FastFood Professional April-May 2023

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ISSN 2514-989X Chip
Super Scooper! Podcast Delivery Award Winners to Set Sale Skrei,
Fast Food Magazine)
Favourite Takeaway Magazine, Now in our 33rd Year NFFF TAKE THE HELM Whitehead’s Fish & Chips, Hornsea Land the Big One
and Sustainability
goes to Fish City, Belfast
Chip Hooray!
Norwegian Winter
(Formerly Fish & Chips &
The Nations

Everyone’s a winner

Firstof all, we would like to thank Andrew Crook, NFFF and all of their sponsors for making such a great success of their first National Fish & Chip Awards, following on in the fine tradition established for so long by Seafish.

Fast Food Professional, which is now in its 32nd year and still aimed not just at the Fish & Chip sector, but also at the wider Takeaway and Fast Food sectors, would also like to congratulate everyone that entered one of the award categories, and in particular, Whiteheads Fish & Chips of Hornsea for being named winner of the Takeaway of the Year prize.

We also congratulate the winners in the other categories and hope that everyone gets the “bounce” to their business in the year ahead.

After a number of years at the Royal Lancaster, the “new” venue for the awards at the Plaza, Westminster was an opportunity to allow the “occasional” visitors to London to get to see some of the sites with the backdrop of the Houses of Parliament. Let’s hope they heard our shouts for MORE support for our great industry.

Our magazine was originally named Fish & Chips and Fast Food but it changed 6 years ago to Fast Food Professional. With times changing in British eating habits and trends, even more so after the nightmares of Covid, we feel that by encompassing the wider takeaway categories in our remit, it allows the different sectors to learn from each other, encouraging an improved quality of product to be served across the board in those establishments where increases in prices and delivery availability have made potential customers more discerning than in years gone by.

We are very proud of our Fish & Chip heritage, but we also realise that the market is changing significantly and many new operators have entered the delivery options, so we can’t afford to stand still.

With Easter around the corner, let’s hope that we have a great Spring and Summer for all.

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Fast Food Professional is published six times a year (February & March), (April & May), (June & July), August & September), (October & November) and (December & January).

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Many of the views expressed in this publication are those of individual contributors and do not necessarily represent the views of the publisher.

Fastfood Professional • April and May 2023 3 April and May 2023 • Fastfood Professional
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Fastfood Professional • April and May 2023 4 April and May 2023 • Fastfood Professional 4 8 The future of the nation’s favourite dish 10 Skrei, Norwegian winter cod 12 Chip chip hooray for the Coronation! 14 Celebrating Excellence with the Best of the Best 16 National Fish & Chip Awards winners to take a once in a lifetime trip to Norway 18 McWhinney’s on a mission 20 Awesome Chips Adds Vegan Burgers to Menu 22 Connect to a world of oil saving 24 New seafood trends from Young’s Foodservice to build on fish & chip sales 26 The Sausage Man launches the optimum grab and go sausage solution 27 The nation’s favourite gravy brand launches new southern style 28 Fast Food Systems Ltd know - All the world loves a burger! 30 theDelivery.World Launches Podcast Series with Aviko 32 Americana teams up with DJ BBQ researching into the latest American burger trends 33 Byron Burger brings back its renowned “Big Smoke” burger, 34 The Ultimate Bite to Pep Up Menus & Profits On the Cover National Fish & Chip Awards winners See page 14

April and May 2023

In Every

Money Matters

Our financial section can be found near the back of the issue starting on page 52 in this issue

Fastfood Professional • April and May 2023 5 April and May 2023 • Fastfood Professional 5
Issue 36 Merrychef® Launches Patented Panini Press! 37 Funnybones have Instant Hit with Caramelised Biscuit Cheesecake 38 The proof of the oven is in the heating with Panasonic 39 Santa Maria launches Mexi-Go: A collection of trending food-to-go recipes for operators 42 Country Range Launches the Crème de la Crème of Cake Mixes 43 The easy way to upsell your menu - KaterBake Belgian Waffles now suitable for vegans 46 The Ice Cream Expo in Harrogate was a big success 48 Harrogate man wins Ice Cream Van of The Year 2023 50 Carpigiani launches stunning ‘Delight’ Range of professional display cabinets 51 New Forest Ice Cream is excited to announce the introduction of Ruby Ice Cream 52 Speed, precision and celebrated chef demonstrations top the bill for Unox at HRC 2023 53 It’s all GO at Fri-Jado as new combi oven solution launches 54 BFFF to host Frozen Food Pavilion at IFE to celebrate 75th anniversary 54 JJ Launches ‘Specialist Butchers’ Campaign 55 The Burnt Chef Project appoints Non-Exec board to further drive progress

Sustainability Matters Business Matters Origin Matters

Almost 9 in 10 UK diners understand the importance of sustainable seafood… …but only a quarter know what to look for in a fish and chip shop

Do you know how to communicate this to your customers?

Friers believe sustainably sourced fish is important, but communicating the value of this to customers is a challenge Visit us Follow us on Learn the rest from the best Discover the ‘Fish & Tips’ video series made with friers, for friers Communicate your sustainability credentials to show the value in every portion Understand how to make your operations as sustainable as possible, to ensure your business is future fit Access free sustainability resources on the Seafood from Norway website Proud sponsors of

The future of the nation’s favourite dish

Fish and chips is a loved favourite amongst Brits, a nostalgic comfort that families connect with. Whether enjoyed as a Friday night tea or a lunchtime treat, almost everyone has tried this option. However, as the cost of ingredients spiral, and other economic challenges continue to press business owners, organisations such as The National Federation of Fish Friers (NFFF) remains steadfast in the storm, creating a unified voice that can be heard by the Government. Here, the NFFF outlines its commitment to the industry, how it works to safeguard fish friers and encourages sustainability within the sector.

The NFFF is the trade association representing and supporting the fish and chip community in the UK. While the association campaign for the industry concerns, it also supports the chippies to stay ahead of time and prioritise the highest service standards. The NFFF provides to its members a range of services that range from best HACCP practice, business management and staff retention, with a focus on greater sustainability. While supporting industry innovation, the NFFF reinforce the community by connecting owners young and old and encouraging the passage of skills, forging new legacies and bridging the past with the future. Alongside frying skills and business planning, a central aim of the federation is to ensure the voices of fish friers are heard, which is why the organisation deals closely with government departments, and collaborates with organisations to help shape legislation that directly affects fish and chip businesses.

The fish and chip shop owners are usually family run businesses operating in a very competitive market in the hospitality sector. The many challenges that businesses have had to face relentlessly over the last two years, made lobbying and having a unified voice more fundamental than ever before.

Starting a business in the current economic climate requires both privilege and sacrifice, making it increasingly difficult for those who would have been ideal small business owners in the past. It is clear that the industry is struggling with the effects of economic fluctuations and the rising

cost of ingredients, particularly fish, which has led to the closure of some shops. This is further exacerbated by the increasing cost of living and commercial inflation. The hospitality sector heavily dependent on suppliers and diners has been challenged also by farmers forced to grow more affordable crops to keep afloat.

Despite industry-specific challenges, and the changing tastes of consumers, fish and chips remains a strong Friday night favourite among the many takeaway cuisines. Aiming to protect this national landmark, the NFFF works with its members to help advise on diversifying menus and expanding the dishes they serve to stay relevant and competitive. A successful business will always pivot, and the NFFF works hard to identify opportunities for its members and help them to implement necessary change responding to the many changes in the Government agendas, such as calories labelling on menus.

In the interests of remaining at the forefront of customer’s minds, in the next few years, new future challenges identified by NFFF are; the importance of sustainability, as businesses and customers alike feel the importance of responsibly sourced ingredients, amidst the backdrop of climate change. Followed by the way we order fast food fish and chips at the click of a button - this will become commonplace alongside your favourite chinese takeaway – as many businesses have already begun to offer online click and collect services, as well as looking at delivery channels. Movements like this show that the industry is modernising, and that in itself creates enormous potential for positive changes.

Although the fish and chip industry is facing significant challenges, there is also a lot of opportunity. The heritage of fish and chips connects with Brits, and the spin on traditional dishes seen by many modern, exciting fish and chip owners helps put a twist on a true classic. All industries face tough times, but the strength in the struggle often prevails, creating a stronger, better outcome in the end. This is what the NFFF champions, and with the federation closely by the side of fish friers, the future still remains bright for the nation’s favourite dish.

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Skrei, Norwegian winter cod

Skrei, one of the world’s most sought-after seasonal seafood delicacies is back in season, set to grace specials boards in fish and chip shops across the country

Abeautiful bounty from whitefish nation, Norway. This distinguished pearly white fish is only available for the first few months of the year, at a time when this wild migratory fish reaches the shores of Northern Norway after a monumental 1,000km journey south from the depths of the icy Barents Sea.

Literally translated, the Viking name ‘Skrei’ means ‘traveller’, and by the time it arrives in Norway, Skrei is muscular with a wonderful succulent texture, and a distinctive flavour which comes from the lean flesh created by the lengthy swim across the Atlantic.

Delicious served simply just pan fried or lightly steamed, Skrei also lends itself extremely well to being coated. This chunky yet delicate, pearly white fish is awaiting just one thing - chips. And they really do have to be the very best chips to live up to their counterpart, whose flavour and taste will shine supreme.

A nutritious protein that packs a punch in the health stakes Skrei is incredibly versatile and prized for its nutrient-rich credentials. Just one portion satisfies the recommended daily amount of omega-3, as well as vitamins A and B12, which are linked to a strong immune system, good brain and reproductive health. Skrei also contains selenium and iodine, and is a low-calorie, high protein choice.

With the Northeast Arctic cod stock being one of the largest in the world, Skrei is also a highly sustainable seafood option, which is of utmost importance to Norway as a responsible seafood nation. Taking a holistic, ecosystem-based approach to aquaculture management, whilst creating and abiding to strict fishing regulations, Norwegian fisheries are protecting the future of seafood for the next generation.

Victoria Braathen, UK Director for the Norwegian Seafood Council (NSC) comments: “Cod has always been one of the UK’s top species, particularly for the

nation’s favourite dish of fish and chips. Over the years it’s been fantastic to see quality-labelled Skrei making an appearance on more and more specials boards in fish and chip outlets across the country.

“These days people are much more interested in the provenance of their food – and it’s our job, along with fish and chip shop owners and others in the industry to tell customers where their fish suppers have come from and how. Even in the current climate, it is important to remember the importance of sourcing sustainably; and by choosing Skrei you can be confident you are choosing a top quality, sustainable seafood.”

To find out more about Norwegian whitefish, including Skrei and its sustainability credentials, visit www.

Skrei Facts

• Skrei is a seasonal wild cod from Norway

• Skrei is a premium fish, and is some of the best cod available

• Skrei means traveller, referring to the 1,000km journey the cod makes each year from the Barents Sea to the coast off Northern Norway

• Fresh Skrei is only available between January and April

• Skrei is caught as it migrates from the Barents Sea to its spawning grounds along the Northern Norwegian coast

• Skrei hails from the world’s largest cod stock and is one of the most sustainable fish species you can eat

• Skrei is one of the leanest types of fish because it stores fat in the liver and not in the muscles

• Skrei are typically larger than coastal cod and have a firm consistency with very white, flaky meat. It has a clean, delicate flavour, and is considered a culinary delicacy in many parts of the world

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Fastfood Professional • April and May 2023 April and May 2023 • Fastfood Professional

Chip chip hooray for the Coronation!

As the country throws out the bunting once again and comes together at restaurants, bars and street parties everywhere to celebrate the King’s coronation, we’re doing our bit in helping operators do what they do best with some coronation inspiration!

Our award-winning chips, The Dukes of Chippingdom, can play a right royal role in a range of commemorative recipes, such as our individual Dukes British Bites for snacking, Dukes Royal Brunch for something more substantial, and even Dukes Dessert to end with something sweet. All of which come together for King and country!

The Dukes of Chippingdom are THE proper chip. Super tasty, irregularly thick cut to appear homemade, feathered golden edges, richly rewarding taste, beautifully crispy on the outside (even though they’re non-coated) and fluffy on the inside. These golden beauties, used imaginatively, are richly rewarding and worth throwing a party for!

Peter Evans, Lamb Weston’s UK Marketing Manager, says: “The Dukes of Chippingdom chips are award-winning, Red Tractor-assured and 100% British so are a great fit for anyone wanting to put on a celebratory coronation menu. We are proud to proclaim our chips are 100% British and revel in their noble character!”

The Dukes of Chippingdom ‘Royal Brunch’ (GF) Shake up your coronation menu with this fun Dukes of Chippingdom recipe from Lamb Weston; a posh chippy twist on the classic Eggs Royale. This recipe is really simple and allows flexibility to make it your own… You’ll need: Dukes of Chippingdom Chips (skin-on or skin off), fresh duck egg, smoked salmon, hollandaise sauce and

micro herbs to garnish. To serve, prepare and gently heat the hollandaise. Poach duck egg. Fry or oven bake the Dukes of Chippingdom chips, then season and stack on a plate. Place smoked salmon on top, add the duck egg, serve with a dollop of warm hollandaise and garnish with micro herbs and serve.

