Fast Food Professional - February - March

ISSN 2514-989X

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

Krispies Wrap up the big one

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Q&A with James Morris, Blakemans Fastfood Professional • February and March 2018

Scottish owned German Doner Kebab, in, Southampton

The search is on for the 2019 UK Young Seafood February and March 2018 • Fastfood Professional 1 Chef of the Year ISSN 2514-989X

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Fastfood Professional • February and March 2018

February and March 2018 • Fastfood Professional

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No time to rest on your laurels

T

he National Fish and Chips Awards go from strength to strength. What a great day at the Royal Lancaster Hotel in London for the

31st year, and congratulations to Krispies of Exmouth who deservedly won the big award. Well done also to

From our headquarters in Wiltshire, our team of 25 multi-skilled catering and electrical engineers, undertake 10,000+ jobs each year at almost 1,700 sites across Great Britain.

the winners and finalists in this and all of the other awards categories. Well done, also to Nikki Hawkins, Seafish, the judges and sponsors and to Phil Vickery for making it yet another great year for our industry.

This is one food award that gets national recognition throughout all media routes – this shows just how important our sector is to the UK. I felt that Phil made some great points about the way that the Fish and Chip industry is breaking new ground and is tackling the issues of today and I

​​ The QSR part of our name stands for Quick Service Restaurant, and it’s within this fast moving restaurant sphere that we have the majority of our experience and expertise. Over the last 30 years, we have become the trusted service partner to some of the biggest names in the UK food industry, including:

hope that our government shows the same care and determination when negotiating future fishing rights for the United Kingdom.

However, there is no time to rest on your laurels as the 32nd National Fish and Chip Awards process starts now for anyone who wants to achieve the national and local recognition that goes with this.

We, at Fast Food Professional, will be watching with great interest how both new and established operations deal proactively with what is bound to be a significant year for the UK businesses, industry and the UK public.

Thank you, Athol

Annual Subscription UK: FREE Overseas: £37 Fast Food Professional is published six times a year (January & February), (March & April), (May & June), (July & August),

“Our aim is to deliver service excellence by prioritising our clients’ safety and satisfaction, and to remain one of the most significant and respected service companies in the UK.” Bob Kirby, Managing Director As you would expect from commercial catering equipment specialists, TOTAL QSR Ltd has obtained all the accreditations expected of a trustworthy and professional service company; Safe Contractor Approved, NICEIC Approved Contractor, IOSH, Gas Safe, IEMA, Assured Altius Vendor and we are a member of the British Safety Council.

(September & October) and (November & December).

Newco Media Ltd 26A Osborne Heights, East Cowes, Isle of White. PO32 6FE Many of the views expressed in this publication are those of individual contributors and do not necessarily represent the views of the publisher.

Printed in the UK by Stephens & George Print Group Goat Mill Road • Dowlais • Merthyr Tydfil • CF48 3TD

Front cover - Krispie Wrap-up the Big One 3

Fastfood Professional • February and March 2018

To learn more about how TOTAL QSR Ltd can help you with catering equipment sales, installation, service and 24/7 reactive repair, please visit www.totalqsr.co.uk or call 01225 79184 February and March 2018 • Fastfood Professional

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The National Fish & Chip Awards See page 10

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Fastfood Professional • February and March 2018

Noteworthy events - jot them down in your diary, tap them into your app Home Delivery - a word from Mohammed Essa, Aviko UK & Ireland That Golden Crispy Moment - at The National Fish and Chip Awards The search is on for the 2019 UK Young Seafood Chef of the Year James in the frame - Question and answer with:- James Morris, Blakemans Pizza - the perennial favourite!

Fish & Chip Shop on the World’s Highest Free-Standing Mountain Behold: The World’s Spiciest Portion of Fish & Chips Blakemans and the fish and chip shop industry How specialist lending amplifies the possible Young’s Foodservice move more core products over to MSC Sweet success for LambWeston with Craft Guild of Chefs product Eendorsement Pan’Artisan announces exciting new Gluten Free additions to its range Food safety made quick and easy with the NEW ThermaStick® Pocket Thermometer February and March 2018 • Fastfood Professional

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10

32

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February and March 2018 In Every Issue 32 A delicious new range of hot eating cheese for al fresco summer dining 34 Vorsprung Durch Kebab - advancement through kebab 36 Blakemans Reputation, Reputation, Reputation 38 Josper’s passion for open flame cooking on display in new Combo launch Money Matters 39 Ops management experts launch compliance consultancy Our financial section can be found near the back of the 40 Get ready to Rumba - high-end café/bar brand, had so much more to offer issue starting on page 49 in 42 It’s a Wrap! Central Foods has boosted its range of flavoured wraps this issue 44 Real Food Café case study: gluten-free fish and chips 46 Pidy UK Launches Fresh New Website 47 Eye-catching new look for Southern Fried Chicken Portions 48 Consumers Predict… The rise of the UK halal market 49 The rise of the UK halal market 50 British Takeaway Campaign launches toolkit to support takeaways to provide healthier choices 51 Seafish releases bespoke Brexit guide for seafood industry 5

Fastfood Professional • February and March 2018

February and March 2018 • Fastfood Professional

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

March

June

FRY I.T

14th April 2019

17 March 2019 Westpoint Arena, Exeter

MAY

Innovations 2019

FRY I.T. 2019 is the ultimate exhibition for the Fish and Chip

University of Bolton Stadium

and Fast Food trade.

Innovations 2019 will be the North West’s major event

Returning to Exeter for its 2nd visit to the Westpoint Arena,

for the Fish & Chip and Fast Food Industry organised by

FRY I.T. will be the place to be to get all the best ‘on-the-

V.A.Whitley. Held at the newly named University of Bolton

day’ promotional prices and the opportunity to speak with

Stadium (formerly the Macron and Reebok Stadium).

suppliers, experts and peers from the Fish & Chip world

4th/5th June 2019

Commercial Kitchen Show

March 17-20 2019

IFE – International Food & Drink Event Excel London, The International Food & Drink Event (IFE) is a celebration of 1,350 innovative, global and cutting-edge food & drink manufacturers.

NEC, Birmingham Commercial Kitchen is the essential industry event for buyers involved in equipping and running innovative and efficient commercial kitchens.

26th/27th November 2019

future focused producers face-to-face at the UK’s leading

The Restaurant & Takeaway Innovation Expo

and largest food and drink industry event.

NEC, Birmingham

Discover emerging trends by meeting thousands of

Journey through the senses as you see, taste, smell and

The Restaurant & Takeaway Innovation Expo, THE ultimate

touch revolutionary products, plus broaden your network

marketplace for restaurant and takeaway owners looking

by meeting your peers and witness thought-provoking

to boost their profits, build their brand and grow their

content.

businesses.

Taking place at ExCeL on 17-20 March in London, the

With an astounding 350 exhibitors on offer, you are sure

home of food & drink innovation, and co-located with

to find all the tools you need to excel in the age of digital

Pro2Pac, the food & drink processing & packaging event,

dining, revolutionise your establishment, and transform the

the joint festival is a must attend event for all future

way you engage with your customers.

focused companies.

Update your diary regularly - visit - www.fastfoodpro.com and click on events

Sign up at www.fastfoodpro.com to receive a regular FREE copy of Fast Food Professional Magazine delivered to your door 6

Fastfood Professional • February and March 2018

February and March 2018 • Fastfood Professional

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@blakemanandco BLAKEMANS.CO.UK 7

Fastfood Professional • February and March 2018

February and March 2018 • Fastfood Professional

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Home Delivery

By Mohammed Essa, Commercial Director, Aviko UK & Ireland

To assist operators in providing high quality home deliveries, Aviko has launched the new Premium Crunch Fast Food Fries which stay piping hot and crunchier for longer.

Created using the latest technologies, the Premium Crunch Fast Food Fries retain that all important crunch, making them ideal for use in deliveries.

N

have been specifically created to work with standard takeaway boxes, meaning operators don’t need to worry about purchasing specialised equipment.

The type and thickness of coating used for covering the chips has a huge impact on delivering a variety of different crunch characteristics. As our Premium Crunch Fast Food Fries are gluten-free we use a rice-flour based coating which provides an excellent crunch whilst also providing operators with peace of mind in catering for coeliac customers as part of their main offering.

Cooking in just three minutes, the launch of our Crunch Shoestring and Crunch Fast Food Fries enables

o longer do operators need to be concerned

operators to deliver great quality fries almost instantly

with delivering cold or soggy chips! We have

that everyone can enjoy and even better can help boost

specifically designed the Premium Crunch

profits at the same time.

Fast Food Fries to support the quick service

Available in two varieties – Crunch Shoestring 7mm

market in delivering the highest standard

and Crunch 9.5mm – the premium Fast Food Fries can

of chips possible. By using the highest quality potato

assist operators in increasing profits whilst also catering

varieties – which have a higher dry matter – the new

for gluten-free diets and being suitable for vegetarians.

fries are perfect for home delivery packaging and will arrive without any breakage or loss of heat, remaining

Top Trends

satisfyingly crunchy.

Demand for sweet potato – including fries – is at an

Keeping the packaging always in our mind, the chips 8

Fastfood Professional • February and March 2018

all-time high. Aviko’s research shows that 66% of UK February and March 2018 • Fastfood Professional

8

consumers think there should be more sweet potato

serving gluten to those with an intolerance, which could

options on menus*. This is due to a variety of reasons

result in serious side effects. With a massive 70% of

including a third of consumers believing sweet potato is

people opting for chips as their preferred gluten-free side

healthier, 30% prefer the taste and 23% simply opting for

out-of-home*, operators must take a second look at their

something different out-of-home.

potato sides and the gluten that could potentially be hiding

The demand for sweet potato fries has really grown

in servings.

out-of-home in recent years and it is showing no signs of

Operators can be safe in the knowledge that Aviko’s

slowing especially as a staggering 66% of UK consumers

most popular products, including its Premium Fries

think there are currently not enough sweet potato

range, are produced in a dedicated gluten-free factory –

options available. The growing appeal of sweet potato

something not all potato product suppliers can guarantee

demonstrates it is an opportune time for operators to

– offering an easy way to meet the demand for coeliac-

make the most of this key trend and appeal to a wide group

friendly dishes.

of consumers looking for a healthier option.

Dedicated to foodservice and one of the biggest potato

It is also becoming more important than ever for

processors in the world, Aviko offers a range of chilled and

operators to be clear on the allergens used in their menus

frozen potato specialities made by chefs, for chefs from

and the dangers of serving food containing gluten to

morning favourites such as Hash Browns and innovative

coeliac sufferers. Take potatoes for example, though they

Hash Brown Bites, through to Premium Fries, Mash,

don’t contain gluten, how and where they are prepared

Roasties and much more.

means that operators could be unintentionally serving

*Aviko/Toluna, December 2015

gluten to customers.

For more product information on Aviko’s extensive range

Almost 60% of people don’t realise that not all chips are gluten-free*, meaning operators could run the risk of

9

Fastfood Professional • February and March 2018

call 0800 633 5611 or visit www.aviko.co.uk For everything Aviko visit: www.twitter.com/avikouk

February and March 2018 • Fastfood Professional

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That Golden Krispie Moment for Tim and Kelly Barnes The 31st National Fish and Chip Awards run by Seafish, the Oscars of the Fish and Chip industry, was held at the Royal Lancaster Hotel in London on 24th January

C

elebrating the best of the Fish and Chip

Traditional Fish & Chips in Aberdeenshire took second and

industry

third prize respectively.

and

hosted

by

Phil

Vickery,

attendees were treated to a superb lunch

Marcus Coleman, CEO of Seafish, added Krispies have

including Roast Fillet of Norwegian Cod as a

beaten the best fish and chip shops in the business to win

prelude to the various awards.

this prestigious award and we’d like to offer our warmest

The big prize and the title of the best was awarded to

congratulations to them for what is a truly superb effort.

Tim and Kelly Barnes, owners of Krispies Fish and Chips in

Their final presentation to the judging panel was truly first

Exmouth, Devon.

class, with their passion for fish & chips evident throughout.

Captain’s Fish and Chips in Hertfordshire and Low’s

10

Fastfood Professional • February and March 2018

“The National Fish & Chip Awards have been raising the

February and March 2018 • Fastfood Professional

10

bar in the industry for 31 years and we know how much it means to operators to win what is a notoriously tough competition.

“Securing the title of best fish and chip shop in the UK will transform Krispies’ business and we hope that they are incredibly excited for what’s in store for them when they take the title back to Devon. Congratulations again, thoroughly deserved.”

For more information about the awards visit: https://www.seafish.org/fish-chip-awards or follow @fishnchipawards / #fishnchipawards on Twitter.

For more information about fish and chips : www. fishisthedish.co.uk/win/national-fish-chip-awards or follow @fishisthedish.

Another worthy winner, recognised for his contribution to the industry was Andrew Crook, President of the

industry, receiving the Outstanding Achievement Award.

The full list of winners for each of the 12 additional award categories are:

A 19 year veteran of fish and chips, Andrew has served as

Best Newcomer Award:

NFFF president since 2017.

Fish & Chips @ Weston Grove, Upton, Chester

National Federation of Fish Friers, who was rewarded for his long standing contribution to the fish and chip

The Outstanding Achievement Award celebrates an individual who has made a significant contribution to the industry and has played an instrumental part in advancing

NFFF Quality Award ‘Champion’ Award: Blacks Finest Fish & Chips, Halton, Lancashire

innovation. This may not necessarily be through long

From Field to Frier Award:

service but more an individual who has made an important

Papa’s Fish & Chips, Cleethorpes, Lincolnshire

impact on fish and chips, either in the short or long term.

