new tasty prawns are irresistible as starters, appetisers or as part of a sharing platter,” said Chief Product Officer for JJ Foodservice, Sezer Ozkul. Shop now >>


Fastfood Professional • February and March 2022

February and March 2022 • Fastfood Professional


Wexiödisk celebrate 50 years of business by planting 50 trees for every month of the year! Swedish warewashing manufacturers Wexiödisk are delighted to be celebrating their 50th business anniversary in a super sustainable way having pledged to plant 50 trees for every month of the year, meaning by the end of 2022, 600 trees will have been planted.


hese trees will be planted via One Tree Planted*

Originating from Sweden, Wexiödisk’s company ethos is

whose projects span the globe and are done in

intrinsically linked to the wider environment and this filters

partnership with local communities who need

down through everything they do. Driven by a mission to

reforestation the most.

change long-engrained perceptions that warewashers

Cassandra Vitiello, Customer Service Manager at One

are vast consumers of energy and water, Wexiödisk has

Tree Planted was delighted when Wexiödisk got in touch to

proudly taken a leading role in changing this assumption

arrange this donation, saying:

by developing highly efficient, sustainable commercial

“One Tree Planted appreciates Wexiodisk’s contribution of 600 trees towards our reforestation efforts. Our work is only possible thanks to the generosity of our donors.” Pushing the boat our further, Wexiödisk has also pledged to donate 1 tree per person that visits them on stand P421 at Hotel, Restaurant & Catering (HRC) 21-23 March 2022 at

warewashing solutions for the benefit of operators, and of course, nature itself. To find out more about Wexiödisk and there company history please visit If you’re interested in becoming a dealer for Wexiödisk, please contact david.glover@wexiö

ExCeL London. Together, these green efforts are ones that link intrinsically with Wexiödisk’s brand ethos as David Glover, Country Manager for Wexiödisk UK & Ireland, enthuses: “As a company that puts sustainability at the very heart, we at Wexiödisk are delighted to be celebrating out Golden business anniversary in such a green way. In fact, there is no better way to mark the occasion given that sustainability has, and always will be a part of our company DNA.” 46

Fastfood Professional • February and March 2022

February and March 2022 • Fastfood Professional




UILDFORD, UK – January 2022 New Year, new

all that Welbilt can offer. Just being able to save a few

trends, new cooking processes and the latest Welbilt

seconds of time or cook something in a different way can

equipment in action are just a click away as Welbilt

have a huge impact on a kitchen and on cost savings, so our

ramp up their focus on masterclasses, with new dates

masterclasses can really help an operator to streamline and

for 2022 and a brand-new location. Newcastle Falcons Rugby

optimise cooking processes. We also talk about trends and

club is the latest venue offering Welbilt masterclasses on

how to accommodate them, plus attendees get to network

22nd February, 23rd March, 27th April, 25th May and 29th

with peers and talk through their challenges with Welbilt

June with more dates to follow. Chefs Paul Patel and Paul

experts. All in all, time well spent!”

Burrows will welcome participants to the sessions to learn

Masterclasses have been proving incredibly popular and

more about the trends in the industry and how to optimise

Welbilt has Guildford, Sheffield and Cannock – First Choice

cooking processes as well as experiencing the Convotherm

dates ready to book, with Glasgow, Edinburgh and Liverpool

maxx and other Welbilt equipment in action. There are also

soon to be up and running (keep an eye on the website

more dates available at the other Welbilt masterclass sites ).

in Guildford, Sheffield and Cannock – First Choice. https:// Steve Hemsil, Sales Director UK & Ireland, Welbilt explains why they’re focusing on masterclasses, “Our masterclasses have always been really popular and they’re such a great way for chefs to experience our equipment in action and understand how to leverage


Fastfood Professional • February and March 2022

“Whatever type of business you run, we have a Convotherm or Merrychef that will help. Our masterclasses will update you on the new trends, how to optimise cooking processes, recipe development and you’ll get to experience our award-winning equipment in action.” To book a masterclass head over to the website and sign up.

