Fast Food Professional Feb-Mar 2024

Page 1

ISSN 2514-989X

(Formerly Fish & Chips & Fast Food Magazine)

The Nations Favourite Takeaway Magazine, Now in our 34th Year




Stock up on bestsellers from the nation’s no.1

4 T H - 1 0 TH M A R C H

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Awards -

Fastfood Professional • February and March The run in Østerfjord

to the Big Day

Jestic Keep Peckers Up!



February March Ivan and Bond - • Fastfood Professional Bao1 Buns



Fastfood Professional • February and March

February and March • Fastfood Professional


Here we go again!

̵ ǡ ǡ Ǧ Ǥ ͻʹΨ


ǡ ǡ ǡ ǡ hope that all of our readers ǡ ǡ had a wonderful time over the Ǥ Festive Period and that you have ̵ used January for a chance to ǡ relax, take a holiday or re-group and ǡ Ǧ Ǥ get ready for the year ahead. ͻʹΨ The current issue with shipping in the Red Sea region is ǡ something that the world does not need as it is delaying ǡ ǡ ǡ products and equipment from the Asia and the East Asian Ǧ ǡ ǡ region that businesses have ordered and are desperately ͻʹΨ waiting for. There is also the increased cost of these items Ǥ


ǡ ̵ ǡ ǡ ǡ ǡ ̵ ǡ Ǥ ǡ ǡ ǡ Ǧ ͻʹΨ Ǥ ǣ Ͳͳʹʹͷ ǡ Ǥ Ǧ ǡ ͹ ǡ ǡ ǡ ǡ ǡ ǡ ͳʹ ͸ Ǥ ̷ ǡ ǡ ǡ Ǥ ǡ ǡ Ǧ ǣ Ͳͳʹʹͷ ͹ͻͳͺͶͺ ͻʹΨ ǡ Ǥ due to the re-routing of ships around the Cape. Not only is February the start of the 2024 exhibition and show calendar, but it is also the month when the National Fish & Chip Awards, organised by Andrew Crooks and the NFFF, ably supported by the principal sponsors, The Norwegian Seafood Council, and all of the other great companies who sponsor the individual category awards giving recognition to businesses and individuals who are driving the standards forward in our great industry sectors. There will be a full report of Winners in our April/ May issue of Fast Food Professional magazine. The HRC at Excel runs from the 25th – 27th March and combines a number of exhibitions all under the one banner and offers a chance to step out of the day-to -day environment and experience many new food and equipment ideas. In this issue, we include an update on how the best businesses are doing in many of the categories in the National Fish and Chip Awards, and we say “Happy Retirement” to Ivan Bond of McWhinneys sausages. He has served the McWhinney family and the fish & chip sector so well over the years and we wish Ivan and Roberta the best for the future. Have a great 2024 Athol

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

ͻʹΨ ǡ ǡ ǡ ǡ ǡ ǡ Newco Media Ltd Ǥ 26A Osborne Heights, East Cowes, Isle of Wight. PO32 6FE Many of the views expressed in this publication are those of individual contributors and do not necessarily represent the views of the publisher. 3

Fastfood Professional • February and March

͹ ǡ ǡ ǡ ǡ ǡ ǡ Ǥ ͳʹ ͸ ̷ Ǥ ǡ ǡ Ǥ Ǥ Ǥ Ǥ Ǥ

̵ ǡ ǡ Ǥ

ǣ Ͳͳʹʹͷ ͹ͻͳͺͶͺ ǡ ͹ ǡ ǡ ͳʹ ͸ ̷ Ǥ Ǥ ǣ Ͳͳʹʹͷ ͹ͻͳͺͶͺ Ǥ Ǥ Ǥ February and March • Fastfood Professional



On the Cover British Pie Week, It’s got to be Pukka! Page 34


8 Fish and chip champions to head to Norway for sustainable fishing adventure aboard Østerfjord 10 The National Fish & Chip Awards - Employee of the Year, and Field to Frier 12 The National Fish & Chip Awards - Overseas Fish and Chip Shop, and Young Fish Frier 14 The National Fish & Chip Awards - Newcomer of the Year, and Industry Training Award 16 The National Fish & Chip Awards - Marketing & Innovation, and Quality Accreditation 20 Ivan Bond - It’s the end of an era at McWhinney’s Sausages! 21 Better Batter - The secret ingredient to serving the best fish and chips - Middleton Foods 22 Keep customers smiling with Lamb Weston Fries! 24 Bisto launches a new guide to help pubs create an unforgettable Easter and Mother’s Day 26 Goldensheaf Gluten Free Batter - as good as a conventional batter, so no-one need compromise 28 The next generation of added value frozen poultry is here! - Meadow Vale Foods 30 German Doner Kebab ‘Egg-Cited’ to be launching UK’s first doner breakfast menu 32 Mix up your menu and serve on-trend Bao Buns 34 See Pie Week profits surge with Pukka favourites 36 Would Jubilee’ve it! - Middleton Foods launch new curry sauce fit for a King 38 On a roll with the latest hot holding technology from Moduline 39 Cracker Drinks Co. launch Lemon Grove - The latest squeeze behind the bar 40 Richard Stone has used Goldensheaf Standard Batter since he bought Beck’s Fish & Chips 34 years ago 42 Middleton Foods sponsors National Fish and Chip Day on 80th Anniversary of D-Day

Fastfood Professional • February and March

February and March • Fastfood Professional


February and March 2024 43 Re:Water aluminium bottles launch in Pret A Manger in new trial 44 Six cheese trends to watch for in 2024 - Bridge Cheese 45 The irresistible combo from Pan’Artisan 46 Aviko launches Trend Report 2024 a practical guide for operators wanting to thrive in 2024 47 Frozen food consolidator Central Foods ranked in top fifty Northamptonshire businesses 47 Merrychef continues commitment to operational excellence 48 World first from Fri-Jado with launch of Space Saver auto-clean rotisserie and display cabinet 50 Jestic team helps smooth the journey to opening day for Peckers in Hitchin 52 Lockhart Catering Equipment launch new Breathable Chef Jacket from Brigade 53 Entries are now open forAviko’s MasterChef 2024! 54 Strengthening point of sale systems in the fast-food sector 55 Wrapmaster® The Ultimate Chef Wrap System Comes to HRCs 56 “Club Tropicana, Ice Cream’s Nut Free” - The return of Raspberry Sorbet - New Forest Ice Cream 57 Get to know gelato – Carpigiani announces 2024 calendar of insightful course dates 58 JJ Shares Planet Plan Progress at Supplier Conference 58 JJ Foodservice Celebrates Happier Staff Following Profit Share 59 Valentine & CuisinEquip drives support with the latest sales team developments 60 Double Win for Premier Foods Foodservice at the FWD Awards 61 Unox UK has the winning recipe for a ‘Great Place To Work’ 61 TDR Capital takes controlling stake in Popeyes UK 62 The Trade Directory 5

Fastfood Professional • February and March

In Every Issue

Money Matters Our financial section can be found near the back of the issue starting on page 58 in this issue

The Trade Directory Starting on page 62 in this issue

February and March • Fastfood Professional



Fastfood Professional • February and March

February and March • Fastfood Professional



Fastfood Professional • February and March

February and March • Fastfood Professional


FISH AND CHIP CHAMPIONS TO HEAD TO NORWAY FOR SUSTAINABLE FISHING ADVENTURE ABOARD ØSTERFJORD Seafood From Norway today announced that all winners of the National Fish and Chip Awards 2024, run for a second year by the National Federation of Fish Friers (NFFF), will get the chance to go on a once-in-a-lifetime study trip to Norway in June. There, they will experience firsthand how delicious Norwegian cod and haddock - loved by UK friers and consumers alike - is responsibly harvested from Norway’s cold, clear waters.


he competition’s headline sponsor, Seafood from

Attendees will meet industry stakeholder and leading

Norway, is proudly represented by the Norwegian

experts and find out how Norway’s fisheries keep fish

Seafood Council (NSC). In partnership with the

stocks sustainable – the science, the tools and techniques,

Norwegian Frozen at Sea and “Østerfjord”, they will

and the information that helps them monitor the entire

be hosting the trip to the world’s leading whitefish

supply chain – from Norway to the UK.

nation – a country rich in fishing heritage and home to the

Charting the ocean-to-plate journey of their favourite

world’s largest cod stocks, as well as supplying cod for the

whitefish, they’ll be shown how Norwegian cod and

eagerly awaited awards meal.

haddock are expertly caught and prepared.

Combining inspiration and education, winners will enjoy an action-packed itinerary on the two-day trip.

Victoria Braathen, UK Director of the Norwegian

Sailing on the state-of-the-art Østerfjord, a combined

“Norway is a proud supplier of sustainable seafood to the

longliner and Danish seine fishing vessel, which is owned

UK, and fish and chip shops have been skillfully creating the

by the Østervold family, they’ll learn how the vessel was

nation’s favourite dish with Norwegian whitefish for many

carefully designed using world-leading technology to

years. We’re delighted to host these talented friers to see

minimise energy consumption and ensure that fish is

where and how their produce is caught. What better way to

quickly frozen at sea to lock in freshness and quality.

understand the importance of origin than getting onboard


Fastfood Professional • February and March

Seafood Council commented:

February and March • Fastfood Professional


and joining our fishing crews?” Andrew Crook, President of the National Federation of Fish Friers (NFFF) added: “Sustainability is critical in our industry, particularly for friers that want to stay in business long-term. That’s why we introduced a new Environment and Sustainability Award last year and work with industry leaders like Seafood from Norway to help friers futureproof their businesses.” “The NSC has been hosting inspirational trips for award winners for years. Charting the sea to plate journey of their cod or haddock really puts what friers do into perspective, and it’s fantastic to hear how passionate the experience makes them about the fish and chips they’re bringing to the table.” John Lavery, co-owner of Fish City, Belfast – 2023 Fish and Chip Restaurant of the Year and Environment and Sustainability Award winner said about last year’s winners’ trip: “This was my first time in Norway and I’ve been hugely impressed by everything I’ve seen. From witnessing the beauty of this country and seeing how the Norwegians fish, to discovering the passion they have about doing it sustainably was just incredible to witness. Thanks to this trip, I now have a connection with Norwegian whitefish, the people and the method behind it all. That in turn works its way into our business. If we are passionate about what we do, and the people that supply our fish to us, that will feedback to our customers.” Winners will be announced at the awards ceremony at the Park Plaza Westminster Bridge on the 28th of February. The tour will take place later this year, giving winners the chance to brush off their sou’westers and prepare for the trip of a lifetime.


Fastfood Professional • February and March

February and March • Fastfood Professional


Four contenders named in Employee of the Year finals at National Fish and Chip Awards The National Fish and Chip Awards is today revealing the fantastic four chip shop professionals who are on their way to scooping the first-ever Employee of the Year award at the official industry ceremony next year.


he all-new category welcomed a host of nominations which saw an outstanding line-up of fish and chip employees impressing the expert panel of judges with their teamwork skills, the

positive impact they’ve made within the businesses they work for or how they’ve gone above and beyond in the community, to name a few of the criteria they were graded against.

Smashing news as five chippies edge closer to Field to Frier industry gong


The National Fish and Chip Awards is today revealing the five UK chip shops it believes to be a cut above the rest in the 2024 Field to Frier category.


otato proficiency has been under close examination for the five fish and chip businesses in Durham, Devon, Wales and Scotland which have done a stellar job in demonstrating their preparation and

storage methods, knowledge regarding seasonality of varieties, how to make the tastiest chips, and more. An insider panel of potato professionals have made the assessments rigorous to spur businesses on with

The award, which is sponsored by food producer Premier

surpassing their current standards and reaching for new

Foods, aims to encourage individuals to stretch their abilities and

heights. The next round of the judging process will see the

show that their efforts are recognised and appreciated beyond

finalists having virtual interviews with industry specialists

their working environment and locality, but also by the industry.

to determine which three chip shops will be invited to

Jonathan Ciardini from Ricky’s in Southbourne, Dorset;

the awards ceremony on 28 February at the Park Plaza

Joanne Newman of Towngate Fisheries in Bradford, West

Westminster where the Field to Frier champ will be revealed.

Yorkshire; Jamie Toland at Taylors in Stockport, Greater

Hoping to crush the competition are:

Manchester and Donna Whitfield from Bells Fish and Chips in Durham, will be invited to the awards ceremony in London on 28 February at the Park Plaza Westminster Bridge, where the overall winner will be voted for by the hundreds of industry guests in attendance. Andrew Crook, organiser of the awards and president of the National Federation of Fish Friers, says: “The calibre of

County Durham - Bells Fish and Chips, Durham Devon - Pier Point Fish and Chips, Torquay Wales - Ship Deck, Caerphilly Finney’s Fish and Chips, Benllech Scotland - The Fish Works, Largs

individuals that have been considered for Employee of the Year

Rooting for the chip shops is Andrew Crook, president at

has made us so proud to be part of this dynamic and exciting

the National Federation of Fish Friers, organiser of the

sector in foodservice.

awards, who says: “Being able to cook a chip perfectly

“It’s been a tough process for them to go through and even

requires a tremendous amount of expertise in selecting the

during the assessment period we’ve seen how our four finalists

most appropriate variety that will deliver on taste, texture

have refined their expertise further. They deserve this moment

and visual appeal, as well as having top notch cooking

in the spotlight, and we felt it fitting to show our appreciation as

capabilities to keep customers coming back.

a community and to enable other chip shop owners, colleagues and peers to decide which person will receive the award.”

“There’s so much to learn about the humble potato and these five businesses have shown a level of care and

Sarah Robb, foodservice marketing manager at Premier

attention to detail which is reflected in the great success

Foods, adds: “People are at the heart of industry, and we’re

they are all experiencing in the industry and within their

thrilled to welcome the finalists to the official awards ceremony


in London. The judges had a tough job selecting the final four,

Field to Frier is sponsored by Isle of Ely Produce, which

so we’re excited to see who will scoop the highly anticipated first

supplies over two million bags of potatoes to the fish and

Employee of the Year.”

chip industry annually. Also supporting the category is award

For more information and bits on the National Fish & Chip

partner Agrico and its Babylon variety - a newcomer in the

Awards, please visit:

potato game which is proving to be a hit with UK chippies.


Fastfood Professional • February and March 24

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Fastfood Professional • February and March

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National Fish and Chip Awards brings all-new Overseas category to the table New for 2024 at the National Fish and Chip Awards is the Overseas Fish and Chip Shop category, which has been created to recognise international businesses putting Britain’s muchloved staple on the map.