Good Catch Award:

Andrew’s own fish and chip shop is called Skippers of Euxton, Chorley, Lancashire. He follows in the footsteps of his late father who was also a previous President of the NFFF and a winner of the Outstanding Achievement Award at The National Fish & Chip Awards in 2010.

Marcus Coleman, Chief Executive at Seafish, comments:

Frasers Fish & Chips, Penzance, Cornwall

Staff Training and Development Award: Krispies, Exmouth, Devon

Marketing Innovation Award: Nana Jan’s Buckshaw Village, Chorley

“The aim of the National Fish & Chip Awards has always

Fish and Chip Restaurant of the Year Award:

been to showcase the very best fish and chip businesses

Trenchers Restaurant, Whitby, North Yorkshire

and individuals in the UK while setting incredibly high standards for the rest of the fish and chip industry to aspire to. When searching for our outstanding achiever,

Top Foodservice Operator Serving Fish and Chips: The Little Brown Jug, Tonbridge, Kent

representatives from across all parts of the fish and chip

Best Seafood Week Campaign:

industry are invited to nominate a person deserving of

Quayside Restaurant & Fish Bar, Gourdon, Aberdeenshire

recognition, and Andrew’s nomination is one that the

Healthy Eating ‘Fish and Chips’ Award:

industry was wholeheartedly behind.

“Through his unstinting hard work and endeavour on behalf of the wider fish and chip industry, Andrew is an extremely worthy winner, and it’s a privilege being able to

Harbourside Fish & Chips, Plymouth, Devon

Best Mobile Fish and Chip Operator Award: Dodson’s Fresh Catch, Morley, Leeds

reward his life-long passion and commitment to the fish

Young Fish Frier of the Year Competition:

and chip trade. Warmest congratulations to Andrew on his

Lauren Kellaway, Kellaway’s Fish and Chips, Truro,

outstanding achievement.”

Cornwall

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Fastfood Professional • February and March 2018

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Fastfood Professional • February and March 2018

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The search is on for the 2019 UK

Innovation is the key

S

ponsored by Seafish, the public body that supports the £10bn UK seafood industry, the competition, run by The Grimsby Institute, always attracts a high calibre of student.

The annual competition, now in its 17th

year, seeks out those aspiring chefs and encourages them to cook with seafood.

The young chefs, all under the age of 25, will be competing in one of three regional heats to be held at City College, Norwich (10th May), Sunderland College (17th May), and Coleg Llandrillo Cymru, North Wales (24th May).

They will work in teams of two to produce a three course seafood menu using sustainably sourced seafood.

2018 Competition winners Jamie Cracknell and Sagar Massey from West College Scotland said they were “overwhelmed” by their win last year.

“We weren’t expecting it at all. We had a really good insight from lecturers over the year, who really helped us onto the right path.

“The competition is a great way to progress your career, and opens your eyes to innovative ways of cooking seafood.”

Each team will be judged by a panel of professionals, including a regional chef. The judging will be headed by Ben Bartlett, Master Craft Guild of Chefs, BBQ Champ and Seafish Chef Ambassador.

Nine teams will go through to the Grand Final at The Grimsby Institute on Friday 7th June where they will cook a three course seafood menu, while being judged. The final judges are yet to be confirmed, but in the past have included Jean-Christophe Novelli, Cyrus Todiwala, Nathan Outlaw, Aiden Byrne, Tom Aitkens and Mitch Tonks, Nikki

14

Fastfood Professional • February and March 2018

February and March 2018 • Fastfood Professional

14

Young Seafood Chef of the Year

Hawkins, Trade Events Manager, Seafish said: “The UK Young Seafood Chef of the Year is an important event for the industry. It encourages future chefs to think about innovative ways to cook and present seafood.

“It also encourages them to develop their knowledge on sustainability and sourcing of seafood, which is a vital when planning a menu today.”

Paul Robinson, Curriculum Manager, Hospitality at The Grimsby Institute said: “The experience of this competition will give the young chefs a chance to develop new skills.

It’s invaluable and will help with their future careers in the catering industry.”

The winning team will receive a Koppert Cress ‘Cressperience’ trip to Holland; a Robot Coupe Robot Cook food processor; £500 each; £1,000 voucher for Russum’s catering equipment for their college; cookbook; competition

trophy;

competition

medal

and

prize

certificates. All winning recipes will feature on the Seafood Week 2019 website.

Sponsors include: Headline sponsor Seafish, Young’s Seafood; Koppert Cress; Robot Coupe, Russum’s, Billingsgate Seafood Training School, Corney & Barrow Wines; The Big Prawn Company and Oak Ridge Hotel Group.

The deadline for applications and paper entries to the competition is Monday 1st April 2019.

For more information visit the website https://ukseafood.co.uk

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Fastfood Professional • February and March 2018

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15

James in the Frame Question and Answer with:- James Morris, Head of Business Development at James T. Blakeman and Co Ltd, based in Newcastle-under-Lyme in Staffordshire.

T

he

business

is

one

of

Europe’s

largest

manufacturers of sausage and meat products.

1) Was there a light bulb moment that led you to the food industry?

Although I had always had a keen interest in

food and nutrition, I was heading more towards a career in physiotherapy before I came across a food science course at Reaseheath College near Nantwich. Part of that course included a placement in industry. I came to Blakemans

3) Biggest industry achievement/recognition to date?

Winning the Manufacturer of the Year category in the Staffordshire Chambers’ 2018 Business Awards – our first entry in the awards and a huge honour to win.

4) If you weren’t doing what do now, what job would you be doing?

Would love to have kept on with rugby and developed into a pro rugby player – or professional poker player.

in 2003 and never left. I worked here part-time while I

5) What do you do to wind down outside of work?

finished my foundation degree and after college went

Love sport and play football. Also play in a poker league.

full-time.

6) What has been the biggest change for your

2) Who is your business hero and biggest influence?

The biggest influence on my career has undoubtedly

business over the last five years?

The

introduction

of

a

seven-strong

Executive

been Philip Blakeman, the Managing Director here at the

Management Committee who take responsibility for

business. I admire the way he conducts himself and I have

running Blakemans on a day-to-day basis.

learnt so much from him. It wouldn’t be an exaggeration to say he has taught me everything I know in business.

16

Fastfood Professional • February and March 2018

7) Have you got a favourite food memory from your childhood?

February and March 2018 • Fastfood Professional

16

Baking with my mum and my nan. Loved it.

16) Batman, Superman or Wonder Woman?

8) What do you regard as being the most important

Wonder Woman – have you not seen Gal Gadot who

factors for success in your business?

Quality and consistency in our products and excellence in customer service.

played her in the most recent film!

17) What is your favourite movie or food programme?

Favourite movies are the Lord of the Rings Trilogy.

9) How would you describe your desk?

18) What do you always carry with you?

Organised chaos!

My phone – it even comes to the bathroom with me!

10) Is there a memory trigger that makes you crave for food and if so, what food?

19) What do you regard as your biggest threat, opportunity or challenge for the next 12 months?

Don’t really have a memory trigger but our company

All of the work we have put in over many years means

does a huge amount of business with the fish and chip

the next 12 months are undoubtedly an opportunity for

industry thanks to the popularity of our sausage products.

our business. We are going from strength-to-strength and

And whenever I visit a fish and chip shop I get a craving for

the next year is certainly going to be an exciting one.

fish, chips and curry sauce.

11) If you were someone else what/who would you liked to be?

I love my music so someone iconic from that world would be great – Frank Sinatra for instance.

12) Is there a dish that you enthusiastically share the recipe for?

My Bolognese sauce. If I say so myself it is lovely and made with all fresh ingredients.

13) What is the biggest challenge from Brexit facing the company?

20) What do you predict to be the next big food trend/fad and where from?

Insects! The growth in population numbers means that over the next few years we will have to look more closely to insects as a food source.

21) Tea or coffee?

Tea 22) What is your favourite pudding?

Warm chocolate fudge cake with vanilla ice cream.

23) What is your favourite fish and how do you like it cooked?

I think it will be the impact of our departure on prices.

Once again I am going to hark back to our company’s

For our business it will obviously be the price of pork but

links with the fish and chip industry and say cod cooked in

I am also concerned as to how Brexit will impact on our

batter the traditional chip shop way.

customers and their supply chains because if they are

24) Coke or Pepsi?

impacted then that is likely to have a knock-on effect on

Pepsi

us.

25) What is your favourite fast food brand?

14) What is your favourite music to eat to?

Soul or R&B. 15) Who is your favourite celebrity chef and why?

It has to be Jamie Oliver. His enthusiasm inspired me

KFC 26) Where is your favourite worldwide holiday destination?

The Maldives

as a youngster and made me love cooking and trying new

27) Dogs or cats?

culinary things.

Dogs

17

Fastfood Professional • February and March 2018

February and March 2018 • Fastfood Professional

17

a z z i P

the perennial favourite!

Great for a grab and go choice as well as a perfect sharing, sit down option.

NPD has delivered an increasingly inventive variety of toppings and bases, as pizza remains a popular menu staple, loved by consumers and favoured by catering operators for its ease of preparation and good profit return.

O

ften considered a junk food choice, pizza sometimes suffers from a bad reputation however, with a little thought and consideration towards the ingredients used, it is possible for

caterers to produce pizzas that are nutritionally balanced, yet still appetising and full of flavour.

Big, bold flavours, influenced by world cuisines are trending as toppings – consumers are well versed in the broad selection of world foods available and are not phased by ‘new’ ingredients; this gives caterers free reign to experiment and entice, whilst creating healthy options.

An estimated 7%* of the UK’s population is

vegan, a figure that is steadily rising. Indeed, as sponsors of 2018’s National Pizza Awards, Pan’Artisan was delight to congratulate Filippo Rosato, who took top spot at the awards with a vegan pizza creation!

Consideration over the pizza base is equally as important as the toppings and an exciting and sometimes bewildering array of pizza bases are now available – from allergy free options to brightly coloured creations made from vegetable flours; Jason Bull of Eurostar Commodities

18

Fastfood Professional • November February and andMarch December 2018 l 2018

February and March 2018 • Fastfood Professional

18

and Bite UK says, “Pizza bases made from vegetable flours

preservatives, GM or irradiated ingredients, as well as

will grow and feature strongly, tying in with the gluten-free

artificial flavours and colours across our product range.”

trend that will continue to grow using natural ingredients.

Always a popular choice, pizza is a speciality of

“These alternative flours are made from beetroot and

Pan’Artisan’s - supplied part-baked, frozen, Pan’Artisan’s

spinach, creating a stand-out purple or green pizza base

range of pizza bases are hand-finished and made using

which tastes delicious and will satisfy the most discerning

the finest quality ingredients. Operators can choose from

healthy eater and hungry kids alike.”

various base sizes of thin crust; delicate, crisp and light,

Using a premium, frozen, pre-made base can offer real

or deep pan; light, fluffy and very easy to handle. The

benefits in a busy kitchen; the consistency and efficiency

range also includes two extremely popular Napoli wood-

afforded to operators by using such a product allows them

fired bases which are available pre-sauced for the ultimate

the freedom to express their creativity, bespoke the finish

in convenience and consistency for the operator; there is

and create a unique, signature pizza for their operation.

a 29cm round with tomato sauce, created from the finest

Chris Dickinson, New Business Development Director,

Italian tomatoes with oregano, black pepper and high quality

Pan’Artisan Ltd; “Some of our most popular products are

Italian olive oil, and a 29cm round Bianca with a white sauce

from our extensive pizza base range. Our pizza bases stand

that imparts a delicate, creamy cheese flavour. These wood

out from the competition partly due to our manufacturing

fired bases offer a genuine Neapolitan product, made to an

process.

original, regional recipe, with a high liquid to flour ratio that

Most manufacturers produce pizza bases by

either stamping or rolling out the dough and cutting the

results in an extremely light, bubbly base with a crisp bite.

required disc size. Here at Pan’Artisan we produce our

A selection of pre-topped pizza bases is also available,

pizza bases by dividing the dough into an individual ball

based on top selling flavour combinations, which are

and slowly rolling it out under a series of rollers, producing

refreshed on a regular basis. These are supplied in various

the flattened dough disc for proving, this handcrafted

sizes, thin crust or deep pan, just thaw, cook and serve; a

approach results in a pizza base with an extremely light

great option for busy caterers.

and fluffy crumb structure.

“All of our products are produced with health credentials in mind.

19

The Company avoids the use of additives,

Fastfood Professional • February and March 2018

*Research undertaken by comparethemarket.com 2018 For more information on the Pan’Artisan range of products call 01730 811490 or visit www.panartisan.com

November February and and December March 2018 • Fastfood Professional

19

Fish & Chip Shop on the World’s Highest Free-Standing Mountain Not content with climbing Mt Kilimanjaro and not content with raising thousands for charity, Alan Hanna of Pitstop Fast Food in Kilkeel and Malachy Mallon, owner of the Dolphin in Armagh and Dungannon, also opened the world’s highest pop-up chippy.

T

oday they made the official presentation of

was helping so many other people who have to overcome

£20,000 to The Fishermen’s Mission, having

adversity every day.”

already presented £5,000 to Fortune Kids &

Alan added, “We were honoured and humbled to visit the

Education Foundation Orphanage in Tanzania.