Charlie’s Churros (GF & V)

Looking for a memorable sweet bite to serve during the coronation period?

Try this quirky British take on a churro, featuring Lamb Weston’s Dukes of Chippingdom chips! To prepare you’ll need Dukes of Chippingdom Proper British Chips (Skin-on or Skin-off), lemon curd (bought or home-made), freeze dried raspberries, caster sugar, fresh raspberries and edible flowers to garnish.

To serve, blend freeze-dried raspberries to a powder and combine with caster sugar. Fry off the Dukes of Chippingdom chips in fresh oil, then coat in the raspberry sugar mix. Add three blobs of lemon curd to your coated fingers, and place a fresh raspberry atop each one. Finally, garnish with edible flowers & serve.

For innovative ideas, recipes and potato inspiration, head over to, call 0800 963962 or email us at

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Flavoursome Fish!

Not all fish is meant to be fried. The best choices are from white fleshed fish with flaky textures such cod and haddock. In order to guarantee that the full flavour of the fish is retained, the Fish and Chip shop owner has to ensure the correct batter is used. Then there is the temperature at which the fish is to be fried, neither too hot nor hot enough. Finally and equally important is the frying medium and that is where Frymax comes in. Frymax is pure white premium palm which is additive free, contains no hydrogenated oil and less than one per cent trans fats. Frymax has a high smoke point which makes it ideal for frying. More importantly Frymax guarantees delicious results every time to bring out the full flavour of your fish.

For information, advice, or customer support material please contact ADM Trading (UK) Limited.


RSPO-2- 0677-16 -100-00


The winners of this year’s National Fish & Chip Awards have been announced at an exclusive awards ceremony in London, celebrating the very best in fish and chips.

Organised by The National Federation of Fish Friers (NFFF) and hosted by comedian and presenter, Jason Manford, the event saw 600 guests attend from across the sector, including fish & chip business owners, industry partners and headline sponsors such as Seafood from Norway, proudly represented by the Norwegian Seafood Council (NSC) and Just Eat.

The list of the 11 category winners and runners-up are as follows:

Fish & Chip Takeaway of the year

1st: Whitehead’s Fish & Chips, Hornsea

2nd: Fish Kitchen 1854, Maesycwmmer

3rd: The Fish Works, Largs

Fish & Chip Restaurant of the Year

1st: Fish City, Belfast

2nd: Malt and Anchor, Cirencester

3rd: Henry’s of Hunstanton, Hunstanton

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Best Newcomer Award Lighthouse Fisheries of Flamborough, Flamborough From Field to Frier Award The Real Food Café, Tyndrum Best Mobile Operator Award Pimp My Fish, Burwell Supplier of The Year Award Henry Colbeck Ltd

with the Best of the Best

The winners of each category will win a once in a lifetime study trip to Norway hosted by headline sponsor, Seafood from Norway, proudly represented by the Norwegian Seafood Council (NSC). Here they will participate in an action-packed itinerary to Norway’s cold, clear waters, including a voyage onboard one of the country’s frozen-atsea vessels, to experience first-hand the Norwegian fleet’s world-class sustainable fishing and processing facilities. Commenting on the event, President of the NFFF, Andrew Crook, said: “Celebrating our vibrant and spirited industry today has been an absolute pleasure. We were blown away by the standard of entries this year, all of which have shown an incredible dedication to serving the nation’s favourite dish, in what has been a tumultuous year for the sector. I would like to congratulate all of the winners, and runner’s up, whilst wishing nothing more but the very best success for the future.”

The National Fish & Chip Awards is the largest UK wide event dedicated to raising standards across the industry whilst supporting fish and chip related businesses. For more than 30 years, the awards have celebrated the nation’s favourite dish, while championing the eclectic eateries that hold up this loved British tradition. The National Federation of Fish Friers will host their inaugural awards in February 2023.

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Best Multiple Operator of the Year Award Harlees Fish & Chips, NFFF Quality Accreditation Champion The Fish Works, Largs Environment and Sustainability Award Fish City, Belfast Staff Training and Development Award The Chesterford Group, Bishop’s Stortford Outstanding Achievement Award Hugh Lipscombe - The Chesterford Group
Congratulations to all of our Industry Champions
all here at Fast Food

NationalFishandChipAwards2023winners journeytoNorwayforonceinalifetimetrip

The National Federation of Fish Friers (NFFF) has announced that each category winner of the National Fish and Chip Awards, will win a once in a lifetime study trip to Norway

Headline sponsor, Seafood from Norway, proudly represented by the Norwegian Seafood Council (NSC), will host the lucky winners on an educational study trip to the proud whitefish nation - a country laced in rich fishing heritage and home to the world’s largest cod stock.

Winners will participate in an action-packed itinerary, including a voyage onboard one of Norway’s frozen-atsea vessels, to experience first-hand the Norwegian fleet’s world-class sustainable fishing and processing facilities, producing premium quality whitefish for the UK’s favourite dish.

The trip will give expert insight into how the Norwegian cod and haddock that UK friers know and love, is sustainably harvested from the country’s cold, clear waters.

There will also be an opportunity to meet with the Norwegian fishing industry and study the science behind the country’s successful fishery management programme.

Organised by The National Federation of Fish Friers (NFFF) and hosted by Jason Manford, The National Fish and Chip Awards celebrate the best of fish and chips in Britain and will take place on the 28th February 2023, at the Park Plaza Westminster Bridge.

Andrew Crook, President at the NFFF, said “We’re delighted to announce the news about the Norway trip –it’s an excellent opportunity for the winners to learn all

about Norway’s rich seafood heritage and understand why the Norwegian fishing industry is regarded as such a pioneer in sustainable fishing practices. This has added a real element of excitement to the day and we can’t wait to see it all come together. Bring on the 28th!”

Victoria Braathen, UK Director of the Norwegian Seafood Council comments; “Norway is a proud supplier of sustainable seafood to British consumers through close collaboration with distributors and the many talented, dedicated fish and chip operators across the UK. We are extremely excited to welcome the category award winners to Norway later in the year to experience cod and haddock fishing in Norway’s cold, clear waters first hand. What better way to understand the importance of origin – especially when preparing the nation’s favourite dish.” For further information on the National Fish and Chip Awards 2023, please visit:

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McWhinney’s onamission

This year, McWhinney’s Sausages has been on a mission to give away £125,000 worth of sausage and chips...

They have been running a “buy a fish and chips, get a sausage and chips for free” promotion with one shop each week.

The promotion has been arranged to celebrate McWhinney’s 125th anniversary. The company was founded in 1898, spanning six generations, and is still in the safe hands of the McWhinney family to this day.

Managing Director, Kevin McWhinney had this to say:

“I’m absolutely delighted with how the giveaway has been received. The interest from both shops and customers has been amazing. It fills me with pride to be able to give back to the people that have supported our family throughout the last 125 years. The fish and chip industry has a rich heritage, and I am proud that we have been able to play a part in that. I would like to personally thank all the participating shop, distributors and customers who are taking part and helping us to celebrate this milestone.”

The promotion has involved shops all over the UK, including former National Fish and Chip Shop of the Year Cod’s Scallops, Northern Irish Fish and Chip Shop of the Year Chipmongers and the solely glutenfree fish and chips shop Fiddler’s Elbow which was a

finalist for the Field to Friar award.

Participating shops have seen a great response to the promotion, resulting in higher footfall, more customer engagement, and an increase in business. In some instances, shops have ran the promotion for more than one week as the uptake has been so positive.

Looking ahead, the slots for the giveaway are filling up quickly, with requests coming in from all over the country. The next couple of months will see shops such as Corries Cabin in the Isle of Wight, Mediterranean Fish Bar in Atherton and Petrou Brothers in Chatteris, all take part.

Scott McWhinney, Sales and Marketing Director said this:

“It has been amazing to see the uptake with the promotion. The number of shops that are wanting to help us celebrate our 125th birthday has been nothing short of incredible.

Having recently launched our new gluten free sausage, we have been able to give back to those who have previously been unable to enjoy our traditional Premium sausage.

I am looking forward to the rest of the year to see our anniversary celebrated by people all over the country. I feel it is our duty to support the industry, just as they have supported McWhinney’s for the last 125 years.”

If you are a McWhinney’s user and want to take part in the promotion, contact them via email info@

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Fastfood Professional • April and May 2023 19 April and May 2023 • Fastfood Professional 19 Fastfood Professional • August and September 2022 19 XL Fish Fridge Hygienic • Reliable • No Maintenance • CFC Free ALL Fish Cabinets are constructed entirely from 304 specification stainless steel, including the drawers. R1 Chipper B56 Full Bag Peeler Aries Filter Bold MX1 Batter Mixer Visit our website for online spares and special offers Sales, Service and Repair CALL US NOW ON... 01709 540004 FREE DELIVERY UK MAINLAND Bold Peelers are leaders in the fish frying and catering industry, combining ease of operation and reliability. The Aries Oil and Fat Filter unit reduces the quantity of contaminants found in hot cooking oil so prolonging oil and fat life giving a consistent quality to fried foods. Stainless steel construction and unique design of cutting action ensures maximum yield - more chips, less bitsproducing a quality chip. The Bold MX1 Stainless Steel Batter Mixer Machine is simple to use, just switch on and add ingredients. Lease purchase available tailored to your needs Carlton Catering Equipment Carlton Catering Equipment Carlton Catering Equipment Carlton Catering Equipment Carlton Catering Equipment Carlton Catering Equipment Black and white versions We sell New and Reconditioned Bold Potato Chippers and Peelers and offer a complete repair and maintenance service to include a loan machine where necessary We stock spare parts Lease purchase is available We are Open 7 days a week Carlton Catering has bee n established for 25 years Spare Parts

Awesome Chips Adds Vegan Burgers to Menu

The fresh fries franchise, Awesome Chips, has added vegan burgers to its menu following a successful trial. A Vegan Chicken-style burger, Cheeseburger plus Vegan Wings are now available in the Birmingham and Leicester shops and for local delivery

yself and my family have been vegetarians for about ten years now and we’ve been working on adding a Vegan offering for some time. Morally we don’t want to sell meat and make money literally off the back of our animal friends,” explains Roni Dalal, founder of Awesome Chips.

“It’s taken over two years to perfect the right vegan offering to complement our fresh, crispy fries and make it our own. For example, the vegan burgers are served up in special buns we bake in-house, and the chicken style burgers and wings are seasoned with our own spices. Any of our 35 sauces can also be added to suit the customer.

“Although chips will continue to be our main awesome product, we have found the new vegan burgers are particularly popular with our Deliveroo and UberEATS customers to eat at home. For our franchisees it means a further revenue stream and for our customers it means more Awesome choices.”

Awesome Chips was set up as a company set up in 2015 and has branches in London, Birmingham and

Leicester. Awesome Chips serves-up fresh hand cut chips, complimented with a range of sauces, rubs and spices. Following a successful franchise launch in January 2023, Awesome Chips is due to open five more franchised shops before the end of 2023.

Awesome Chips offers a low-cost franchise opportunity with excellent returns. Chips are a low-ticket item which sell well whatever direction the economy takes. The company is now inviting applications from potential franchisees with a passion for food and a background in management and business. In return, Awesome Chips offers a comprehensive franchise package including full training, assistance with site sourcing, store fit out, national marketing and operational support to supply a full pre and post tender turnkey offer to get new shops off to a great start. For the right franchisees, multi-unit franchise deals are also available in locations across the UK and Europe.

For further information about this new awesome franchise opportunity please see:

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Connect to a world of oil saving

Valentine introduces VITOconnect

Enabling chefs to both filter used oil and monitor the effectiveness of results, Vito a leading manufacturer of commercial oil filtration, has launched VITOconnect – an intelligent cloudbased platform for use in commercial kitchens.

In a world of fully connected kitchens, operators have come to expect data and remote monitoring at their fingertips. The launch of VITOconnect takes monitoring to a new level, with operators being able to remotely access information about their Vito usage from a smartphone, tablet or PC, anywhere and at any time.

From time-stamped HACCP documentation, demonstrating filtration cycles to the ability to generate custom usage reports for individual sites, VITOconnect drives functionality and allows operators to stay on top of their oil management. Ideal for multi-site, group and chain accounts, VITOconnect allows a head office team to set filtration target goals, offers custom alerts and can deliver email notifications if a filtration target is not met.

Designed to reduce running costs, an element of particular importance with today’s cooking oil prices, VITOconnect helps to improve operating procedures, resulting in a rapid ROI and greater oil quality and ultimately, less waste. With instant access to data, presented on an easy-to-read dashboard, VITOconnect is fully compliant with the latest food safety and monitoring regulations, achieves complete transparency and delivers a permanent record log.

As the exclusive distributor for the Vito range in the UK

foodservice sector, Steve Elliott, Sales Director at Valentine & CuisinEquip comments:

“VITOconnect takes oil filtration to a completely new level. Harnessing the power of smart, connected appliances, the system allows operators to record, monitor and analyse their oil filtration cycles, remotely and at any time. Accessed through any connected device, VITOconnect keeps a constant, accurate record of when and for how long each cycle takes place. For greater transparency and understanding, the dashboard can even detail the total oil, expense and CO2 emissions that have been saved. Broken down by individual unit, kitchen or region, VITOconnect is equally useful for independent sites as it is for franchises, groups or national accounts.”