Four Finalists revealed for Drywite Young Fish Frier of the Year 2024 Four finalists have been chosen in the Drywite Young Fish Frier of the Year category of the National Fish and Chip Awards.


t had been previously stated that there’d be three finalists, but the judges found the standard to be so high that they had to include an additional contender. The winner will be announced at the awards ceremony

later this month. The award is back after three years due to restrictions from the pandemic, and its long-awaited return has seen top-class hopefuls pulling out all the stops to bag the renowned accolade. The Drywite Young Fish Frier of the Year category is open to those aged 25 or under, with a minimum of six months’


unsupervised fish frying experience under their belts. The ue to the worldwide locations of the chip shop contenders - and despite droves of volunteers offering to travel to far-flung destinations to sample the goods - the

specialist panel of seasoned industry ‘pro-fish-ionals’ has

four competitors are cooking on gas having outshone all the other applicants in three previous judging rounds, which have involved in-depth assessment of their industry knowledge as well as their preparation and fish and chip frying skills by a group of sector experts. The National Fish and Chip Awards is well known for its

conducted its assessments from UK soil and is now naming

comprehensive approach to its evaluation procedures to

which chippies are in the running to take home the trophy.

ensure standards remain high throughout the industry and

The National Fish and Chip Awards prides itself on helping

to encourage accountability among category applicants,

the sector strive for greater standards and while the new

with a view to spur them towards the next level up.

category’s elimination rounds couldn’t be conducted in

Hoping to be the next Drywite Young Fish Frier of the Year are:

the same way as the UK-based takeaway and restaurant competitors, the process has been just as rigorous. The finalists’ businesses have been explored in detail, with the owners put through their paces to evidence how they have overcome the unique challenges faced with producing authentic fish and chips abroad.

The three chip shop finalists making waves around the globe with classic British cuisine are:

Kieran Bulpit - Linfords Traditional Fish and Chips, Market Deeping, Lincolnshire James Ellams - Fish and Chips @ Weston Grove in Chester, Cheshire Glen Marshall Morrison - Garioch Fish Bar in Inverurie, Scotland Jamie Russo - Redcloak Fish Bar in Stonehaven, Scotland Andrew Crook, awards organiser and president of the National

Iceland - Fish and Chips Vagninn, Reykjavik

Federation of Fish Friers, says: “Winning the Drywite Young

Vietnam - Union Jack’s Fish and Chips, Ho Chi Minh City

Fish Frier of the Year award has proven to be a gamechanging moment for many of its previous recipients

USA - Wright’s Fish and Chips, Georgia The winner of the Overseas Fish and Chip Shop award will be announced on 28 February at the official ceremony at the Park Plaza Westminster Bridge.

and this year’s cohort is already demonstrating the kind of skillsmanship you’d expect from those who’ve been in the industry a lot longer. We’re very proud of them all and they’re a credit to their respective businesses.” Kieran, James, Glen and Jamie will be heading to London

For more information and bits on the National Fish

for the awards ceremony on 28 February at the Park Plaza

and Chip Awards, please visit:

Westminster Bridge where the Drywite Young Fish Frier of

the Year will be announced.


Fastfood Professional • February and March 24

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Fastfood Professional • February and March

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Three newbie chippies make it to National Fish and Chip Award finals

Chip shop finalists making the grade for Industry Training Award are revealed

Fish and chip shops in Yorkshire and Scotland have made it to the finals in the Newcomer of the Year category for the 2024 National Fish and Chip Awards.

From a host of UK-wide applications, the National Fish and Chip Awards has identified three fish and chip shops as top-class finalists for its Staff and Training Development trophy.



he award sponsored by ADM/Frymax has this year been recognising businesses that started trading from 1 January 2022, with an intense judging process designed to encourage the

maintenance of high standards and to inspire shop owners and their teams to cast their nets far and wide for their future development and success. The chip shops that flexed the most ‘mussel’ to the panel of industry professionals and will be heading to London

he successful chippy finalists have shown industry insiders their commitment to providing opportunities for team members to access additional training to enhance their skills, gain

new qualifications and scale up the professional ladder. The nature of the awards’ judging process is notoriously intense as a way of steering businesses to further raise their standards and to set a motivating precedence for employees and peers alike.

for the awards ceremony on 28 February at the Park Plaza

The fish and chip shops that excelled in the grilling and

Westminster to find out which will be named number one, are:

will be heading to the London awards ceremony on 28 February at the Park Plaza Westminster to find out who has

Yorkshire Ings Fish Bar, Redcar Mackerel Sky, Stamford Bridge

schooled the other contenders, are: Norfolk Eric’s Fish and Chips, Hunstanton

Scotland Red Cloak Fish Bar, Stonehaven

Nationwide Haven, Cook’s Fish and Chips

The National Federation of Fish Friers runs the awards, and its President Andrew Crook says: “Newcomer of the Year is such an uplifting category for the judges to evaluate,

Scotland The Real Food Café, Tyndrum

as the businesses in question put absolutely everything

Organiser of the awards and National Federation of Fish

into building from the ground up. The impeccable focus,

Friers President Andrew Crook, says: “For many of us,

creation of strong foundations in the shape of fantastic

being in the fish and chip industry is a lifestyle and not just

teams and delicious menus all coming to impactful fruition

something we enjoy doing for work. The Staff and Training

in a very short space of time, and during a challenging era

Development award is really special as it’s a salute to those

for the industry, is why these chippies are the best three

embodying this mindset and showing their teams the many

new arrivals on the UK fish and chip scene.”

avenues available that can lead to long-lasting, fulfilling

ADM/Frymax’s UK Brand & Marketing Manager Andrew

careers and experiences.

Marriott comments: “ADM/Frymax is proud to be sponsoring

“The chippies are already doing an amazing job in their

the Newcomer of the Year award. In 1954 Frymax was the

communities and this recognition will hopefully help attract

newcomer to the industry and here we are 70 years later,

more new starters who are also enthused by the nation’s

demonstrating that a good quality product positioned

much-loved dish.”

correctly can stand the test of time.

Join us at the National Fish and Chip Awards 2024, the

“Also, it is worth remembering that despite the setbacks

most prestigious event in the fish frying industry! There

of the last few years, fish and chips is and will remain the

are a limited number of tickets still available at https://

nation’s favourite meal. Our three finalists have recognised - grab them while

the opportunities available to build thriving businesses and

you can.

have overcome any problems encountered. Let us hope

For more information and bits on the National Fish and

that they all have long and successful careers, like Frymax.”

Chip Awards, please visit:


Fastfood Professional • February and March 24

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Fastfood Professional • February and March

October February and and November March • Fastfood Professional


National Fish and Chip Awards announces finalists in Marketing & Innovation category Three UK chips shops have been named as finalists for the Marketing & Innovation Award at the National Fish and Chip Awards for their ability to catch the attention of customers SPONSORED BY with compelling campaigns.


usinesses in Stirlingshire, South Glamorgan and Powys have had the line-up of industry experts hooked on the creative sales-boosting ideas devised that have kept customers coming back

for more of the takeaway favourite. Entrants submitted an in-depth written response to a series of questions about a marketing initiative launched within the last 12 months. A panel of industry specialists reviewed how crisp the execution of the campaigns was, the innovation and impact of the campaign, as well how GDPR regulations were met. The intense scrutiny of all the details sets the awards apart, with the meticulous approach intended to motivate businesses to reach for the next level of success with its operational standards, customer service and delivery of delicious food.

The three chip shops reeling customers in with their marketing magic are:

Chip shop finalists announced SPONSORED BY for Quality Accreditation Champion Award The National Fish and Chip Awards is today announcing three UK chip shops as the frontrunners to claim the Quality Accreditation Champion title at next month’s awards.


o be in with a chance of claiming the prestigious accolade, businesses first had to enrol in the National Federation of Fish Friers’ Fish & Chip Quality Accreditation Scheme. In partnership with Sarson’s,

applicants are appraised against quality benchmarks, with those successfully passing the assessment and the crispy batter-crunchy-butfluffy chip taste tests receiving the ‘Big Q’ Quality Accreditation sign. With many fish and chip businesses participating in the initiative, the Quality Accreditation Champion award is a golden opportunity to spotlight those which excel in serving customers the best quality fish and chips in a clean, hygienic, and safe environment.

This year’s first-rate food finalists invited to London for the hot-ticket industry ceremony on 28 February at the Park Plaza Westminster Bridge, are: Norfolk


French’s Fish Shop, Wells-next-the-Sea

The Real Food Café, Tyndrum



Henley’s of Wivenhoe, Wivenhoe

Zero Plus, Cardiff


Hennighan’s, Machynlleth

Mike’s Traditional Fish & Chips, Bishopstoke

Sean Savage, sales & marketing director at foodservice

Sarson’s, the perfect vinegar partner for chips, and its

supplier T.Quality, comments: “We would like to extend our

parent company Mizkan, a global producer of chutneys,

warmest congratulations to all the finalists of the Marketing

relishes, pickled vegetables and vinegars, are sponsoring

& Innovation Award. Their dedication to their craft and

the category. Anant Mathur, channel controller at Mizkan,

ability to think creatively have set them apart as leaders in

says: “We are proud of our iconic Sarson’s vinegar and its

our industry this year.

integral position within the fish and chip industry. Sarson’s

“At T.Quality, we believe that innovative marketing plays a crucial role in driving business growth and customer

continues to be the trusted vinegar partner with every portion served by our quality British chippies.”

engagement. This award shines a spotlight on the exceptional marketing efforts that are driving success in the fish and chips sector. As a leader in the foodservice industry, T.Quality is

Purchase your tickets for the National Fish and Chip Awards 2024 at

committed to supporting and celebrating excellence. The

For more information and bits on the National

Marketing & Innovation Award aligns with our dedication to

Fish and Chip Awards, please visit: www.

promoting innovation and excellence in the food industry.”


Fastfood Professional • December February and 23 and March January 24

February and March • Fastfood Professional


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February April andand MayMarch 2023 • Fastfood Professional



Fastfood Professional • February and March

February and March • Fastfood Professional



Fastfood Professional • February and March

February and March • Fastfood Professional



It’s the end of an era at McWhinney’s Sausages!


any of you will have come to know Ivan Bond,

I wish Ivan (and don’t forget Roberta too) a very happy

the company’s Sales and Marketing Manager,


over the last 14 years. He spent that time

Scott McWhinney added, “I know that the industry will feel

becoming a respected and knowledgeable

Ivan’s absence keenly. He speaks with a level of authority

pillar of the fish and chip community. It is with more than

that can only be gained by loving and believing in what you

a hint of sadness that McWhinney’s announces that Ivan

do. I got a training second to none and an introduction to the

retired at the end of 2023.

industry that is priceless for which I will always be grateful.

His place in the industry has been indisputable, with NFFF

“Ivan also has an unequalled knowledge of the main historical

President Andrew Crook saying, “Ivan has been a stalwart

sites of interest in the UK, most of which we visited while on the

for McWhinney’s and for brand fish and chips. All at the

road. It is rare enough to be able to say that the colleague I

NFFF wish Ivan a very long and happy retirement and I’m

started working with quickly became a close friend.”

sure there will always be a warm welcome for him at events and in fish and chip shops around the UK.”

Joe McClean, “Working alongside Ivan has been a pleasure. His industry knowledge is second to none. It is

You may have seen Ivan, flanked by his wife Roberta, at

clear to see why the expansion of McWhinney’s has been

any number of trade shows over the years. Customers and

so successful when you see the relationships that Ivan has

distributors both connected with the duo and Ivan often

built over the years. He has helped guide me, passed on his

speaks of the many friendships he was fortunate enough

knowledge and above all, is a great friend.”

to make during his time in the industry. In the last two years

Here at Fast Food Professional we have been working with

Ivan has spent his time training Scott McWhinney and Joe

the McWhinney family and Ivan for the last 7 years and we

McClean to handle sales and marketing. After an abortive

count them as one of our key trading partners, but also as

attempt at retirement in 2019, he came back into the

great friends. It has always been an immense pleasure to

company when Scott joined to make the first introductions.

speak with Ivan and to meet up with him at various exhibitions

What followed was a tour de force of flights and rental cars

over this time and to share our experiences. Ivan is a true

which saw them travel the length and breadth of the country

credit to his profession and this industry as well as being a

to meet all McWhinney’s valued partner distributors.

really genuine and pleasant person to spend time with.

Kevin McWhinney said, “We have been very fortunate

We wish Ivan and Roberta a fabulous retirement over

to have Ivan working with us for as long as he has. I am

there in Northern Ireland and I am sure we will continue to

personally very grateful for him agreeing to come back to

meet up in the future.

train Scott and Joe - they couldn’t have had a better mentor. 20

Fastfood Professional • February and March

Visit - February and March • Fastfood Professional


By Ryan Baker, Sales Manager, Middleton Foods

Better Batter

Fish and chips is a beloved fast food staple in British households. With so many fast food

options available, operators need to be producing the best chippy tea to keep consumers coming back for more - and that means getting your batter right!


s the nation’s favourite supplier of fish and

sales. Blend 30 is a new generation of fish and chip batter

chip batters, Middleton Foods works with the

that sits perfectly with today’s requirements yet provides

leading shops and restaurant chains to help

that same delicious flavour customers have come to

them achieve the products which make their

expect. We’re once again delighted to be supporting trade

business work within the fast-food industry. Batter is the

organisation, NEODA (the National Edible Oil Distributors

secret ingredient to serving the best fish and chips in the

Association), as a headline sponsor.

business, and different batters suit different frying mediums

We launched our inaugural Peter Hill Award last year,

and different areas, which highlights just how important it is

in memory of our late friend and Middleton Foods’ CEO,

to get it right. As one of the UK’s leading manufacturers of

Peter Hill. With a money-can’t-buy set of prizes worth over

fish and chip batter, we utilise modern machinery combined

£10,000, the Award reflects Peter’s passion for the fish and

with latest manufacturing techniques to help operators get

chip industry and nurtures new talent in a sector he loved so

the best out of their fryers and offer the

much. The Peter Hill Award is an accolade

perfect batter blends for their business.

that benefits fish and chip shop owners –

To celebrate 30 years of trading, we

helping them stand out from the crowd

produced our special batter mix, Blend

and demonstrate their excellence in the

30. This celebration blend is the ultimate


product, offering that classic golden colour, perfect crunch texture and flavoursome batter.





Heritage Blend 30 Batter Mix consists of a unique blend of flavours which when fried, is extra crispy with a light golden colour. Specifically designed to sit longer in the holding cabinet, it is the perfect blend for both takeaway and delivery and what’s

For more information on

more, it cooks quicker than regular batter,

Middleton Foods, please visit www.

helping operators serve quality food faster or call +44

than ever.