Fortune Kids Orphanage. The support from McWhinney’s

Upon return they received a further £2,000 for the

Sausages; Kerry Foods, Unique Seafood Ltd and Florigo

orphanage, from a local business man. A total of £27,000

Frying Solutions, has been superb and we had brought

raised!

some of the food with us. We got potatoes at a local market

Travelling to Tanzania to climb the 20,000 ft of Mount

and despite no running water and only a two ring gas stove,

Kilimanjaro might seem a long way to go just to cook fish

we practiced our pop-up cooking skills, for the staff and

and chips. But for two award winning fish and chip shop

children. The sausages, fish and chips were devoured.”

owners, it was a clever way to give back to their local

Alan and Malachy donated five thousand pounds to the

community and those much less fortunate, living five

orphanage, which is 14.7 million Tanzanian shillings. It

thousand miles away.

provided food, mattresses, payment of their rent for 1 year

“We wanted to raise more money for the Fishermen’s

and crucially, access to running water. In a recent email the

Mission and we needed a big challenge to gain the

orphanage said they were keeping well, despite battling

sponsorship.” Said Malachy. “So at the top of the world, we

malaria. Malachy said, “We’ve learned the donation also

did what we do best, cooked fish and chips. We had trained

helped pay health insurance for the children, and wages

well for the climb and the cooking was great fun, and of

for the security guard, a teacher and fittingly, the matron

course it was an amazing adventure. But it’s important to

and chef. That kind of change in people’s lives is why we

remember, the real difference we can all make in the lives

set out to fundraise.”

of those who face daily struggles. That mixture of cheering

Alan and Malachy set out as part of a small group of

each other on and accepting the temporary discomfort,

climbers, led by a team of 30 porters. “We learnt some

meant we could overcome 8 days of climbing, because it

Swahili. Jambo (hello), asante (thank you) and polepole,

20

Fastfood Professional • February and March 2018

February and March 2018 • Fastfood Professional

20

meaning slowly!” laughs Alan. He said, “Each stage was breathtaking. The nights were extremely cold and lack of

help with emergency grants to fishermen and their families

sleep added to the worry of low oxygen levels and altitude

in times of need. They provide an emergency response

sickness. Mind you, the porters danced and sang each

all year round, for the survivor’s of fishing emergencies

night and we officially opened the pop-up chippy in Barafu

and accidents and to the families for those lost at sea or

Camp, 15,255ft above sea level.”

sadly killed. They work alongside rescue teams and help

“Setting off at 11.45 at night, for the final climb to the

with accommodation, food and clothing. They also provide

summit, there were still moments we thought we might

local and migrant fishermen with a place to rest after

not make it.” said Alan. “One of the group had to pull out,

fishing, providing facilities such as a laundry room and a

just an hour from the summit. Knowing people had been

range of welfare help.

donating and knowing how much the Fishermen’s Mission needed the support, kept us focused.”

The Fishermen’s Mission delivers welfare support from its three centres in Kilkeel, Ardglass and Portavogie. They 21

Fastfood Professional • February and March 2018

On the 9th September 2018, at 7.30am Alan and Malachy reached the summit of Mt Kilimanjaro, the world’s highest free-standing mountain. Back home, Alan and Malachy agreed, “Multiple missions accomplished.”

February and March 2018 • Fastfood Professional

21

Behold: The World’s Spiciest Portion of Fish & Chips Customers asked to sign waiver before sinking teeth into scorching supper

T

he UK’s best fish and chip shop, Millers Fish &

we thought it could be interesting to see how they would

Chips, are set to terrify taste buds next week (22

translate into a batter mix.

January) as they unleash the spiciest portion

“What we’ve ended up with is a battered fillet which

of fish and chips the world has ever seen. The

tastes incredible but is ridiculously spicy, and I’m slightly

Yorkshire-based chipper, named Best Fish & Chip Shop in

scared to see what happens when we put it on the menu

the UK at the 2018 National Fish & Chip Awards, developed

this weekend. We’ve already tried it out with a few

the delicious yet bonkers batter in December last year,

customers who said they were lovers of spicy food and

perfecting both its taste and potency by trying it out on

they were blown away by the heat. Those who order will

their kitchen team and loyal customers.

have to sign a piece of paper to say they don’t hold us

The fish is coated in a specially made spice mix complete with Seabrook Crisps ‘Fire Eaters’, the hottest crisps

responsible for what might happen when they take a bite.

Good luck to anyone who wants to try it out!”

available for sale in the UK. Launched late last year, Fire

Those brave enough to sample the Fire Eaters fish &

Eaters left many online reviewers unable to finish a full

chips should make their way to Millers Fish & Chips, 55 The

packet. Millers owner Nick and his dad / co-owner David

Village, Haxby, York, on 22 January 2019 to test the limits

didn’t stop there though with Fire Eaters making up a tenth

of their taste buds.

of the spice. The boys will be asking customers to sign a

Marcus Coleman, CEO of Seafish who run the National

waiver before sampling the scorching hot supper, just two

Fish and Chip Awards, said: “Nick, David and the team at

days before the 2019 winner is crowned on January 24.

Millers are always challenging the norm when it comes to

The batter contains ten eye-wateringly spicy ingredients: • Seabrook Fire Eaters Scorchin’ Hot Trinidad Scorpion Chilli Crisps • Hot Chilli Powder • Dried Red Birds Eye Chillies • Cayenne Pepper • Hot Paprika • Chilli Flakes • Chipotle Chilli Flakes • Ancho Chilli Flakes • Buffalo Hot Sauce

delicious fish and chips. Since they were crowned the UK’s best fish and chip shop in 2018, they’ve helped to break the mould of what people expect when they walk through the door of their Haxby based fish and chip shop. What a great way to hand over the baton to the 2019 Fish and Chip Shop of the Year!”

The winner of the 2019 Fish and Chip Shop of the Year Award will be announced at The National Fish & Chip Awards’ 31st anniversary ceremony in London on 24 January 2019. A full list of this year’s top 10 shops up for the award are available at: https://www.fishisthedish. co.uk/win/uks-top-10-fish-and-chip-shops-named For further information visit: www.fishisthedish.co.uk/

Nick Miller, joint owner of Miller’s Fish & Chips said: “As

win/national-fish-chip-awards or follow @fishisthedish

well as serving the official best fish & chips in the UK, it’s

#FishnChipAwards.

important to offer something a bit different now and again.

When we saw the reaction to the Fire Eaters crisps online, 22

Fastfood Professional • February and March 2018

http://millershaxby.com/ Watch/download the video here: https://vimeo.com/311716096

February and March 2018 • Fastfood Professional

22

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Call 01325 377189 or Buy online www.premier1filtration.com 23

Fastfood Professional • February and March 2018

February and March 2018 • Fastfood Professional

23

Blakemans and the fish and chip shop industry During the late 1970’s, the nations favourite takeaway staple was in jeopardy due to the short supply of North Atlantic Cod. Desperate to substitute fish with an affordable protein source in their

W

ind forward several decades and his business - James T. Blakeman and Co. Ltd based in Newcastle-under-Lyme – is now widely recognised as one of Europe’s leading manufacturers of sausage and

meat products.

Its position as a key supplier to the fish and chip shop

industry is cemented to the extent it is now producing

shops, Mr James Blakeman saw this

400 tons of sausages at its state-of-the-art complex

opportunity and started supplying

every week with Blakemans’ Supreme Brand and Premier

shops with a frozen sausage that

Brand sausages consumed in huge amounts by the adoring British public.

could deep fry from frozen

James Morris, Head of Business Development at the

without splitting.

company, said: “We are proud of our long-standing

And from that moment things went

relationship with the fish and chip industry. Over the years we have built up a very detailed understanding of

from strength-to-strength and the

their requirements and I think we deliver on those time

chip shop sausage has been at the

and time again which is why the shops enjoy working

forefront of sales ever since.

with us and our products and why their customers enjoy eating them!”

Producing great food and then supplying it to chip shops the length and breadth of the UK is however only one part of a recipe for success.

24

Fastfood Professional • February and March 2018

Staff in the shops have to know how to serve up quality

business and this means when individuals progress they

items each and every day; understand food hygiene

take those excellent shop floor taught skills with them

techniques and legislation; have good customer service

into the management arena. However, we felt this wasn’t

skills.

fully preparing them for management duties.

And that is where training and development comes in.

“The academy tackles this and so far it has been

Mr Morris said: “We are proud to sponsor an award

incredibly successful because with the knowledge we are

for training and developing staff at the National Fish

equipping them with comes a new found confidence to

and Chip Awards. What we are trying to do through our

push their management boundaries for the benefit of the

sponsorship is encourage entrepreneurial owners of

business.”

the businesses to be mindful of their role in the future success of the business and the industry.

“This mirrors the attitude we take at Blakemans. We

However, for Blakeman’s, our support for training and personal development doesn’t just extend to the workplace.

always have an eye on the future of our company and that

Several years ago, Managing Director Philip Blakeman

is why we place huge importance on developing talent

had the pleasure of meeting a local man who was

and training staff.”

competing part-time in strong man competitions.

As one of Europe’s leading manufacturers of sausage

Knowing how important devoting time, effort and

and meat products, James T. Blakeman & Co. Ltd have

dedication to training needed to be, Mr Blakeman, along

always been very conscious of their statutory and

with other local businessmen, pledged sponsorship

regulatory obligations in terms of staff training.

to enable this ambitious person to quit his day job and

An internal trainer works hard to ensure health and

dedicate himself fully to training for his ultimate goal.

safety, food hygiene and other work-based learning is

Millions of television viewers saw him achieve his dream

focused on the needs of the shop floor to ensure staff are

and in 2017 Eddie Hall was crowned the World’s Strongest

really well- equipped for their roles within this £30 million

Man.

turnover a year business.

We have retained our links with Eddie and were

Specialists are also regularly brought in to ensure

delighted to have him as Blakemans’ guest for the

essential topics including first aid and working at heights

National Fish and Chip Awards where he got to see how

are delivered to a quality level.

the same dedication to training in another industry can

The internal training resource has been backed up by

lead to achieving goals.

an affiliation to the National Skills Academy to ensure the

Blakemans would like to congratulate Krispies in

shop floor staff have all the learning required to do their

Exmouth for a fantastic double at the National Fish and

jobs well. A skills’ matrix is also used to tells the firm

Chip Awards – they not only received the training and

when training has been completed, the level achieved and

development award but were also voted the UK’s number

when refreshers are needed.

1 fish and chips in the country!

Management skills are honed via the Blakemans’ Excellence Academy which was established several years ago.

Mr Morris said: “We grow and develop people within the

25

Fastfood Professional • February and March 2018

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25

How specialist lending amplifies the possible Across the country, thousands of fast food owners are stuck in first gear, when they should be racing to their full potential.

T

he price of equipment is a step on their brakes. As

own. We’re talking huge coolers, cookers, display cabinets…

we all know, customers want tasty, well-prepared food

Basically the lynchpins of the premises. But Rumba were

they’ll keep coming back for. But if you don’t have the

approved within days. Their lending requests grew, and we

right cooking gear when the ‘Open’ sign hangs on

managed to give them access to more cash for such a big

your door, that’s almost impossible to achieve.

transition.”

So it’s a matter of potential – of funding the resources

Leasing does not only measure repayments out over

you need more than anything else. In the past, mainstream

time, lessening the pressure of equipment costs. It’s also

lenders understood this. They would step in and arrange a

a tax-free expenditure. In several ways, it has a beneficial

finance agreement for startups or growing fast food brands.

effect on what you’re trying to save, earn and afford.

Now, though, it’s a different story. Most banks and traditional lenders are far too selective with their cash. Risk

Mark spoke further on the Rumba client, sharing more detail on what they wanted and how it came about.

scares them, especially when it’s tied to heavy-duty kitchen

“Initially we provided finance for typical purchases: the

gear. And, as a result, it’s leaving a gap in the market – one

display, and food and drink-related equipment. But when

that some providers are diving into head first…

Martin, the owner, sought funding to kit out an entire venue,

Johnson Reed is one such lending resource. They are

we stepped up our support. We helped them transform

committed to their areas of expertise: one of which is

several thousand square feet of space – something the

catering and fast food. For large, top-line equipment such

management team were mostly paying for themselves

as fryers, cookers, fridges and ovens, they help businesses

through pensions and personal finance. Our lenders gave

overcome those financial barriers that have been getting

them an extra push.

higher and harder to tackle. With Johnson Reed, common sense lending is back on the menu.

It is, in the words of Director Mark Johnson, a choice that many business owners assume they don’t have.

“The business was a few years old, which always helps lending requests. Digging deeper, we saw that Rumba bar is just one enterprise within Life & Soul Ltd., a group of hospitality sites in the North West. It was obvious we were

“The personable side to lending has been lost,” he tells us.

dealing with capable, experienced business leaders. Our

“Barely anyone knows who their bank manager is anymore.

lenders were doubly confident they’d meet the payment

Plus, the mainstream criteria are so strict, especially

schedules.

for startup businesses. Catering and takeaway sites will

“One day, we hit the road and visited the venue in person.

struggle unless they have what they need from day one.

That’s when we pointed out the counter mirror – it, along

We’re saying ‘yes’ to heavy equipment finance, with lenders

with the joinery, wasn’t secured yet. Martin and his fellow

who appreciate many forms of fiscal security.”

directors agreed. Soon enough, extra fittings were added to

Some assets – like an industrial cooker – are typically

the finance sum. The client also let us get creative and open

deemed worthless to mainstream lenders as they can’t be

funding for four caravans to be used as seating booths for

resold if payments aren’t met. This holds fast food outlets

their customers.

back from top earnings in a competitive environment. The

“The thing to note here is Rumba’s ambition. The bar had

same is true of flooring, ceilings, window fittings and other

to feed families in the day, serve social functions by night,

aspects of a fit-out.

and keep the alcohol flowing for those who don’t want to

“We want takeaways to be aspirational,” Mark explains, “so they make an impact right from the get-go.