VITOconnect comes as standard with many of the most recent filtration units in the Vito range, including the newly launched portable Vito VM and Vito VL, providing maximum cost control and seamless reporting for full compliance through the cloud.

For more information on VITOconnect and the full range of Vito models available in the Valentine portfolio, please visit or call +44 (0) 118 957 1344.

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New seafood trends from young’s foodservice to build on fish & chip sales

Whilst increased inflation and the current cost of living crisis have caused fish and chip shop sales to decrease by 5%, seafood visits, and servings have bounced back to 77% of pre-pandemic levels. However, despite the post-pandemic improvement, there is still lots of uncertainty for operators when it comes to stable sales, product availability, and cost, as well as staying ahead of competitors. This instability has the potential to have a detrimental impact on the fast-food industry so it is vital for operators to find ways of overcoming these uncertainties and securing their business.

Keeping up to date with new seafood trends is the surest way for operators to entice consumers in and increase sales. Flavour tourism is also an up-and-coming trend for 2023 and consumers are more motivated than ever to indulge in new foods and flavours. Fish burgers using our Quarter Pounder Fillet of Fish are perfect as an alternative to a beefburger and when dressed with kimchi or a spicy flavoured mayo, they are a great way to introduce something different to a menu.


Young’s Seafood has been supplying fish and seafood for over 200 years it is our duty to actively support sustainable fisheries management and the marine

environment around the world. An operator could put on their menus “supplied by Young’s Seafood” and reference our record of sustainability and principles. Often cafes and restaurants are worried that they have got to pay some kind of a levy to be able to say that something is sustainable, but actually, they don’t, we can give them all the information they need. We believe that sustainable practice is the only way to safeguard the future of fish for now and generations to come. For further information or recipe inspiration, please visit

Fastfood Professional • April and May 2023 24 April and May 2023 • Fastfood Professional 24
Development Chef at Young’s
April and May 2023 • Fastfood Professional 25 THE ORIGINAL AND THE BEST!
in Classic 85g, Jumbo 113g and Mega 140g sizes
fry straight from the freezer Cook to order in less than 7 minutes Sustainably sourced For more product information and recipe ideas visit: TRUSTED BY THE NATION’S CHIPPIES AND LOVED BY YOU KING FROST LINCOLNSHIRE FISHCAKES THE ORIGINAL AND THE BEST!
FROM FILLETS OF WILD ALASKA POLLOCK COATED IN GOLDEN BUBBLY BATTER. Perfect served as a burger for a grab & go alternative to fish and chips
Certified Deep fry straight from the freezer For more product information and recipe ideas visit: TRUSTED BY THE NATION’S CHIPPIES AND LOVED BY YOU QUARTER POUNDER FILLET OF FISH

The Sausage Man launches the optimum grab and go sausage solution with Sausage2Go

The Sausage Man’s Sausage2Go unit presents the perfect hot-hold solution for caterers wishing to offer premium hot dogs as a quick serve or grab and go option. Sausage2Go couldn’t be easier to use and where kitchen facilities or staffing numbers are limited, it is a particularly useful piece of kit. No catering experience or skills are required to operate the unit and simple, user-friendly, control panels – set over individual zones – can be independently used to allow greater energy efficiency.

The Sausage2Go unit is made by Flexeserve, specialists in hot-holding, flexible merchandising solutions, facilitates the latest ground-breaking patented air recirculation technology, retaining heat without over-cooking for perfect food condition, superior flavour and texture and no moisture loss throughout the day – no soggy tops or solid bottoms, just plump and juicy Sausage Man hotdogs in a perfectly fluffy St Pierre Brioche bun!

Hot Dogs are a well proven menu choice as they appeal to all ages, are simple to serve and easy to eat, require no real kitchen support, provide good value for the consumer and a great profit-making opportunity for operators.

Charles Coleman, Sales Director says: “Sausage2Go is a premium concept that will increase spend, dwell time and customer satisfaction, whilst driving incremental margin.

“Product quality is extremely important to the market; the Sausage2Go unit delivers a high quality product, at speed, to customers with little or no upfront investment* from the operator. The offer is scalable, from both the size of unit and size of establishment perspective.

Suitable for a wide variety of hospitality businesses, the unit enables operators to serve premium, authentic

German sausages to customers with minimal labour costs at pace during peak periods, without compromising on quality. Requiring only minimal food preparation space, it’s safe and simple to use even for unskilled staff and is ready to serve in minutes.

By using our superior, authentic German sausages, gourmet St Pierre Brioche Baguettes and cutting-edge, heat-keeping technology, Sausage2Go provides instant premium food options that hold exceptionally well for a long period of time. Sausage2Go delivers a fantastic product that tastes as good as it did when first packed, even hours after packing, which keeps customers coming back for more!

We recently demonstrated the concept at a series of trade shows and the resounding feedback was that operators loved the quality of our product and were amazed by the quality of serve from the hot-holding unit. Our aim is to revolutionise the way people think about grab-and-go food. Too many comparative products force you into a trade-off between quality and convenience, but at The Sausage Man we know this doesn’t need to be the case.”

*Sausage2Go units are available free on loan directly from The Sausage Man with minimum order quantities, terms and conditions apply.

For product information, inspirational recipes and to find your foodservice distributor go to, email info@ or call 01322 867060

• The Sausage2Go unit is available on loan directly from The Sausage Man

• Two tier bartop Sausage2Go units are available in 884mm height/356mm width/66omm depth or 884mm

Fastfood Professional • April and May 2023 26 April and May 2023 • Fastfood Professional 26

height/975mmwidth/660mm depth. Free standing units available in various sizes

• The Sausage Man UK Ltd is a UK based supplier of high-quality German Sausage and other speciality foods and drinks, they have been importing premium sausages and other speciality foods from Germany since 2005. Having provided wholesale products to foodservice for over 15 years, The Sausage Man opened up a retail offering in 2020, and now delivers authentic German products directly to consumers across the UK

• Exceeding sales of 10 million sausages per year in 2021 with revenue of £4.5m in 2018/19 and £5m in 2019/20

• Foodservice customers include wholesalers, pubs, restaurants, caterers, beer gardens and hot dog stalls. The products are also served at all major events in the UK including Glastonbury, Winter Wonderland and Luna Cinema, as well as Christmas Markets across the country, and the German Embassy in London is a regular customer!


With consumers increasingly seeking diverse and internationally inspired sauces and condiments, and 64% sayiång that new food experiences enhance their dining experience, Bisto is launching NEW Southern Style Gravy Granules.

Social Links:

• Facebook –

• Instagram –

• YouTube –

• Twitter -

• LinkedIn –

• TikTok -

Consistently reliable and quick to prepare, the product gives operators a simple product to elevate dishes and capitalise on the growing demand for American-style dishes that is taking the QSR market by storm. The flavourpacked gravy is the perfect partner for fried chicken dishes, meat sharing platters, plant-based alternatives, savoury biscuits, and fries.

Sarah Robb, foodservice marketing manager, Premier Foods Foodservice,

“The UK’s love for sauces is well documented and over the last few years, we’ve seen even greater diversification, with trending cuisines introducing their own spicy varieties.

“Gravy will always hold a cherished place in the British psyche. And as the market leader, Bisto has maintained its foothold, adapting its popular formulation to incorporate exciting new flavours and cuisines. With Bisto Southern Style Gravy Granules caterers can offer diners an exciting flavour profile and a new way of partnering their meals with gravy – whether it’s meat, plant-based, or the classic favourites - chips and mash.

The versatile new gravy is low in fat and sugar, meets 2024 government salt requirements and is suitable for vegans.

Available from all main wholesalers, Bisto Southern Style Gravy Granules are available in 1.8kg drums, which are 100% recyclable. Each produces approximately 13 litres, or 275 portions, of rich, flavourful southern-style gravy.

Fastfood Professional • April and May 2023 27 April and May 2023 • Fastfood Professional 27

All the world loves a burger!

Chicken, beef, lamb, veggie and even vegan. Want it with cheese?

All the world loves a burger! Chicken, beef, lamb, veggie and even vegan. Want it with cheese? No problem. Onion rings, ok. Pineapple, ok (but get help.)

As burgers have become more varied and complicated with an ever-growing number of variations on the menu, delivering hot fresh food has never been so tricky. Delivering all this variety at speed even more so. Fast Food Systems has the answer; a bespoke burger make-up island designed to fit your menu, your location and your budget.

Working with you, our QSR experts at Fast Food Systems can design your burger make-up island to fit your requirements precisely, maximising staff efficiency and productivity, substantially reducing preparation times and increasing customer satisfaction.

Fast Food Systems provide purpose-built equipment produced in-house just twenty minutes from Heathrow, ensuring a rapid turnaround from concept to installation.

Burger make-up islands feature purpose-built bun storage units, high-speed contact toasters for the perfect degree of caramelisation, hot hold for protein allowing batch cooking of your patties or fillets. Wrap and relish unit for condiments and packaging, all topped off with a heated burger dispatch table, ensuring the food remains hot before being packed for delivery.

Built up from our modular rear service counter system, flexibility comes as standard. Built-in single or twin drawer gastro warmers provide optimal hot hold for patties and fillets, even grilled chicken ensuring staff have everything they need just where they need it.

For additional capacity, make-up islands can be double sided, providing additional capacity for those really busy days when customer demand is highest.

For more information on our burger make-up line scan the QR code below or call us on 01189 441100 or email sales@ or visit our website at

Fastfood Professional • April and May 2023 28 April and May 2023 • Fastfood Professional 28
No problem. Onion rings, ok. Pineapple, ok (but get help.)

budget and your the priority Serve System, the your burger storage, condiment hold, and droprequirements.

With productivity right at the top of the priority list and built using our Vizu Fast Serve System, the burger make-up line is as varied as your burger menu.

Optional features include bun storage, condiment storage, single or double-drawer hot hold, and dropin condiment pans, all built to your requirements.

Delivered and installed in weeks.


New equipment for 2023.

will maintain temperature. mounted into fanless temperature throughout fan can cause. compactible with 2

The Vizu Gastro Warmer 2 Drawer will maintain chicken or burger patties at an ideal temperature. The unit can be stand-alone or mounted into a 600mm Fast Serve Unit. The use of fanless technology ensures even temperature throughout without the reliability problems a fan can cause.

Thermostatically controlled and compactible with 2 150mm 1/1GN pans.


great product. station provides ensuring that burgers temperature. gantry above, the busiest burger make-up line service staff, secure will be as hot

Keeping burgers hot is vital for a great product.

The Vizu Heated Burger Assembly station provides heat from above and below, ensuring that burgers are kept at the perfect serving temperature. Additional product runs on the gantry above, providing enough storage for even the busiest location.

Place the HBA at the end of the burger make-up line for quick and simple pick-up by service staff, secure in the knowledge that your products will be as hot as the moment they were built.

Fastfood Professional • April and May 2023 29 April and May 2023 • Fastfood Professional 29
CONTACT US TO ORDER: +44 (0) 118 944 1100 | |
to suit your menu, your budget and your location.

theDelivery.World Launches Podcast Series with Aviko

theDelivery.World is launching a new podcast series to address the concerns and queries of foodservice operators when it comes to delivery, together with Aviko. The first episode of the series will be shining a light on dark kitchens and how to utilise them for your business

In response to the rapid evolution of restaurants and pubs following Covid and the cost-of-living crisis, theDelivery.World’s new podcast series - The Delivery Prophets, will answer all things take-away and delivery. The new series will kick off with special guest Eccie Newton, co-founder and CEO of Karma Kitchen and Karma Cans, discussing the art of dark kitchens.

The series will be a myriad of insight and learnings from industry experts, led by Peter Backman, who will be joined by Jon Borzacchiello from Aviko, and special guests.

Commenting on the upcoming podcast series, Peter Backman, Founder of theDelivery.World, shared:

“I’m delighted to work with Aviko to bring The Delivery Prophets podcast to the world of delivery. This first edition is a major contribution to ideas about the development of dark kitchens, and I am looking forward to further thoughtleading discussions with Aviko - and our guests.”

The Delivery Prophets will provide answers to the most frequently asked questions about restaurant delivery, including concerns surrounding profitability, food suitability, employment rights and rider safety.

Mohammed Essa, Commercial Director UK & Ireland, Aviko added;

“Podcasts are such a powerful way to convey information and they’ve taken the world by storm. In such an uncertain time for operators, there are so many questions that need answering so while we have some insight on the topic – we want to share it with our fellow foodservice professionals and make it as accessible as possible. We’re really excited to join Peter Backman on this venture as it’ll be a first for Aviko!”

The first episode of the podcast series is now live and available to stream and download via Spotify, Apple, Google and all major podcast providers. Alternatively, visit theDelivery.World’s website https://www.thedelivery. world/thedeliveryprophets or Aviko’s website https:// to listen.

Aviko has been the foodservice’s dedicated potato partner for over fifty years bringing quality and smart solutions to menus all over the world. The podcast is part of the company’s ongoing commitment to helping operators navigate the changing landscape of foodservice. With a range of chilled and frozen potato specialities made by chefs, for chefs, Aviko’s extensive range includes Hash Browns, SuperCrunch Fries, Mash, Snackables and much, much more.