(0)1902 608122. You can also

Back for its 9th year, NEODA’s National

contact The Batter Boys – who are

Fish and Chip Day 2024 is an extra special

on hand to assist with any obstacles

one - marking the 80th Anniversary of

fish fryers face, at a moment’s

D-Day - and the perfect time to maximise



Fastfood Professional • February and March

February and March • Fastfood Professional


Keep customers smiling with Lamb Weston Fries! There’s no more important pairing than chips and fries with fish and seafood – in fact, as far as UK consumers are concerned, make it fries with everything!


veryone loves fries! Whether it’s to go, on the go or

as it has the thickest coating on the market, making it

eating in, fries make the meal.

superior in crunchiness, heat holding and sensory eating –

But it’s important to get the product right to

please customers and keep them loyal and coming

back for more.

perfect for takeaway offerings. Created to satisfy growing demand for unique sensory dining experiences and sustainably minded, quality

Consumers’ expectations of and demand for tasty, quality

ingredients, these ground-breaking, artisan looking and

food in casual dining and on the go continues to grow so it’s

tasting coated fries promise an unbeatable long-lasting

important for operators to get the offer right – it’s vital to

crunch sensation that no other fry can rival.

use a top-quality product which sets the tone for your whole

A proper, classy British chip!

business and builds up an easy customer base.

Then there’s Lamb Weston’s fabulous The Dukes of

Look no further than Lamb Weston who offer a world-

Chippingdom chips – a proper British chip! The Dukes of

class range of potato solutions for every operator. Their

Chippingdom are made with 100% British potatoes, great

extensive range of top-quality potato products provide the

tasting and proudly sourced and produced right here in the

perfect base ingredient to craft sensational, high-margin

UK – so operators can big up their Britishness on menus.

menus. Lamb Weston has a reputation for top quality, and

Some 36% of Brits are actively seeking for locally-sourced


produce, and people will pay more for it. Calling out British

Try their latest potato innovation; REALLY Crunchy Fries! These ground-breaking, artisan-looking and tasting coated

chips on the menu, or perhaps ‘crafted in Cambridgeshire’ dials up the natively-sourced angle.

fries promise an unbeatable long-lasting crunch sensation

Super tasty, irregularly thick-cut to appear homemade,

that no other fry can rival. They are twice as crisp and

feathered golden edges, richly rewarding taste, beautifully

crunchy as rival fries and hold their crunchiness for 30

crispy on the outside (even though they’re non-coated) and


fluffy on the inside. These golden beauties are available in

Consumers want the same quality experience whether they choose to eat in or order as home delivery, so operators need a product that will deliver the same level of quality and

Skin-Off and Skin-On. Keep your customers happy with tasty, golden and delicious Lamb Weston chips and fries!

freshness… even after they’ve been stuck in a sweaty rider bag for 30 minutes… which is a big challenge! Lamb Weston’s REALLY Crunchy Fries satisfies this need 22

Fastfood Professional • February and March

February and March • Fastfood Professional


Nothing beats our


Crunchy Fries

Discover our REALLY ground-breaking new fries, crafted to deliver the ultimate crunch experience!

Your partner in potatoes

Fastfood Professional • February and March 23

February and March • Fastfood Professional


Mix up your menu and serve on-trend bao buns Bao buns are one of the hottest trends in the food service sector currently

was founded almost 28 years ago and is a catering partner

o why not take advantage of this and serve

pubs, care homes, garden centres, leisure outlets and more.

chicken in bao buns?

It currently sells to over 180 independent wholesalers, as


Instead of simply offering chicken in a bun or

served with chips, fast food operators can ring

across the whole food service sector, supplying to fast food operators, hotels, restaurants, bars, universities, schools,

well as larger national and regional wholesalers.

the changes and also add bao buns to the menu, suggests tA




frozen food distributor Central Foods.

21 st


It’ll provide a point of difference and also offer customers something that’s bang on trend. “Bao buns are big news across the food service sector,” says Gordon Lauder, MD of Central Foods, which supplies Golden Valley Foods poultry products to fast food operators. “Takeaway, delivery and fast food operators should consider how to incorporate them on their menus, and one way we’d suggest is to offer them as carriers for chicken. “Bao buns are a real street food favourite, and they really lend themselves to being packed with different fillings.” Also known as Hirata buns, bao buns are steamed and folded, soft and pillowy bao bread buns which are usually served warm, filled with slow-cooked meat or vegetables, crunchy salad or pickles and a sticky sauce. Fast food operators can create their own fillings by packing bao buns with chicken, salad and a range of sauces. “Bao buns have been really flying in recent times, so we’d definitely recommend that fast food operators consider how they can add them to their menus,” adds Gordon. Central Foods offers 50g and 30g KaterBake bao buns, which are suitable for vegan and vegetarians. Based at Collingtree near Northampton, Central Foods is one of the UK’s leading frozen food distributors. The company 24

Fastfood Professional • February and March

February and March • Fastfood Professional




Fastfood Professional • February and March

February and March • Fastfood Professional


Satisfaction Guaranteed Goldensheaf Gluten Free Batter Mix is every bit as good as a conventional batter, so noone need compromise


or over 75 years Goldensheaf have been producing premium quality batter mixes for the fish and chip industry, creating that consistently crispy, golden, tasty coating that your customers know and love. And our Goldensheaf Gluten Free Batter Mix is no

exception. Utilising our extensive heritage and expertise, this

carefully crafted mix is easy to work with and produces consistent results across a range of chip shop favourites, including fish, sausages and chicken, while also boasting the classic great taste Goldensheaf is renowned for. This ensures that customers choosing to avoid gluten can still enjoy the authentic and delicious fish and chip shop experience without any compromise on taste and, more importantly, safety. And you can still produce the top quality fried food that you’ve built your reputation on! What’s more, as with all our market-leading Goldensheaf products, our gluten free mix is made using only the finest

Don’t miss out on extra sales! As the demand for gluten free food is expected to grow further in 2024, extending your menu and catering for more dietary requirements is a great way to boost sales and entice new customers through the door. According to a poll by Coeliac UK, 97% of respondents said that when they find a gluten free venue they trust, it becomes a preferred place to visit. In addition, 81% of its members say they are prepared to travel for 30 minutes or longer to a venue they know can cater for a gluten free diet. Karen Heavey, Brand Manager at Kerry Foodservice, comments: “It’s proven that offering a high quality, trustworthy gluten free menu generates loyalty and repeat business. Goldensheaf Gluten Free Batter Mix is the ideal product for fish and chip shops that want to attract those extra sales while also offering gluten free customers the same high quality chippy experience with no compromise on taste, texture or performance.” For more information, please visit For expert industry advice and to request a sample, you can also call the Frying Squad on 0800 138 1938.

quality wheat, sustainably grown and milled within 40 miles of our manufacturing site in Gainsborough, Lincolnshire. Quality, traceability and sustainability all in one bag! Goldensheaf Gluten Free Batter Mix guarantees: The same great taste and performance as our conventional mixes Authenticity Premium quality ingredients British-sourced wheat Great quality gluten free battered food 100% peace of mind 26

Fastfood Professional • February and March

February and March • Fastfood Professional








FREE UK P&P . . . . . . .

28lb Regritting Kit

FREE UK P&P . . . . . . .

56lb Regritting Kit

FREE UK P&P . . . . . . . 27

£32.99 £45.99 £65.99


07952 937 813




Fastfood Professional • February and March

February and March • Fastfood Professional


The Next Generation Of Added Value Frozen Poultry Is Here! Meadow Vale Foods launches a brand new range of 6 chargrilled chicken lines. The Sizzling Chicken range is the next generation of added value frozen poultry.


eaturing 6 new lines of hand cut and boneless

fresh appeal required without the risks of using raw chicken

chargrilled fillets, thighs and skewers, the

and consistently provides a melt-in-the-mouth experience.

Sizzling Range is bursting with flavour and offers

With three authentic flavours to choose from including

the ultimate uncoated chicken option for menus

Original, Shawarma and Piri Piri, the Sizzling thighs are

across the food service industry.

120g of succulent boneless chicken that are a perfect fit for

The succulent pieces of breast fillet and thigh are

a wide variety of dishes straight from the freezer, from the

marinated in a variety of authentic herbs and spices, before

wholesome Shawarma wrap to the piquant Piri Piri rice box.

going through a unique chargrill process over mangrove

One of the best qualities of chicken thighs is that it is very

and coconut shell to provide the ultimate smoky finish. The

difficult to overcook them. Whether chefs choose to oven

individually quick-frozen pieces are then number counted

cook, grill, Merrychef or BBQ the Sizzling Chicken Thighs, the

into a range of vibrant, fully printed foil bags that lock in the

crispy skin and succulent centre will hold out if the cooking

flavour, ready to be reheated straight from the freezer to a

time goes over by several minutes, meaning chefs can be

happy customer’s plate in minutes!

rest assured of a quality product in busy service periods.

Grilled chicken is growing in popularity, particularly for

Shawarma and Piri Piri flavours are trending on high

those with special dietary requirements and the health

streets across Britain, reflected in some of the largest

conscious. The Sizzling range therefore allows chefs to

high street food outlets including German Doner Kebab

grow sales by creating a balanced menu with a seriously

and Nandos. Shawarma boasts a traditional well-seasoned

tasty uncoated option that appeals to wider audiences.

flavour that compliments the succulent thigh perfectly,

From the upmarket restaurant to the high street takeaway,

and Peri-Peri is a flavour profile synonymous with chicken

it’s never been easier for chefs to create the ultimate menu

thighs. The initial juicy bite, followed by a slow building kick

without the need to prepare with fresh ingredients.

of spice and citrusy aftertaste will keep your customers

Less fats, less salts and packed with protein, here’s an in depth look into the three cuts on offer from this groundbreaking new chicken range… The Sizzling Chicken Thigh range

coming back for more, whether you’re a QSR, street food vendor or takeaway shop. The Sizzling Chicken Fillet range The Sizzling Original and Piri Piri Chicken Fillets truly offer

Defining succulence. Three lines of seriously tasty boneless

a product for all purposes in food service, from the ultimate

chicken thigh fillets, marinated in an authentic mix of herbs

chicken burger to chicken salads. These 150g chargrilled

and spices before being chargrilled on both sides over

chicken fillets are hand butterflied, marinated and charcoal

mangrove and coconut shell.

grilled before being individually quick frozen and placed

No longer is it required to hand prepare and cook chicken thighs from fresh… the Sizzling Chicken range brings all the 28

Fastfood Professional • February and March

into foil sealed bags 13 pieces at a time. The uncoated profile offers a healthier option and a lower February and March • Fastfood Professional


calorie count without compromising on flavour, meaning

easily slips off the uncharred bamboo sticks straight on to

opportunities increase for a wider menu offering and a

the plate, providing the ultimate fresh chargrilled experience.

broadened interest from customers.

Each bag holds ten skewers, with the flavours locked in to

Meadow Vale is the one stop shop for those seeking the

the vibrant foil packaging. Experience a 100% yield with zero

perfect grilled chicken burger option. The chargrilled fillets

waste by simply taking what is needed from the freezer over

offer a consistent large bun coverage due to the 150g hand-

a long shelf-life period, without compromising the quality,

butterflied portion sizes, that also provide a rustic home-

taste or fresh appeal of the chicken.

made feel. The flavour is all in the chicken, simply add any salads, sauces and garnishes to create a vibrant tower of burger brilliance. Alternatively, the fillets can be sliced into visually appealing strips or bite size pieces and added to a wide variety of great tasting dishes from a loaded chicken fries or

Enquire today! To find out more details and receive support with product information, pricing, marketing and much more, get in touch with our friendly team today vist:

nachos, to salads, rice boxes, wraps, noodles, pizza toppings and many more! The Sizzling Original Chargrilled Chicken Skewers Marinated for 20 hours in an authentic blend of herbs and spices, the Sizzling Chicken Skewers provide a chargrilled flavour to savour. Featuring a succulent mix of thigh and breast fillet, with a perfectly balanced flavour including garlic, cumin, paprika, chilli, oregano and coriander, chefs are presented with a versatile product with multiple menu applications, on or off the stick. Using just one Chicken Skewer can create the perfect kebab, wrap or gyros by reheating straight from the freezer

Sizzling Chicken Videos Please find links below to our YouTube channel that has an introduction to the range video, plus 3 menu idea videos featuring the Sizzling lines: Introducing Sizzling Chicken Sizzling Chicken Menu Idea: Mexican Style Chargrilled Chicken Rice Sizzling Chicken Menu Ideas: Chargrilled Chicken Gyros .. Sizzling Chicken Menu Ideas: Loaded Chargrilled Chicken Fries

via the griddle, Merrychef or oven. Once cooked, the chicken


Fastfood Professional • February and March

February and March • Fastfood Professional


German Doner Kebab ‘Egg-Cited’ to be launching UK’s first doner breakfast menu German Doner Kebab (GDK) is set to launch the UK’s first Doner Breakfast menu


he game-changing menu will feature a host of

the kebab across the UK and it is a huge moment for the

delicious breakfast options, including the stand-

brand to be making our game-changing kebabs available at

out Doner Egg Brioche, which promises to be a


cracking start to the day for kebab lovers.

“At GDK, we are on a mission to bring the kebab out of

Other morning options across the comprehensive

the shadows and reverse the stereotypical associations the

breakfast menu, that will be sure to get kebab fans ‘egg-

great British public have with this product. I can think of no

static’, include the mouth-watering Big Breakfast Wrap.

bigger statement that demonstrates our confidence that we

The breakfast main is loaded with GDK’s premium, lean

can do this than the launch of our new Breakfast range -

doner meat, two free-range eggs, hash brown bites, sliced

the Doner Egg Brioche and the Big Breakfast Wrap are a

tomatoes, onion and GDK’s signature melted cheese and

whole new taste experience for breakfast, who would have

garlic sauces. Customers can also fuel up with a cup of

thought it…a kebab for breakfast?!

coffee from renowned Italian brand Lavazza.

“It’s hugely exciting to be launching our motorway

The tempting doner menu has been developed to mark

services concept as we continue on our journey of reaching

the launch of GDK’s first-ever motorway services concept at

more consumers throughout the country, demonstrating

Baldock Services, on the A1 in Hertfordshire.

the flexibility of both our product and our restaurant

The bumper breakfast offering will initially be available at the new motorway services location which is set to open in December, creating 30 new jobs throughout the area. Additionally, the brand will also be trialling the menu in London, at its restaurant in Holborn’s Southampton Row. German Doner Kebab is revolutionising the kebab in the UK, bringing a fresh, high-quality taste sensation that has made it the go-to place to enjoy a kebab. Freshly prepared in front of customers, the game-

format,” he added. The address of the new services location is Unit 9 A1(M), 10 Radwell, Baldock. Once opened, German Doner Kebab will offer a full Dine-in experience, as well as Takeaway and Click and Collect. Delivery will soon be available through GDK’s Delivery partners. For more details, please visit the website

changing kebabs combine premium, lean meats imported

Job opportunities at GDK can also be found at

from Germany and fresh, locally sourced vegetables, served

in our world-famous toasted waffle bread with unique signature sauces. The brand now has over 130 restaurants in the UK alone, as it continues to bring the GDK experience to more locations across the country. Simon Wallis, GDK CEO, said: “GDK has been revolutionising


Fastfood Professional • February and March 24

February and March • Fastfood Professional


BISTO LAUNCHES A NEW GUIDE TO HELP PUBS CREATE AN UNFORGETTABLE EASTER AND MOTHER’S DAY Bisto has launched a new guide to help publicans and pub chefs maximise the 2024 Mother’s Day and Easter opportunities. With research showing that UK consumers are spending around £960 million* over the Easter period, the guide gives practical advice, inspiration and ideas to help pub operators profit from the holiday


ith marketing ideas including set-course packages

rhubarb trifle and shortbread made with McDougalls new

and spin-the-wheel discounts, activity inspiration

vegan jelly.

such as bingo nights and scavenger hunts as well as a series of menu ideas and upselling tips, this

guide is set to be a valuable tool for pub operators. Chef owner of The Cricketer’s Arms, Harry Kodagoda, who is a contributor to the guide comments: “With Mother’s Day and Easter weekends in close succession, it’s important to make the menus you offer for each occasion distinctive to help attract regulars. “Look to maximise sales across the whole of the Mother’s

Sarah Robb, foodservice marketing manager, Premier Foods Foodservice: “As one of the UK’s largest food manufacturers and home to some of the nation’s much-loved brands we’re here to lend a helping hand to pub operators. The guide is filled to the brim with ideas and inspiration, to give operators the tools they need to create an unforgettable season of experiences and celebrations for their customers.”