“Recently, for instance, we put on our quirky hats for

leave the dancefloor. To that end, they ended up financing a pizza oven too. We loved making this happen, piece by piece, through to approval.”

Rumba, a rum bar in Congleton, which was moving wholesale

To gain specialist, no-nonsense financial advice, speak to

to a new building on the other side of town. That was going

Johnson Reed on 0161 429 6949. Alternatively, message them

to cost the owner far more than he could afford on his

at www.johnsonreed.co.uk to make your investment reality.

26

Fastfood Professional • February and March 2018

February and March 2018 • Fastfood Professional

26

Young’s Foodservice Move More Core Products Over to Msc A further nine core products from the Young’s Foodservice range now feature the MSC eco-label on pack. As the UK’s leading fish and seafood brand, Young’s remain at the forefront of sustainable practices and are dedicated to driving responsible seafood strategies forward.

N

ot only is sustainable seafood the best choice to protect our planet, but it also reflects positively from a customer point of view too. Foodservice operators who purchase Young’s Foodservice

range can confidently promote the MSC eco-label on their menu and relay this information to their customer base resulting in huge benefit to the end user.

The MSC certification means that all fisheries used within the company supply chain have demonstrated that they are well managed and sustainable through a comprehensive, independent scientific assessment. The MSC Ecolabel is only applied to wild fish or seafood from fisheries that have been certified to the MSC Fisheries Standard.

It’s no secret that fish is a fantastic food to include on school menus due to its high protein levels and omega 3 fatty acids, but MSC certified seafood also helps schools

fatty acids, but MSC certified seafood also helps schools earn Food for Life points. The programme, run by the Soil Association helps schools create healthy school meals and provide food education to the students in their care.

As well as meals cooked from scratch, use of free range eggs and ingredients that can be tracked back to the farm; sustainably sourced seafood is also one of the standards in place to achieve the award scheme.

Adrian Greaves, Foodservice Director at Young’s Foodservice says: “Young’s is already at the forefront of sustainable practices and fish welfare. Having the MSC Ecolabel added to nine more of our core products is a continued step forward in growing the company’s sustainable practices. As the market changes and more environmental issues arise, Young’s will be in a strong position to lead that change by ensuring we have the right practices in place. As a company, we are dedicated to ensuring children understand exactly where their food comes from and how sustainable seafood is an essential step in transforming the world’s oceans and protecting the future of our favourite fish dishes!”

Sustainable practices are at the heart of our business, and we are hope that this commitment will inspire others to make a significant difference in the UK market.”

Products from the foodservice range which feature the MSC eco-label include:

earn Food for Life points. The programme, run by the Soil Association helps schools create healthy school meals and provide food education to the students in their care.

As well as meals cooked from scratch, use of free range eggs and ingredients that can be tracked back to the farm; sustainably sourced seafood is also one of the standards in place to achieve the award scheme.

Furthermore, Young’s market-leading Fish for Life Corporate Responsibility Programme is another way in which the company protects the future of fish by employing sustainable practises from the very first catch.

This involves working proactively fisheries, fishermen and promoting a healthy and diverse marine ecosystem within the company’s supply chain.

It’s no secret that fish is a fantastic food to include on

• Young’s Chip Shop Range available in Wild Alaska Pollock, Cod & Haddock • Young’s Mini Battered Fillets • Young’s Gluten Free Fishcakes • Young’s Omega 3 Gluten Free Fish Fingers • Young’s Chunky Tempura Fish Fingers • Young’s Cod Fillet Fish Fingers • Young’s Never Fried Wild Alaska Pollock Fish Fingers • Young’s Jumbo Breaded Minced Cod Fish Fingers • Young’s Chip Shop Jumbo Battered Cod Fish Fingers • Young’s Wholemeal Breaded Cod Portions • Young’s Battered Cod Portions • Young’s Wild Alaska Pollock & Pink Salmon Pieces For further information please visit

school menus due to its high protein levels and omega 3

www.youngsfoodservice.co.uk

27

February and March 2018 • Fastfood Professional

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27

Sweet Success for Lamb Weston with Another Craft Guild of Chefs Product Endorsement Products from Lamb Weston’s range of Sweet Potato Fries have achieved an above average rating under the Craft Guild of Chefs Product Endorsement Scheme, enabling use of the esteemed ‘Approved Product’ logo.

L

amb Weston’s Sweet Potato Fries and Sweet

Product Endorsement accolade.

Potato Shoestring Fries join the Company’s

“Being inventive is part of our customer promise –

Connoisseur range, already in Lamb Weston’s

that’s what they know and love us for. By carrying out

Product Endorsement camp.

activities such as this with bodies like the Craft Guild of

During the product endorsement assessment,

Chefs we get to fully understand our customers’ needs,

one chef said they already used Lamb Weston’s skin on

enabling us to explore further and create products that

fries ‘as they offer great value and yield’.

offer menu solutions for them.”

Another chef commended the Company as supplying

The sweet potato range is part of Lamb Weston’s vast

products that add value saying that, ‘vegetarian and

and exciting range of quality fries and potato products

vegan food is big at the moment, we need products that

offering a unique mix of sweet potato taste with a savoury

can tick a lot of boxes, for example, your crumb is gluten

coating, to ensure crispness.

free’.

In all styles and cuts, sweet potato fries appeal to an

All three chefs agreed that with regards to sweet

ever-expanding audience looking to try something a little

potato products, quality is the most important factor as it

different, a little tastier, a little better for you. Based on

is easier for operators to charge a premium for them over

global research, their sweet taste and variety of cuts,

regular fries, that having different shapes and cut sizes

forms and seasonings makes them a strong alternative to

can help to drive additional sales and margin, and that

what customers would eat at home.

they see sweet potato products as an alternative, upsell to regular fries, as they are on trend.

Andrea

Deutschmanek,

Lamb

As an additional side dish on the menu, they offer even more variety and choice, and with even more servings per

Weston’s

Country

kg they guarantee customer satisfaction.

Marketing Manager UK & ROI, says: “We are thrilled to be

For innovative ideas, recipes and potato inspiration,

able to add our Sweet Potato products to the Connoisseur

head over to www.lambweston.eu/uk , call 0800 963962

range, all of which have received the Craft Guild of Chefs

or email us at salesUK@lambweston.eu

28

Fastfood Professional • February and March 2018

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28

Pan’Artisan announces exciting new Gluten Free additions to its range In light of the market growth for gluten-free, vegan and vegetarian products, Pan’Artisan adds gluten-free dough pucks to its ‘free from’ range of pizza bases.

P

an’Artisan’s

new

gluten-free

products

will

address this ever-expanding market, providing its customers with accessibility to the latest dining trend and offering an easy solution to the

inclusion of gluten-free products on menu.

According to Mintel Global New Products Database, ‘as many as 56% of UK adults have eaten vegetarian/meatfree foods in the six months to July 2018, a significant increase from the 50% who had eaten these foods in the six months to March 2017. Estimated to reach £740 million in 2018, sales of meat-free foods (including a growing range of vegan products) have shot up 22% between 201318. Growth is set to continue as value sales of the meatfree market are forecast to increase by a further 44% by 2023 to reach £1.1 billion.’

The Company’s new gluten-free dough puck has been developed by Red House specifically for Pan’Artisan and is the perfect way for operators to easily offer a gluten-free option for gluten intolerant diners. The pucks are supplied

ideal for topped pizza but can also be used as a garlic

frozen and once thawed, can be shaped or rolled to your

bread base, topped flatbread starter and dessert pizza to

desired size and shape, to create various menu favourites

make any menu more inclusive. The bases are made from

such as pizza, calzone, bruschetta, topped flatbreads,

a variety of grains, including tapioca flour, rice flour and

garlic bread, flavoured bread sticks and even canapés and

maize starch, giving a superb finish that looks and tastes

street food carriers.

great.

In addition to the gluten-free dough puck, the Company

Pan’Artisan’s gluten-free dough pucks are available in

has developed a vegan, gluten-free naan dough puck; a

240g and 150g weights; the gluten free vegan naan dough

real bonus for operators as the distinctive flavour of naan

puck is available in 150g and the new gluten-free bases are

is usually derived from the inclusion of yoghurt. It can be

available in popular 9” and 11” sizes.

rolled and shaped into the classic ‘teardrop’ shaped naan,

Product preparation: the dough pucks are ready to prove.

brushed with oil and sprinkled with chopped coriander as

Simply thaw overnight and prove at room temperature for

the perfect accompaniment to curry, or filled and used as

two hours, then roll to the desired shape and size, sauce

a carrier for a delicious hand-held snack.

and top before baking on a pan remembering to use

In addition to the pucks, there are two new gluten-free pizza bases that offer a lighter, fluffier texture and a softer crumb to deliver real gluten-free alternatives without compromising on taste or quality. These new bases are 29

Fastfood Professional • February and March 2018

rice flour for rolling and a designated gluten-free and, if necessary, vegan pan.

For more information on the Pan’Artisan range of products call 01730 811490 or visit www.panartisan.com February and March 2018 • Fastfood Professional

29

Food safety made quick and easy with the NEW ThermaStick® Pocket Thermometer The NEW ThermaStick is a pocket-sized, waterproof (IP66) thermometer which incorporates a reduced tip penetration probe providing a much faster response time than traditional probe thermometers.

S

aving you valuable time and accurately

Temperature Instruments Ltd (ETI) is a privately-owned

measuring temperature over the range of

limited company, manufacturing 70% of the products

-49.9 to 299.9 °C, the ThermaStick is simple

it currently sells and distributes. ETI is the UK’s largest

to use, featuring two push buttons - on/off

digital thermometer.

and max/min.

As the leading UK supplier of digital thermometers

A large, easy to read LCD makes the ThermaStick an

and temperature sensors to the food industry, ETI has

economical, fuss free solution for numerous temperature

developed a worldwide reputation as a manufacturer

measurement applications in today’s commercial kitchen.

and supplier of high quality and precision digital

This HACCP compliant thermometer is powered by a single

thermometers, data loggers and temperature sensors for

lithium coin cell battery, providing a minimum of 5,000

a wide range of temperature measurement applications.

hours use.

ETI currently exports approximately 59% of its annual

The ThermaStick thermometer is available in red, white

turnover to countries all over the world. ETI also supplies

or blue and is priced at £16.50 each exclusive of VAT. Buy

thermometers to other industrial sectors including

online at www.thermometer.co.uk

construction, healthcare, scientific laboratories, HVAC and

For further information contact Nicky Dumbleton

refrigeration.

Electronic Temperature Instruments Ltd Easting Close, Worthing, West Sussex BN14 8HQ Phone 01903 202151 Email nicky.dumbleton@etiltd.co.uk Additional information Established in 1983 by Peter & Miriam Webb, Electronic 30

Fastfood Professional • February and March 2018

February and March 2018 • Fastfood Professional

30

THERMOMETERS & data-loggers for food safety

THERMAPEN® PROFESSIONAL

CHECK | OVEN FOOD | REFRIGERATION | DISHWASHERFOOD

Helping your business with HACCP compliance, we offer a wide range of specialist thermometers for the fast food & catering industries, from daily hand-held monitoring to the latest in Bluetooth® & remote WiFi logging 31

thermometer.co.uk

Fastfood Professional • February and March 2018

February and March 2018 • Fastfood Professional

31

A

s u o i c i f l o e e dnew rang ng i t a e t o h eese ch r fo

o c s e r f almmer su dining

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Fastfood Professional • February and March 2018

February and March 2018 • Fastfood Professional

32

In response to burgeoning figures highlighting the rise in vegetarian and flexitarian eating, Eurilait has created an exciting and timely range of Al Fresco summer hot eating cheeses that are perfect for BBQ and outdoor dining occasions.

F

igures released by nationalbbqweek.com show

perfect served in a burger or hot dog bun, with popular

BBQ and al fresco eating as a huge category

relishes and accompaniments.

with enormous NPD potential, currently worth

The cheese steaks and sausages are available in an

£7.1bn and growing; the average consumer has

Original variety suitable for all palates including children,

8 BBQ’s a year – a firm indication that they favour this

or a Chilli variety for those who like it spicy, providing a

style of eating.

tasty vegetarian solution for an indoor or outdoor menu.

It is estimated one in eight Britons are now vegetarian or

The Al Fresco BBQ cheese steaks and sausages are made

vegan, with a further 21% claiming to opt for a flexitarian

from all natural ingredients and are free from artificial

diet. This is not a passing trend, these diners still desire

flavours and preservatives.

savoury flavours and are looking to protein alternatives to meat to replace their burger or hot dog. Addressing

Eurilait’s new range also offers three indulgent hot eating cheese dishes to tantalise the taste buds.

this upward trend, Eurilait’s new range offers a credible

Presented in BBQ ready foil trays, choose from BBQ

alternative to meat products, which means vegetarians

Camembert in either a Classic variety or with an Orange

and flexitarians need not be excluded, particularly when it

Blossom Honey and Thyme Glaze, and a BBQ Feta with

comes to outdoor dining options.

Moroccan Harissa Salsa dressing.