February and March 2022 • Fastfood Professional



Record High Seafood Exports in 2021 The last year has been the best ever for Norwegian seafood exports, which reached 3.1 million tonnes in 2021. This sets a record in both volume and value and represents the equivalent of 42 million seafood meals every day of the year.


orway is in a very favourable position – it has

can be confident they are providing their customers with

seafood products in high demand, even in times

some of the finest fish there is, while ensuring the highest

of crisis, and this has resulted in growth, record

standards of sustainability.

export volumes and a total export value that Norway has

This is a priority for customers too, with 9 out of 10

never experienced before. This is impressive and shows

diners (87%) researched agreeing that sustainable fish is

that seafood is secured as one of Norway’s key industries

important to them, but only a quarter (24%) saying they

for the future.

knew what to look for when it came to sustainable fish in

As a key part of its export business, Norway works hard

their fish and chip shop. As a result, 74% of respondents

to ensure that colleagues in British fish & chip shops get

agreed that they would find it helpful for fish & chip shops

stable deliveries of cod and haddock, while also reassuring

to tell them more about the sustainability credentials of

them and their customers that the fish they receive is

their dishes.

traceable, sustainable and of the very best quality.

The opportunity lies in how this is relayed to diners: by

From pioneering stock management to diverse fishing

driving awareness of the quality of the fish, they are being

fleets, everything the Norwegians do has sustainability at

educated about how this fits with their personal desire to

its heart.

eat sustainable fish. Providing more story telling about

Responsible stewardship underpins Norway’s fisheries,

the origin of fish & chips and displaying the Seafood from

from adhering to strict regulations, to constant assessment

Norway sign of origin in the shop, will give customers more

of quotas to maintain healthy fish stocks and ensure they

information about the great produce they are buying, and

are never over-fished.

will reassure them that they can expect the best quality

Additionally, thanks to its pure, icy waters, Norway

fish when they visit the venue.

provides the perfect conditions for fish, and its seas hold the world’s largest cod stock. This ensures that Norwegian

Hans Frode Kielland Asmyhr, UK Director, Norwegian

cod and haddock are of superior quality, firmness and

Seafood Council, comments:

flavour. The Opportunity Fish & chips are often the entry point to seafood for many consumers, so there is a real opportunity for operators to engage with their customers about the fish they serve. Recent research by the Norwegian Seafood Council identified that a third of Brits visit their fish & chip shop

“As we move further into the new year, we aim to work even more closely with operators to educate them on the importance of origin and sustainability. We will be providing them with all the tools needed to tell a story and reassure their customers that they can eat cod and haddock with confidence, when they choose Seafood from Norway.”

once a week or more, and 65% tuck in at least once a

Flying the Flag for Seafood in a Sustainable Future


To educate about seafood’s role in a sustainable future for

Cod and haddock are by far the most popular fish of

food, The Norwegian Seafood Council is creating a series

choice, and a chippie meal provides significant value for

of digital presentations, calling on experts from around the

money based on size of portion and quality of produce. Fish

industry to provide their take on how this can be achieved.

& chip shops can demonstrate this value to their customers

The first of these is available to view now at here.

by communicating the superiority of the ingredients they use. When serving Norwegian cod and haddock, operators 48

Fastfood Professional • February and March 2022

For further information on quality legislation and sustainability, please visit February and March 2022 • Fastfood Professional


An Interest rate rise of 0.15% to 0.25% by Bank of England is a brave and surprising move given the current economic uncertainty because of the resurgence of Coronavirus, say leading tax and advisory firm Blick Rothenberg.


ichard Churchill a partner at the firm said: “The

He added: “Whilst the economic impact on UK business

main drivers of the current surge in inflation

of the increase is likely to be minimal with interest rates

are the worldwide shortage of goods, increased

still exceptionally low at 0.25% the message it sends to

transport costs due of Brexit and shortages in the labour

business owners is a stark one that further interest rate

market. These factors are having a much greater impact

rises are likely, and debt will be more expensive.”

on inflation and the UK economy.”


Interest rate will have little impact on inflation and increased borrowing will seriously impact struggling businesses

He added: Many businesses have survived to this point

He added: “What is needed is clear direction and action

with the assistance of cheap borrowings, if the cost of

by UK Government to actively address these matters. If

borrowing increases for those businesses facing further

this is carried out UK businesses will feel they can absorb

economic uncertainty through Coronavirus particularly

the interest rate increase, inflation will start to fall, and

those in the Hospitality and Leisure sectors then escaping

future interest rate rises will become less likely.”

the current financial gloom may appear impossible.”