Day and Easter weekends with enticing food and drink

To download a copy of the Easter Guide:

specials which make the most from seasonal and gross

profit boosting ingredients.

* Easter Spending Statistics April 2023

“Easter is the ideal time to include playful, fun dishes on

* GlobalData UK Mother’s Day Market Analysis, Trends,

the menu, so don’t be afraid to get creative with delicious and

Consumer Attitudes, Buying Dynamics and Key Players,

Insta-worthy meals, that customers will be intrigued to try.”

2023 Update.

Pub chefs can also draw inspiration from Harry’s seasonal recipes within the guide, including a herby Spring chicken pie with lemon and tarragon gravy, sausage and spring onion mash with seasonal greens and white wine gravy and three dessert options, including a grenadine poached 31

Fastfood Professional • February and March

February and March • Fastfood Professional



Fastfood Professional • February and March

February and March • Fastfood Professional



Fastfood Professional • February and March

February and March • Fastfood Professional


SEE PIE WEEK PROFITS SURGE WITH PUKKA FAVOURITES Ever since Pukka, the nation’s number one pie brand, started making and baking pies in 1963, it’s been the perfect partner to the nation’s fish and chip shops. It’s a relationship that’s stood the test of time, still at the heart of the Pukka business and, with British Pie Week fast-approaching (4th-10th March), the brand reveals how a diversified line-up of its bestselling British favourites is a must for chippy owners looking to boost pie week profits. Athol Dipple, Fast Food Professional Director, finds out more.


s the nation’s favourite, it’s fair to say Pukka knows

favourites beyond just the bestseller. This means it’s all

everything there is to know on how chip shop owners

about serving up a selection of recipes so that there’s a

can tap into the British Pie Week sales surge. The

Pukka for everyone – from our meaty classics like All Steak

number of Brits looking to tuck into a chippy tea is

and Chicken & Mushroom, to our vegetarian Cheese, Leek &

set to hit the roof, so it’s crucial that outlets are fully stocked

Potato and our Vegan duo to make sure vegans, flexitarians

with Pukka’s family favourites. Isaac Fisher, Managing

and meat reducers can all get a bite of the action.”

Director at Pukka, lets us in on the ranging tips, tricks and must-have recipes for every chippy counter this British Pie Week.

But, that’s not all. As well as bringing full-on flavour to chip shop counters with its bestselling pie line-up, Pukka has whipped up bespoke British Pie Week

“For over 60 years, Pukka pies have been a top

POS to help drive customers through the door.

choice on chip shop menus around the country,

“To make sure outlet owners have all the tools

so it’s only right that chippy owners make them

they need to be social media-savvy, we’ve got a

a priority year-round,” says Isaac Fisher, Pukka’s Managing Director. “And, while its important to offer something for everyone, if there’s one recipe that should take the spotlight, especially during British Pie Week,

whole host of readymade social posts dedicated to British Pie Week available on our foodservice website. And it doesn’t stop there, we’ve also developed bespoke Pie Week POS to help chip shop owners entice even

it’s got to be chip shop favourite Steak & Kidney.

more pie lovers and chow down on higher sales

It’s a classic recipe which has held the number

as a result,” concludes Fisher.

one spot for lots of chippy pie lovers for years, so is a must for outlet owners looking to bag bigger sales. “Of course, it’s important to remember that a whole nation of pie lovers, equals a whole load of different 34

Fastfood Professional • February and March

February and March • Fastfood Professional


4 T H - 1 0 TH M A R C H



Stock up on bestsellers from Pukka this British Pie Week


Contact your Pukka representative, wholesaler, or call 0116 264 4000

Fastfood Professional • February and March

February and March • Fastfood Professional

*Kantar Worldpanel 52 wk hot pie market share data to 03.09.23


Would jubilee’ve it! Middleton Foods launch new curry sauce fit for a King


s the UK’s leading manufacturer of chip shop ingredients, Middleton Foods, is proud to introduce another quality product to its Kings Heritage range,

with the addition of its new Kings Heritage Premium Curry Sauce! Kings Heritage Premium Curry Sauce is a delicious sweet and savoury blend, with a well-balanced spice profile and a warm back note. It’s a truly mouthwatering new addition to Middleton Foods’ current product portfolio of best-selling curry sauce mixes. Speaking about the launch of its new product, Ryan Baker, Sales Manager, Middleton Foods says: “We’re thrilled to be adding Kings Heritage Premium Curry Sauce to our extensive collection of curry pre-mixes. A staple offering in fish and chip shops across the UK, this harmonious sweet and savoury mix offers well-balanced layers of classic spices, finishing with a warm back note. For chippy owners looking for that traditional curry sauce to go alongside their chip shop offerings… heir it is!” Ensuring quality and consistency time-after-time, this premium curry sauce is quick and easy to produce in volume. Simply add cold water! Combine 250g of powder to 1 litre of water to produce a perfectly smooth, authentic tasting curry sauce that packs a punch. Kings Heritage Premium Curry Sauce is available in 5kg tubs and is suitable for vegetarians and vegans. Middleton Foods is a family owned and operated business. To find out more and to discover its comprehensive range of mixes, glazes, seasonings, batters, gravies, and coatings; please call +44 (0)1902 608122 or visit www.


Fastfood Professional • December February and 23 and March January 24

February and March • Fastfood Professional






Fastfood Professional • February and March

February and March • Fastfood Professional


On a Roll with the Latest Hot Holding Technology from Moduline Brimming with innovation and the very latest technology, Moduline has launched the Moduline HHA series of hot holding Trolleys. The all-new range of four models is perfect for events, banqueting and any service which requires food to be transported quickly, efficiently, and in perfect condition


oduline’s commitment to excellence ensures

control so each trolley can be moved simply, easily and

that this new range improves life across the

without fear of spillage.

kitchen, as well as delivering the very highest quality final dishes out in the dining room.

Each trolley door features additional manual vents for additional moisture control, and the whole range includes

Designed and developed in Italy, the new AIRFLOW+

removeable internal GN-compatible mounting runners for

ventilated trolleys are made from high-grade stainless

simple, easy post service cleaning. Completing the package

steel, featuring smooth running castors for ease of

is a low weight profile as well as integrated shock absorption,

movement from kitchens to canteens

and full-length side handles for ease of control, the HHA

or any dining

space separated from the central kitchen. Perfect for

Series is also available in neutral hold configuration.

hotels, conference facilities or events locations, the

Characterised by low energy consumption, the Moduline

Moduline HHA Series features an integrated water tank to

HHA range features best-in-class air distribution to

effectively manage moisture control, ensuring food avoids

effectively control moisture content and maintain perfect

dehydration and arrives with front of house service teams

food temperatures, all controlled from an on-unit, WIFI

in optimal condition. The tank itself features overspill

enabled digital display and control panel. With an operating


Fastfood Professional • February and March

February and March • Fastfood Professional


temperature range from 300 to 900 each, the trolley can deliver precision control and ease of transportation to any kitchen and caterer. Michael Eyre, Jestic Product Director says, “With the continued expansion of event catering, more and more operators find that their kitchen can be some distance from the dining area. The Moduline HHA Series removes any concerns chefs have about this distance being a factor in the quality of food served. With its ergonomically designed handles, high-grade swivel castors and low weight, this new range will get the food to the destination easily and without fuss. The built-in shock absorbers also mean that even a bumpy car park won’t be an issue! The innovative internal air distribution controls and water tank mean that chefs can now have absolute control over how hot and how moist the food is for service – it’s a game changer for events and banqueting chefs. The industry leading performance of the Moduline HHA Series ensures that chefs can stop worrying

Cracker Drinks Co. launch Lemon Grove - The latest squeeze behind the bar The Cracker Drinks Co. is delighted to unveil their latest premium drinks brand: Lemon Grove

that there is a unit that will suit the needs of every kitchen


and every venue.

for tempting tee-total customers that are looking for

about how the food gets to diners and concentrate on creating the best dishes they possibly can.” The HHA range is available in a variety of sizes and configurations to ensure maximum flexibility and means

ntering the market with three stand-out, all-natural flavour combinations:


Lemonade, Cloudy Lemonade with Peach and Basil and Cloudy Lemonade with Rhubarb,

Lemon Grove lightly carbonated juice drinks are ideal

All equipment supplied through Jestic is engineered to the

a new drinking experience, or, for elevating a spirit and

highest standards, combining exceptional craftsmanship,

mixer menu thanks to its bold, but balanced flavour

with the latest technology to deliver the performance,

combinations which perfectly pair with vodka, gin, or

safety and efficiency required by demanding chefs, caterers,

even tequila.

and foodservice operators. Moduline’s advanced and easy

Containing only naturally occurring sugars and no

to use professional cooking portfolio is designed to help

added nasties, Lemon Grove blends make for a healthier

chefs work smarter, not harder. Every Moduline appliance

alternative to traditional lemonade drinks and are

is focused on the quality of the final dish and every part of

suitable for vegans.

the range has been designed to be not only functional and easy to use but focused on the food inside and all whilst maximising the most advanced technology.

CEO of Cracker Drinks Co. Christopher Banks, is delighted with the new range: “We have taken considerable time perfecting our

For more information on Moduline and the full Jestic

Lemon Grove blends, which is why we are delighted to

portfolio, please visit or call +44

be kicking off 2024 with this exciting new launch.

(0)1892 831 960. *Black finishing and long handles is optional.

The trials and taste-tests that we’ve had for Lemon Grove thus far have been hugely successful, and we are confident that the taste, look and feel of Lemon Grove products will be a massive hit with customers, no matter if they are looking for a soft drink, or premium mixer.” Lemon Grove carbonated juice drinks also contain less than 70 calories per 250ml serving, making it a muststock this January when health is a full focus for many. For more information on Lemon Grove or The Cracker Drinks Co, please visit www. @lemongrovejuice


Fastfood Professional • February and March

February and March • Fastfood Professional


Batter at Beck’s Operating one of the region’s busiest fish and chip shops, Richard Stone has used Goldensheaf Standard Batter since he bought Beck’s Fish & Chips 34 years ago


arbis Bay, a mile from the popular holiday resort

As well as cod, haddock, hake and locally caught species

of St. Ives, has earned itself the reputation as a

of fish, Beck’s sells a large volume of battered products such

British paradise on the Cornish coast with its

as halloumi, onions rings and scampi. Utilising Goldensheaf

pristine beach, subtropical plants and clear water.

Gluten Free Batter, Beck’s can easily extend these items to

Just a short walk from the golden sands

coeliac customers.

is Beck’s Fish & Chips, one of the busiest fish

“When we did the refit, we purposely added

and chip restaurants and takeaways in the

a pan just for gluten free,” explains Richard.

region. During the peak of summer its team

“In the peak of summer, we can do up to 50

of 40 can serve over 1,000 meals a night on

gluten free fish and chips a night, but even

its eight-pan high efficiency frying range.

out of season there’s not a night where we

Even in the winter, when the 100-seater

don’t do 20 or 30 gluten free. It’s a big part

restaurant is scaled back to just two nights

of our business now and Goldensheaf Gluten

a week, it enjoys a strong local trade, serving

Free is quite simply the best batter on the

up to 400 meals.

market, we feel.”

Apart from a major refurbishment eight

As well as confidence in the batter, Richard

years ago when the premises were stripped

is also reassured by the help the Kerry team

back and a new frying range installed, owner Richard Stone

have extended to him over the years, adding: “The backup

has kept everything else the same as under the previous

we’ve had from Kerry has been great, there is always help

owners - family friends who he bought the business from

there if we need it.”

in 1989. This included using Goldensheaf Standard Batter. “Because it was a very successful business before we

For more information, please visit

bought it, we didn’t want to change anything, so we stuck For expert industry advice

with Goldensheaf Standard Batter,” says Richard. “I have

and to request a sample, you can also call the Frying

tried other batters when people have dropped in samples

Squad on 0800 138 1938.

over the years but, no, we’ve always stuck with Goldensheaf because it is perfect. The batter comes out lovely and crisp and it holds up well whether we are using it in the takeaway or the restaurant. “In 34 years of making batter, I’ve never had any issues at all with the quality. We get the same end result every time. We’ve never thought about changing any of the ingredients like the batter or the fish or the potatoes. You just can’t, because that’s when you start having problems.” 40

Fastfood Professional • February and March

February and March • Fastfood Professional



Fastfood Professional • February and March

BORN AND BRED IN December February 23 and and January March 24 • Fastfood Professional 41 GAINSBOROUGH

By Ryan Baker, Sales Manager, Middleton Foods:

Middleton Foods sponsors National Fish and Chip Day on 80th Anniversary of D-Day Middleton Foods is once again delighted to be supporting trade organisation, NEODA (the National Edible Oil Distributors Association), as a headline sponsor of its ‘National Fish and Chip Day’!


ack for its 9th year, National Fish and Chip Day

work hard to make fish and chips such an integral and

2024 is an extra special one. It will be marking the

enjoyable part of communities up and down the UK – and

80th Anniversary of D-Day, the largest naval, land

we know on Thursday 6th June, as we tuck into a chippy

and air operation in history. To honour all those

dinner, we’ll be thinking very much of those who made

involved in the D-Day landings, National Fish and Chip Day

the ultimate sacrifice so that so many of us can enjoy the

will move from its traditional Friday slot and celebrate the

freedom our lives have today.”

nation’s favourite dish on Thursday 6th June, which marks the 80th Anniversary of this momentous day. Referred to as ‘Good Companions’ by Winston Churchill –

Gary Lewis, President of the National Edible Oil Distributors Association, founders of National Fish and Chip Day, says:

who ensured fish and chips weren’t rationed

“National Fish and Chip Day has always

because he thought it would be detrimental

brought the nation together to celebrate this

to the morale of the nation – during the D-Day

iconic dish, and because of the intrinsic links

landings, soldiers who found themselves

it has always had with the world wars and

behind enemy lines and needed a way of

D-Day we knew we wanted to be as involved

telling whether someone was a friend or

as possible so have moved the date to show

foe, devised a two-word code… one called

our support.”