For more information on Aviko visit

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• The consumer research has inspired an exclusive new recipe collection curated by the presenter, chef and grill-master, in partnership with Americana, for operators to use when premiumising burger menus. DJ BBQ’s recipes allow outlets to take customers on a tasty trip, from California to Massachusetts, and Oklahoma to Florida via Tennessee.

• American trends are inspiring the UK burger market. New Research from Americana reveals the latest and hottest trends and brand new recipes to inspire menus. With an uncertain year ahead for pubs and restaurants, operators are looking to remain competitive with their menu offerings, to attract customers and drive profit. New research from Lantmännen Unibake UK’s Americana brand found that infusing a British burger with American flavours is a growing trend, with 90% of consumers preferring an Americaninspired burger, and 62% believing that the influence of American burger trends significantly improves a menu. This suggests that premiumising a classic burger offering with a gourmet bun and on-trend American-inspired, quality ingredients may be the key to unlocking sales in 2023. The opportunity for operators is to update their burger menus by trading up to flavours inspired by American classics, thereby offering something fresh, different, and in line with consumer demand. This will positively influence the bottom line, with 41% of consumers claiming they would pay £10-£14.99 for a burger with an American twist, and an additional 24% stating they would pay up to £19.99.

To make it easier for operator to utilise American burger trends, Americana has teamed up with BBQ specialist and burger lover, DJ BBQ (aka Christian Stevenson), to create five menu must-have Americanstyle burger recipes:

1. Florida Classic Cuban Burger, a beef patty topped with pulled pork and Swiss cheese served in an Americana Gourmet Burger Bun.

2. Tennessee Hot Chicken Burger, a crispy chicken burger with a spicy tinge served in an Americana Gourmet Burger Bun.

3. Massachusetts Mac & Cheese Monkfish Burger, Mac & Cheese filling infused with lightly pan-fried Monkfish served in an Americana Gourmet Grill Marked Burger Bun.

4. Oklahoma Smash Burger, a smashed beef patty topped with sweet onions, smoky bacon and Monterey Jack cheese served in an Americana Gourmet Brioche Burger Bun.

5. Californian French Dip Burger, a classic Cheeseburger with caramelised onions, dunked in thick gravy served in an Americana Gourmet Brioche Burger Bun.

To ensure a premium offering when including these recipes on menus, operators must ensure they serve the burger in a gourmet bun. With 85% of consumers agreeing that it is vital that a quality burger is topped with a gourmet bun, it is clear that providing a premium bun not only makes a burger look top-notch but also enhances the overall taste of the burger.

Samantha Winsor, Marketing Manager, Lantmännen Unibake’s Americana brand, comments: “Burgers remain a firm menu favourite for customers when dining out, with 84% of consumers eating a burger at least once a month when dining out. In the current financial climate, we know customers are on the hunt for value for money and a treat for when they do spend. Our research shows an American-inspired gourmet burger topped with a premium bun will meet those needs. That’s why we teamed up with DJ BBQ to analyse our research and curate five new on-trend, sales-driving recipes to support and inspire operator’s burger menus – each influenced by the USA, from Tennessee to Oklahoma.”

“It’s clear that American burger influence is on the rise, with over 85% of consumers claiming they would at least sometimes consider ordering an American-style burger. We also know that 76% agree a quality gourmet burger is

Fastfood Professional • April and May 2023 32 April and May 2023 • Fastfood Professional 32
Americana teams up with DJ BBQ to reveal NEW research into the latest American burger trends inspiring the UK burger scene that operators need to act on to boost profits

the mark of a good pub or restaurant, so we’ve paired each new recipe with one of our top-selling quality gourmet burger buns to provide the full premium experience for consumers and an easy opportunity for operators to maximise their burger sales, with a gourmet burger menu which is on trend.”

The research also reveals that consumer demand differs by region, and menus should be tailored accordingly to capitalise on demand:

• London: Londoners favour a Gourmet Brioche Bun (50%) paired with Tennessee Hot Chicken Burger filling (34%)

• East Midlands: Consumers in the East Midlands prefer a Gourmet Grill Marked Bun (41%) with a Florida Classic Cuban Burger filling (32%)

• East of England: Those ordering a burger in the East of England are most likely to choose a Gourmet Brioche Bun (45%) in the style of a Florida Classic Cuban Burger (27%)

• North East: The Americana burger desire in the North East is versatile, with consumers willing to opt for both a Gourmet Brioche Bun (37%) and Gourmet Grill Marked Bun (36%), inspired by either Florida Classic Cuban (27%) or Oklahoma Smash Burgers (27%)

• North West: Those dining out in the North West are likely to order a Gourmet Brioche Bun (47%) with an Oklahoma Smash Burger filling (35%)

• Northern Ireland: Customers ordering a burger in Northern Ireland would opt for a Gourmet Brioche Bun (50%) with an Oklahoma Smash Burger filling (33%)

• Scotland: Scottish customers are most likely to be on the hunt for a Gourmet Brioche Bun (56%) with an Oklahoma Smash Burger filling (35%)

• South East: Outlets in the South East should stock up on both Gourmet Brioche Buns (37%) and Gourmet Grill Marked Buns (37%), to be paired with an Oklahoma Smash Burgerstyle filling (33%)

• South West: Those ordering burgers in the South West would most likely tuck into a Gourmet Brioche Bun (44%) paired with Tennessee Hot Chicken Burger filling (33%)

• Wales: Wales’ diners prefer a Gourmet Grill Marked (33%) with Tennessee Hot Chicken Burger filling (33%)

• West Midlands: Operators in the West Midlands should provide both Gourmet Brioche Buns (42%) and Gourmet Grill Marked Buns (42%), to be paired with Tennessee Hot Chicken Burger filling (26%)

• Yorkshire and the Humber: This region would most likely opt for a Gourmet Grill Marked Bun (42%) combined with either Oklahoma Smash Burger filling (30%) or Florida Classic Cuban flavours (30%)

To ensure the highest quality additions to your menus, Americana provides a range of premium burger buns, including a Gourmet Brioche Bun, Gourmet Grill Marked Bun and a classic Gourmet Bun.

Byron Burger brings back its renowned “Big Smoke” burger, the first in a series of specials, celebrating much loved classics

2023 marks an exciting year for the nation’s favourite burger joint, Byron Burger. With 12 restaurants across the UK and widely available via Deliveroo, Byron is taking the brand back to its roots, to its cheeky, chappy self. Celebrating consumers’ all-encompassing love for burgers, especially ones that get the taste buds tingling, ones that combine complimenting ingredients, and all round, evoke joy, delight and pure indulgence!

To celebrate this, Byron Burger has delved deep into its archive of burgers and chosen a selection of firm favourites to be relaunched every month starting today with The Big Smoke, followed by a number of others, including the Run Rarebit Run, Uncle Sam and the Reuben!

Byron reinstates The Big Smoke - this meat feast of a burger, consists of a juicy grass fed British Beef 6oz patty, topped with slow-roasted beef, a mature cheddar cheese, smoked streaky bacon, crispy tangy onions, lashings of smoky chilli BBQ mayo, pickles and a layer of chopped fresh lettuce.

In the coming months, Byron’s legion of loyal customers can expect the return of many much loved classics, including the Reuben, a tangy twist on a classic burger, thanks to a layer of sauerkraut pickle relish...and one of the very first burger creations, Run Rarebit Run which incorporates a layer of cheesy Welsh rarebit, and a spicy mustard sauce...stay tuned for more news on these!

The Big Smoke costs £13.95, Sides from £3.00 and Desserts from £5.99

Fastfood Professional • April and May 2023 33 33

The Ultimate Bite to

PEPPADEW® - the UK’s No. 1 pepper brand - has launched new PEPPADEW® Bites, a premium branded bite exclusively available for foodservice.

With 9/10 consumers looking to treat themselves when eating out and 87% of consumers saying they’d order new PEPPADEW® Bites , this latest innovation from Peppadew® is set to take menus by storm. Made in the UK in their AA BRC accredited facility, these delicious new added-value bites balance the sweet, tangy flavour of their signature whole Piquanté Pepper, with a smooth, sumptuous West Country Soft Cheese filling, all coated in a crisp, panko-style crumb.

100% vegetarian, they meet the demand for tasty flexitarian options, as consumers continue to move away from meat . The ultimate in versatility, they’re perfect for starters, sides, small plates/tapas, bar bites, or as an addition to sharing-platters. Not only that, they also come conveniently frozen and can be ready in 3-4 minutes straight from the fryer, making them the quick and simple

way to pep up your menu.

Crucially, these delicious bites also offer an easy way to drive margin, as over half of consumers would pay more for PEPPADEW® Bites, than jalapeno poppersii, with each 5kg case serving up a substantial £200 return . Whilst their frozen format, 18-month long shelf life and versatility help minimise waste, making them a sustainable and costeffective choice.

Speaking about the branded PEPPADEW® innovation, Lukasz Lubasinski, Commercial Director, PEPPACO Ltd. said:

“Now more than ever every part of your menu needs to taste great, work hard and most importantly drive spend and margin. PEPPADEW® Bites is an exciting, flexible and premium new product that works across a range of eating and drinking occasions as well as major trends - from indulgence and meat-free to sustainability.

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“Consumers love the PEPPADEW brand, indeed our consumer research has shown that 66% of consumers would be more likely to order if they saw the PEPPADEW® brand on menu. So operators can take advantage of our brand profile and number one status to premiumise their menu with a quality product that works on a practical and commercial level.”

PEPPADEW® Bites are now available through leading wholesalers including Bidfood, Booker and KFF. Visit for more inspiration and information.

PEPPADEW® Background

PEPPADEW® International has been the trusted global supplier to retailers and foodservice operators for over 25 years, in 25 countries. Famed for their sweet Piquanté Peppers, PEPPADEW® maintains a first-to-market approach with exclusive and unique offerings, including the Sweet GOLDEW® Peppers, PEPPADEW® Whole Sweet Piquanté Peppers and now the new PEPPADEW® Bites.

To find out more visit

Pep Up Menus & Profits

Merrychef ® Launches Patented Panini Press

If 80% faster cooking times, ventless cooking, and easy installation wasn’t enough, then the very latest Merrychef® accessory is surely the icing on the cake.

The new Merrychef® panini press launches this month as an accessory for the conneX® 12 and the eikon® e2s and will deliver consistent, compressed sandwiches with perfect grill marks every time. Simply the easiest-to-use panini press available on the market, it is quickly installed (as it rests on the internal cavity stubs), and offers additional versatility to operators creating paninis, bagels, subs or sandwiches. With 3 kits available; a high opening for thicker sandwiches, bagels or ciabatta, a low opening for thinner foods such as quesadillas or flatbreads, as well as the option to deliver grill marks on either the top only or both sides of the food, the Merrychef panini press is flexibility personified.

Colin Lacey, Managing Director of Merrychef® considers this to be a significant addition to the accessory range for the brand: “We’ve received quite incredible feedback on our new Merrychef® panini press. It seems that this has really hit the spot for our customers. Personally, I believe its appeal is in its ease of use. It couldn’t be simpler to create food with perfect grill marks that help to create the perfect looking panini in less than 40secs. It’s also easy to take in and out of the oven - it simply replaces the cook plate and sits on the internal cavity stubs so doesn’t stop you using your oven when the panini press is not in use”.

Operated using a unique Merrychef® paddle, the food/ sandwich can be slid in effortlessly between a top grill plate and a bottom plate and when the paddle is removed, the grill lowers to compress the food. When the panini press isn’t being used, food can still be cooked as usual on the top of the press, further increasing its flexibility.

Merrychef conneX® Range Wins Prestigious NRA Kitchen Innovations Award

Guildford, UK - Merrychef® is thrilled to announce its new conneX® range with automated panini press, has been awarded a prestigious and much sought after NRA Kitchen Innovations Award!

Each year, the Kitchen Innovations Awards celebrate forward-thinking, cutting-edge equipment that makes a significant impact on the foodservice industry. The winning equipment is selected by an independent, expert-led panel of judges from a variety of backgrounds, and the 2023 Awardees will be showcased in the Kitchen Innovations Showroom in the South Hall at NRA (May 20th – 23rd Chicago).

Colin Lacey, Managing Director of Merrychef®, is thrilled with such a prestigious accolade:

“Merrychef® is elated to have been awarded such a significant honour. The Kitchen Innovations Award program has earned a reputation for defining the gold standard of foodservice equipment innovations, and recognises new and enhanced technologies that elevate automation, efficiency, safety and sustainable solutions within the foodservice industry. Since its launch, the Merrychef® conneX® series has once again transformed the high speed cooking sector, no more so than the conneX® 16, which boasts a large 16” cavity in just an 18” wide footprint. This, along with our very latest accessory, the automated panini press which will deliver consistent, compressed sandwiches with perfect grill marks every time, makes the conneX® range the must have equipment for many hospitality venues.”