Richard said: “If there is no assistance or direction

Richard said: “The Bank of England obviously felt

provided by UK Government then business owners will

compelled to act with inflation now over 5% but many

be reluctant to take on further borrowings which are now

of the factors influencing inflation are macro-economic

more expensive to sustain their businesses through the

and it is unlikely that the interest rate rise in the UK will

current economic uncertainty, this will result in an increase

have any impact on inflation without further increases in

in business failures and a large cost to UK Government as

the future.”

the many previous support measures provided to these businesses will not be repaid.”

JJ Foodservice to Share 5% of all Profits with Employees JJ Foodservice is introducing a discretionary Profit-Sharing Scheme to give employees an amount equal to 5% of the net profit (before tax) of the company for the financial year.


“We want each and every member of the JJ family to share in the company’s success and see themselves as part of our future,” she added. Apply for a career at JJ Foodservice at https://

he Profit-Sharing scheme will run in the next financial year starting from April 2022. “The contribution and dedication of our

employees, particularly during the COVID pandemic, has been incredible,” said Joanna Floczak, HR Manager at JJ Foodservice. 49

Fastfood Professional • February and March 2022

February and March 2022 • Fastfood Professional



T.Quality to Open New Portsmouth Depot T. Quality is delighted to announce that the company is opening its 11th depot in Portsmouth in the coming months


he new site, which will be based just off the M27 in

will add further capacity to our operation but will also help

Fareham, Portsmouth will increase the company’s

to enhance customer service levels with increased delivery

delivery capacity, enhance customer service

dates and the opportunity to reach new areas.

levels and free up resources at other depots. The site

Fish and chips is the heart beat of T.Quality and to be

will also operate a Trade Counter for call/click and collect

able to continue and expand our long tradition of serving


the industry is our main aim.

The new opening is part of T.Quality’s ongoing investment

Investment in our depot network will continue to be a

in its delivery network and to cope with increasing demand.

major focus this year as we continue to drive the business

T.Quality who have been trading for over 100 years, supplies fish and chip shops with all the food solutions a fish and chip shop requires, ranging from frozen fish and meat products to packaging and cleaning products to

forward.” The Portsmouth depot is expected to be open by the end of March/beginning of April 2022. For more visit

much more. T.Quality currently operates 10 branches, in Swindon, Bovey



Darlington, Birmingham,

Avonmouth, Leeds,




Staplehurst. All sites operate a trade counter for customers to either call/click and collect or just to make a last-minute dash for products. Mike Crees, Managing Director of T.Quality said: “We are delighted to be opening our newest depot in Portsmouth. This is a really exciting opportunity for T.Quality, the site

JJ Foodservice to Invest in Exceptional Customer Service in 2022 JJ Foodservice is investing in taking customer service to new heights with a raft of activities scheduled for the early part of the year.


e’re obsessed with finding new ways to improve the customer experience, said Baris Kacar, Chief Sales Officer for JJ.

“From how we communicate to how quickly shoppers

can check-out.” JJ customers will soon be able to ‘Live Chat’ directly with customer services from the JJ website or app. New roles focusing on digital customer care will support the new Live Chat feature. 50

Fastfood Professional • February and March 2022

Meanwhile, payments are about to get easier with the introduction of Apple and Google Pay. “Great technology still needs the best people behind it,” said Baris. “That’s why internally we are bumping up training to be able to truly offer the next level of customer service. “We already have a fantastic team. Now we’re on track to kick off the New Year with our best service yet,” he added. February and March 2022 • Fastfood Professional


The annual Norwegian-UK Seafood Summit, hosted by the Norwegian Seafood Council’s UK Director, Hans Frode Kielland Asmyhr, took place digitally on 20 January this year.


lying the Flag for Seafood in a Sustainable Future

2021, as indicators for a “strong future relationship in the

brought together experts from both the UK and

seafood sector”. “We are optimistic that our agreements

Norway, to share knowledge and insight about

with the UK – a key partner, not only in the seafood trade

sustainability, the steps that the industry have already

– will broaden cooperation in the years to come,” he said.

taken to become more sustainable, and what is needed for

Other highlights from the webinar included:

a sustainable future.