‘fish’, the other replied ‘chips’! Speaking about its continued support

You can learn more about National Fish and Chip Day by visiting their website, www.

of NEODA’s National Fish and Chip Day,!

Ryan Baker, Sales Manager, Middleton Foods

Middleton Foods is a family-owned and

comments: “It’s our great pleasure to continue to support National Fish and Chip Day, and

operated business proudly manufacturing food products in the heart of the UK. As a leading supplier of batter mixes, breadings

we’re especially proud to be involved in 2024 when it’s the

and chip shop staples like curry sauce, Middleton Foods is

80th Anniversary of D-Day. Fish and chips is a staple British

well-established and respected in the fish and chip trade.

meal, it’s iconic. Recognising its importance during WWI

To find out more, please call 01902 608122 or visit www.

and WWII is very special, and we know the nation will get

behind the 2024 campaign. The Day celebrates all that is great about our incredible fish and chip trade – from the fishermen and farmers; to the owners and operators who 42

Fastfood Professional • February and March

February and March • Fastfood Professional


RE:WATER aluminium bottleslaunch in Pret A Manger in new trial Re:Water, the world’s first water bottles made from 100% recycled aluminium, will be available in all 460 of Pret A Manger’s UK shops from today in a new trial. Both its ‘Still Spring Water’ and ‘Pure Sparkling Water’ variants will be hitting the shelves, giving Pret customers more drinks options to enjoy with their freshly made favourites


e:Water bottles can be refilled, reused, resealed and once finished with, disposed of through standard domestic recycling. As the bottle is produced from 100% recycled aluminium, it

generates 95% less energy than new aluminium products and was developed in response to the growing global problem of single-use materials. As well as being a genuine alternative to plastic bottles, Re:Water bottles also help to keep the water cooler and fresher for longer. Ben Richardson, co-founder of Re:Water is thrilled that its bottles will be stocked in Pret: “For many consumers Pret is the epitome of quality ingredients, great coffee and delicious freshly made food. That is why Re:Water is so excited to be launching in Pret and playing a role in its sustainability journey. We can’t wait for our brand to be available to Pret customers and to help them reduce the amount of single use plastic in our environment.” So far, Re:Water has helped 132 companies on their journey to be free of single use plastic and is available in over 3500 locations across the UK, from National Trust properties to David Lloyd Gyms, Edinburgh Castle to The Eden Project. Re:Water will also be stocked in all M&S stores as of January 2024. All of this means that Re:Water has so far removed over 150 tonnes (150,000kgs) of single use plastic from the UK supply chain so far this year. At an average of 8.5 tonnes a month (that’s the weight of 2 killer whales!). For more information about Re:Water please visit 43

Fastfood Professional • February and March

February and March • Fastfood Professional


Six cheese trends to watch for in 2024 A British company supplying cheese and dairy products to the food manufacture, food service and food wholesale sectors has made its predictions for the trends that will be influencing cheese buying choices in 2024


ridge Cheese, based in Telford, believes there

5. Provenance: Where products come from is becoming

will be six key trends to watch for which will be

increasingly important to buyers and consumers. We

reflected in consumer and buyer behaviours

are already seeing an uptick in sales for products with

over the coming 12 months:

the Red Tractor mark and regional cheeses such as West

1. Eating Healthy: Healthy eating never really goes out of fashion, but spurred on by sustainability concerns, more people than ever will be looking to include vegetables

Country cheddar as the ‘Buy British’ movement gathers momentum. We’ll also see more interest in authentic imports such as Italian Regato.

and pulses in their diet in 2024. A tasty mature cheddar

6. Viva La Mexico: After a few years out of the spotlight,

adds zing to lentil casseroles or a vegetable lasagne, plus

Mexican flavours are back and trending in 2024. From

cheese is also a good way to add protein as well as flavour.

cheddars with jalapeno to medium fat hard cheeses to top off a spicy creamy sweetcorn or add an extra flavour

2. British Fusion: 2024 will see new imaginings of great

note to wraps or burritos, it’s one trend we’ll be seeing a

British cuisine. Cheese is the ideal ingredient to create a

lot of in food manufacturing and food service over the

flavour fusion with traditional British dishes, particularly

next 12 months.

combinations with an Italian twist. Think mince meat pies

Bridge Cheese’s commercial manager Monica Chauhan is

with mozzarella or sausage rolls with a tomato, basil and

looking forward to working with customers – old and new

mozzarella filling.

– on delivering the cheese and dairy products to help them

3.Value for money: Inflation might be coming down but high commodity prices and interest rates are ensuring that cost remains front of mind for consumers and businesses alike. 2024 will see a continuation of the trend for value for money, where great tasting products meet lower prices to maintain margins. The most popular way to do this is through lower cost cheese blends, mixing natural cheese with or without fat filled alternatives, and consolidating SKUs.

meet the latest trends in 2024: “Cheese is such a versatile ingredient and the way it’s used in food manufacturing and food service is changing all the time. As a trusted partner to these industries, we have to keep our finger on the pulse and ensure we offer expert advice on the latest trends and that our offer matches the demands of our customers and theirs. “So while we have a formidable range of standard, off-the-shelf products, our USP has always been our bespoke cheese offer. With so many new flavour trends for 2024, as well as the continuation

4. Compare and Contrast: After a year of subtle flavour

of established trends such as healthy eating and value for

variations in cheese in 2023, this year is set to be much

money, we are looking forward to supplying some really

bolder. Contrasting flavours – in particular sweet and

exciting and tasty new products this year which will help our

savoury – will be a key theme appearing in our food

customers deliver food which is out of this world.”

choices. Think wasabi/miso fish with cheddar or honey

Dive into Bridge Cheese’s world of cheese at

and mozzarella in a pork burger.


Fastfood Professional • February and March

February and March • Fastfood Professional


The Irresistible Combo...

pizza as a perfect all day choice, ‘avo toast made on a

...of a pizza dough base, sauce, cheese and toppings is a world-wide crowd pleaser – it’s often the case that the simplest things are the best

Director: “Pizza accounts for one of the most popular menu


taste of Italy made to an authentic Italian recipe. It is stone-

pizza dough base; breakfast pizzas with bacon and egg; or pizza slices used as sandwich carriers’ and reveals trends influenced by global flavours; ‘Italian and American base styles like Detroit, Sicilian, Roman and Grandma pizza bases topped with flavours from the Far East. Easy customisation through touches of luxury, such as the addition of truffle, caviar or named and local ingredients, can take pizza to another level for an elevated treat.’** Chris Dickinson, Pan’Artisan’s Business Development items and industry statistics show product authenticity is a key factor to attract consumers: ‘63% of those that have eaten in or ordered pizza agree that it’s worth paying more for pizza/Italian dishes that are made traditionally.’*** “Consumer demand for high quality food-to-go options has increased, and our newly launched Mini Pizza Pala Margherita offers the ultimate in convenience; it’s a true

ata from MealTrak reveals ‘in 2021 the UK pizza

baked and ready topped with fine quality Italian tomato

market was valued at £1.44 billion, and it’s

sauce and a blend of mozzarella and cheddar cheese, which

anticipated to reach a value of £1.74 billion by 2026.’

is delicious as is, but also enables the operator to customise

Pizza ticks all the boxes for a convenient, budget friendly

with additional toppings to extend choices on their menu.”

tasty bite, that’s great for on-the-go or dine in scenarios and

The Mini Pizza Pala Margherita is perfect for handheld

offers operators a failsafe menu option that successfully

eating as this tasty, rectangular shaped pizza measures

transports well for delivery sales too. The MealTrak report

22cm by 10cm, offering a generously sized single portion of

emphasises the importance of increased use of technology

pizza to sate the hungriest of appetites. Simply defrost the

in the pizzeria industry, stating, ‘online ordering and

product at room temperature until fully thawed, it is suitable

delivery systems, kitchen automation and point-of-sale

for all oven types. Cook at 200-220°C for approximately 6

systems are revolutionising the way pizzerias function,

to 8 minutes (depending on oven type used) until the base

enhancing efficiency and effectiveness. These technological

is crisp and the cheese is melted.

advancements are enabling pizzerias to expand their reach

Available in cases of 42 units.

to a broader customer base while improving the overall

*MealTrak ‘Pizza Business In Growth for 2023’ June 2023

customer experience.’*

**Thefoodpeople ‘Menuwatching Report – Pizzerias 2023’

Pizza offers an easily adaptable menu item, innovation

***Mintel ‘UK Pizza and Italian Restaurants Market Report 2022’

around pizza products provides plenty of choice, pizza base varieties and toppings can be chosen to suit dietary

For more information on the Pan’Artisan range of

requirements – it’s so easy to offer an inclusive menu.

products call 01730 811490 or visit

Insight from thefoodpeople highlights the flexibility of


Fastfood Professional • February and March

February and March • Fastfood Professional


Aviko Launches Trend Report 2024 to kick off the year! Aviko has released its must-read annual Food Trends Report, an accessible and practical guide for operators wanting to thrive in 2024.


fter a challenging few years, there is optimism

means to the consumer, the link between small plates and

for the foodservice industry as it begins a new

organic content to increase brand awareness, as well as

year. Aviko’s 2024 Trend Report is an in-depth

what generates menu excitement.

guide to operators for what they can expect in

Following the last three years, it’s no surprise that

the coming year, what’s driving consumers to spend out-of-

consumers are seeking social interactions, whilst also

home, and the major trends we can foresee on menus with

keeping a focus on their health. Sustainability remains

the goal to help boost their businesses.

a point of importance for the modern consumer, and we

Available to download from, the report

expect foodservice operators to take this into account and

contains a market overview from authoritative foodservice

shout about the good work they are doing. Fusion and meat-

journalist and industry expert, Peter Backman, as well as

free dining are further trends that will continue throughout

useful tips for how operators can drive profits.

this year, and the Aviko Trend Report offers advice, as well

Commenting on Aviko’s fourth annual report Mohammed Essa, Commercial Director UK & Ireland, Aviko said; “Despite the numerous challenges the hospitality industry has faced, 2023 unfolded better than expected. The past year showed that despite limited budgets, British consumers continued to eat out of home. The Aviko 2024 Trend Report aims to give operators a toolkit to help businesses maintain this momentum. As we know, it’s not just about attracting customers, but demonstrating value for money too. We’re proud to bring together this ultimate guide for foodservice with what, we hope, are useful ideas to bring about a prosperous year for the industry.”

as brand examples, for how businesses can translate these trends to serve up success. Mohammed continues; “As a dedicated foodservice partner, Aviko is always looking for ways to support chefs and operators. Alongside our Passion for Plating initiative, and theDelivery.World podcast, our 2024 Trend Report aims to help operators tackle the ever-increasing challenges that face the hospitality industry – from inflation and achieving customer satisfaction to serving up all important value for money.” Aviko has been the resolute potato partner for foodservice for over sixty years, bringing quality and smart solutions

Ones to Watch

to menus all over the world. The new Aviko Food Trends

Whether you’re looking to refresh your menu offerings,

Report provides an ultimate guide to help businesses build

expand your customer base or tap into a new market, the

on the consumer food experience. With a range of chilled

Aviko 2024 Trend Report offers must-know insight for how

and frozen potato specialities made by chefs, for chefs,

operators can succeed in the coming year.

Aviko’s extensive range includes Hash Browns, Premium

Readers can get the rundown on why competitive socialising can bring in big money, what affordability really 46

Fastfood Professional • February and March

Fries, Mash, Snackables and much more. For more information on Aviko visit February and March • Fastfood Professional



21 st



s 21





Frozen food consolidator Central Foods ranked in top fifty Northamptonshire businesses


rozen food distributor Central Foods has moved into the top 50 businesses in the annual Northamptonshire Limited list which ranks the performance of 100 private businesses in the county. Compiled by accountants Grant Thornton and law firm Howes Percival, the list puts Central Foods at number 48 – up 20 places on last year’s ranking. The Collingtree-based firm has also been listed at number ten in the top 50 ‘ones to watch’ fastest growing businesses category. Central Foods MD Gordon Lauder said: “We are thrilled to have moved so far up the list of top 100 private businesses in Northamptonshire, and to also be considered in the top ten ‘ones to watch’. This reflects the hard work, skill and commitment of our team. “We founded Central Foods in Northamptonshire in 1996 and it’s been our home ever since. We’re now the leading frozen food consolidator operating across the UK, supplying a wide range of frozen food to the UK food service sector, but we are proud to have our base in Northamptonshire and are delighted to have once again been recognised in the Northamptonshire Limited list. “The list features many worthy and exciting businesses who we are very pleased to be alongside, and it’s with great pride that we see ourselves gradually moving up the rankings.” Central Foods was first included in the top 100 list in 2017 and has gradually climbed higher each time a report is published. Northamptonshire Limited is part of an annual series of business analysis which seeks to highlight and celebrate some of Northamptonshire’s most successful, privately owned businesses, by turnover, and provide them with the recognition they deserve for their contribution to the region and wider UK economy. It was compiled using the most recent publicly available accounts, as of 16th October 2023, of Northamptonshire’s private businesses. The report shows that the top 100 privately owned businesses in the Northamptonshire Limited list had a combined turnover of £10bn. Central Foods is proud to be a catering partner across the whole food service sector, supplying to hotels, restaurants, bars, universities, schools, pubs, care homes, garden centres, leisure outlets and more. It currently sells to over 180 independent wholesalers, as well as larger national and regional wholesalers. For more information, visit


Fastfood Professional • February and March

Merrychef continues commitment to operational excellence With achievement of iso45001:2018 occupational health & safety systems


UILDFORD, UK – Merrychef announces its Sheffield site has achieved ISO45001:2018 Occupational





accreditation. Following a stringent audit and

compliance process, Colin Lacey, Managing Director of Merrychef is delighted with the outcome, “As a business we have made a commitment to continual improvement and our team has been working hard for several months to ensure we would be successful in achieving this accreditation.

In summary, ISO 45001

enables organisations to better protect their workers and manage OH&S risks, making it an essential standard worldwide and one that we are absolutely delighted to achieve. David McHugh, UK Operations Systems Manager and the rest of the team have worked tirelessly to get our factory to this standard that ensures our employees’ health, safety and wellbeing is top priority.” Since launching the first high speed oven in the 1950’s, Merrychef has been at the forefront of the UK’s foodservice market, and the company continues to put innovation at the top of its agenda ensuring its Sheffield factory leads the way in operational excellence. For further information on Merrychef, please visit,

February and March • Fastfood Professional


World first from Fri-Jado with launch of Space Saver auto-clean rotisserie and display cabinet The all-new Space Saver from Fri-Jado truly brings the customer closer to the food than ever before, offering theatrical cooking performance, best-in-class visibility, and exceptional performance. This newly developed unit is the world’s first rotisserie with a heated self-service display cabinet, helping operators simplify their hot food offering and getting customers even closer to the action!


ersatility and flexibility are truly central to the

suit the needs of individual stores.