The breakthrough conneX® 12 and conneX® 16 are quite simply the quietest, fastest and most connected ovens Merrychef® has ever developed, delivering speeds up to 80% faster than other cooking methods. Ventless, compact and with cool to touch sides, the ovens will slide effortlessly into small spaces and operate quietly, suiting front of house positions. Easy to install, with energy saving efficiencies, standard power units operate off a 13-amp plug, with quick pre-heat and cool down times and reduced energy in standby.

The panini press is available with 3 kits; a high opening

Fastfood Professional • April and May 2023 36 April and May 2023 • Fastfood Professional 36

for thicker sandwiches, bagels, or ciabatta, a low opening for thinner foods such as quesadillas or flatbreads, as well as the option to deliver grill marks on either the top only or both sides of the food, the Merrychef panini press is flexibility personified. For further information on the Merrychef® panini press, conneX® range or any of our high speed ovens, please visit,

Funnybones Expands Vegan Dessert Range An Instant Hit with Caramelised Biscuit Cheesecake

Funnybones has expanded its plant-based dessert offering with a brand-new caramelised biscuit cheesecake. As caramelised biscuit popularity continues to soar, and cheesecake remains one of the nation’s favourite desserts, Funnybones has combined the two trends, and made it vegan to boot

The new cheesecake arrives frozen, meaning operators won’t need to worry about unnecessary food waste, and requires just a few hours to defrost in the refrigerator before it’s ready to serve. The traybake format means operators have the freedom to dictate their own portion size and shape, for maximum flexibility.

Funnybones Development Chef, Tom Styman-Heighton, explains the focus behind the new product launch;

“We’re continually adding new products to our extensive range, and we choose what makes the cut based on popular trends and customer demands. Caramelised biscuit is a flavour that’s taken the food industry by storm, and when you pair that with a menu staple like a cheesecake, you’ve got an instant winner. By making this cheesecake vegan, we’re also ensuring that diners following a vegan diet can enjoy this sweet treat too..”

The biscoff-esque cheesecake has a recommended serving size of 100g, meaning operators can delight up to 24 customers per case.

Fastfood Professional • April and May 2023 37 April and May 2023 • Fastfood Professional 37

The proof of the oven is in the heating

Panasonic confirms its oven uses less energy compared to market leaders

Panasonic has pitched its full metal door NE-1878 with Inverter technology model against two market-leading professional cooking brands to prove its efficiency, and the results are in!

In December 2022 Panasonic commissioned UKAS Accredited independent EMC Test laboratory, Eurofins Hursley, with a brief that would compare and assess commercial microwave performance. Specifically, that of its NE-1878 full metal door commercial oven and its precursor, the NE-1853, against two market leaders.

The brief was to carry out three comparative tests on all four ovens; electricity consumption on full power, when used to heat 500ml of water; heating efficiency, when used to heat 500ml of water; and internal radiation efficiency, whereby heating of different locations within each microwave were compared.

The standout result for the heating efficiency test was that, while all ovens reached a similar final temperature in 1 minute 30 seconds, the Panasonic NE-1878 used less energy to achieve it, saving 15W overall, or 18% compared to the market leading alternatives.

A scoring system was applied by the laboratory which gave points to each oven against each test performed and the overall conclusion was that the Panasonic NE-1878 scored a total of 10 out of a maximum 12 points, against the NE-1853 with 6, and the two competitor ovens with 5 and 9 respectively with the laboratory summarising, “Overall, this leads to the Panasonic 1878 achieving the highest score in our rankings, indicating that it compares

very favourably with the other three microwaves in these particular tests.”

Outside of the test results, additional observations were noted that included, “Microwave emissions were spotchecked during the testing process as an additional QC and safety check. Leakage from the Panasonic 1853 was low. There was barely any leakage of microwave radiation observed from the Panasonic 1878. This could be due, at least in part, to the use of a full metal door on that unit.” And, “It indicates that the Panasonic 1878 is the safer of the four microwaves from an emissions perspective and it could also explain why that unit is the most efficient in terms of power usage, as more of the microwave radiation is retained within the oven.” In addition, it was noted by the laboratory that, “The Panasonic 1878 is the lightest of the four units, so carries the lowest risk in terms of manual handling.” This is due to its Inverter technology, where all other commercial ovens are still using transformers.

Andrew Whyte, Product Manager – Kitchen Appliance, Panasonic UK; “It has been a very interesting exercise to put our world first NE-1878 oven through this testing and we’re delighted with the results. To be able to validate the claim that our NE-1878 performs with greater energy efficiency against the market leaders during these challenging times is something we can be proud of and should help to reassure operators when choosing their next commercial microwave.”

To find out more about Panasonic’s range of commercial microwave ovens, email com or go to

Fastfood Professional • April and May 2023 38 April and May 2023 • Fastfood Professional 38

Santa Maria launches Mexi-Go:

A collection of trending food-to-go recipes for operators

Food-to-go continues to grow, despite the cost-of-living crisis, and personalised dishes are becoming popular with operators trying to keep menus streamlined while maintaining choice

Santa Maria, the nation’s leading Mexican out-ofhome food provider, today launched Mexi-Go, a contemporary ready-to-go solution for food operators looking to retain simple, streamlined menus that give consumers the choice they desire.

Customisation on menus has increased by more than 38% year-on-year, and 28% of menus are now customisable[1]. Mexican food is a leading emerging food trend, with 80% of people saying they would choose a Mexican dish when eating out[2]. With tacos and burritos offering a wide range of flavour possibilities, the cuisine perfectly meets the need for greater customisation.

Providing finger-licking recipes, based around classic Mexican hand-held dishes such as taquitos, tacos and burritos, Mexi-Go makes it easy for operators to create customisable, exciting dishes. The recipes cater for different dietary requirements and palates, swapping meat for plant-based options, and taking inspiration from a range of global cuisines.

Suiting eat-in or takeaway providers, Mexi-Go’s customisable menus make it easy for operators to sell extras like toppings or side dishes. And to save time, they can choose from Santa Maria’s delicious, pre-made Spice Blends.

Santa Maria’s Taste Creator, Barney MacAdam, says: “One of the most popular street food dishes is the taco. Hard or soft, tacos are incredibly versatile. Load them up with toppings without the need to go traditional. And while slow-cooked birria beef is a classic, Mexi-Go’s cheeseburger taco brings a twist to an old favourite.

“Eminently scalable, we suggest three tacos per main meal serving – two for a starter and one for a side. They can also be scaled up for a sharing platter, so food operators

can cater for different budgets, dining experiences and diets all in one.

“Burritos are another of the most popular dishes on the menu, coming second only to the well-loved burger. Perfect for customisation, they can be eaten in or on-thego, and are suitable for breakfast, lunch or dinner. While traditionally they were stuffed with beans, rice and beef, nowadays there are no rules. Our recipes allow operators to tantalise taste buds with burritos stuffed with ontrend world flavours, from fish and chips to Korean BBQ chicken, tacos filled with ancho mushrooms to pork pibil, and our Plant Power Burrito is a real hit with vegans and vegetarians.”

Nick Minchin, Marketing Manager for UK & IRE, Santa Maria, says: “Santa Maria’s development chefs are experienced at concepting hand-held, food-to-go dishes, making them well-placed to design recipes that excite existing customers and attract new ones.

“The new Mexi-Go concept provides solutions for all operators from specialist Mexican outlets and quick serve eateries to general pubs and restaurants. Alongside the recipes, operators also have access to insights, tips on how to drive revenue, culinary hacks, digital assets and imagery, which is all free to download and use.

“Food operators will love the mix-and-match style of Mexi-Go’s recipes, and we’ve made sure there’s something that caters for most tastes on the menu.”

To download Mexi-Go, food operators can visit: https:// mexi-go/

Fastfood Professional • April and May 2023 39 April and May 2023 • Fastfood Professional 39
Lumina Intelligence, Menu Tracker Tool, Spring Summer 2021
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Country Range Launches the Crème de la Crème of Cake Mixes

Fresh from the launch of its traditional Deep Dish Bramley Apple Pie, Country Range has reinforced its baking portfolio with the launch of the Crème de la Crème of cake mixes.

The two new Crème Cake Mixes are available in either chocolate or plain flavour through the Country Range Group member wholesalers and can be used to make a wide variety of products such as traybakes, loaf cakes, cupcakes, brownies, muffins and more.

Perfect for both low cost and more premium recipes as you have the option to add either water or oil to the mix, the smooth rich batter superbly suspends added ingredients such as chocolate chips and dried fruit with ease, holds its shape well and is tolerant to added flavours and colours.

Country Range Crème Cake Mixes

An easy-to-use, versatile, multi-application cake mix that can be used in tray bakes, sheet cakes, loaf cakes, muffins, round cakes, cupcakes, steam puddings, brownies and more. Available in two different flavours – Plain and Chocolate – and conforming to the 2024 HFSS Salt Guidelines, they come in cases of 4 x 3.5kg bags and are ideal for both low cost or more premium recipes as either water or oil only needs to be added.

Emma Holden, Head of Marketing at the Country Range Group, said:

“Cakes and sweet offerings continue to be a key business booster for our customers and the latest additions to our burgeoning dessert portfolio provide a high-quality canvas for chefs to be creative. They must be one of our most versatile products in our range as they can be used to make a variety of delicious bakes and treats.”


LinkedIn: The Country Range Group | LinkedIn

April and May 2023 • Fastfood Professional 42

The easy way to upsell your menu

KaterBake Belgian Waffles now suitable for vegans

Increase customer spend by adding easy-to-serve, deliciously tasty KaterBake Belgian Waffles to your menu.

Still with the same great taste but now suitable for vegan customers after a slight tweak to the recipe, the KaterBake Belgian Waffle is individually wrapped, with a 45-day defrosted shelf-life, for hygiene and convenience. It’s made in Belgium – birthplace of the waffle - with traditional pearl sugar which caramelises on heating for a richer, sweeter flavour. Ideal for fast food, street food and even plated menus, serve these tasty waffles at room temperature or warm with a dairy-free cream or ice-cream topping, or fruit and vegan chocolate sauce for a delicious sweet treat.

The Belgian Waffle is part of the KaterBake sweet and savoury own brand bakery range supplied to the food service sector by one of the UK’s leading frozen food distributors, Central Foods.

MD Gordon Lauder said: “The increase in demand for vegan options continues, and it therefore makes perfect sense to tweak recipes wherever we can to make them suitable for vegans to ensure that our products cater for as many customers as possible.

“With a slight alteration to the recipe, we’ve been able to change the ingredients of our KaterBake Belgian Waffle so that it is now vegan, but still with the same delicious, authentic flavour.”

Central Foods supplies a wide range of products to the food service industry. The company was founded more than 25 years ago and is proud to be a catering partner across the whole food service sector, including fast food outlets.

Northamptonshire-based Central Foods currently sells to over 180 independent wholesalers, as well as larger national and regional wholesalers.

For more information, visit

Fastfood Professional • April and May 2023 43 April and May 2023 • Fastfood Professional 43
21st A 21st A
Fastfood Professional • April and May 2023 44 April and May 2023 • Fastfood Professional 44 Have you tried Comelle Ice Cream Mix? Consumers agree*, it’s our Best Ever Recipe From lush green fields we create products trusted by chefs

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Fastfood Professional • April and May 2023 45 April and May 2023 • Fastfood Professional 45
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The Ice Cream Expo in Harrogate in February was a big success according to both exhibitors and visitors. The unseasonably sunny weather attracted visitors from across the country, who enjoyed more trade exhibitors than for some years.

The exhibition was the biggest in recent times with exhibitor space some 20% up on the previous Expo and more new exhibitors than ever before.

The Expo is organised by the Ice Cream Alliance, the only trade association for the UK ice cream sector and has been running for over 70 years.

Show Events

But it wasn’t just a large range of exhibitors from around Europe and the UK that impressed visitors – but the number of events and activities organised as well.

Eddie Scott, MasterChef Champion 2022 was cooking up delights such as Keralan Banana Split and Rose and Pistachio Kulfi Baked Alaska in the Demo Kitchen. He was joined by chef Steph Moon and four times National Ice Cream Champion, Philip Mancini showcasing ‘Festival of Coronation’ - ice cream delights fit for a

King and the forthcoming Coronation.

Meanwhile, Italian celebrity chef and mentor to Jaime Oliver, Gennaro Contaldo, signed copies of his brand-new book, Gennaro’s Cucina.

Seminar Programme

The free seminar programme was well-attended and featured subjects such as Getting More Energy Efficient, Ice Cream Parlour of the Year, DIY PR, the New SALSA Plus Ice Cream Certification Scheme, Financing a New Ice Cream Van Purchase and How to Improve Your Social Media.

Parlour of the Year

A brand new nationwide competition to find the best ice cream businesses - Ice Cream Parlour of the Year (sponsored by was launched

Fastfood Professional • April and May 2023 46 April and May 2023 • Fastfood Professional 46


with a winner due to be announced in the summer.

National Ice Cream Competition

As usual, the National Ice Cream Competition, the ‘Oscars’ of ice cream competitions - was being judged at the Expo with industry experts blind-tasting hundreds of products across a range of types and flavours. The Expo gala dinner was also the venue for announcing the winner of the Mobiler of the Year competition, sponsored by Ice Cream Direct Ltd in Doncaster. The 2023 winner was local man John Taylor from ice cream van business C and M Ices in Harrogate.