• Marcus Coleman, CEO of Seafish, shared case studies

Hans Frode Kielland Asmyhr set the scene with a recap of

from a range of companies and how they are tackling

how Norwegian exports of cod and haddock to the UK rose

sustainability issues, and he announced the launch of a

by 10% last year, with fish & chip shops as well as retail,

CO2 Emissions Profiling Tool later this year

benefitting, while the restaurant industry had different

• Claire Roper, Head of Marketing & Innovation,

challenges to overcome during COVID restrictions. He

Foodservice for Quorn Foods, spoke of how Quorn has been

described seafood as “the number one superfood”, and

a trailblazer in driving change in consumers’ behaviour,

exhorted the industry to encourage consumers to embrace

and how foodservice was, and is, very successful in getting

the health advantages, as well as to become “more

the message out to consumers about the planet and

sustainability aware”.


CJ Jackson from the Billingsgate Seafood School led

• Young’s Seafood Sustainability Manager, Cameron

the audience on a virtual tour of the market and explained

Moffat, talked of how important it is for the fishing

how the public – who can buy fish in Billingsgate from 6am,

industry, and the retailers, to deliver sustainable fish to UK

and who also attend the Seafood School to learn how to


cook fish and seafood properly – tend to rely on those from

• Tor Bjørklund Larsen of the Norwegian Fishermen’s

whom they buy their fish to understand sustainability.

Association updated the audience on MSC labelling, and

Acknowledging that most fish is sold precut in retail, CJ

how there will be new reference points in place for cod

underlined how important storytelling is, so consumers

stock assessment in time for the 2023 fishing season

understand the connection between pre-cut fillets and where they come from.

• The importance of research and development investment for marine management was key for Hans

CEO of the Norwegian Seafood Council (NSC), Renate

Petter Næs of the Norwegian Seafood Research Fund,

Larsen, explained that sustainability is the pre-requisite

who explained how R&D underpins vital sustainability

for “everything we [NSC] do and we must communicate

innovations in Norwegian fisheries

clearly about how the industry works to balance all the

In closing, Hans Frode Kielland Asmyhr expressed his

elements of sustainability as per the UN’s Sustainability

wish that the industry will be able to meet again face-to-

Development Goals”. She also reminded the audience that

face for next year’s seafood summit, a key event in the

fish and seafood need to be part of the solution for the

annual calendar.

future of food, as well as being included as an important

To watch the webinar, please click here:

element of the flexitarian diet.

The Norwegian Minister of Fisheries, Bjørnar Skjæran, spoke of the Free Trade Agreement and the first Bilateral

2022 Norwegian – UK Seafood Summit.

Fisheries Agreement, signed by Norway and the UK in 51

Fastfood Professional • February and March 2022

February and March 2022 • Fastfood Professional



2022 Norwegian-UK Seafood Summit flies the flag for sustainability


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 and Wear, NE29 7XB 0191 296 2007

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

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

Henry Colbeck

Fryers Mate

Seventh Avenue, Team Valley Trading Estate, Gateshead, Tyne and Wear, NE11 0HG 0191 482 4242 Unit 3, Great Northern Way, Great Northern Terrace, Lincoln LN5 8XF 01522 542054

Weston Catering Supplies Wallace View, Hillfoots Road, Stirling, FK9 5PY 01786 455200 Unit S4, Mendip Business Park, Rooksbridge, Somerset BS26 2U 01934 750367

Business and Property Sales Rosens Business Transfer Agency Unit 3, Alexander Charles House, Station Passage, South Woodford, London, E18 1JL 0208 539 6426

Fish Friers- Part of the Altius Group 7b Edward 7th Quay, Navigation Way, Ashton-On-Ribble, Preston, PR2 2YF 0844 248 8257

Business - Part of the Altius Group

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

Hopkins Catering Kent Road, Pudsey, Leeds, LS28 9NF 0113 257 7934 Unit 67, Gravelly Industrial Park, Gravelly Park, Birmingham, B24 8TQ 0121 327 5575 3 Cornhill, Ottery St Mary, Devon EX11 1DW 01404 813762

Catering Equipment Suppliers/ Spares Shop Equip 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: Fast Food Systems Limited

Middleton Food Products Ltd,

Carlton Catering Equipment

Fastfood Professional • February and March 2022

Nisbets Plc

Everett, Masson & Furby

T: 0845 3711 522 E: W: W:

52 30 Broughton Street, Manchester, M8 8NN 0161 833 0024

MCS Technical Products Ltd

Seriously Good Gluten Free 655 Willenhall Road, Willenhall, West Midlands, WV13 3LH 01902 608122 or 08453 706 550

Marfast Business Incorporating Bruce & Co Redwoods Dowling Kerr Kings Business 01772 775776