Space Saver as the rotisserie offers operators the

The unit has been developed in line with user feedback

opportunity to expand menus beyond traditional

and with simple, intuitive controls, the rotisserie units can

options. Whilst already well known for the theatre of

be operated by any member of the team using pre-set

delicious chicken, the Fri-Jado Space Saver can be used for a

programmes for consistently high performance and brilliantly

diverse range of dishes, including alterative roasted

cooked final product. The pioneering design features

meats including pork joints, as well as vegetarian

double-pane glass on each side for maximum visibility

and even dessert options. Customers will enjoy

and heat retention, ensuring that the product inside

seeing the breadth of range, and with the added

not only looks irresistible but is served in optimum

convenience of the self-serve display cabinet the

condition and kept hotter for longer. Alongside all

space saver can help operators and retailers really

of this, every Fri-Jado appliance features industry-

make food the hero of their site.

leading energy efficiency technology maximising

The Space Saver combines the very latest

the energy used, and the Space Saver includes

roasting and holding technology in one compact

exceptional hot air recirculation technology helping

unit to offer a compelling complete solution to

contribute to those 50% energy savings.

operators. Combining key functions in a single, compact footprint unit of just 1m2, both maximises

On the launch of the Fri-Jado Space Saver, Gary Thacker, Sales Director of Fri-Jado UK comments:

floor space and simplifies in-store operation. The

“Consumers eat with their eyes more and more

unit also features exceptional thermal performance

these days. From Instagram food influencers to Tik

and incorporates Hot Blanket Technology delivering

Tok trends, at Fri-Jado we know that food needs

up to 50% energy savings versus previous units,

to be the core focus of everything that we do. The

as well as precision temperature control variable

new Space Saver unit truly maximises all these

by shelf to ensure you can hold food at the best

values in a single compact unit – creating genuine

temperature for longer, Finally, in-unit LED shelf

in-store theatre, encouraging aromas and helping

lighting showcases the contents in the best possible

boost sales. With the auto clean function built into

way, attracting customers and boosting overall sales.

the Space Saver Premium we are helping remove

Alternatively, the Space Saver Premium features

the challenges some retailers face with these units

all the above industry-leading functionality but

and making it as simple as possible to own, operate,

adds the TDR 5S auto-clean rotisserie unit. This unit

clean, and maintain the unit. It really couldn’t be

includes an integrated drain pump and grease tray

simpler to help boost hot food sales with the Space

alongside all necessary internal connections and piping, as

Saver range. Our team has also worked tirelessly to ensure

well as the ability to re-stock the unit from the rear (exclusive

that these are some of our more energy efficient appliances

to the Space Saver Premium) The rear load capacity improves

ever, recirculating the existing hot air to ensure much

re-stocking and unit management as well as helping create

reduced energy consumption helping to reduce costs and

seamless in-operation performance and ensures nothing

minimising the operator’s environmental impact. The Space

disrupts the brilliant visual showpiece of the hot food being

Saver range is a feat of innovative engineering delivering the

both roasted and held for customers.

opportunity to any store or outlet nationwide to offer fresh

For added convenience, the unit doesn’t require a wastewater connection and can be easily drained into

and delicious rotisserie cuisine with simplicity, convenience and performance all delivered by Fri-Jado.”

an optional wastewater trolley for total simplicity and

For more information on the innovative new Space

security of cleaning and maintenance. All cleaning can

Saver Premium or Space Saver, or to find out about the

be pre-programmed to take place overnight minimising

services offered by Fri-Jado, please visit

downtime and making clean-up easy and better able to

or call +44 (0)189 527 2227.


Fastfood Professional • February and March

February and March • Fastfood Professional


TG 4




• Our TG 4 cooks up to 16 whole chickens (1kg) per cook • Its versatility allows you to cook all kinds of meat to perfection • Simple to operate - just set the time and temperature • Connects to a 13 amp socket and no extraction required Fastfood Professional • February and March

GET IN TOUCH +44 (0)189 527 2227 February and March • Fastfood Professional


Jestic team helps smooth the journey


hen brothers Sanjay and Rishi Chandarana first

comes through the door or receives a delivery from Peckers

became aware of the opportunity to acquire a unit

to be thrilled and delighted and the team at Jestic has given

almost on the exact spot where their grandfather

us advice that helps us do this.”

ran a local store for many years, they jumped at

Created in a mixed-usage, new build unit, Peckers has

the chance to write their own next chapter in this location’s

a distinctly urban feel in a suburban location, offering the

rich history. The brothers were already successful local

brothers a brilliantly blank canvas to bring their creativity

businessmen with three flourishing convenience stores in

to life. The menu features a range of inspiring burgers with

and around the busy Hertfordshire market town of Hitchin.

everything from onion bhajis to hash browns helping create

With three popular stores already under their belts, the

the number of Peckers signature burger builds. Back of

brothers were confident of success – the only

house the kitchen is compact but functional

challenge was that the unit was zoned for

with the chef working seamlessly with the

food, not retail…and they had never operated

kitchen team to bread, cook and serve fresh

in that sector before!

chicken every single day. From the Ayrking

Starting from scratch the brothers first

breading table – which helps maximise both the

identified that they wanted to make sure they used the

crunchy crumb coating, as well as making the most efficient

best equipment to ensure they were serving customers the

use of ingredients and breaders - to the Antunes vertical bun

best food. Having decided that they wanted to install Henny

toaster which takes up little space but performs flawlessly

Penny fryers, the next logical conversation was with Jestic

every service to provide the perfectly toasted foundation

Foodservice Solutions as Henny Penny distributor in the UK.

for the Peckers ever-popular burger range, every item in the

It quickly became apparent to Sanjay and Rishi that this was

kitchen has been carefully chosen. The equipment provides

one of the best decisions they could have made, because the

everything that the chefs need and nothing they don’t – high

Jestic team have been integral in advising the brothers on a

performance and consistent reliability are key here.

wide range of elements – not just equipment. It goes without

Versatility and maximising the available kitchen space

saying that Jestic can indeed supply the best equipment,

were also very high up the list of priorities for Peckers.

but the real eye-opener for the brothers was the depth of

Whilst limited in space back of house, the kitchen manages

knowledge, experience, and commitment that they team

to squeeze in a compact but powerful and versatile MKN

showed to getting the Peckers concept up and running.

SpaceCombi®oven. Perfect for making exceptional grilled

“With our retail background, we’re passionate about

chicken, the SpaceCombi® is just 55cm wide yet offers full

both service and quality and we were 100% committed

combi oven performance without compromise. Controlled

to ensuring that our offer was going to be all about great

with a simple and intuitive user interface which offers fully

food, a great environment and brilliant service. When

programmable flexibility and automatic cleaning cycles,

we spoke with Jestic they shared some great advice and

the MKN SpaceCombi®makes a genuine difference to

useful insights to help us be as successful as possible. We

workflow during service. Also helping the kitchen perform at

had thought we wanted to do pizza and chicken, but they

maximum efficiency is a Moduline HSW holding unit which

advised us to pick a single core menu focus and concentrate

allows the kitchen team to hold cooked food in optimum

on excelling at that – and that’s exactly what we have been

conditions. The fully adjustable Moduline unit is compact

able to do with Peckers. We want every single customer that

and can fit in almost any available space, whilst offering


Fastfood Professional • February and March

February and March • Fastfood Professional


to opening day for Peckers in Hitchin consistent temperature control, ease of operation, and

customers genuinely enjoying the fact that something so

extremely low energy consumption. Food is stored in ‘just

contemporary and quality has arrived in the local area. The

cooked’ condition so that when served it retains all the

business and its menu will continue to evolve and so will

flavour and texture customers expect whilst easing the flow

Rishi and Sanjay. They already have their eyes on another

during busy service periods.

site as the expansion plans for the Peckers concept continue

Finally, at the heart of the kitchen is the Henny Penny

to develop.

Evolution Elite fryer which started the brothers on their original journey. “We knew when we were planning the store that we wanted the very best in terms of operations, reliability, and service. The Henny Penny has been a great addition to the kitchen, and we will definitely install Henny Penny in our future sites. What’s also been great when working with Jestic is that whilst they were very present during the planning and installation of the store, the after-sales has also been exceptional. When we’ve had any problems, we’ve had an engineer out in 24 hours to resolve the issue and we carry on. The equipment is robust and reliable, but the service aftercare gives us an added layer of confidence that our business has everything in place to succeed.” Overall, both Sanjay and Rishi are delighted with their first move into foodservice and the help and advice they’ve had from everyone at Jestic. From menu planning to equipment selection and advising on how the day-to-day running can be better streamlined and made more efficient, Jestic has constantly been on hand to offer expert advice whenever they need it. “We couldn’t be happier with the guys at Jestic – they have made our transition from purely retail into foodservice a rewarding and positive journey. It hasn’t been easy, and it has definitely taken a huge amount of hard work to get where we are today – but we genuinely don’t think we would be as successful as we have been without the advice, support and encouragement of everyone at Jestic. They really are the go-to people for equipment, service, advice and much more”. Peckers is now a well-established local success story with 51

Fastfood Professional • February and March

February and March • Fastfood Professional


Lockhart Catering Equipment launch new Breathable Chef Jacket from Brigade Lockhart Catering Equipment has added a new breathable, unisex chef’s jacket to their Brigade portfolio of chef clothing. Created using a durable, lightweight 80/20 polycotton twill, the Brigade Breathable Chef Jacket features a mesh vented back panel to provide added ventilation throughout service, along with short-sleeves for added comfort.


ith a dynamic design that allows for optimal cooling, the Breathable Jacket from Brigade is perfect for busy commercial kitchens and ideal for the upcoming summer season.

Suitable for washing at up to +70° C, the jacket has been created with hygiene in mind and is durable enough to tumble dry on low heat without the risk of shrinkage.

Simon Britten, Head of Marketing at Lockhart Catering Equipment is excited about the new addition: “Over the last couple of years we’ve seen summer months reach record high temperatures. With commercial kitchens being notoriously hot, breathable clothing has become a high priority for chefs across all sectors. When chefs are comfortable, they’re able to better focus on their craft, resulting in higher quality dishes, and happier customers.” The new Brigade Breathable Jacket is available to order exclusively at Lockhart Catering Equipment and comes in a variety of sizes from Small – 2XL. (Brigade White Unisex Polycotton Short Sleeve Vent Jacket | Brigade Chef Clothing | Brands | Lockhart Catering Equipment) The Breathable Jacket is just one of many pieces in the redesigned Brigade chef portfolio which includes Jackets to Trousers, Polo Shirts to Headwear, all of which can be personalised through Lockhart’s bespoke embroidery service.

Available in clean, classic white, the jacket is fastened by

To see the full Brigade portfolio of chef clothing please

convenient press studs and includes a useful pen pocket.



Fastfood Professional • February and March

February and March • Fastfood Professional


Entries are now open for Aviko’s MasterChef 2024! With the competition taking place against the stunning Mediterranean landscape of Mallorca, Executive Chefs can throw their hats into the ring to be named Aviko’s MasterChef of 2024


or a chance to showcase their culinary creativity

The two lucky chefs will enjoy a Culinary City Tour that will

and exuberant uses of flavour and local

take them through the vibrant streets of Mallorca, allowing

ingredients, Executive chefs are encouraged

them to immerse themselves in local culture and uncover a

to enter Aviko’s MasterChef 2024 competition

world of hidden gems to help inspire the flavours for their

which will be running for its second year, following the

dishes. While the Wine Tasting will showcase a whole host of

triumphant pilot event that took place in July of this year.

local wines from the region.

Along with the opportunity to compete for the title, two

For the chance to take part in the hotly anticipated

successful entrants will be invited to Mallorca for a once

competition, chefs are encouraged to visit the site here -

in a lifetime, all-expenses-paid three-day trip which will

include a Culinary City Tour and Wine Tasting. As part of the

mallorca-2024 and sign up before Friday 5th January 2024.

competition, chef teams will be asked to create three dishes

Mohammed continues:

using Aviko products as a base.

“The competition is a fantastic way for chefs to get together

Commenting on the competition, Mohammed Essa, Commercial Director UK & Ireland, Aviko said;

and share their talents and knowledge, whilst exploring new, local ingredients. Plus, they’ll be well looked after as Aviko

“Considering the incredible dishes that were created as

will cover all travel costs, accommodation and meals. It’s the

part of this year’s competition, we’re looking forward to

event of the year, and we can’t wait to meet the chefs that

seeing what 2024 will bring. Aviko MasterChef 2024 is a real

will take part!”

opportunity for Executive Chefs to get creative with bright

Aviko has been the resolute potato partner for foodservice

and bold flavours and showcase their passion for plating,

for over sixty years, bringing quality and smart solutions to

with the help of our vast portfolio of quality potato

menus all over the world. With a range of chilled and

products. Creating a base for a wide range of dishes,

frozen potato specialities made by chefs, for chefs,

potatoes play an integral role, whether it’s a gratin, dauphinoise or fry, Aviko takes the pressure off chefs

Aviko’s extensive range includes Hash Browns, Aviko Snackables, SuperCrunch Fries and much more.

so they can focus on what’s important – creating culinary masterpieces for their guests!” 53

Fastfood Professional • February and March

For more information on Aviko visit February and March • Fastfood Professional


By Max Alexander, co-founder at DITTO

Strengthening point of sale systems in the fast-food sector Internet connectivity outages for even a minute have a significant impact on the fast-food sector, let alone outages that last hours or even days. Even though point of sale (POS) systems have evolved in recent years, a small problem with connectivity not only impacts sales, but also leaves customers with a bad taste in their mouth


expensive maintenance costs that go alongside. Especially in a fast-paced restaurant, finding adequate space which is secure and clean for this extra hardware may be difficult – it cannot be placed in the kitchen or serving areas due to the potential accidental damage to the devices. Seamlessly sync data without the internet To overcome these issues, a better solution would be software-based, and would allow a business’ POS system to work seamlessly even without an internet connection. Cloud-optional technology introduces reliable peer-to-peer

o, how can POS systems become resilient and enable fast-food restaurants to effectively serve their customers?