Ice Cream and Artisan Food Show 2024

Over 90% of visitors stated that they would come to the Expo again in 2024 which means it will be popular again next year. So here are the dates for your diary – the Expo will be in Harrogate again, at the Yorkshire Event Centre on 6th to 8th February 2024. We look forward to seeing you there!

For more information on the Expo, and the Ice Cream Alliance visit

Fastfood Professional • April and May 2023 47


John Taylor from ice cream van business C and M Ices in Harrogate has won one of the most prestigious awards in the ice cream sector – Ice Cream Van 2023 - announced at the Ice Cream & Artisan Food Show. The competition is run by the Ice Cream Alliance (ICA), the sector’s UK trade association.

Ice Cream Van 2023 (known as Mobiler of the Year in the trade) is sponsored by Ice Cream Direct in Doncaster. “Winning this award is the biggest honour of my life,” exclaimed John. “I am not often lost for words but the moment it was announced I was literally speechless. As an ice cream van operator you can’t get a much more prestigious award, and it proves to everyone we put our all into our business.”

C and M Ices was established in 1889 and remains a family business. John is the 4th generation and has been working in ice cream vans since he left school (over 25 years ago). John can be found in one of his vans pitched outside the Victoria Shopping Centre in Harrogate most days (April to

September), weather permitting. John and his team also cater for events and weddings.

“Congratulations to John,” added Zelica. “There was very stiff competition among the three finalists - so to win is a very big achievement.”

For more information on C and M Ices visit:

For more information on the ICA visit:

Fastfood Professional • April and May 2023 48 April and May 2023 • Fastfood Professional 48


Kerrymaid Angelito Mix is the no.1 delicious and smooth base for endless sundae and shake creations, topped off with the rich and indulgent flavours of DaVinci Sauces and Drizzles.


Fastfood Professional • April and May 2023 49 April and May 2023 • Fastfood Professional 49


Carpigiani UK has announced the brandnew release of the ‘Delight’ Professional Display Cabinets. Condensation free, with no need to defrost, these professional display cabinets allow for maximum product visibility, perfect for customers when choosing their gelato.

Paul Ingram, Managing Director at Carpigiani UK explains more,

“The saying ‘we eat with our eyes’ is never truer than when customers are choosing their favourite gelato. The new IARP Delight range displays gelato to its very best advantage; with its large glass front and the use of LEDs, light becomes a key element in showcasing the gelato. Offering excellent ergonomics for the operator, this range of professional displays will be extremely competitively priced, though with no compromise in firstclass aesthetics and technical design. As experienced operators know, the humid UK climate requires frequent manual defrosting even with the auto-defrost functionality that all professional displays carry. A key feature of the Delight range is the reduction or even total elimination of this requirement due to the unique hybrid ventilated refrigeration design and auto-defrost capability. Another great feature is the onboard condenser design. By far the most common fault seen in all cabinets is the condenser becoming blocked with dust and grease, thus requiring regular maintenance to avoid reduced performance and breakdowns. The Delight tower condenser design is totally maintenance free, offering far greater convenience and reliability” These top of the range energy-efficient

units run from a standard 13amp plug and use propane natural refrigerant (R290), further enhancing their green credentials. Spoilt for choice, caterers will be able to choose from three ‘double row’ professional cabinet sizes, starting from less than £6,000 - Delight 16, 18 and 20 (with 16, 18 and 20 x 5Ltr Pans available). Also set for release will be a range of smaller and single-row static refrigerated units. All cabinets are set on low-profile casters for easy positioning (with levelling feet) and are complete with sliding rear night doors. For the final finishing touches it will also be possible to brand the units and have them customised to fit in with the venue décor.

For more information on the Delight Display cabinet please visit or call 01432 346018 Follow us @CarpigianiUK

Fastfood Professional • April and May 2023 50 50

Ruby, Ruby, Ruby, Ruby!!

New Forest Ice Cream is excited to announce the introduction of Ruby Ice Cream; a flavour created and launched to celebrate the company’s 40th anniversary this year. Suitably named, the ice cream encompasses everything to do with celebrations by combining flavours of crisp prosecco, tangy raspberry and sweet white chocolate in a real dairy ice cream.

The new Ruby Ice Cream is the perfect scoop to offer up this spring and summer. The luxury of the prosecco intertwined with the tangy raspberry makes for a luscious serve on its own, or to elevate a simple desert such as a crème brûlée. The white chocolate notes complement the tanginess of the raspberries in an irresistible way which allows operators to put a special twist on a classic Eton Mess, creating the ultimate summer dessert.

Joint New Forest Ice Cream directors, Niki Jenman and Christina Veal are very excited about their new Ruby Ice Cream:

“The two of us grew up watching our father and mother grow the business from humble beginnings to the company it is today. We are so proud to be part of that legacy and can’t wait to see where the next 40 years takes New Forest Ice Cream. We are over the moon with our new Ruby ice cream, and we hope that all of our customers love it as much as we do!”

Founded in 1983 by Lawrie and Sue Jenman, New Forest Ice Cream quickly became known as being a quality producer of real dairy ice cream. The family business grew

rapidly, and gained a stellar reputation for scrumptious flavours and flawless customer service.

By 1988 New Forest Ice Cream had outgrown their small production facilities and relocated to larger premises in Lymington, still remaining in the heart of the Area of Natural Beauty. In 1992, Lawrie and Sue’s twin daughters Niki and Christina, joined the business which extended the family run nature of the company and allowed it to go from strength to strength.

In 2011 New Forest built a brand new site dedicated to manufacturing, storage and the distribution of their award winning ice cream. In 2015, Niki and Christina, fully took over New Forest Ice Cream after Sue & Lawrie retired.

Ruby ice cream is available in 4 litres allowing chefs, restaurants and alike to keep customers satisfied. Suitable for vegetarians and made in a nut free environment, it can be enjoyed worry free. New Forest Ice Cream is also very proud to not use any preservatives, artificial colours or artificial flavourings in their products.

To find out more about the New Forest Ice Cream range please visit or call 01590 647611.

Fastfood Professional • April and May 2023 51 April and May 2023 • Fastfood Professional 51

Speed, precision and celebrated chef demonstrations top the bill for Unox at HRC 2023

Unox returned to HRC in March 23 to wow visitors with a varied mix of both precision and rapid cooking, a focus on energy saving in a commercial kitchen and a line-up of top chefs and culinary demonstrations across the three days in London in March.

Having originally launched at HRC in 2022, SPEED-X™, the world’s first self-washing combi speed oven took centre stage on stand H3169. Combining ground-breaking technological design with manufacturing innovation, SPEED-X utilises convection, steam and microwave cooking to produce simply unimaginable results.

Delivering unparalleled performance without compromise, SPEED-X™ achieves an impressive capacity of up to 10 GN 2/3 trays plus a dedicated SPEED.Plate position. The SPEED.Plate enables an operator to perform up to four accelerated cooking functions at once, optimising the unit for high-footfall sites.

It’s not just in the cooking process that SPEED-X saves time. The unique ROTAR.Klean automatic washing system integrates a 1L tank, water filtration system and intelligent sensors to provide up to 2000L of filtered water and instinctive wash cycle suggestions, based on the level of cleaning required. Controlling the technology is a breeze, thanks to an advanced Digital.ID® user interface. A simple, fresh digital platform allows the operator to monitor and control their oven with a single touch.

Working in conjunction with SPEED-X™ and the other award-winning combi ovens in the Unox range, visitors to the stand were also able to see Unox’s patented hot food preservation system, EVEREO® - a unit featuring the latest technology, which, when stacked with SPEED-X™

or a CHEFTOP MIND.Map, delivers a complete stacked cook-hold solution. By its very design EVEREO® allows chefs to have the ultimate decision of when and where to serve their menu. Enabling operators to pre-prepare complex dishes during quieter periods, EVEREO supports busy kitchens, by holding hot food in exact temperature and humidity conditions for up to 72 hours. Not only does this help to maintain service standards but also allows a kitchen brigade to serve customers consistent, quality and delicious meals.

Stand H3169 was not the only place where visitors could see Unox ovens in action at HRC 2023. Returning as the official equipment partner for the International Salon Culinaire 2022, Unox CHEFTOP Mind.Map® Plus 10-grid combi ovens were used by competitors across the threeday event, showcasing their skills under the spotlight. Adding even more suspense to the hotly contested competition, Unox has confirmed all live theatre best-inclass winners will be treated to a two-day VIP study tour in Italy.

Live cooking throughout the event, the UK Corporate Chef team demonstrated the full capability of Unox ovens on their stand. Joined by prominent chefs including Nathan Davies, owner of Michelin-Starred SY23, on the Monday, and Joe Moruzzi, CEO of Pleesecakes, London’s best cheesecake stores, on the Tuesday, the Unox stand was a hive of activity throughout the show.

If you would like to understand more about the innovative technology and cooking solutions available or for more information on the Unox portfolio please visit http://www. or call +44 (0) 1252 851 522.

Fastfood Professional • April and May 2023 52 April and May 2023 • Fastfood Professional 52

It’s all GO at Fri-Jado as new combi oven solution launches

Leading equipment manufacturer, Fri-Jado, is bringing an innovative new retail-specific, combi oven solution to market –expressly designed around the needs of today’s operators

The launch of the Fri-Jado GO, the first appliance of its type to have been designed with the specific needs of food retailers in mind, features two 1/1 GN compatible sizes, a 6-level and a 10-level, both available in a standard and a unique pass-through format.

Intended to virtually eliminate the risk of crosscontamination, the innovative pass-through model comes with doors on both sides, effectively separating food preparation (raw food) and food service areas (cooked food) instore. What’s more, the two doors feature doubleglazed glass panels, preserving energy efficiency and making the food easier to view.

Simple to operate, the Fri-Jado GO features a captive high-contrast 7” colour display. Fully customisable, the interface hosts pre-set, locked, menus and programmes, ensuring the appliance can be used by any member of staff, even those with limited training. Fully connected through Fri-Jado’s SmartConnect cloud-based dashboard, business owners and operators can simultaneously monitor consumption, cleaning and service data, as well as updating recipes.

The new oven’s intelligence is furthered with the addition of smart technology including ClimateControl and CookTimeCorrection. Working together, these functions help to optimise the cooking process, reduce cooking time and ultimately generate less food waste for businesses.

An advanced heating concept called Intense Steaming Technology, replaces the boiler found in traditional combi ovens with a cost and energy-effective solution, injecting water directly

onto the heating element to create steam. This feature also reduces the ongoing maintenance demand.

On the launch of the new Fri-Jado GO, Gary Thacker, Sales Director at Fri-Jado UK comments:

“We’re extremely proud to be launching our new Fri-Jado GO combi oven range. Designed and built following several years of research, development and operator feedback, the ovens are built specifically for the needs of food-retailers –combining precision, flexibility and intelligent cooking.

Packed with smart technology, built using robust and reliable components and available in two sizes, each with our unique pass-through design, the ovens perfectly complement our existing range of holding and display equipment.”

A fully automated cleaning system, CareCycle, intuitively suggests the level of cleaning and amount of detergent required, depending on the build-up and level of grease inside the chamber. Saving time and ensuring a consistent level of cleaning, the automated cycles further enhance the energy efficiency, while achieving an oven that will deliver precision and consistency over the life of the appliance.

Constructed from heavy-duty components and finished in a striking gloss black coating, the models in the Fri-Jado range are built to withstand the demands of a professional environment while being suitable for both front and back of house positioning.

To find out more about the new Fri-Jado GO combi oven range, or for the full range of products and services offered by FriJado, please visit or call +44 (0)189 527 2227.

Fastfood Professional • April and May 2023 53 April and May 2023 • Fastfood Professional 53

BFFF to host Frozen Food Pavilion at IFE to celebrate 75th anniversary

Members of the British Frozen Food Federation (BFFF) were brought together for the first ever Frozen Pavilion at this year’s IFE (International Food Event) to showcase the quality of frozen food and innovative new product lines.

Rupert Ashby, chief executive of the BFFF commented: “We are delighted to host the Frozen Pavilion as part of the celebrations for the 75th anniversary of the BFFF. During the past 75 years, we have consistently represented the interests of the frozen supply chain at the highest levels of industry and government, whilst also promoting the benefits of frozen food to consumers.

“This year’s IFE was my first as chief executive of the British Frozen Food Federation and I am looking forward to continuing our longstanding support for IFE as one of this year’s event partners.”

The lineup of BFFF members exhibiting includes Cargill, Meadow Vale Foods, Seafish UK, Sea Products

International, SFC, VIČI and Visual. Mouth-watering samples from exhibiting companies were cooked up at the Frozen Pavilion, meaning visitors could try some of the nutritious, innovative and tasty frozen products on display.

Mr Ashby added: “Our Frozen Pavilion in the Chilled & Frozen section of the event showcased the incredible selection of frozen foods available, as well as highlighting the sustainability benefits, nutritional value and affordability of frozen products.”

More than 25,000 visitors attended this year’s IFE and almost three quarters of all visitors have purchasing power. The Frozen Pavilion presented an opportunity for members to meet buyers from across the food industry as part of the BFFF’s continuous work to promote the interests of the frozen food industry.