Ceres | Pure Food Innovation

Falcon Foodservice Equipment Unit 1, Headley Park 9, Headley Road East Woodley, Reading, Berkshire, RG5 4SQ 01189 441100 Grange Farm, Braithwell Road, Ravenfield, Rotherham , South Yorks., S65 4LP 01709 540004 Building 2, Westmead Drive, Swindon, SN5 7YT 01793 5383908

Blue Seal

Restaurant Supply Store 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 Unit 1A, Porthouse Ind. Estate, Bromyard, Herefordshire, HR7 4NS

E&R Moffat Bonnybridge FK4 2BS 01324 812272 February and March 2022 • Fastfood Professional

52 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 • February and March 2022

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

Mammoth Cleaning



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

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

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

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

Salty Dog

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

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

Williams Catering Products 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 Salty Towers PO Box 766 Chesham Bucks., HP5 3YD 01494 774422

Curry and Gravy Mixes Dinaclass Kerry Food Service, Bristol, T: 0800 138 1938 E: W: Kerry Foodservice Thorpe Lea Manor, Thorpe Lea Road, Egham, Surrey, TW20 8HY 01784 430777

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

February and March 2022 • Fastfood Professional


Vapor Clean

TRADE DIRECTORY 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:

Duct Cleaning and servicing Specialists Advertise Here! You could be telling readers about your business or service on this page Call Athol now to book a space on

07725 434173 Standard and Premium Box listings available

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

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: Just Filters Omega House, Unit 7, Sarbir Industrial Park, Cambridge Road, Harlow, Essex, CM20 2EU 01279 420289

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

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

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

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

T: 0208 814 7810 M: 07912 389446 W:

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

E: T: 01322 444836 W: The

Fryers’ Favourite For Over 60 Years.

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

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

EPOS Systems

Finance, Leasing & Insurance


Complete Leasing Solutions Ltd

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:

Manor Farm,

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

Digital Media systems Pressers House, 2 South Lane, Elland, West Yorks, HX5 0HG 01484 588895


Fastfood Professional • February and March 2022

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

It’s Lolly ltd Crystal Gate 28-30 Worship Street London EC2A 2AH 0800 038 5389

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:

Glover & Howe Insurance Services 4 St Peters Court, St Peters Street, Colchester, Essex, CO11 1WD 0845 602 3866 February and March 2022 • Fastfood Professional


Collins Seafoods Ltd Unit 2, Park 2000,

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

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

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

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


Fastfood Professional • February and March 2022

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

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

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

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

T: 01223 941450 E: W: Chartered Institute of Environmental Health (CIEH) Chadwick Court, 15 Hatfields, London, SE1 8DJ 0207 928 6006

Frozen Food Suppliers


Fish Suppliers

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

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

T: 01642 489868 E: W:

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

T: 01642489868 E: W:

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

T: 01553 772935 / 07770 568939 W: E: 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

February and March 2022 • Fastfood Professional



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 Kings Lynn


Scanomat UK 30 Broughton Street, Manchester, M8 8NN 0161 833 0024 0800 032 7581

Grease Traps Oli Environmental Services 6 Chapel Lane, North Luffenham, Oakham, LE15 8JP 01780 720679

GMG Ltd Eaton Works, Allthorpe Street, Leamington Spa, CV31 2AU 01926 432030

Hog Roast Machines and Barbecues

PE30 1P

The Hogg Boss

T: 01553 772935 / 07770 568939 W: E: Peake Products, Unit 4, Walton New Road Ind. Estate, Bruntingthorpe, Lutterworth, Leics., LE17 5RD 0116 247 8500

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

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

Unit 1, Greenway, Bedwas House Industrial 6A Handley Page Way, St Albans , Hertfordshire, AL2 2DQ 01923 635700

Estate, Bedwas, Caerphilly,

Espresso Essential

CF83 8XP Unit 2, Oakley Green Nurseries, Westerleigh Hill Road, Westerleigh, Bristol, BS37 8QZ 0800 731 2980

Peter’s Food Service

T: 029 2085 3200 • F: 029 2085 3323



Tchibo Coffee International Ltd Brakes UK wide 0345 6069090

Bidvest Foodservice 814 Leigh Road, Slough, SL1 4BD 01494 555900

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

Adams Fast Food Supplies Various UK Depots 01274 492044 Ask for local depot number