Current POS systems POS systems which are used today are flexible, cloud-based and use web applications to connect customer order points to kitchen and service staff, including handheld devices used by servers. Beneficially, these systems allow customer’s orders to be shared much faster across restaurant devices and the management team can see how the restaurant is performing in real-time. However, these POS systems only work if the device is constantly connected to the internet and the cloud. There is a chance that internet outages could happen suddenly, Wi-Fi connection could be patchy, or cloud services could unexpectedly go down, so the fast-food restaurant will be unable to function and serve their customers. Interruptions to services from a disconnected POS system in the restaurant and online will have a negative impact on business operations and customers’ perception of the brand. More hardware is not always the solution One of the solutions to create robust operations is to have backup hardware in the fast-food restaurant, which can be used in place of cloud connections when internet connectivity goes down, for example, adding in extra access points or a local server. However, there are a number of issues with this

sync to organisations edge devices, including POS, kitchen display system, and mobile devices, which are not reliant on the internet or cloud. This technology automatically shares order data across nearby devices via Bluetooth, peer-topeer Wi-Fi and local area network. When restaurant devices can communicate and collaborate when offline, store operations remain uninterrupted during an outage. To ensure that these processes work as efficiently as can be, using a technology platform which manages these offline connections and automatically searches for and connects to nearby devices is key. It could be difficult for the fast-food restaurant to manage these POS systems efficiently without help. By partnering with a provider of these systems, fastfood restaurants can easily buy the technology or build it onto their current POS and management systems. For example, a major fast-food restaurant has modernised their POS systems and has created one that can operate without an internet connection. It is much more resilient in the face of outages, and at the same time enhances speed, flexibility, and control, to deliver a reliable experience for customers and the restaurant. As a result, the chain can deliver best-in-class customer service, regardless of internet connectivity and sales channel. The fast-food restaurant sector must evolve beyond relying on fragile internet connectivity and the cloud to serve customers and oversee their operations. The future of POS systems is one that works without internet connectivity and is reliable, seamless, and resilient.

approach. Namely, deploying additional hardware in every restaurant location is a costly exercise, not forgetting the 54

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


Wrapmaster® The Ultimate Chef Wrap System Comes to HRC Wrapmaster® is excited to be bringing its ultimate chef wrap system to the Hotel, Restaurant and Catering Show (HRC) from the 25th-27th March at ExCel, London. The wrap experts will be showcasing why 97% of chefs say Wrapmaster® has helped them reduce food wrap usage

the Wrapmaster Compact®. Awarded an AAA endorsement by the Craft Guild of Chefs, and recommended by food safety professionals, visitors to stand H2072 can discover how Wrapmaster® can support excellent hygiene standards and safety in the kitchen too. Wrapmaster® dispensers can be sanitised and disinfected in a commercial dishwasher to reduce the risk of crosscontamination. The tough casing also means that cling film, foil and baking parchment is always protected from spills


For kitchens all over the world, big and small, Wrapmaster

and dirt. It is for these reasons, that 97% of Wrapmaster®

is the first simple step when it comes to wasting less and

users say Wrapmaster® helps them maintain a hygienic

saving more. Visitors are encouraged to head to stand

kitchen when prepping and cooking food.

H2072, to discover how the original and multi award-winning

Wrapmaster® has been trusted by chefs everywhere for

system has become the chef’s choice (76% ), when it comes

over forty years, and has been developed to stand up to any

to prepping, and wrapping food in a sustainable and cost-

tough kitchen environment, helping caterers to waste less

effective way.

and save more.

Also on the stand will be the all-new Wrapmaster® Compostable Cling Film and Wrapmaster® PE Recyclable Cling Film to try out. When teamed with Wrapmaster®,

Wrapmaster® will be on stand H2072 at the HRC, 25th-27th March 2024 at ExCel, London.

operators can benefit even more from the ultimate

For more information on Wrapmaster please visit

sustainable wrap system and take that first step in their

sustainability journey. Speaking about HRC, Ben Correia, Senior Sales Manager, Cofresco Foodservice said; “2024 is the year kitchens mean business when it comes to saving money and reducing waste. Wrapmaster® is here to support that and be part of your sustainability journey. Three in every four chefs use our systems and for good reason! We’re looking forward to showing just how easy it is to level up your wrap game and why chefs love Wrapmaster®.” Visitors to HRC can learn more about Wrapmaster®’s free kitchen trials, test out the entire range of systems which includes the Wrapmaster® 3000, Wrapmaster® 4500 and Wrapmaster® Duo (which dispenses two types of material or can be used for large volume users of one material) and 55

Fastfood Professional • February and March

February and March • Fastfood Professional


“Club Tropicana, Ice Cream’s Nut Free”

Get ‘berry’ excited for the return of Raspberry Sorbet


s we head into 2024 and with Easter set to be as early as we can remember, we can trick ourselves into believing that the buds of spring are just a few

months away. And, with chefs wanting to adapt their menus to reflect seasonal flavours, New Forest Ice Cream is delighted to


ooking to take your customers’ taste buds on a tropical

relaunch their Raspberry sorbet.

adventure? Then look no further than the latest flavour

Crafted from juicy raspberries, operators can emulate the

launch from New Forest Ice Cream. With chefs wanting

spirit of spring and summer with a simple scoop of this tangy

to encompass the essence of summer within their menus,

and refreshing sorbet. Perfect paired with a panna cotta style

the new “Tropical Mango Blast” will satisfy all those longing

dessert, as an amuse bouche, or why not try it served with a

for hot summer nights, without having to get on a plane.

measure of gin to create a more adult friendly treat. For those

Featuring a smooth passion fruit and coconut ice cream,

who want to attract the #DryJan crowds, blend with lemonade

with a mango ripple and creamy white chocolate shavings

to create a delightful raspberry lemonade. The tanginess of the

interspersed throughout, operators can recreate the taste

berries complements the sweetness of the lemonade perfectly

of summer for customers with a simple scoop of this

and makes for a great family friendly treat.

delicious ice cream. The mango ripple and white chocolate

Traditionally used as a palate cleanser, sorbet has become

shavings pair perfectly with the zing of the passion fruit

an increasingly popular light dessert – particularly when

and can be enjoyed as a scoop on its own, matched with a

customers crave a burst of flavour without the connotations

tropical tart or why not add a shot of rum to create a more

of a heavy dessert. The versatile raspberry sorbet can be used

adult friendly dessert.

to accompany a host of typical desserts, or steal the show in

The trend for coconut-based products has increased in the past few years and Christina Veal, Director at New Forest Ice Cream believes this is the ideal summer treat:

its own right. Niki Jenman, Director at New Forest Ice Cream, is confident that the company’s range has something to suit everyone;

“We have been overwhelmed by the popularity of our

“The great thing about our Raspberry sorbet is just how

fruity flavours in the past, so we wanted to create something

versatile it is; whether chefs want to offer a bright dessert,

new, different and refreshing. Tropical Mango Blast tastes

or pair with unique puddings to showcase their flavours, the

incredible either as a scoop or when accompanying a

opportunities are endless. We are very excited that we are

dessert and also blends incredibly well to create a fruity

able to put our Raspberry sorbet back on the menu as it has

milkshake. . It’s unique, vibrant and perfect for the summer

certainly been one of our most popular flavours with our


customers and clients”.

Available in 4.75ltr litre tubs, the ice cream is nut free as

Available in 2 litre tubs, the sorbet is ideal for operators that

with all New Forest Ice Cream, and is guaranteed to be a

want to be confident they have a good supply of this effortless

crowd pleaser this summer.

crowd pleaser. Founded in 1983, as family-based business, New Forest Ice Cream has accumulated 40 years of experience, which proudly makes them one of the country’s leading ice cream manufacturers. With the commitment to using only the finest ingredient and natural flavours, it is no surprise that they are home to a variety of prestigious awards, including a number of famous ‘Great Taste Awards’ and are a ‘Great Taste Producer’. To find out more about the New Forest Ice Cream range please visit www. or call 01590 647611.


Fastfood Professional • February and March 24

February and March • Fastfood Professional


London (Carpigiani UK Development Kitchen, Park Royal) 9th January 13th-14th February – two-day ‘Basic’ GU course 19th March 16th April 8th-9th May – two-day ‘Basic’ GU course 16th May 29th-30th May 2024 – two-day ‘Intermediate’ GU course 11th June 18th July 7th-8th August – two-day ‘Basic’ GU course

Get to know gelato – Carpigiani announces 2024 calendar of insightful course dates


arpigiani, the world’s leading gelato and ice

13th August 19th September Glasgow 20th February 25th April 18th June 22nd August Hereford (Carpigiani, UK HQ)

cream manufacturer, has announced the 2024

16th January

dates for its UK Gelato University and Discovery

27th February

Days. These specialist courses offer the perfect

9th April

way to get to know gelato, with expert-led insight into

21st May

the magnificent world of artisan Italian gelato and the

2nd July

opportunity to unearth the secrets of soft serve ice cream!

15th August

Speaking about its 2024 calendar of course dates, Paul

24th September

Ingram, Managing Director, Carpigiani UK Ltd. comments: “At Carpigiani, we know gelato. We’re passionate about it! Our expert development chefs are gelato masters, and their internationally renowned expert training is something we’re extremely proud of. Our 2024 calendar of Gelato University and Discovery Day dates, allows us to educate attendees in the art and science of artisan gelato and soft serve ice cream production, with courses available in locations around the UK. Whether you have an existing business and

2024 dates for the Carpigiani Discovery Days held at Park Royal, London are: 1st February 29th February 21st March 30th April 15th May 12th June

want to enhance your offering, wish to start a new venture,

So, if you’re looking for new ideas, techniques or recipe

or simply would like to research the topic wider. We combine

inspiration, the courses run by Carpigiani UK are most

a comprehensive training programme with demonstrations

definitely for you! To find out more or to book on to the

using our cutting-edge, innovative technology to give a real

course of your choice, please call Carpigiani UK Ltd. on

insight into the significant profit opportunity that artisan

01432 346018 or visit

gelato can achieve. Over 6,000 students attend the courses globally, each year – will you be one of them?” To get started, the Carpigiani Gelato University ‘Introduction to Gelato’ course, is aimed at potential gelato entrepreneurs who want to learn about how to produce high-quality, authentic gelato. 2024 course dates include: 57

Fastfood Professional • February and March

February and March • Fastfood Professional



JJ Shares Planet Plan Progress at Supplier Conference

National wholesaler JJ Foodservice has made significant investments in sustainability, including switching warehouse vehicles from gas to electric, installing solar panels in all branches, and investing in CO2 refrigeration.


he announcements were made during the JJ Supplier Conference last week, where Chief Operating Officer, Kaan Hendekli said: the group was investing heavily in sustainability

to progress it’s Planet Plan.

Plans are underway to switch the other eleven branches to CO2. By March 2024, all 12 JJ branches will be equipped with a total of 11,000 solar panels, covering an area equivalent to

“As a national company, we prioritise operating sustainably

3992 compared with 1 for CO2*.

and making a positive impact on the

environment. Our efforts to reduce carbon emissions have

four football fields. Every year the panels are expected to generate 3,800,000 kWh in solar energy while reducing CO2 emissions by 820 tonnes.

not only advanced our Planet Plan but also allowed us to

Additionally, 110 warehouse vehicles have successfully

lower our costs. By doing this, we can continue to offer

been converted from gas to electric, resulting in a reduction

our customers a wide range of high-quality products at an

of 200 tonnes of CO2 emissions annually. The eco-friendly

affordable price,” he said.

initiative is expected to help JJ save up to £200,000 each

Speaking to 180 delegates at the annual event, Kaan

year. The investment in solar panels is expected to save

revealed that JJ’s new Wimbledon branch will use CO gas

£1.5 million annually. Read the conference highlights here.

for cold storage refrigeration instead of traditional R404A


gas, which is reported to have a global warming impact of



JJ Foodservice Celebrates Happier Staff Following Profit Share JJ Food Service Ltd (‘JJ Foodservice’) has achieved a 50% reduction in staff turnover, for the year 2023, thanks to a profit-sharing initiative among other employee benefits.


aunched in April 2022, the discretionary profit share initiative allocates 5% of pre-tax profits to employees as recognition of their exceptional efforts.

Head of HR, Joanna Florczak, said. “We’ve had some great

stories from colleagues who have used their share for a

working environment. We are increasing opportunities

range of activities, from putting a deposit on a new car to

for career growth, introducing flexible and remote work

taking their family on holiday.

options, and actively engaging in community initiatives. The

“It was a great way to say thank you and celebrate a successful year. Our team are happy and staff turnover has

positive effects of these projects are already being seen, which is very encouraging.

reduced, meaning less money spent on recruitment and

“We are on a journey to create an environment where all

retraining.” Kaan Hendekli, Chief Operating Officer, said, “At

team members feel welcome, appreciated and part of the

JJ Foodservice, we are dedicated to improving our team’s

JJ Family,” he added.


Fastfood Professional • February and March

February and March • Fastfood Professional


Valentine & CuisinEquip drives support with the latest sales team developments Known for supplying some of the highest-quality catering equipment on the market, Valentine & CuisinEquip conveys an equally strong focus on distributor and operator service. Now, in a move to bolster its support to customers, the equipment supplier is delighted to announce the appointment of Carol-Ann Marshall as Regional Manager for Scotland and the promotion of Philip Sanderson to Business Development Director.


ith more than 30 years of foodservice

Sanderson, who moves from Regional Account Manager

experience, Carol-Ann brings a wealth

for London and the South East to the new role of Business

of knowledge, an undisputed contact

Development Director.

book and a passion for the highest

Having spent almost six years with the company, Philip’s

standards of service and support. Carol-Ann’s impressive CV

promotion comes after a period of sustained growth for the

features stints at leading distributors as well as prominent

company. In his new role, Philip not only joins the company’s

catering equipment manufacturers, including Frialator,

board of directors but tasks him to focus on growing sales

Welbilt and most recently, spending six years as Account

and new business opportunities in the multi-site group and

Manager for Scotland and Ireland at Hoshizaki.

chain sector. Philip will also continue to support the dealer and distributor market in London and the South East. With the addition of Carol-Ann and the promotion for Philip, Steve Elliott, Sales Director at Valentine & CuisinEquip adds: “Supporting our partners and customers is of utmost importance in our business, especially during a period of consistent growth. That’s why we’re delighted to have expanded our team, welcoming Carol-Ann Marshall and promoting Philip Sanderson simultaneously.

Stepping into the newly created role of Regional Manager for Scotland, Carol-Ann will use her experience and knowledge to support Valentine & CuisinEquip’s dealer and distributor partners and operator customers in the region. Focusing on the company’s extensive product portfolio with leading brands including Valentine, Vito, LightFry and Bottene, Carol-Ann will also deliver aftersales support including training and culinary menu development as part of her role.

Carol-Ann brings more than three decades of industry experience to our team – we are confident she will effortlessly step into the new role of Regional Manager for

On joining the company, Carol-Ann comments:

Scotland. Recognising his unquestionable commitment and

“I have been lucky enough to have worked for some fantastic

dedication, Philip has accepted his promotion to Business

companies, supplying innovative equipment to wonderful

Development Director, another new role that will see us

dealers and distributors throughout my career. To be joining

better support our multi-site chain and group customers. On

such a well-respected company as Valentine & CuisinEquip

behalf of our team and our partners, we would like to wish

and to be able to specify such reliable, respected and

Carol-Ann and Philip the very best in their new roles.”

efficient catering equipment to our partners throughout

For more information on the catering equipment

Scotland is something I’m truly proud of and very much

supplied by Valentine & CuisinEquip or to enquire

looking forward to.”

about the facilities available, please visit www.