JJ Launches ‘Specialist Butchers’ Campaign

JJ has launched a ‘Specialist Butchers’ campaign to make Advance Order (AO) customers feel like they have their own personal butcher.

W“e work with specialist butchers who only cut the meat once the order has been placed,” explains Chief Product Officer, Sezer Ozkul. “It doesn’t get fresher than that – it’s just like having your own personal butcher,” he added.

Having already quadrupled since its launch last year, the AO range offers premium fresh meats, fish, poultry, fruits, and vegetables, sourced from local UK-based suppliers.

Eliminating waste, freshly cut steaks, and portioned fresh chicken are all prepared to order then carefully vacuum sealed to preserve freshness. Boxes are labelled by customer name and sent directly to the local JJ branch for collection or delivery.

The AO range includes fresh beef T bone, fillet, ribeye, and sirloin steaks – as well as pre-marinated and pre-cut fresh poultry and fresh fish.

The marketplace is being used to trial new concepts including premium chilled, readymade meat and vegan lasagne.

A digital media campaign has been launched to highlight the Specialist Butchers concept across social media and the JJ website. Watch the YouTube video here. https:// See the range here

Fastfood Professional • April and May 2023 54 April and May 2023 • Fastfood Professional 54 MONEY

The Burnt Chef Project appoints Non-Exec board to further

drive progress in tackling mental health issues in the worldwide hospitality industry

With the mission to proactively protect the mental health of those working in the hospitality sector, The Burnt Chef Project has announced the appointment of a new board of non-executive Directors and Social Impact Manager to further support the global expansion of the organisation

Welcoming five new board members to the team, Cara Houchen, Geoff Macdonald, Simon Clifford, Sabira Kanji, and Andy Lennox, The Burnt Chef Project is going from strength to strength. Bringing a wealth of experience, the new members will bring additional strategic thinking to further support CEO, Kris Hall, and the growing business. Helping to raise the profile of the invaluable work the not-for-profit social enterprise is doing, the group of non-executive directors each brings a unique skill set.

Geoff Macdonald is a global advocate, campaigner, and consultant in addressing the stigma of mental ill-health in the workplace. Previously the Global Vice-President of HR, Talent, Marketing and Communications, at Unilever, Geoff’s experience goes hand in hand with the work The

Burnt Chef Project is doing to address the stigma linked to mental health issues within workplaces today.

Sabira Kanji MBA FCMA comes with over twenty years of experience in leading financial strategies and facilitating ambitious growth plans, particularly for companies in the not-for-profit sector as Financial Director for Social Enterprise UK.

Hailing from a journalistic background both Simon Clifford and Cara Houchen join the board. Simon worked as a local, regional, and national journalist and editor, in newspapers and then BBC radio and TV. He covered major national and international news events and then moved into a new role as Head of Communications with a local authority, before becoming Deputy CEO.

Cara Houchen is well respected in the industry as a strong female leader as the Editor of The Staff Canteen for the past nine years, running regular panel discussions and recording and producing the popular podcast, Grilled.

Fastfood Professional • April and May 2023 55 April and May 2023 • Fastfood Professional 55 MONEY MATTERS
Advertise With Call Athol now on 07725 434173 or email

Bain Marie Liners

Easy Liners

Easy Liners Ltd, Unit 14, Chester Park, Alfreton Road, Derby, DE21 4AS

T: 01332 412273 or 07447 146512



Easy Bags Ltd

Enterprise Road, Millennium Business Park

Mansfield, Nottinghamshire NG19 7JX

T: 01623 423423



Daymark-Supplies Ltd

The Refill Centre Ltd, t/a Daymark-Supplies, Unit 14, Poplars Farm, Forshaw Heath Road, Earlswood, Solihull, West Midlands, B94 5JX  0845 23 015 23

Sirane Ltd

Sirane Ltd, European Development Centre, Stafford Park 6, Telford, TF3 3AT 01952 230055

GM Packaging Ltd

Unit B7, Tyne Tunnel Estate, Hamar Close, North Shields, Tyne and Wear, NE29 7XB 0191 296 2007

Batter Suppliers


Kerry Foodservice, Bristol

T: 0800 138 1938



Henry Jones

Kerry Foodservice, Bristol

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Seriously Good Gluten Free

T: 0845 3711 522




Middleton Food Products Ltd,

655 Willenhall Road, Willenhall, West Midlands, WV13 3LH

01902 608122 or 08453 706 550

Henry Colbeck

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Weston Catering Supplies

Unit S4, Mendip Business Park, Rooksbridge, Somerset BS26 2U

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Business and Property Sales

Rosens Business Transfer Agency

Unit 3, Alexander Charles House, Station Passage, South Woodford, London, E18 1JL

0208 539 6426

Fish Friers- Part of the Altius Group

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Everett, Masson & Furby

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Fast Food Systems Limited

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Carlton Catering Equipment

Grange Farm, Braithwell Road, Ravenfield, Rotherham , South Yorks., S65 4LP

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Fryers Mate

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Falcon Foodservice Equipment

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Fourth Way, Avonmouth, Bristol, BS11 8T 0845 140 5555 or 0117 316 5000

Hopkins Catering

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MCS Technical Products Ltd

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Blue Seal

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Restaurant Supply Store

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Velox Grills

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Caterparts Limited

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Fastfood Professional • April and May 2023 56 April and May 2023 • Fastfood Professional 56


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Mitchell and Cooper Ltd

136-140 Framfield Road


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Synergy Grill

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Comark Instruments

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Cook Co Nottingham Ltd

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Building C, Knaresborough Technology Park, Manse Lane, Knaresborough, Yorkshire, HG5 8LF

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Easting Close, Worthing, West Sussex, BN14 8HQ

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Unit J, Knockmore Ind. Estate, Lisburn, Northern Ireland, BT28 2EJ

028 9260 4619

Alliance On-line

Alliance House, Marshfield Bank, Crewe, Cheshire, CW2 8UY

0844 499 4300

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Chicken Train

Kerry Foodservice,  Birstol,

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Dibs Distribution

1432b Clock Tower Road, Isleworth, Middlesex, TW7 6DT

0208 568 6668

Chicken Frying and Cooking Equipment

Jestic Foodservice Equipment

Units 3 & 4, Dana Estate, Transfesa Road, Paddock Wood, Kent, TN12 6UU

01892 831960


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01325 377189

Hopkins Catering

Kent Road, Pudsey, Leeds, LS28 9NF

0113 257 7934

PD Catering International

MFG Group Nile Street

Bolton, Lancs. BL3 6BW

01284 382800

Pandnet Ltd (Kuroma)

Unit 1, Premier Works

Canal Street South Wigston Leicester

LE18 4PL

0116 2772 372

Chippers and Peelers

Carlton Catering Equipment

Grange Farm, Braithwell Road, Ravenfield, Rotherham  South Yorks., S65 4LP 01709 540004


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

Williams Catering Products

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

Cleaning Materials

Ecolab UK

Various UK locations

Central: 0 02920 852000


Winterstoke Road

Bristol, BS3 2NS

0117 934 1270

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

Cold Drinks and Slush

Us 4 Slush Limited

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

Longo & Co

Unit 5A, Steps Industrial Estate Magdale, Honley West Yorkshire, HD9 6RA 01484 606352

SnowShock Ltd

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

Crisps and Snacks

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

Salty Dog

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

Curry and Gravy Mixes


Kerry Food Service, Bristol,

T: 0800 138 1938



Kerry Foodservice

Thorpe Lea Manor, Thorpe Lea Road, Egham, Surrey, TW20 8HY 01784 430777

Deep Premises Cleaning

Bright Hygiene

Omega House, Unit 7, Sarbir Industrial Park, Cambridge Road, Harlow, Essex, CM20 2EU 0800 093 7840

Fastfood Professional • April and May 2023 57 April and May 2023 • Fastfood Professional 57

Vapor Clean

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

Delivery Bikes


216 Hinckley Road

Leicester, LE3 0TH 0116 3666 980

Free Go Electric Bikes

3 St Denys Road, Portswood, Southampton Hampshire, SO17 2GN 0800 077 8711

Digital Menu Systems Ltd

Limerick Works, Limerick Road, Dormanstown, Redcar, Cleveland, TS10 5JU T: 01642 482629



Harlequin Printing and Packaging

Harlequin House,

Coed Cae Lane,  Pontyclun,  South Wales,  CF72 9EW T: 01443 222219



BD Signs Nottingham

Unit 18, Bailey Brook Industrial Estate, Amber Langley Drive, Langley Mill, Nottingham, NG16 4BE

0800 195 3610

Media Screen Solutions

Cleveland House

116 Cleveland Street

Wirral Merseyside, CH41 3RB 0800 515690

Signagelive Limited

Rectory Farm Barns

Walden Road

Little Chesterford

Saffron Walden

Essex CB10 1UD

01799 530110

Digital Media systems

Pressers House, 2 South Lane, Elland, West Yorks, HX5 0HG

01484 588895

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



De-Duct Cleaning Service

Deduct offer a fast & efficient

Nationwide duct cleaning service with FREE shop survey

T: 07806 487239 or 0333 772 0089



Just Filters

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

Network Hygiene

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

EPOS Systems


Manchester: 167 Heywood Road, Prestwich

Manchester, M25 1LB Scotland: 89 Main Street, Winchburgh West Lothian, EH52 6RA

T: 0871 566 0766

E: Manchester:



Kepos Systems Ltd

10 Gunton Road, London, SW17 9EL 07939 927624

Revel Systems London Office Moorgate

1 Fore Street London, EC2Y 5EJ 0203 8081 036

It’s Lolly ltd

Crystal Gate 28-30 Worship Street London EC2A 2AH 0800 038 5389

Ethnic foods

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

Wing Yip

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

Fats and Oils


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


Olenex Trading (UK) Ltd

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


T: 01322 444836


The Fryers’ Favourite For Over 60 Years.

Nortech Foods Limited Ings Road, Doncaster,  South Yorkshire, DN5 9TL

01302 390880

Arrow Oils Limited

Glebe Street, Shaw, Oldham Lancashire, OL2 7SF 01706 880796

Finance, Leasing & Insurance

Complete Leasing Solutions Ltd

Manor Farm, Chilworth Old Village, Southampton, Hants, SO16 7JP

T: 023 8076 6467


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



Glover & Howe Insurance Services

4 St Peters Court, St Peters Street, Colchester, Essex, CO11 1WD 0845 602 3866

Fastfood Professional • April and May 2023 58 April and May 2023 • Fastfood Professional 58
For information, advice, or customer support material please Olenex Trading (UK) Limited. Tel: 01322 444836 e-mail:

Fish Suppliers

Collins Seafoods Ltd

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

T: 01325 315544




30 West Dock Street, Hull, HU3 4HL 01482 324997

FAS 2000 Ltd/Fastnet Fish

Estate Road No.5, South Humberside Industrial Estate, Grimsby, N.E. Lincs., DN31 2TG 01472 240777

Wraggs Seafoods Ltd

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

J Sykes & Sons Ltd

New Smithfield Market, New Smithfield House, Whitworth Street East, Manchester, M11 2WP 0161 223 9311

Amanda Seafoods A/S

Constatiavej 29, DK-9900, Frederikshavn

+45 96 22 15 00

Mannin Fish Ltd

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

Xpress Fish

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

Whitby Seafoods Ltd

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

Young’s Foodservice

Ross House, Wickham Road, Grimsby, DN31 3SW 0800 132 096

Royal Greenland Ltd

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

Unique Seafood

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

Fish & Chip Shop Suppliers

VA Whitley & Co Ltd

Milward House

Fir Street Heywood

OL10 1NW

T: 01706 364211



Friars Pride

Milward House

Head Office & Peterborough Depot: Oxney Rd Indst Est, Peterborough, PE1 5YW

T: 01733 316400 Fx: 01733 316425



JJ Food Service

Innova Park, 7 Solar Way, Enfield, EN3 7XY

T: General 08433 090991

T: Paul Brailsford – 07880 176015




Henry Colbeck

Seventh Avenue,

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

T Quality

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

Wilsons Seasonings Ltd

Stagenhoe Bottom Farm, Whitwell, Hertfordshire, SG4 8JN

01438 871967

Food Safety & Hygiene

Checkit Limited

Broers Building

JJ Thomson Avenue Cambridge, CB3 0FA

T: 01223 941450



Chartered Institute of Environmental Health (CIEH)

Chadwick Court, 15 Hatfields, London, SE1 8DJ

0207 928 6006

Frozen Food Suppliers

Central Foods

Maple Court, Ash Lane Collingtree Northampton NN4 0NB

T: 01604 858 522



Golden Valley Foods

Maple Court, Ash Lane, Colling Tree, Northampton, NN4 0NB T: 01604 858522


W: www.central


Frying Ranges


Unit A-B, Bentley Business Park, Blenheim Way, Market Deeping, Peterborough, PE6 8LD,