Fastfood Professional • February and March 2022 Tchibo House, 7-8 Blenheim Road, Epsom, Surrey, KT19 9BE 01372 541881

Logic Vending The Maltings Business Centre, Stanstead Abbotts, Hertfordshire, SG12 8HG 0808 278 3327

Fracino 18-22 Birch Road East, Birmingham, B6 7DB 0121 328 5757

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

Caterlink Limited Units 7-8, Bodmin Business Park, Launceston Road, Bodmin, Cornwall, PL31 2RJ 01208 78844

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

Golden Delight Foods Ltd, 26 Clayton Road, Birmingham B8 1JE 0121 327 8800

Kismet Kebabs Milton House, Maldon Road, Latchingdon, Essex CM3 6LF 01621 744 055 February and March 2022 • Fastfood Professional


Peter’s Food Service

Fylde Fresh & Fabulous Quadrant 3, Yorkshire Way, West Moor Park, Armthorpe, Doncaster, DN3 3FB 01302 834141 Unit 1, Greenway, Bedwas House Industrial Estate, Bedwas, Caerphilly, CF83 8XP 029 2085 3200 Fylde Fresh & Fabulous, Stanley Villa Farm, Back Lane, Weeton, Preston, PR4 3HN 01253 836444

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) 7 Stephenson Close Daventry Northamptonshire NN11 8RF Tel 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

Pies Pukka Pies Ltd

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

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 Unit 3, Smallbridge Business Park, Riverside Drive, Rochdale, Greater Manchester, OL16 2SH 01706 526732

Stoupid Pizza UK 84 Holmsdale Road, Coventry, CV6 5BJ 02476 278102

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


Fastfood Professional • February and March 2022

Potato White Company Unit 7B Bessingby Industrial Estate Bridlington, East Yorkshire, YO16 4SJ T: 01262 228286 E: W:

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

Poultry Suppliers 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

T: 01691 839288 E: W:



Potato Treating & Equipment

Felton, Oswestry, Shropshire,

Leicester, LE7 1LD


www Castleton of Eassie, Glamis, By Forfar, Angus, DD8 1SJ 01307 840551 Genus, Hammond Close Attleborough Fields Ind. Est. Nuneaton, Warks., CV11 6RY 02476 254941

The Halcroft, Syston,

T: 0116 264 4004

Agrico UK Ltd.

Pizza and Baguette

Kiren Foods


Paragon Quality Foods Ltd

SY11 4HX

Dibs Distribution 1432b Clock Tower Road, Isleworth, Middlesex,TW7 6DT 0208 568 6668

Nila UK Ltd Unit 9b, Beaver Ind. Estate, Brent Road, Southall, Middx., UB2 5FB 020 8744 7700

Refrigeration Adande Adande Refrigeration Ltd. 45 Pinbush Road, South Lowestoft Ind. Est Lowestoft, Suffolk NR33 7NL 0844 376 0023 February and March 2022 • Fastfood Professional



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

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

Pukka Pies Ltd Units 3 & 4, Dana Estate, Transfesa Road, Paddock Wood, Kent, TN12 6UU 01892 831960

The Halcroft, Syston,

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

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:

Leicester, LE7 1LD T: 0116 264 4004 E: W:

Peter’s Food Service Unit 1, Greenway, Bedwas House Industrial Estate, Bedwas, Caerphilly, CF83 8XP 029 2085 3200 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 Unit 21 – 22 Kernan Drive, Loughborough, Charnwood, LE11 5JF 01509 631650 Baxenden, Accrington, Lancashire, BB5 2SA 01706 213591

Dibs Distribution

Rollover Limited 1432b Clock Tower Road, Isleworth, Middlesex, TW7 6DT 0208 568 6668

Keejays Limited Crockatt Road, Lady Lane Ind. Estate, Hadleigh, Suffolk, IP7 6RD 01473 827304

Sausages, Pies and Burgers James T Blakeman & Co Ltd, Millenium Way, High Carr Business Park, Newcastle –under- Lyme, Staffordshire, ST5 7UF 01782 569610


Fastfood Professional • February and March 2022 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

Trade Bodies Marine Stewardship Council (MSC)

Westaway Sausages Ltd.