Delivering on flavour and quality, Eurilait’s BBQ cheese

This tasty trio of premium quality continental cheeses

steaks and BBQ cheese sausages offer a delicious hot

melt beautifully when cooked presenting a great sharing

eating, meat-free choice that rivals any regular burger or

option, simply serve with crusty bread or crudités for

hot dog. These unique products are great for barbecues,

dipping.

grills or griddles, presenting a quick to cook meat alternative made from a firm and smooth textured, Gouda style cheese, they hold their shape well on cooking and are

33

Fastfood Professional • February and March 2018

To find out more about our award-winning cheeses visit www.eurilait.co.uk or call us on 01749 838100

February and March 2018 • Fastfood Professional

33

Vorsprung A family owned Scottish company has launched a fast casual food franchise brand in a bid to challenge industry giants such as McDonald’s, KFC and Pizza Hut.

G

erman Doner Kebab, which is now open at 82 Above Bar Street, Southampton, has established a network in North America and aims to open 800-1000 restaurants within the next ten years.

There are already around 70 GDK stores in the UK,

Sweden, Pakistan, Dubai, Abu Dhabi, Oman and Bahrain.

In the UK, the group is the country’s fastest growing restaurant chain with 30 outlets already trading and one branch opening every 14 days in 2019.

The eventual target is over 1000 UK restaurants.

At the helmis Athif Sarwar, eldest son of former Labour MP, and current Governor of the Punjab, Mohammed Sarwar.

The Sarwars operate one of the UK’s largest wholesalers, with a network of more than 550 symbol stores, amongst a wide-ranging business portfolio estimated to be worth more than £350m.

The Sarwars became involved with GDK purely by chance, as Global CEO Imran Sayeed explains.

“In 2015 Athif Sarwar was in Lahore in Pakistan on business and he visited a kebab restaurant called German Doner Kebab. He was bowled over by the taste of the doner kebab he’d eaten.

“Shortly after, in Dubai, he spotted the same restaurant.

The taste, flavours and service were identical to those he’d experienced in Lahore.

“He loved it so much, he began considering bringing the franchise to Scotland.

“Athif was initially thinking of a few outlets in Glasgow and Edinburgh, but by the time he got home he could see much more potential.

“He opened negotiations with the brand’s owners in Dubai and midway through 2016 the Sarwar family 34

Fastfood Professional • February and March 2018

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34

DurchKebab advancement through kebab

became the master franchisees for the UK and Ireland.

“Athif understood that for the brand to attract the right calibre of experienced multi-unit franchisees to help grow GDK quickly, he would have to put together a strong leadership team.”

Sayeed was one of the first to join GDK UK. He came with a wealth of experience growing major fast food brands in new territories having worked in senior management with KFC and Pizza Hut worldwide.

Athif and Sayeed immediately began improving every area of the operation, to ensure the perfect platform on which to build a large franchise network.

It was essential for future growth that franchisees were committed to getting it right and maintaining incredibly high standards across the business.

Sayeed reveals: “Once we knew the franchisees were in the right mindset for the journey ahead, we focused heavily on fixing our operations, marketing and supply chain and from then on we haven’t looked back.

“Word of mouth about our success spread like wildfire and we have experienced 300-400 per cent growth in the business.”

Today there are 30 GDK outlets in the UK, and over 350 franchise agreements have already been sold to

when compared to what we expect to achieve in the UK, but it is a different market and we are approaching it carefully and respectfully.

“North America is the world’s biggest and most experienced food franchise market with some of the best operators you’ll find anywhere.

“We are bringing something brand new to their market and we want to get it right.

“We have already created an infrastructure, with the appointment of a highly-experienced US Director of Business Development for North America.

In the USA, the company has teamed up with highlysuccessful Texas-based businessman Tanweer Ahmed.

Ahmed currently owns 153 KFC outlets, 58 Pizza Huts and 24 Taco Bells. He has signed up for 12 GDK branches in Houston, Dallas and Las Vegas over the next two years. He intends to expand across the states.

“Our first Canadian restaurant will open in Vancouver shortly. That will be quickly followed by Ottawa and Toronto,” revealed Sayeed.

“Our challenge is to ensure guests have the same dining experience wherever they visit. That means our Doner Kebab in New York will need to taste the same as our Doner Kebab in London, Dubai, Tokyo or Sydney!”

some of the country’s most highly experienced, multi-unit operating franchise partners.

The story doesn’t end there. In a bold move the Sarwar’s acquired the worldwide rights to the brand and the entire brand itself in early 2017.

The new GDK International team was strengthened accordingly, with experienced senior managers from many of the world’s biggest brands queuing up to join.

They are rapidly expanding GDK’s presence in the UK, have opened their fourth restaurant in Stockholm, signed a deal to open 100 stores in Saudi Arabia and are very close to launching in France, Spain, and Chennai, India while finalizing details for entering Sri Lanka.

Conquering North America however, is clearly the challenge Sayeed relishes most. He adds “The figure of 800-1000 restaurants might not seem that ambitious 35

Fastfood Professional • February and March 2018

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35

Reputation, Reputation, For just over 65 years Blakeman’s has built a reputation for producing consistently high quality sausage and meat based products using only the finest ingredients.

The company has grown to become one of Europe’s leading manufacturers of chilled, cooked and frozen sausage and meat products to the wholesale, catering, ready meal and contract cooking markets.

B

within the European Union, with the remainder coming from producers in the United Kingdom.

Pork is renowned as one of the most versatile types of meat - economical, tender if cooked correctly and oozing with flavour. It is also high in protein, an excellent source of iron, zinc and B vitamins and tastes wonderful too.

Blakeman’s development kitchen continue to look for new trends within the market and recognise that people’s eating habits change. This has already led to their team developing a charcoal sausage and a smoked cheese sausage recipe that were unveiled at the recent UK Sausage Week Awards.

lakeman’s has a long and established relationship

This versatility is shown in the range that Blakeman’s

with its meat suppliers dating back around

produce at their 57,000 sq. foot. cooking and cold storage

50 years. Ensuring this reliability around the

facility based in Newcastle-under-Lyme in Staffordshire

quality cuts that they deliver – combined with

which is capable of producing over 500 tonnes of produce

the Blakeman’s secret seasoning formula -

each and every week. This equates to around 26,000

means a reputation for quality and consistency has been

tonnes a year leaving their manufacturing facility, which

maintained for almost half a century.

is rightly recognised as one of the most modern and

Quality, consistency and taste are obviously paramount

efficient production facilities of its kind in Europe. Recent

but the introduction of a collagen casing for the sausages

investment into the construction of a new building will

in the 1970s by Blakeman’s was also a key milestone. This

expand Blakeman’s manufacturing capabilities even

development meant fish and chip shops and other fast

further.

food outlets were able to deep fry products from frozen

are manufactured from only the finest ingredients, which

without splitting the sausage.

Today, around 80 per cent of the pork that Blakeman’s purchase from their suppliers has been 36

Fastfood Professional • February and March 2018

Blakeman’s extensive range of fresh and frozen sausages

sourced from

are complemented by an array of cooked products. The versatility of the facility allows for the production of February and March 2018 • Fastfood Professional

36

Reputation sausages, meatballs and stuffing balls in endless flavour and size combinations.

The extensive range of products are all widely recognised for their quality, taste, consistency and value. This includes the established ‘Supreme’ and ‘Premier’ sausages, alongside the more recent ‘Gastro’ and ‘Butchers Select’ brands.

The range of sausages all have different levels of pork content to suit different tastes and levels of value, starting with the ‘Super Saver’ sausage produced with 32% pork, right up to the ‘Prime’ sausage which boasts an impressive 70% meat content.

With this broad spectrum of products that are available in various sizes – and includes a gluten free version of the “Premier” sausage – the business is recognised as the market leaders and have a business development team which can work with fryers to increase their business.

Blakeman’s are also seeing an increase in sales of pigs in blankets - no longer just a staple of the Christmas dinner – and meatballs. The business is feeding this demand by producing an ever-expanding and spectacular range with varieties including Italian, Spanish, Aberdeen Angus and BBQ. Through constant innovation, product development and continued investment into their manufacturing facilities, Blakeman’s continues to be a market leader in producing high quality products that are enjoyed by consumers throughout the UK and beyond.

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Fastfood Professional • February and March 2018

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Josper’s passion for open flame cooking on display in new Combo launch As a company famous for manufacturing the very best in closed charcoal cooking technology for the foodservice sector, Josper has a proven record of exceptional craftsmanship and innovation. Now, in a move that takes everything a chef loves about an enclosed Josper oven and combines it with the raw speed and heat of open charcoal cooking, the company is launching the brand new Josper Combo.

I

ntended to significantly enhance the versatility of

Thanks to the quality craftsmanship and superior

solid fuel cooking in a commercial kitchen, the Combo

materials used in manufacturing a Josper oven, the Combo

features a traditional HJX enclosed oven and the latest

is equally well placed in an open plan kitchen as it is back

Josper Basque open grill, side by side. Positioned on

of house. Able to engage and fascinate diners, charcoal

top of a high-grade, bespoke stainless-steel frame, the

cooking not only delivers exceptional taste and flavour, but

combo gives a chef the ultimate flexibility when cooking

captivates chefs and paying guests alike.”

with charcoal.

Operators can work with Jestic Foodservice Equipment,

Steve Morris, Sales Director at Jestic Foodservice Equipment

the exclusive Josper distributor in the UK to create a

A standard depth of 900mm and a length dependant

bespoke Combo that best suits their kitchen. Choosing

on the specifications of each unit ensures the Josper

from a combination of a HJX 25, 45 or 50 oven (small,

Combo fits effortlessly into an existing cookline. Operators

medium or large) and a Basque Grill with a choice of one

can work with Jestic to ensure adequate ventilation and

or two grill racks, chefs can opt for a versatile appliance

extraction when using solid fuel cooking, such as that found

with the capacity to cater for up to 200 people per hour.

in the Josper Combo.

With an average heat up time of just 20 minutes, the

For further information on the Josper Combo or any

Basque Grill brings all the passion of barbecue cooking

of the other equipment exclusively distributed by Jestic,

into the kitchen environment. Featuring a single or

please call 01892 831 960

double grill with independent, manually controlled height

or visit www.jestic.co.uk.

settings, the Basque enables a chef to achieve precision cooking over the charcoal bed. Positioned alongside, the HJX oven gives the same wonderful smoky tastes, texture, and aroma from the charcoal cooking process, but in an enclosed chamber. The sealed chamber allows a consistent operating temperature of up to 400°c, whilst retaining the moisture in even the most delicate of items.

Offered with a host of accessories including fire breaks ,racks and grates, ash drawers and castors and with the option of additional cookware, grill plates and racks, the Josper Combo is simple to install and easy to use, yet delivers exceptional results in the kitchen.

“The Josper Combo puts all of the joys of charcoal cooking into one appliance. Chefs will relish the opportunity to cook with precision on open charcoal, whilst also appreciating the consistent temperature merged with the remarkable control that is achievable in the enclosed oven.

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Fastfood Professional • February and March 2018

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Ops management experts launch compliance consultancy Operations management pioneer Checkit has broadened its offering with a new compliance and risk management service headed by industry veteran, Chris Hassall

B

usinesses of all sizes face the challenge of managing compliance commitments. Visits by inspectors and local authorities can be nerve-wracking, with the outcome of inspections posing a risk to the bottom

line. With an increasingly vocal media and aware public as well as strict regulations, few issues are as important.

• Remote and Physical Auditing to ensure total readiness for random local authority inspections • A helpline to offer advice in emergencies, minimising the impact of negative outcomes In Chris’ own words, “Combining traditional compliance support with Checkit’s unique technology solution allows

By making compliance regimes digital, Checkit’s technology

us to offer an extremely efficient, but high quality service.

sweeps away the paper-based systems that are still common.

Complete visibility of due diligence allows our compliance

This makes life easier for staff and managers. Significantly it

service offering to be more informed and therefore more

also make possible a new model that challenges “traditional”

effective. It’s high time that the industry took advantage of

compliance advice and consultancy. Rather than relying on

the possibilities of digital technology and it’s exciting to be at

occasional audit visits and paperwork inspections, digital

the forefront of this massive change”

technology can act like a “Fitbit™” for the business, showing how healthy its compliance processes are and allowing remote monitoring and early diagnosis of problems.

Checkit has now launched a new service, the first to offer “Continuous Compliance Monitoring” using its technology.

This provides expert end-to-end support on a consultancy basis, from formulating policy to implementation and monitoring, giving organisations of all sizes: • Confidence that a business is operating in line with legal requirements • The ability to identify and resolve performance problems early • The right data for painless EHO inspections • Support and guidance to react to any potential issues in the right way

Experienced expertise

About Checkit Checkit’s smart technology helps businesses of any size to manage people, processes and compliance. Our Real Time Operations Management Platform is used to power digital food safety systems, to deliver smart compliance services and to easily build tailored solutions that make operations more effective.

With Checkit, managers can define, monitor and analyse routine processes, making sure that the right thing is done in the right place, at the right time by the right person. This is achieved by a unique combination of configuration – not programming – of mobile checklist applications and realtime alerts seamlessly integrated with smart sensors and cloud analytics. The result is improved performance through higher quality, improved productivity and reduced risk.

Checkit has offices in the UK and the USA, with customer

The Checkit offering combines technology with experienced,

including Alton Towers, Center Parcs, Compass Group,

highly qualified expertise. With over ten years of experience

Jamie’s Italian, the NHS and Sodexo.

in environmental health, Compliance and Risk Management Services Director, Chris Hassall, leads a team packed with cross-sector regulatory and compliance technology knowhow.