01778 380 448

Frank Ford

Limerick Road, Dormanstown, Redcar Cleveland

TS10 5JU

T: 01642 489868



Martyn Edwards Ltd

Limerick Road, Dormanstown, Redcar Cleveland TS10 5JU

T: 01642489868



Fryline in association with KLS

8 Austin Fields Kings Lynn PE30 1PH

T: 01553 772935 / 07770 568939




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

01527 592000

Hewigo (UK)Ltd

Bateman House, Little Fields Way, Oldbury, West Midlands, B69 2BT

0121 544 9120

Henry Nuttall Ltd

Manor Drive, Dinnington, Sheffield, S25 3QU 01909 560808

Fastfood Professional • April and May 2023 59 April and May 2023 • Fastfood Professional 59

Preston & Thomas Frying Ranges Ltd

PO Box 728, Fareham, Hants, PO14 9QU

01732 757636

Mallinsons of Oldham Ltd

Trent Industrial Estate, Duchess St, Shaw Oldham, Lancashire, OL2 7UT

01706 299000

Valentine Equipment Limited

4 Trafford Road, Reading, Berks., RG1 8JS

0118 957 1344

Frying Range Engineers

KLS Frying Ranges Service

8 Austin Fields Kings Lynn PE30 1P

T: 01553 772935 / 07770 568939



Gazebos/Mobile Units

Instant Promotion (UK) Ltd

Unit 7, Liberty Industrial Park, South Liberty Lane, Bristol, BS3 2SU

0117 963 1668

VTO (Vertical Take Off)

Promart Manufacturing Ltd

Unit 2B Caddick Road, Knowsley Industrial Park South, Merseyside, L34 9HP

0151 546 4666

General Catering Supplies

Peter’s Food Service

Unit 1, Greenway, Bedwas House Industrial Estate, Bedwas, Caerphilly, CF83 8XP

T: 029 2085 3200 •

F: 029 2085 3323 E:



UK wide 0345 6069090

Bidvest Foodservice

814 Leigh Road, Slough, SL1 4BD

01494 555900

Hopwells Ltd

Head Office, Glaisdale Drive, Bilborough, Nottingham, NG8 4LU

0115 929 1101

Adams Fast Food Supplies

Various UK Depots

01274 492044

Ask for local depot number


30 Broughton Street, Manchester, M8 8NN

0161 833 0024

Grease Traps

Oli Environmental Services

6 Chapel Lane, North Luffenham, Oakham, LE15 8JP 01780 720679


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

Hog Roast Machines and Barbecues

The Hogg Boss

Peake Products, Unit 4, Walton New Road Ind. Estate, Bruntingthorpe, Lutterworth, Leics., LE17 5RD

0116 247 8500

Tasty Trotter

Bridge Street, Clay Cross, Derbyshire, S45 9NU

01246 866800

Cinders Barbecues

High Bentham, Lancaster, LA2 7NB 01524 262900

Hot Drinks Equipment

Franke Coffee Systems UK Ltd

6A Handley Page Way, St Albans , Hertfordshire, AL2 2DQ

01923 635700

Espresso Essential

Unit 2, Oakley Green Nurseries, Westerleigh Hill Road, Westerleigh, Bristol, BS37 8QZ

0800 731 2980

Tchibo Coffee International Ltd

Tchibo House, 7-8 Blenheim Road, Epsom, Surrey, KT19 9BE 01372 541881

Logic Vending

The Maltings Business Centre, Stanstead Abbotts, Hertfordshire, SG12 8HG

0808 278 3327


18-22 Birch Road East, Birmingham, B6 7DB

0121 328 5757

Scanomat UK

0800 032 7581

Ice Cream

Carpigiani UK Ltd

Faculty House, 214 Holme Lacy Road, Rotherwas, Hereford, HR2 6BQ 01432 346018

Caterlink Limited

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

Beechdean Dairies Limited

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

Taylor UK

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

Hopkins Catering

Kent Road, Pudsey, Leeds, LS28 9NF

0113 257 7934

Longo & Co

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

Kebab Suppliers

Double A Kebabs

Millennium Business Park, Mansfield Nottinghamshire, NG19 7JX

T: 01623 422888



Istanbul Meats

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

Golden Delight Foods Ltd,

26 Clayton Road, Birmingham B8 1JE 0121 327 8800

Kismet Kebabs

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

Fastfood Professional • April and May 2023 60 April and May 2023 • Fastfood Professional 60

Paragon Quality Foods Ltd

Quadrant 3, Yorkshire Way, West Moor Park, Armthorpe, Doncaster, DN3 3FB 01302 834141

Oil Management

Premier1 Filtration

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


Coveris UK Food & Consumer

7 Howard Road, Eaton Socon St Neots, Cambs PE19 8ET

T: 01480 476161



Crafti’s Ltd (For Kids)

3rd Floor, Towcester Mill, Chantry Lane, Towcester, Northants, NN12 6AB 01327 358508

W F Denny

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

It’s a Wrap (JR Press)

7 Stephenson Close Daventry Northamptonshire NN11 8RF Tel 01327 301566


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

Southern Fried Chicken

Unit 1, Headley Park 9, Headley Road East, Woodley, Reading, Berkshire, RG5 4SQ

0118 944 1100


Pukka Pies Ltd

The Halcroft, Syston, Leicester, LE7 1LD

T: 0116 264 4004



Peter’s Food Service

Unit 1, Greenway, Bedwas House Industrial Estate, Bedwas, Caerphilly, CF83 8XP 029 2085 3200

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

Pizza & Pasta

Express Foodservice

Unit B, Dominion Way, Rustington Trading Estate, Littlehampton, West Sussex. BN16 3HQ 01903 775077


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

999 Pizza Toppings UK

Unit 6, Teakcroft Fairview Industrial Park Marsh Way Rainham, Essex, RM13 8UH

01708 558885

Venice Bakery UK Ltd

Unit 2, Crown House, Queen Street, Bexleyheath, Kent, DA7 4BT

0208 301 2624


Units 25/26 Holmbush Industrial Estate, Holmbush Way Midhurst, West Sussex GU29 9HX

01730 811490

Pizza and Baguette

Genus, Hammond Close Attleborough Fields Ind. Est. Nuneaton, Warks., CV11 6RY

02476 254941

Kiren Foods

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

01706 526732

Stoupid Pizza UK

84 Holmsdale Road, Coventry, CV6 5BJ

02476 278102



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

Fylde Fresh & Fabulous

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

Agrico UK Ltd. www

Castleton of Eassie,  Glamis, By Forfar, Angus, DD8 1SJ 01307 840551

Potato Treating & Equipment

Potato White Company

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

T: 01262 228286




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

Poultry Suppliers

Central Foods Maple Court, Ash Lane Collingtree Northampton


T: 01604 858 522



Riverside Food Services

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

T: 01691 839288



Dibs Distribution

1432b Clock Tower Road, Isleworth, Middlesex,TW7 6DT

0208 568 6668

Nila UK Ltd

Unit 9b, Beaver Ind. Estate, Brent Road, Southall, Middx., UB2 5FB

020 8744 7700


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

0844 376 0023


Fastfood Professional • April and May 2023 61 April and May 2023 • Fastfood Professional 61


2 The Technology Centre

London Road, Swanley,Kent, BR8 7AG

E: Hoshizaki - uksales@

E: Gram -



T: Hoshizaki - 0845 456 0585

T: Gram - 01322 616 900

Jestic Foodservice Equipment

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

Williams Refrigeration

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

Foster Fridge

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

Polar Refrigeration

Unit 8, Access 18, Bristol, BS11 8HT

See website for stockists

Sauces & Marinades

The Crucial Sauce Company Ltd

Unit 1b, Nechells Business Centre, 31 Dollman Street, Nechells, Birmingham, B7 4RP

T: 0121 333 3233



BI Europe Limited

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

Dibs Distribution

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

Keejays Limited

Crockatt Road, Lady Lane Ind. Estate, Hadleigh, Suffolk, IP7 6RD

01473 827304

Sausages, Pies and Burgers

James T Blakeman & Co Ltd,

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

McWhinney’s Sausages

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

Pukka Pies Ltd

The Halcroft, Syston, Leicester, LE7 1LD

T: 0116 264 4004



Peter’s Food Service

Unit 1, Greenway, Bedwas House Industrial Estate, Bedwas, Caerphilly, CF83 8XP 029 2085 3200

Westaway Sausages Ltd.

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

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

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

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

Rollover Limited

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

The Franconian Sausage Company

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

Shopfitters & Fabricators

Barland Shopfitting Specialists

Unit 18, Honey Hall Ing, Huddersfield, West Yorks., HD2 1GP 0800 043 5523

Elite Shopfitters Leeds Ltd.

5 Wharfe Mews, Cliff Terrace, Wetherby, LS22 6LX 0113 258 3324

Jephsons Shopfitters Ltd

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

Promart Manufacturing Ltd

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

Trade Bodies

Marine Stewardship Council (MSC)

Marine House 1 Snow Hill London, EC1A 2DH 0207 246 8900


18 Logie Mill

Logie Green Road Edinburgh, EH7 4HS 0131 558 3331

Seafood Scotland

18 Logie Mill

Logie Green Road

Edinburgh, EH7 4HS

0131 557 9344

NEODA PO Box 1184, Bromley Kent, BR1 9XW

T: 020¬ 8464 3954



British Frozen Food Federation (BFFF)

Warwick House, Unit 7, Long Bennington Business Park, Main Road, Long Bennington, Newark, Notts, NG23 5JR 01400 283090

British Kebab Awards

8th Floor, Elizabeth House 39 York Road, London, SE1 7NQ, / nominationskebabawards@

020 7183 4272


The Pizza, Pasta and Italian Food Association

Association House

18C Moor Street

Chepstow NP16 5DB 01291 636338

Asian Catering Federation

London Pall Mall

100 Pall Mall St James London, SW1Y 5NQ

Fastfood Professional • April and May 2023 62 April and May 2023 • Fastfood Professional 62

Training & Consultancy

KFE School of Frying Excellence

Unit A-B, Bentley Business Park, Blenheim Way, Market Deeping, Peterborough PE6 8LD

01778 380448

National Federation of Fish Friers

4 Greenwood Mount, Leeds, LS6 4LQ

0113 230 7044

Crossways Foodservice Consultants

29 High Street

Needingworth, St Ives

Cambridgeshire, PE27 4SA

T: 07725 434173


Web Design

Pro Web Design

119 Hertford Road, London, EN3 5JF 0203 659 4745

Shinebright Creative

13 University Road Leicester, LE1 7RA 0116 255 3400

Wholesalers and Cash and Carry

Central Foods

Maple Court, Ash Lane



Carpigiani Gelato University UK

Carpigiani House

Coldnose Rd

Rotherwas Industrial Estate

Hereford, HR2 6JL

01432 346 018


United Workwear

The United Collection Ltd

80A Ashfield Street

London, E1 2BJ

0207 780 1746

T & T Embroidery Solutions Ltd

98 Morley Drive, Ely Cambridgeshire

07783 628397

Simon Jersey


Accrington Lancashire, BB5 5YE

0370 4609 047

Best Workwear

FRS Countrywear Limited

Unit 1 Building 6

Stanmore Ind. Est.

Bridgnorth Shropshire, WV15 5HP

08454 65 66 65


Utility Helpline

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

T: 01432 378690






T: 01604 858 522



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

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

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

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

Franchise Opportunities

Banger Bros

Chicken Cottage

Chop & Wok


Chozen Noodle

Doner Kebab German Doner Kebab

Empire Dogs

Flamin’ Chicken

Gallones Ice Cream Parlours

Harry Ramsden’s

London Fish and Chips


Muffin Break

Papa John’s

Pepe’s Piri Piri

Peri Peri Original

Pita Pit UK

Pizza Time


Sam’s Chicken

Subway www,

Waffle Delight

Fastfood Professional • April and May 2023 63 April and May 2023 • Fastfood Professional 63
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JJ Launches ‘Specialist Butchers’ Campaign

page 54

BFFF to host Frozen Food Pavilion at IFE to celebrate 75th anniversary

page 54

It’s all GO at Fri-Jado as new combi oven solution launches

page 53

Ruby, Ruby, Ruby, Ruby!!

pages 51-52


page 50


pages 48-49


page 47


page 46

The easy way to upsell your menu

pages 43-44

Country Range Launches the Crème de la Crème of Cake Mixes

page 42

Santa Maria launches Mexi-Go: A collection of trending food-to-go recipes for operators

pages 39-41

The proof of the oven is in the heating

page 38

Pep Up Menus & Profits

pages 36-37

The Ultimate Bite to

pages 34-35

theDelivery.World Launches Podcast Series with Aviko

pages 30-33


page 29

All the world loves a burger!

pages 28-29

The Sausage Man launches the optimum grab and go sausage solution with Sausage2Go

pages 26-27

New seafood trends from young’s foodservice to build on fish & chip sales

pages 24-25

Connect to a world of oil saving

pages 22-24

Awesome Chips Adds Vegan Burgers to Menu

pages 20-21

McWhinney’s onamission

pages 18-19

NationalFishandChipAwards2023winners journeytoNorwayforonceinalifetimetrip

pages 16-17

with the Best of the Best

page 15


page 14

Flavoursome Fish!

page 13

Chip chip hooray for the Coronation!

page 12

Skrei, Norwegian winter cod

pages 10-11

The future of the nation’s favourite dish

pages 8-9
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