In addition to Carol-Ann’s appointment, Valentine & CuisinEquip has also announced a promotion for Philip 59

Fastfood Professional • February and March or or call 0118 957 1344. February and March • Fastfood Professional



Double Win for Premier Foods Foodservice at the FWD Awards

This year’s Federation of Wholesaler Distributors saw Premier Foods Foodservice scoop not one but two awards! Premier Food’s gravy brand Bisto won the Best Foodservice Brand Award, and its Southern Style gravy was awarded the Best New Foodservice Product.


he prestigious event, which was hosted at

other customers with our iconic brands which feature in

the Old Billingsgate in London, on Thursday

millions of homes every day.

30 November, saw the federation celebrate

We manufacture products that are used by chefs and

the work and innovation of suppliers and

caterers across the foodservice industry from schools,

wholesalers across the foodservice industry, with a total of

hospitals and care homes to pubs, restaurants and cafés.

25 Gold Medals awarded.

We pride ourselves on providing our customers with expert

Speaking of Bisto’s two wins, Sarah Robb, foodservice

advice and work hard to develop products that all chefs

marketing manager at Premier Foods Foodservice said:

and their consumers will love. Our brands include Bisto,

“We’re thrilled to see Bisto recognised at this year’s

Sharwoods, Ambrosia, McDougalls, Homepride, Bird’s,

Federation of Wholesaler Distributors Gold Medal Awards.

Angel Delight and Batchelors.

Bisto has a long history and the brand has become a culinary staple across the foodservice industry from education and care through to pubs, hotels and restaurants, thanks to its much-loved flavour and ease of preparation. We continually innovate to meet the evolving needs of our customers, so are delighted to also receive a coveted gold award for our new Bisto Southern Style gravy.” About Premier Foods   As one of the UK’s largest food producers, we’re passionate about food and believe each and every day we have the opportunity to enrich life for everyone. Premier Foods employs over 4,000 people operating from 15 sites across the country, supplying retail, wholesale, foodservice and

Advertise With Call Athol now on

07725 434173 60

Fastfood Professional • December February and 23 and March January 24

February and March • Fastfood Professional


Unox UK has the winning recipe for a GREAT PLACE TO WORK Employees behind one of the leading global manufacturers in foodservice, renowned for its innovative tech-driven ovens, is dishing up the recipe behind the now certified Great Place To Work.


nox UK is officially certified as a Great Place

Scott Duncan, Managing Director at Unox UK, comments:

To Work 2024, following the results of an

“We are proud to be officially recognised as a Great Place

employee survey. Great Place To Work® is

To Work 2024 by our employees. We are a people-first

the global authority on workplace culture,

company, so we strive to evolve our corporate culture to

with the certification setting workplaces apart by recognising

create and maintain a positive and progressive working

those who go above and beyond to positively enhance


the employee experience – from equal development

“Our success is steered by our people - at all levels,

opportunities and financial stability to fair leadership

across every department - so it’s vital that we provide equal

structures and workplace pride. The results from

opportunities for development, establish a culture

the anonymous Trust Index Survey measure the

of two-way communication, and promote a healthy

employee experience based on the company’s

work-life balance, to recruit and retain the best talent

culture and overall working environment.

within our industry. It’s very rewarding to know that

The data-led certification emphasises Unox

our team feel so positively about working at Unox

UK’s unwavering commitment to its employees,

UK. We’re really looking forward to the year ahead!”

highlighting the manufacturer’s initiatives that

The Great Place To Work 2024 certification

ensure teams and individuals have opportunities

awarded to Unox UK continues a strong global

to progress and thrive in their roles. The survey

trend across Unox S.p.A. subsidiaries in the USA,

reveals that 83% of employees at Unox UK say

Australia, Mexico, and Malaysia, as well as the

the company is a great place to work, compared

company’s headquarters, in Italy, also in receipt of

to the average of 54% at a typical UK-based company.

the prestigious accolade.

In addition, every member of staff added they were treated

To understand more about the Great Place To Work®

fairly, it was a safe place to work and the management

certification visit, or to find

trusted them to do a good job.

out about the products and services offered by Unox

The accreditation has delighted Unox’s leadership team.

please visit or call +44 (0)1252 851 522.

TDR Capital takes controlling stake in Popeyes UK TDR Capital has increased its shareholding in Popeyes UK, the rapidly expanding Quick Service Restaurant (QSR) brand, taking effective control from dual investor Ring International Holdings who remain invested on a minority basis. Popeyes currently operates from 38 locations across the

brand and the UK team which is in line with our broader strategic ambitions in the sector.

UK and has plans to open over 30 new locations in 2024

Tom Crowley - CEO @ Popeyes UK commented:-

after seeing exceptional growth over the last three years.

TDR Capital has demonstrated already why it is one of

Tom Mitchell - Managing Partner @ TDR Capital

to be working more closely with them as we roll out the

commented:Popeyes UK is performing very well and already demonstrating significant growth potential.

We are

therefore pleased to be increasing our investment in the 61

Fastfood Professional • February and March

the leading private equity investors and we are thrilled Popeyes brand. We thank Ring International Holdings for all its support and investment during the start up phase of our business. December February 23 and and January March 24 • Fastfood Professional



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

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

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

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

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

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

Henry Colbeck

Fryers Mate

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

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

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

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

Business - Part of the Altius Group

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

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

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

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

Middleton Food Products Ltd,

Carlton Catering Equipment

Fastfood Professional • February and March

Nisbets Plc

Everett, Masson & Furby

T: 0845 3711 522 E: W: W:

62 30 Broughton Street, Manchester, M8 8NN 0161 833 0024

MCS Technical Products Ltd

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

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


Ceres | Pure Food Innovation

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

Blue Seal

Restaurant Supply Store Unit 7, Hatton Close, Chafford Hundred, Grays, Essex, RM16 6RP 01375 651 600

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

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

Vmotouk 29 Shand Street London E1 2ES 0800 133 7304

King Edward Unit 1A, Porthouse Ind. Estate, Bromyard, Herefordshire, HR7 4NS

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

62 16 Millwater Avenue Dewsbury, West Yorks. WF12 9QN sales@sweet 01924 488619

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

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

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

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

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

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

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

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

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


Fastfood Professional • February and March

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

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

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

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

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

Mammoth Cleaning



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

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

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

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

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

Salty Dog

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

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

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

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

Pattersons Winterstoke Road Bristol, BS3 2NS 0117 934 1270 Salty Towers PO Box 766 Chesham Bucks., HP5 3YD 01494 774422

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

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

February and March • Fastfood Professional


Vapor Clean

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

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

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

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

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

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

07725 434173 Standard and Premium Box listings available

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

De-Duct Cleaning Service Deduct offer a fast & efficient Nationwide duct cleaning service with FREE shop survey T: 07806 487239 or 0333 772 0089 E: W: Just Filters Omega House, Unit 7, Sarbir Industrial Park, Cambridge Road, Harlow, Essex, CM20 2EU 01279 420289

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

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

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

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

T: 0208 814 7810 M: 07912 389446 W:

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

E: T: 01322 444836 W: The Fryers’ Favourite

For Over 60 Years.

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

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

EPOS Systems

Finance, Leasing & Insurance


Complete Leasing Solutions Ltd

Manchester: 167 Heywood Road, Prestwich Manchester, M25 1LB Scotland: 89 Main Street, Winchburgh West Lothian, EH52 6RA T: 0871 566 0766 E: Manchester: Scotland:• W:

Manor Farm,

Kepos Systems Ltd

Corporate Asset Solutions 10 Gunton Road, London, SW17 9EL 07939 927624

Johnson Reed

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

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

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

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


Fastfood Professional • February and March

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

Manor Farm,, Chilworth Old Village, Soputrhampton, Hants, SO16 7JP 023 8076 6467 Moorgate 1 Fore Street London, EC2Y 5EJ 0203 8081 036

Bridge House, Newbridge Lane, Stockport, SK1 2NA T: 0161 429 6949 E: W:

It’s Lolly ltd

Glover & Howe Insurance Services

Revel Systems London Office Crystal Gate 28-30 Worship Street London EC2A 2AH 0800 038 5389 4 St Peters Court, St Peters Street, Colchester, Essex, CO11 1WD 0845 602 3866 February and March • Fastfood Professional


Collins Seafoods Ltd Unit 2, Park 2000,

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

Millennium Way, Newton Aycliffe, Co Durham, DL5 6AR

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

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

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

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

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

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

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

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

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

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

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


Fastfood Professional • February and March

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

JJ Food Service Innova Park, 7 Solar Way, Enfield, EN3 7XY T: General 08433 090991 T: Paul Brailsford – 07880 176015 E: E: W: Henry Colbeck Seventh Avenue, Team Valley Trading Estate, Gateshead, Tyne and Wear, NE11 0HG 0191 482 4242

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

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

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

Frozen Food Suppliers


Fish Suppliers

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

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

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

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

T: 01642 489868 E: W:

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

T: 01642489868 E: W:

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

T: 01553 772935 / 07770 568939 W: E: Florigo 4 Centech Park, Fringe Meadow Road, North Moons Moat, Redditch, B98 9NR 01527 592000

Hewigo (UK)Ltd

T: 01223 941450 E: W: Bateman House, Little Fields Way, Oldbury, West Midlands, B69 2BT 0121 544 9120

Chartered Institute of Environmental Health (CIEH)

Henry Nuttall Ltd Chadwick Court, 15 Hatfields, London, SE1 8DJ 0207 928 6006 Manor Drive, Dinnington, Sheffield, S25 3QU 01909 560808

February and March • Fastfood Professional



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

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

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

Frying Range Engineers KLS Frying Ranges Service 8 Austin Fields Kings Lynn


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

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

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

Hog Roast Machines and Barbecues

PE30 1P

The Hogg Boss

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

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

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

General Catering Supplies

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

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

Hot Drinks Equipment Franke Coffee Systems UK Ltd

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

Estate, Bedwas, Caerphilly,

Espresso Essential

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

Peter’s Food Service

T: 029 2085 3200 • F: 029 2085 3323



Tchibo Coffee International Ltd Brakes UK wide 0345 6069090

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

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

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


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

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

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

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

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

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

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

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

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

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

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

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


Peter’s Food Service

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

Oil Management Baxenden, Accrington, Lancashire, BB5 2SA 01706 213591

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

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

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

It’s a Wrap (JR Press) 7 Stephenson Close Daventry Northamptonshire NN11 8RF Tel 01327 301566

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

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

Pies Pukka Pies Ltd

Holland’s Pies

Express Foodservice

Potato White Company

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

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

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

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

E: W:

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

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

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

T: 01691 839288 E: W:

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


Fastfood Professional • February and March

T: 01262 228286

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


Bridlington, East Yorkshire, YO16 4SJ Genus, Hammond Close Attleborough Fields Ind. Est. Nuneaton, Warks., CV11 6RY 02476 254941



Unit 7B Bessingby Industrial Estate

Pizza and Baguette

Leicester, LE7 1LD


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

Potato Treating & Equipment

The Halcroft, Syston,

T: 0116 264 4004

Agrico UK Ltd.

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


Paragon Quality Foods Ltd

SY11 4HX

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

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

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



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

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

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

The Halcroft, Syston,

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

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

Polar Refrigeration Unit 8, Access 18, Bristol, BS11 8HT See website for stockists

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

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

Peter’s Food Service Unit 1, Greenway, Bedwas House Industrial Estate, Bedwas, Caerphilly, CF83 8XP 029 2085 3200 3-6 Rydon Industrial Estate, Canal Way, Kingsteignton, Newton Abbot, Devon, TQ12 3SJ 01626 333101

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

Suffolk Meat Traders Grove Lane, Elmswell Bury St. Edmunds Suffolk, IP30 9HN 01359 242 500 Unit 21 – 22 Kernan Drive, Loughborough, Charnwood, LE11 5JF 01509 631650 Baxenden, Accrington, Lancashire, BB5 2SA 01706 213591

Dibs Distribution

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

Keejays Limited Crockatt Road, Lady Lane Ind. Estate, Hadleigh, Suffolk, IP7 6RD 01473 827304 Rollover House, 802 Oxford Avenue, Slough, Berks., SL1 4LN 01753 575558

The Franconian Sausage Company

Sausages, Pies and Burgers Unit 26, Eldon Way, Paddock Wood, Kent, TN12 6BE 01892 837816

James T Blakeman & Co Ltd,

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


Fastfood Professional • February and March Maun House, Maun Way, Hermitage Lane, Mansfield, Nottinghamshire, NG18 5GX 01623 645809

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

Trade Bodies Marine Stewardship Council (MSC)

Westaway Sausages Ltd.

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

Jephsons Shopfitters Ltd

Jestic Foodservice Equipment

Williams Refrigeration

Elite Shopfitters Leeds Ltd.

Barland Shopfitting Specialists Unit 18, Honey Hall Ing, Huddersfield, West Yorks., HD2 1GP 0800 043 5523 Marine House 1 Snow Hill London, EC1A 2DH 0207 246 8900

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

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

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

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

British Kebab Awards 8th Floor, Elizabeth House 39 York Road, London, SE1 7NQ, / nominationskebabawards@ 020 7183 4272

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

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

February and March • Fastfood Professional


Web Design

Gallones Ice Cream Parlours

KFE School of Frying Excellence

Pro Web Design

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

National Federation of Fish Friers 13 University Road Leicester, LE1 7RA 0116 255 3400 4 Greenwood Mount, Leeds, LS6 4LQ 0113 230 7044

Shinebright Creative

London Fish and Chips


Muffin Break

Papa John’s

Crossways Foodservice Consultants

Wholesalers and Cash and Carry

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

Central Foods

Peri Peri Original

Maple Court, Ash Lane Collingtree Northampton NN4 0NB

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

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

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

Simon Jersey

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

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

Best Workwear

Banger Bros

Chicken Cottage

Chop & Wok


Chozen Noodle

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

T: 01432 378690

Pizza Time

Sam’s Chicken

Subway www,

Costco (Head Office)

Franchise Opportunities


Pita Pit UK

Quiznos Booker Limited Altham Accrington Lancashire, BB5 5YE 0370 4609 047 FRS Countrywear Limited Unit 1 Building 6 Stanmore Ind. Est. Bridgnorth Shropshire, WV15 5HP 08454 65 66 65

Pepe’s Piri Piri


Training & Consultancy

Waffle Delight

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

07725 434173 Standard and Premium Box listings available

Doner Kebab German Doner Kebab

Empire Dogs



Flamin’ Chicken



Fastfood Professional • February and March

February and March • Fastfood Professional



Fastfood Professional • October and November 2021

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