In partnership with local authorities and a national network of consultants, the team can assist with any due diligence requirements, from general health and safety to fire safety and food standards, all built on three key services: • End-to-end consultancy to develop and implement airtight compliance procedures 39

Fastfood Professional • February and March 2018

For more information, visit checkit.net or call 01223 941 450 Chris Hassall: chris.hassall@checkit.net February and March 2018 • Fastfood Professional

39

Getting

Ready to

By Martin Holmes Johnson Reed Business Finance

R

When Martin’s business began to outgrow its old premises in Congleton, we were able to deliver freedom for future investment.

But Rumba, a high-end café and bar brand, had so much more to offer as we uncovered its full potential…

um specialists are hard to come by. Martin

were expensive too: the bar was prepped for four modified

Holmes and his team, however, had been

caravans, each of which would be set inside as a booth for

delivering exceptional measures, coffees

patrons. The relocation was going to be extensive, to say

and cocktails for several years. One drink at

the least.

a time, their Cheshire site had garnered a

strong local reputation.

This funding gap grew when we went to visit the site.

Rumba would also need a complete fit-out involving

As a result, Martin and his business partner Chris had

Johnson Reed’s trademark quirky kit finance for the shop

picked up several award wins and nominations. This

front, front bar, back bar, and bespoke seating and joinery.

created a window of opportunity: doubling down on such

But conversations with Johnson Reed were able to move

interest meant proving a competitive edge in Congleton,

very swiftly. We knew that Martin and his colleagues

more so than ever before.

were experienced in the food and drink sector, so we

Expansion, therefore, was on the cards. They were looking to open a larger Rumba on the other side of town, a few thousand square feet in size – and the new premises had to be a headline attraction.

were confident that specialist lenders would accept their funding request.

All of the leases were signed off, in addition to restaurant refit funding for the flooring, air con, bottle coolers, much

Martin had some of his own money tied up into the

of the furniture, and an incredible lighting system. We

expansion, as well as a bank loan and pension funds.

helped Rumba’s new home become a haven for families

Yet catering equipment finance – for heavy-duty items

in the daytime, yet equally popular with a younger crowd

like fridges, cookers and display cabinets – was needed

who love making use of their dancefloor. With our lending

in order to not send him over-budget. Novelty concepts

access, Martin and his co-founder also chose to install a

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Fastfood Professional • February and March 2018

February and March 2018 • Fastfood Professional

40

Rumba pizza oven, keeping step with the local takeaways that are so successful at weekends.

Boasting over 80 rums and a passionate regional fan base, Rumba is doing amazingly well in the wake of its reopening. We loved to help and be a part of their business journey. If you’re a takeaway looking for just a small amount of assistance, or one seeking full fit-out finance, Johnson Reed can help – just get in touch.

The great thing about Mark and his team at Johnson Reed is their experience within our industry. They understand how we work and have been a breath of fresh air to deal with. Johnson Reed have been instrumental in the growth of our business, and have proven to be a great partner to have on board as we move through the next stage of our development.

Martin Holmes

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Fastfood Professional • February and March 2018

February and March 2018 • Fastfood Professional

41

Central Foods extends its flavoured wraps range for foodservice

It’s a Wrap!

Frozen food distributor Central Foods has boosted its range of flavoured wraps for foodservice with the launch of a new spinach flavoured wrap.

T

he KaterBake spinach wrap joins the popular

a really tasty carrier for a world of flavours, they are also

pumpkin wrap and beetroot wrap, as the appetite

versatile, easy to prepare and can be served at a range of

for wraps, rolls and street food-style, grab-and-

meal occasions, whether that’s breakfast, lunch or dinner…

go items all continue to increase.

or any time in between.”

“Our KaterBake pumpkin wraps and KaterBake beetroot

Just like the other KaterBake flavoured wraps, the

wraps have been a great success with foodservice

spinach wraps can be defrosted and served or warmed in

professionals, for their taste, looks, appeal and versatility,”

an oven or microwave before serving, and have a defrosted

said Gordon Lauder, MD of Central Foods.

shelf-life of two days. They are available to order in two

“We have now extended the range of wraps offered by

packs of 20.

Central Foods to include the KaterBake spinach wrap – a

Central Foods, based at Collingtree, near Northampton,

vibrant 12inch flavoured wrap which will provide a colourful

is a leading foodservice supplier, supplying more than 400

addition to the menu.

different lines into foodservice, ranging from vegetarian

“All three flavoured wraps are suitable for vegans and vegetarians and provide a source of fibre.”

and free-from items, meat products, bakery items and canapés through to buffet products, desserts and

The launch comes as it was revealed that wraps and

puddings. It currently sells to more than 220 independent

flatbreads are now two of the three most popular

wholesalers, as well as larger national and regional

lunchtime options in Britain. Consumers favour them

wholesalers, and foodservice caterers across the entire

over traditional sandwiches, according to the survey by

foodservice industry including schools, universities, pubs,

Spitalfields Market.

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

“There’s very good reason why wraps and flatbreads are so popular now,” added Gordon. “Not only do they provide 42

Fastfood Professional • February and March 2018 l 2018

cafés, care homes and many other outlets.

For more information, visit www.centralfoods.co.uk February and March 2018 • Fastfood Professional

42

PIZZA SOLUTION

Here at GourmEat, We are looking for new Partners interested in our Investment Zero Pizza Solution Our 9m2 Pizza unit comes with all ingredients needed to make 5000 Pizzas which can give YOU a Return on Investment of just 3 months Restaurant, Shopping Mall, even a Street Corner, our unit can be easily installed in half an hour and be ready to trade Power up your business with our Pizza Solution!

“People go where taste drives them” GourmEat, the Pizza Solution makers Fore more information call: info@gourmeat.co.uk

43

Fastfood Professional • February and March 2018

www.gourmeat.co.uk

February and March 2018 • Fastfood Professional

43

Real Food Café Case Study: Gluten-Free Fish & Chips

Background

were very few commercially available gluten-free batters

Today 1.3 million Brits are following a gluten-free diet, and

and with low awareness around gluten allergies, Sarah was

the free-from market is forecast to grow by more than

faced with the added challenge of educating her staff and

40% to £673 million by 2020. It comes as no surprise that

customers on why it was important for The Real Food Café

food and drink outlets across the country are working hard

to go the extra mile.

to claim their piece of the (gluten-free) pie, however sadly many fish and chip shops in the UK are missing out on the lucrative free-from market. Of 533 fish and chip shop venues registered on Coeliac UK’s Venue Guide, just 34 are gluten-free accredited.

“People thought it was strange – including the staff,” says Sarah. “Nobody understood it at the time.”

Having tried some of the commercially available gluten-free batters and not being happy with the results, Sarah took matters into her own hands and created one using gram flour. She also

One of these is The Real Food Café in Tyndrum, Perthshire, which got ahead of

purchased a separate fish fryer for gluten-

the trend in 2009 and has been serving

free fish and chips to minimise cross-

gluten-free fish and chips for a decade at

contamination.

the gateway to some of Scotland’s prime

“Gram flour is yellow so gave the

walking destinations. Catering for gluten-

correct colour. It was ok but nowhere near

free customers had always been a topic

the commercial products available just

close to the heart of Sarah Heward, who

now – it didn’t go as crispy. We tried in a rudimentary way to ensure there was no

launched The Real Food Café in 2005 in a

cross-contamination, but it wasn’t as polished

disused Little Chef. She explains: Some of my family are coeliac and I always felt it was really

as the process today.”

tough for them because they had such limited options back in 2005 so I was determined to put gluten-

Solution

free fish and chips on the menu.”

After plenty of research and trial and error, The Real Food

Challenge

Café developed a reliable, good quality gluten-free fish and

Creating a gluten-free version of a traditionally stodgy,

chips and began selling the dish in 2009. Since then, the

comfort-food dish wasn’t an easy task. Back in 2005, there

production process has become much more streamlined

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February and March 2018 • Fastfood Professional

44

and sophisticated and today there are separate food

gluten-free fish and chips.

handling practices, equipment and storage for gluten-

Although gluten-free sales still make up a relatively small

free dishes. In addition, staff undergo thorough training,

percentage of total sales, the additional sales of drinks and

completing Coeliac UK’s online module as a minimum.

dishes purchased by customers who accompany gluten-

With plenty of high quality, commercially available

free customers, drives total estimated revenue up by

gluten-free products on the market today, The Real

around four times the figure for gluten-free fish and chips

Food Café is spoiled for choice in terms of its gluten-free

alone.

batter and uses one from Middleton Foods. In addition

The Venue achieved its GF accreditation from Coeliac

to its fish and chips, the diner offers gluten-free mushy

UK in 2014 and has since maintained its A-grade each

peas, malt vinegar, soup, salads, overnight oats and

year. It has also been hugely successful in the FreeFrom

home-baked cakes.

Eating Out Awards, which celebrate free-from excellence in the food and drink industry. The eatery took home Gold

Results

Awards in the Fish and Chip Shop category in 2017 and

Having driven innovation in the field 10 years ago – well

2018 as well as a Gold Award in the Crème de la Crème

before it was a trend – The Real Food Café has established

category this year.

itself as a leader in gluten-free fish and chips. Demand

“At The Real Food Café we’re committed to catering for

for The Real Food Café’s gluten-free fish and chips has

all dietary requirements. Being an inclusive business is

increased considerably over the years, with 2,953 portions

something that goes across the board for The Real Food

sold over the past 12 months, compared to just one or two

Café – from catering for those customers with access

portions a month in the first year of operations.

requirements to those with food intolerances,” says Sarah.

Serving 200,000 customers a year, The Real Food Café’s

“While I had bigger fish to fry in the early days and our

turnover today is approaching £1.5m. Sales of The Real

gluten-free offer was a slow burn, intuitively it felt right

Food Café’s gluten-free items topped £21,000 in 2016, a

to me. Gluten-free is now a hugely lucrative part of our

figure which rose to £26,000 in 2017 and is projected to

business and I look forward to continuing to develop our

reach £31,000 in 2018. The majority of these sales are

offer in line with the dietary needs of our customers.”

3 3 S i nce 1 997

3 3 3 3 3 3 3 3 3 3 3

45

Printing

Packaging

Branding

Print with us

Package with us

Brand with us

Litho or Digital Printing Short to Large Print Runs Saddle Stitching Perfect Binding Wiro Binding White & Clear Ink Options Brochures / Booklets Leaflets / Menus Stationery / Envelope Magazines / Newsletters Periodicals Journals Promotional Literature

Fastfood Professional • February and March 2018

www.harlequinprintgroup.co.uk

3 3 3 3 3 3 3 3 3 3 3 3 3

Carton Design & Development AutoCad & 3D Modelling Prototype Sampling Cardboard Engineering Point of Sale Trial Packaging Pharmaceutical Packaging Retail Packaging Shelf Ready Packaging Food Packaging Sleeves, Wallets & Trays Biodegradeable / Compostable Ovenable / Microwaveable

3 3 3 3 3 3 3 3 3 3 3 3 3

Sport & Event Branding Digital & Wide Format Internal & External Signage Exhibition Stands Pop-Up Displays Posters / Banners Vinyl Stickers & Labels PVC, Canvas, Mesh Banners Flags & Hanging Displays Wallpaper Foamex & Perspex Boards Vehicle Graphics Magnets

February and March 2018 • Fastfood Professional

info@harlequinprintgroup.co.uk

45

+44 (0)1443 222219

Pidy UK Launches Fresh New Website

P

idy is delighted to announce the launch its

pastry production and the quality, innovation and services

brand new UK website www.pidy.co.uk which

the company provide to a wide range of foodservice

features improved navigation and functionality

sectors.

throughout, whilst achieving a fresh new layout

and image-led design. The website now has a greater

Speaking of the new website, Robert Whittle, General Manager of Pidy UK said:

focus on recipe inspiration for foodservice professionals

“We are over-the-moon to launch our new Pidy UK

and easy access to the extensive Pidy product portfolio. It

website and to offer our customers a smoother, more

also includes useful features such as the latest Pidy news

intuitive user experience. It not only better reflects the

stories and information regarding each product category

brand that Pidy is today but also provides new features to

from meals and cocktail canapés through to desserts and

benefit our customers and allows every visitor to discover

frozen ingredients.

and digest the Pidy range.

The website brings the company’s main digital platform

The new site has a series of short recipe videos

in line with recently revealed logo and brand identity,

created by our culinary development team who use their

whilst featuring a new colour palate and eye-catching

experience to demonstrate exactly how to bring out the

photography. The sophisticated washboard effect used

best from our products. We hope this gives our customers

for Pidy photography contrasts with the vivid colours of

inspiration to get them started and discover the endless

the pastry and sponge products to prominently display

possibilities Pidy’s ready-to-fill pastry provides!”

the range as you land on the new site. The website is fully responsive and works across desktop, tablet and phone.

The new website is part of an exciting band refresh that sees Pidy combine over fifty years of unique heritage in 46

Fastfood Professional • February and March 2018

The new website will roll out across Europe and the US in due course.

For more information on the Pidy range, please visit www.pidy.co.uk or call 01604 705666.

February and March 2018 • Fastfood Professional

46

Eye-catching new look for Southern Fried Chicken Portions Meadow Vale Foods have given their Southern Fried Chicken portions a brand-new look, making it stand out in the freezer and be more appealing to customers

T

he current plain white packaging is being

feature Meadow Vale Foods Klucky promotion, with £250

replaced with a strong American-style look

and a box of Meadow Vale Homestyle Chicken available to

with upgraded cardboard, giving the product

win every month. This competition gives winners a great

a more eye-catching presence, offering

promotional opportunity for their business, and gets them

excellent Point of Sale opportunities to boost sales.