Holland’s Pies BI Europe Limited 5 Wharfe Mews, Cliff Terrace, Wetherby, LS22 6LX 0113 258 3324

Jephsons Shopfitters Ltd

Jestic Foodservice Equipment

Williams Refrigeration

Elite Shopfitters Leeds Ltd. Rollover House, 802 Oxford Avenue, Slough, Berks., SL1 4LN 01753 575558

The Franconian Sausage Company Unit 26, Eldon Way, Paddock Wood, Kent, TN12 6BE 01892 837816

Shopfitters & Fabricators Barland Shopfitting Specialists Unit 18, Honey Hall Ing, Huddersfield, West Yorks., HD2 1GP 0800 043 5523 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

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

Asian Catering Federation London Pall Mall 100 Pall Mall St James London, SW1Y 5NQ

February and March 2022 • Fastfood Professional


Web Design

Gallones Ice Cream Parlours

Pro Web Design

Harry Ramsden’s Unit A-B, Bentley Business Park, Blenheim Way, Market Deeping, Peterborough PE6 8LD 01778 380448 119 Hertford Road, London, EN3 5JF 0203 659 4745

National Federation of Fish Friers 13 University Road Leicester, LE1 7RA 0116 255 3400

KFE School of Frying Excellence 4 Greenwood Mount, Leeds, LS6 4LQ 0113 230 7044

Shinebright Creative

London Fish and Chips


Muffin Break

Papa John’s

Crossways Foodservice Consultants

Wholesalers and Cash and Carry

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

Central Foods

Peri Peri Original

Maple Court, Ash Lane Collingtree Northampton NN4 0NB

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

Best Workwear FRS Countrywear Limited Unit 1 Building 6 Stanmore Ind. Est. Bridgnorth Shropshire, WV15 5HP 08454 65 66 65


T: 01604 858 522 E: W:

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

T: 01432 378690

Pita Pit UK

Pizza Time

Quiznos Booker Limited Irthlingborough Road, Wellingborough, Northants, NN8 1LT 01933 371000

Sam’s Chicken

Subway www,

Costco (Head Office) National locations 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

Chicken Cottage

Chop & Wok


Chozen Noodle

Utility Helpline

Pepe’s Piri Piri


Training & Consultancy

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

Doner Kebab German Doner Kebab

Empire Dogs



Flamin’ Chicken



Fastfood Professional • February and March 2022

February and March 2022 • Fastfood Professional



Fastfood Professional • October Februaryand andNovember March 2022 2021

February and March 2022 • Fastfood Professional


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Articles inside

T.Quality to Open New Portsmouth Depot

page 50

Record High Seafood Exports in 2021 for Norway

page 48

Increased borrowing will seriously impact struggling businesses

page 49

Wexiödisk celebrate 50 years of business by planting 50 trees for every month of the year

page 46

Lightfry – Delivering a consistent fried taste and texture without oil

page 44

Welbilt start the year with masterclass ramp up

page 47

Access the latest grill technology without any of the large upfront costs

page 35

Pizza Punks to Open its Fifth UK Restaurant in Leicester

pages 42-43

Heinz & Absurd Bird unveil plant-based dhoom! Burger

page 40

Electrolux Professional Expands Use Of Green Refrigerant Gases

page 39

Kelly Barnes of Krispies to Chair Women in Fish and Chips

page 34

Smash says “integrated Lolly tech is the best investment they ever made”

page 36

East-end pie shop says ta-ta to mash and liquor stains with the help of Wexiödisk

page 38

English Cheesecake Company

pages 32-33

A Legen-Dairy Launch

page 31

East Anglia Most Expensive for Ice Cream / Midlands Cheapest Says Survey

page 30

Fri-Jado hosts first customer day at custom-made demo kitchen and showroom

pages 28-29

Mark Cooke strengthens sales team in the North West for Jestic Foodservices

page 27

Breakfast Beverages

page 25

Winning Wings from Funnybones Foodservice

page 24

Augmented Reality Set to Transform Food Delivery within Five Years

page 26

The world’s highest quality cod is back in season

pages 6-7

“bowled over” by Lolly

pages 22-23

Help Wanted - Are you Looking for a Career?

pages 8-11

Frozen food distributor Central Foods scores success in BRC accreditation

page 13

Power up your plant-based menu

page 12

HCE helps Lenny Carr-Roberts make a splash with Shoal

pages 18-19

Who ate all the pies? Foodhub reveals the UKs most popular pies

pages 16-17

Pukka Launches British Pie Week Promotion for Fish and Chip Shops

pages 14-15
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