Firmly established as a favourite, customers can

expect the same high-quality product as before, with the advantage of even more robust packaging.

Meadow Vale have used traditional southern fried spices such as paprika, cayenne, cumin and garlic to develop an authentic coating. The coating holds to the chicken when deep fried or

featured on the Klucky website www.getclickywithklucky. co.uk, which has more than 1,000 active users.

Meadow Vale foods Managing Director Nigel O’Donnell said: “We are constantly looking at ways we can improve the look of our products, and to increase shopper visibility and brand awareness, and so have refreshed the look of our 8kg Southern Fried Chicken Portions box.

“The new look will give our wholesalers excellent Point

oven baked, making it look and taste great.

of Sale opportunities, and customers can expect the same

The chicken thighs, drums and fillets are all packaged

great taste and quality they get from any Meadow Vale

separately, allowing greater portion control and offering multiple menu ideas using the different cuts. There are a minimum of 14 pieces per bag or 42 pieces per box.

The Southern Fried Chicken portions will now also 47

Fastfood Professional • February and March 2018

Foods products”.

For more information about all of Meadow Vale’s products and services please visit their website at www.meadowvalefoods.co.uk February and March 2018 • Fastfood Professional

47

Consumers Predict…

Technology Advances in Food Delivery 2019 28% of British consumers are now ordering more food online than a year ago.

40% of consumers believe they will see ‘more restaurants offering delivery from their website.’

17% of consumers believe ‘cook it yourself ingredient boxes’ will become available at eateries.

61% of delivery consumers think the quality of food they receive is better than food in restaurants.

A

ccording to CGA’s Go Technology report,

tech, if they are to keep up with demand and lessen the

28% of British consumers are now ordering

risk of falling behind.

more food online than a year ago.

A third (33%) of consumers expect ‘GPS tracking’ to

Half of food deliveries are ordered by

become an essential part of the food delivery process;

millennials and 44% of grub ordered is

monitoring a meals journey, providing a realistic ETA and

purchased via online channels.

combatting consumer concern over “misplaced orders.”

61% of frequent delivery consumers think the quality

With devices like Siri and Alexa becoming increasingly

of the food they receive is better than, or the same as,

popular in the homes of Brits, ‘automated voice’ is set

food served in a restaurant. An impressive feat, which may

to be huge in food. Consumers agree, with a fifth (22%)

explain why chains like Jamie’s Italian, Carluccio’s and

saying voice-based ordering is here to stay.

the Prezzo Group have faced rapid closure in the past 12 months.

To investigate the sensation in more detail, online Italian food retailers, nifeislife.com analysed CGA’s report to discover the technology advances consumers predict they will see in the future of food delivery.

Interestingly, one in six (17%) believe ‘cook it yourself ingredient boxes’ will become available at their favourite eateries, stuffed with key ingredients ready to assemble at home.

Lastly, fewer consumers predict advances in drone delivery (16%), such as pin-point location accuracy, and

Nife is Life found 40% of consumers believe they will

in driverless vehicle (15%) technology. Some restaurants

see ‘more restaurants offering delivery from their website’

have already begun experimenting with self-driving cars,

in the future, with restaurants fast becoming the go-to

drones and robots to make transportation and, in turn,

source of information for food orders. Comparatively, just

delivery easier and more convenient.

29% of consumers predict ‘more mobile delivery’ in food.

This suggests restaurants may need to invest in their own 48

Fastfood Professional • February and March 2018

Visit - https://www.nifeislife.com February and March 2018 • Fastfood Professional

48

by Aatif Majid, Founder and Director of HALAL EXPO LONDON

M

ention ‘halal’ and most people think of meat.

MONEY MATTERS

The rise of the UK halal market

financial services companies supplying the home loans and

While this has been the core of the industry,

other products such as pensions and insurance, do not invest

the halal market is now so much more. Halal

their profits in gambling, alcohol or industries forbidden

means ‘permissible’ in Arabic and is a term used to describe

under Islam. Modesty fashion is another rapidly expanding

anything permitted under Islamic law as prescribed by

sector, with spending accounting for $44 billion globally.

the Qur’an. From travel agents and tour operators, banks

What is behind this exciting market growth? Firstly, the

and financial service providers, fashion, pharmaceutical,

Muslim population in the UK has increased and with it,

cosmetics,

governmental

opportunities to market to a wider customer base. Indeed,

organisations, there are ‘halal’ elements to products and

publishing,

logistics

and

more than 90 per cent of Muslim shoppers claim that their

services in all these sectors.

faith affects their consumption. Secondly the purchasing

It is easy to underestimate the scale of the halal market. It

power of affluent Muslim millennials, who are willing to pay

is vast. The UK halal market is today worth $4.5 billion and

a premium for high quality, religiously observed products

is expected to grow by 5 per cent each year until 2020. That

and services.

makes it similar to the entire UK home takeaway food industry.

Manufacturers, distributors and vendors all want to

To meet this growing demand, the number of vendors

tap into this fast growing and lucrative sector. Whether

stocking halal products, along with the range of products

an existing supplier looking to increase market share, or

avaliable, has boomed. Only five years ago, consumers

a new entrant, careful understanding and unique insight

could only choose from a limited variety of products

of the sector is needed, one that respects the traditions,

available in select supermarkets. Today, major national

values and preferences of the Muslim community. This is

grocer chains like Asda, Sainsburys and Tesco offer an

why we created the HALAL EXPO LONDON exhibition.

ever-increasing variety of halal-based products. This has

On 24 and 25 April at the ExCeL London, senior buyers

also translated across the high street into the catering

from a wide range of sectors will be at the exhibition to

sector, with restaurants and fast food outlets offering halal

discover companies offering the latest products and

options on their menus.

services from all over the world for the market. The event

Widespread halal products and services, focused on ethical business, now cater to all aspects of Muslim life. For instance, over 20 fully Sharia compliant banks are licensed in Great Britain, offering a wide variety of financial services.

Prospective property owners can circumvent interest rates by purchasing an Islamic mortgage, while the banks and

will also feature industry-leading speakers who will provide unique insight into trends and the latest developments.

If you would like to exhibit or be considered as a speaker, please contact enquiries@halalexpolondon.com For more information about this market, please visit www.halalexpolondon.com

Skills shortage threat looms after brexit

R

esponding to the latest migration figures, Ibrahim

“If we are to have a supply of chefs with the right skills to

Dogus, Chair of the British Takeaway Campaign, said:

meet these shortages it is imperative that the Government

“Recent statistics showing a further drop in EU

allows for a transition period that gives sufficient time for

net migration will worsen the skills shortages for the UK’s takeaway sector.

the training of domestic workers.

“Even with a transition period, though, more needs to be

“With over a third of takeaway restaurants experiencing

done to overcome the recruitment gap. That’s why we are

skills shortages, particularly for chefs in specialist cuisines,

urging the Migration Advisory Committee to use its review

and more than a third saying Brexit will make it more

of the Shortage Occupation List to address the absurd

difficult to recruit staff, this drop further puts at risk the

anomaly which allows for the recruitment of specialist

sector’s potential growth of 13% by 2021 - which would see

chefs for restaurants, but, bizarrely, not for those working

takeaways contributing £5.1bn a year to the economy.

in takeaways”.

49

Fastfood Professional • February and March 2018

February and March 2018 • Fastfood Professional

49

MONEY MATTERS

British Takeaway Campaign launches toolkit to support takeaways to provide healthier choices The takeaway sector has launched an online toolkit designed to help takeaways across the UK respond to consumer demand for healthier options.

T

he toolkit is based on best practice in the

four simple steps will provide more options for customers

takeaway sector and consists of four simple

to enable them to make choices which are right for them

and practical steps that most takeaways can

– whether that’s selecting a smaller portion or healthier

implement. The BTC is working with its members to

drink, or allowing them to take more ownership of the

encourage all takeaways to adopt these steps.

salt content of their meal. Meanwhile, by providing dishes

The measures include:

cooked using alternative methods such as air-frying and

• Offering smaller portion sizes

grilling, and stepping up the fruit, vegetable and wholemeal

• Making sure water and low-sugar drinks are available

carbohydrate content of menus, the Takeaway Toolkit

• Not adding salt after cooking

will support takeaways across the country to make a real

• Using healthier cooking methods and ingredients.

difference.

Commenting on the launch, British Takeaway Campaign (BTC) Chair Ibrahim Dogus said:

However the takeaway sector is only one part of the story.

Obesity is a complex issue – with sedentary lifestyles, lack of

“The BTC is launching the Takeaway Toolkit to support

exercise, and nutritional education major factors, alongside

restaurants who want to respond to consumer demand

diet. It requires all of us – including Government, business,

for healthier options. We know many takeaway businesses

schools and parents – to play a part in making a difference.

have already made real progress and providing this

The British Takeaway Campaign is also calling on the

support will help many more to do so.”

Government to recognise how far the sector has already

He added:

come and to work with us by providing a free online calorie

“Most takeaway restaurants are small, independent

calculator to help takeaways provide consistent and reliable

businesses who face a confusing array of complex

nutritional information to their customers. 9 in 10 of

guidance and are unsure about where to start. Meanwhile,

takeaway restaurants say they would use such a tool if it

42% see increased demand for healthier menu options

was available.1

being a key challenge over the next two years1. Supporting these businesses, especially at a time when they face real financial pressures, such as rising rents, business rates and skills shortages, will ensure they can continue to thrive whilst doing their bit to promote healthy eating.”

BTC Champion Paul Scully, MP for Sutton and Cheam, said: “It’s brilliant to see the British Takeaway Campaign launch an initiative to help takeaways offer healthier choices.

“Many takeaways across the UK are already making

The takeaway sector is incredibly diverse, offering a

strong progress, and the Takeaway Toolkit’s four simple

range of cuisine options including grilled chicken, kebabs

steps will be invaluable in helping to spread best practice

and salads as well as traditional curries, sushi, and pizza.

even further.

Takeaways are taking practical action to promote healthier

“I would encourage takeaway businesses across my

eating, driven by consumer demand. For instance, 96%

constituency and the rest of the country to download the

of takeaways offer vegetarian options, whilst 73% offer

BTC’s toolkit, and to make small tweaks to their menu

smaller portion sizes. Meanwhile, 65% offer low fat dishes

which, when taken together, can add up to have a big overall

and 59% provide low salt choices.2

impact.”

Making lots of small tweaks to takeaway menus can add up to a big overall impact. The Takeaway Toolkit’s 50

Fastfood Professional • February and March 2018

The Takeaway Toolkit will be available at www. britishtakeawaycampaign.co.uk from Friday 25 January.

February and March 2018 • Fastfood Professional

50

“UK Seafood Industry Guide – Preparing your Business for EU Exit” published on Seafish website

S

eafish, the public body that supports the £10bn UK seafood industry, has released a guide to support seafood businesses in preparing for Brexit.

UK Seafood Industry Guide – Preparing your Business

MONEY MATTERS

Seafish releases bespoke Brexit guide for seafood industry

It also signposts businesses to information and resources less specific to seafood sector.

Launching the guide, Seafish Head of Regulation Fiona Wright commented:

for EU Exit has been produced by Seafish’s regulation

“While no one can provide all of the answers to the

team to provide practical guidance to seafood businesses

questions raised by leaving the EU and the form it will take,

on day-to-day scenarios likely to be encountered from 29

our guide to preparing your business for EU exit provides

March.

practical advice that seafood businesses can take now to

Designed to be accessible and user-friendly, the

prepare for all contingencies.

guide brings together technical notices, government

“We will continue to update this guide on our website

communications and other relevant information to help

as further information becomes available, as part of our

seafood businesses to prepare for Brexit, whatever form

continuing work of interpreting and understanding the

it might take.

changing landscape and identifying risks and promoting

Topics covered by the guide include:

opportunities for the entire seafood sector.”

• Food safety

UK Seafood Industry Guide – Preparing your Business

• Traceability

for EU Exit can be accessed on the Seafish website at

• Product labelling

https://www.seafish.org/article/preparing-your-business-

• Protected Geographical Indicators (PGIs)

for-eu-exit. It will continue to be updated and reviewed as

• Importing and exporting to EU and non-EU countries

new information comes to light.

Superdream LPG is playing a vital role

T

why it’s often the first choice fuel for street food vendors, and there are many more: · With crowds of visitors to serve, speed and reliability are essential, and LPG ignites quickly to give an instant flame

he UK street food industry has experienced

and a steady, consistent source of heat that can be easily

something of a revolution in recent years, and as

controlled and turned up or down on demand, to ensure

a result it is expected to reach a value of £1.2bn

exactly the right temperature. This makes it efficient to use

during 2018.

and ensures food isn’t spoiled or wasted in quieter periods.

With reasonable start up costs, low overheads and few

· Street food outlets can be found anywhere - from city

barriers to entry, it offers a realistic chance for those

centres, to small town side streets, and even village fields.

with a passion for cooking and great quality food to start

As LPG can be bought in cylinders which are easy to

a business. The pop-up nature of street food means that

transport and connect, it is available wherever it is needed.

vendors need to be mobile and flexible, setting up in

· Keeping the air clean is an important consideration for

venues such as high streets, warehouses, fields and car

most locations, and the beauty of LPG is that it is the lowest

parks on a regular basis.

carbon and cleanest conventional off-grid fuel – burning

One of the most important considerations has to be the

cleanly without producing soot, smoke or smell. LPG

ability to refrigerate, prepare and cook your dishes - and

emissions are significantly less than a diesel generator, and

that’s where LPG comes in. LPG can be easily transported,

noise levels are negligible too.

stored and used virtually anywhere. It’s available in

· Cooking is not the only fuel requirement – vendors may

portable cylinders, does not require a fixed gas connection

also need heating, power generation and refrigeration, all

and does not deteriorate over time. These are all reasons

of which LPG can provide, making it a great all round choice.

51

Fastfood Professional • February and March 2018

February and March 2018 • Fastfood Professional

51

TRADE DIRECTORY

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

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

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

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

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

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

Henry Colbeck

Fryers Mate

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

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

Weston Catering Supplies

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

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

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

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

Business Buyers.com - Part of the Altius Group

Regional shops throughout the UK or on-line www.nisbets.com Fourth Way, Avonmouth, Bristol, BS11 8T sales@nisbets.co.uk 0845 140 5555 or 0117 316 5000

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

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

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

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

Total QSR Ltd Crown Chambers, 7a Market Place Melksham, Wiltshire, SN12 6ES T: 01225 791848 W: www.totalqsr.co.uk Fast Food Systems Limited

Middleton Food Products Ltd,

Carlton Catering Equipment

Fastfood Professional • February and March 2018

Nisbets Plc

Everett, Masson & Furby

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

52

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

MCS Technical Products Ltd

Seriously Good Gluten Free

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

Marfast

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

E: info@totalqsr.co.uk

Ceres | Pure Food Innovation

Falcon Foodservice Equipment

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

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

Blue Seal

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

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

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

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

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

E&R Moffat ww.ermoffat.co.uk Bonnybridge FK4 2BS sales@ermoffat.co.uk 01324 812272 February and March 2018 • Fastfood Professional

52

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

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

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

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

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

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

Electronic Temperature instruments Ltd www.etiltd.com Easting Close, Worthing, West Sussex, BN14 8HQ sales@etiltd.com 01903 202151

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

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

Chicken Coaters & Marinades Chicken Train Kerry Foodservice, Birstol, T: 0800 138 1938 E: julian.warner@kerry.com W: www.kerry-foodservice.co.uk Dibs Distribution www.dibsdistribution.co.uk 1432b Clock Tower Road, Isleworth, Middlesex, TW7 6DT sales@dibs.uk.com 0208 568 6668

53

Fastfood Professional • February and March 2018

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

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

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

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

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

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

Mammoth Cleaning Supplies.co.uk

TRADE DIRECTORY

Sweetheat

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

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

Bailie Gate Industrial Estate, Sturminster Marshall, Dorset.

BH21 4DB sales@us4slush.com 01202 666922

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

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

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

Salty Dog

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

Regrit-it www.regrit-it.com 1st Floor Rear, 40 Percy Park Tynemouth, North Tyneside.

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

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

Cleaning Materials

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

Curry and Gravy Mixes Dinaclass Kerry Food Service, Bristol, T: 0800 138 1938 E: julian.warner@kerry.com W: www.kerry-foodservice.co.uk

Total QSR Ltd Crown Chambers, 7a Market Place Melksham, Wiltshire, SN12 6ES T: 01225 791848 E: info@totalqsr.co.uk

Ecolab UK www.en-uk.ecolab.com Various UK locations custHelpDesk.UK@ecolab.com Central: 0 02920 852000

Pattersons www.pattersons.co.uk Winterstoke Road Bristol, BS3 2NS contact@pattersons.co.uk 0117 934 1270

W: www.totalqsr.co.uk Kerry Foodservice www.kerry-foodservice.co.uk Thorpe Lea Manor, Thorpe Lea Road, Egham, Surrey, TW20 8HY info@kerry-foodservice.co.uk 01784 430777 February and March 2018 • Fastfood Professional

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TRADE DIRECTORY

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

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

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

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

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

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

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

Duct Cleaning and servicing Specialists Advertise Here!

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

07725 434173 Standard and Premium Box listings available

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

De-Duct Cleaning Service Deduct offer a fast & efficient Nationwide duct cleaning service with FREE shop survey T: 07806 487239 or 0333 772 0089 E: info@de-duct.co.uk W: www.de-duct.co.uk

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

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

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Fastfood Professional • February and March 2018

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

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

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

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

T: 0208 814 7810 M: 07912 389446 W: www.vandermoortele.com

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

E: ukinfo@adm.com T: 01322 444836

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

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

EPOS Systems

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

It’s Lolly ltd

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

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

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

W: www.olinex-uk.com The

Fryers’ Favourite For Over 60 Years.

Nortech Foods Limited

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

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

Finance, Leasing & Insurance Complete Leasing Solutions Ltd Manor Farm, Chilworth Old Village, Southampton, Hants, SO16 7JP T: 023 8076 6467 E: info@corporateasset.co.uk

Corporate Asset Solutions Manor Farm,, Chilworth Old Village, Soputrhampton, Hants, SO16 7JP 023 8076 6467

Johnson Reed Bridge House, Newbridge Lane, Stockport, SK1 2NA T: 0161 429 6949 E: info@johnsonreed.co.uk W: www.johnsonreed.co.uk

February and March 2018 • Fastfood Professional

54

Royal Greenland Ltd

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

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

Unique Seafood

Fish Suppliers Collins Seafoods Ltd

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

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

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

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

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

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

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

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

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

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

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

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

55

Fastfood Professional • February and March 2018

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

JJ Food Service Innova Park, 7 Solar Way, Enfield, EN3 7XY T: General 08433 090991 T: Paul Brailsford – 07880 176015 E: info@jjfoodservice.com E: Paul.brailsford@jjfooodervice.com W: www.jjfooodservice.com

Total QSR Ltd Crown Chambers, 7a Market Place Melksham, Wiltshire, SN12 6ES

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

T: 01223 941450 E: info@checkit.net W: www.checkit.net Chartered Institute of Environmental Health (CIEH) www.cieh.org Chadwick Court, 15 Hatfields, London, SE1 8DJ info@cieh.org 0207 928 6006

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

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

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

T: 01225 791848

Frank Ford

E: info@totalqsr.co.uk

Limerick Road, Dormanstown,

W: www.totalqsr.co.uk

Redcar Cleveland TS10 5JU

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

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

Martyn Edwards Ltd Limerick Road, Dormanstown,

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

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

Redcar Cleveland TS10 5JU

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

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

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

February and March 2018 • Fastfood Professional

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TRADE DIRECTORY

Glover & Howe Insurance Services

TRADE DIRECTORY

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

Hewigo (UK)Ltd www.hewigo.com Bateman House, Little Fields Way, Oldbury, West Midlands, B69 2BT sales@hewigo.com 0121 544 9120

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

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

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

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

Frying Range Engineers KLS Frying Ranges Service 8 Austin Fields

Brakes

Tchibo Coffee International Ltd

www.brake.co.uk UK wide 0345 6069090

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

Bidvest Foodservice www.bidvest.co.uk 814 Leigh Road, Slough, SL1 4BD 01494 555900 www.hopwells.com Head Office, Glaisdale Drive, Bilborough, Nottingham, NG8 4LU 0115 929 1101

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

Adams Fast Food Supplies

Fracino

Hopwells Ltd

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

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

Grease Traps Oli Environmental Services

Gazebos/Mobile Units Instant Promotion (UK) Ltd www.instantpromotion.co.uk Unit 7, Liberty Industrial Park, South Liberty Lane, Bristol, BS3 2SU enquiries@instantpromotions.co.uk 0117 963 1668

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

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

E: info@petersfood.com

W: www.petersfood.com

56

Fastfood Professional • February and March 2018

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

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

GMG Ltd

Caterlink Limited

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

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

Hog Roast Machines and Barbecues The Hogg Boss

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

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

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

Kings Lynn PE30 1P

Logic Vending

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

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

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

Hot Drinks Equipment Franke Coffee Systems UK Ltd www.coffee.franke.com 6A Handley Page Way, St Albans , Hertfordshire, AL2 2DQ Sales@Frankecoffeesystems.co.uk 01923 635700

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

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

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

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

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

Kebab Suppliers Double A Kebabs Millennium Business Park, Mansfield Nottinghamshire, NG19 7JX T: 01623 422888 E: info@doubleakebab.co.uk W: www.doubleakebab.co.uk

February and March 2018 • Fastfood Professional

56

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

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

Pies Pukka Pies Ltd

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

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

Packaging

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

Fylde Fresh & Fabulous

W: www.pukkapies.co.uk

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

Leicester, LE7 1LD trade@pukkapies.co.uk

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

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

Pizza & Pasta Express Foodservice www.express-foodservice.co.uk Unit B, Dominion Way, Rustington Trading Estate, Littlehampton, West Sussex.

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

Eurilait

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

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

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

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

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

57

Fastfood Professional • February and March 2018

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

The Halcroft, Syston,

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

Potatoes

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

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

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

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

Potato Treating & Equipment Select Sundries Company Unit 7b, Bessingby Way, Bridlington North Yorkshire, YO16 4SJ E: info@selectsundries.co.uk T: 01262 228 286

W: www.selectsundries.co.uk

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

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

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

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

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

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

Stoupid Pizza UK www.stupid-pizza.co.uk 84 Holmsdale Road, Coventry, CV6 5BJ stoupid.pizza@gmail.com 02476 278102

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

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

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

February and March 2018 • Fastfood Professional

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TRADE DIRECTORY

Istanbul Meats

TRADE DIRECTORY

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

Elite Shopfitters Leeds Ltd.

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

Jestic Foodservice Equipment

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

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

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

Pukka Pies Ltd

T: 0116 264 4004

Promart Manufacturing Ltd

Williams Refrigeration

E: trade@pukkapies.co.uk

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

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

Foster Fridge www.foster-fridge.com 1st Floor, The Coach House, Montpelier Mews, High Street South, Dunstable, Bedfordshire, LU6 3SH info@foster-fridge.com 01582 788486

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

Sauces & Marinades The Crucial Sauce Company Ltd Unit 1b, Nechells Business Centre, 31 Dollman Street, Nechells, Birmingham, B7 4RP T: 0121 333 3233 E: info@thecrucialsaucecompany.co.uk W: www.thecrucialsaucecompany.co.uk

BI Europe Limited www.bilimited.com Unit 21 – 22 Kernan Drive, Loughborough, Charnwood, LE11 5JF info@bilimited.com 01509 631650

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

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

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

58

Fastfood Professional • February and March 2018

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

W: www.pukkapies.co.uk

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Asian Catering Federation www.acfederation.org London Pall Mall 100 Pall Mall St James London, SW1Y 5NQ February and March 2018 • Fastfood Professional

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

National Federation of Fish Friers www.federationoffishfriers.co.uk 4 Greenwood Mount, Leeds, LS6 4LQ mail@federationoffishfriers.co.uk 0113 230 7044

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

T: 07725 434173 Crossways E: crosswaysfc@gmail.com W: www.foodserviceconsultants.co.uk Carpigiani Gelato University UK www.gelatouniversity.com/uk Carpigiani House Coldnose Rd Rotherwas Industrial Estate Hereford, HR2 6JL janethompson@carpigiani.co.jp 01432 346 018

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

T & T Embroidery Solutions Ltd www.allembroiderysolutions.com 98 Morley Drive, Ely Cambridgeshire tandtembroiderysolutions@gmail.com 07783 628397

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

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

Web Design

RGerman Doner Kebab

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

www.germandonerkebab.com

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

Wholesalers and Cash and Carry Maple Court, Ash Lane Collingtree Northampton NN4 0NB

T: 01604 858 522 E: info@centralfoods.co.uk W: www.centralfoods.co.uk Booker Limited www.booker.co.uk Irthlingborough Road, Wellingborough, Northants, NN8 1LT 01933 371000

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

Khanjra International Foods Ltd www.khanjra.co.uk Greenbank Business Park, Blakewater Road, Blackburn, Lancs, BB1 3HU 01254 676793

Parfetts (Head Office) www.parfetts.co.uk Didsbury Road, Stockport, SK4 2JP 0161 429 0429

Franchise Opportunities Banger Bros www.bangerbros.co.uk

Chicken Cottage www.chickencottage.com

Chop & Wok www.chopandwok.co.uk

Chopstix support@franchising.com

Doner Kebab

E: brian@utilityhelpline.co.uk W: www.utilityhelpline.co.uk

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Fastfood Professional • February and March 2018

www.harryramsdens.co.uk

London Fish and Chips www.londonfish-chips.com

Mexigo www.mexigo.uk

Muffin Break Papa John’s www.papajohns.co.uk

Central Foods

Utility Helpline

T: 01432 378690

Harry Ramsden’s

www.muffinbreak.co.uk

Chozen Noodle

Hereford, HR1 2HE

www.gallonesfranchise.com

Pro Web Design

Utilities 107 Berrows Business Centre, Bath Street,

Gallones Ice Cream Parlours

www.chozen.co.uk

Pepe’s Piri Piri www.pepes.co.uk

Peri Peri Original www.periperioriginal.co.uk

TRADE DIRECTORY

Training & Consultancy

Pita Pit UK www.pitapituk.com

Pizza Time www.pizzatime.co.uk

Quiznos www.quiznossub.co.uk

Sam’s Chicken www.samschicken.com

Subway www,subway.com

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

German Doner Kebab www.donerkebab.net

Empire Dogs www.empiredogs.co.uk

Flamin’ Chicken info@theflaminchicken.com

TRADE DIRECTORY February and March 2018 • Fastfood Professional

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