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(Formerly Fish & Chips & Fast Food Magazine) The Nations Favourite Takeaway Magazine. Now Celebrating its 26th Year

Better Batters, Flour Power and Breadings Let’s have a round of applause for the best of the best

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Create this Fabulous Fish Pie and much more with the MSC Fish Pie Mix from Young’s Foodservice

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Fastfood Professional • July and August 2017

July and August 2017 • Fastfood Professional

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The Need for Speed

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on’t forget, you still have time to enter our Great Summer Competition to win Mini Challenge – John

Cooper Works – ace racing car driver Charlie Butler Henderson to provide his services as a “very fast food” delivery driver for a day. The competition closes on August 31st, so visit the thread at www.ffpforum.com, see the May/June issue of the magazine on-line or send your answer to me at athol@fastfoodpro.com. What a local PR opportunity for the lucky winner! We are also running the 5-a-side Chess offer again to 31st August – see the May/June issue for details of how to receive one of 5 Free sets for your business. Congratulations to Alison and Gordon Lauder on their latest recognition in being named in the Top 100 companies in Northamptonshire – see the article on Page 29. Great recognition for this family owned business supplying our sectors across the UK. There is a great article on BeFries, a novel way of selling Fries

QSR - second to none in… keeping you open for business! TOTAL QSR Ltd is a leading commercial catering equipment specialist, offering nationwide equipment sales, installation, bespoke service and PPM packages. A range of Health & Safety consultancy and 24/7 reactive repair. We are trusted sales and service partner to some of the biggest names in UK food industry. We are second to none in…keeping you open for business.

and Sauces from the continent which is making waves in Brighton. Don’t forget to sign up and get involved on our On-line Community Forum via the website or at www. ffpforum.com. Wishing all of our readers a great Summer, both in business and in any leisure time you may get (if you are lucky enough!). Regards Athol Dipple

Annual Subscription UK: FREE Overseas: £37 Fast Food Professional is published six times a year (January & February), (March & April), (May & June), (July & August), (September & October) and (November & December). Newco Media Ltd 29 High Street Needingworth, St Ives Cambridgeshire PE27 4SA Many of the views expressed in this publication are those of individual contributors and do not necessarily

SSPTOTAL QSR Ltd has a team of 25 highly qualified and experienced catering and electrical engineers who undertake 9000+ jobs each year at almost 1700 sites across Great Britain. We are specialists in ensuring the kitchens of restaurants, fast food chains, cafes, airports, hotels, public houses - in fact, any professional catering outlet - with fixed wire testing, Health & Safety compliance, gas safety inspections, fire risk assessments and lots more essential services to remain compliant. TOTAL QSR Ltd can offer you over 40,000 quality commercial catering products at up to 50% off RRP*. TOTAL QSR Ltd can offer you FREE demonstrations and ‘try before you buy’ trial periods of market leading brands such as Rational combi ovens, Valentine’s fryers, Fracino coffee machines, Synergy Grill chargrills, Lincat, Foster Refrigerator fridges and freezers and Hobart’s full cookware and warewashing range. TOTAL QSR Ltd has all the accreditations expected of a trustworthy and professional service company; Safe Contractor Approved, NICEIC Approved Contractor, IOSH, Gas Safe, IEMA, Assured Altius Vendor and we are a member of the British Safety Council.

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

Fastfood Professional • July and August 2017

For more information go to www.totalqsr.co.uk contact info@totalqsr.co.uk or call 01225 791848 July and August 2017 • Fastfood Professional

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6

and sustainability has always been very important to us. Frymax ticks all the boxes.” Having been described as the business that “consistently innovates” it will be interesting to see what is next on the menu for Pete and Harbour Lights.

an early flirtation with cheaper palm oil Pete moved max the industry leader and immediately reaped enefits with higher sales and more customers. 16 g kept 11 a close eye on what his customer’s ements were, and after a trial Pete moved to x liquid oil about three years ago and has been ded by seeing his restaurant win the top award.

18

this issue in

ax liquid gives the same great quality fish and chips th a much preferred lighter taste, the rapeseed alm oil combination has great longevity as well. It is winner for us at Harbour Lights and our second rasers opened in Penzance recently. The ten litre is more convenient and safer for my staff to use

It’s a round of applause for Batters, Flower and Breadings in this issue with an extra focus on Potatoes & Chips, and Work Wear & Uniforms

4

6

Harbour Lights up Fish & Chips with Frymax Liquid Vegetable Oil

8

BeFries - bringing traditional Belgian fries to Brighton

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Create a Fabulous Fish Pie with the MSC Fish Pie Mix from Young’s Foodservice

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Vandermoortele - tells us about P100

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Kendal College Wins UK Young Seafood Chef Of The Year 2017

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World Class! Worlds Strongest Man’ Eddie Hall and Blakeman’s Sausages

20

Young’s Foodservice Produce Fishy Facts

22

Athena’s Fish & Chips - Seriously Good Fish and Chips

24

Huckleberry Chicken - A passion for the authentic flavour of the Deep South!

26

Goldensheaf and Henry Jones – Bags of History

28

You batter believe it! Staggering pancake statistic from Central Foods

30

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

32

New Flavours from Riverside

Fastfood Professional • July and August 2017

July and August 2017 • Fastfood Professional

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26

42

52 38

52

July and August 2017

33

5

Accentuate the positive - Positive Branding

In Every Issue

34

The Importance of Uniform and Work Wear - BD Signs

36

A Kebab for All Markets! - Double A Kebab’s

38

Pimp my Pizza - Central Foods

32

Pimp my Pizza - Central Foods

Money Matters

44

McCormick® Flavour Forecast® 2017: Grilling Edition

46

Our financial section can be found near the back of the issue starting on page 56 this month

Compass takes the contract catering industry into the digital age

48

Easy Street Planglow expands its award winning Street Food range

49

Moffat Some like it hot... Some like it cold...

50

Packaging made from plants, not plastic - Vegware

51

Dominate your cookline - New chargrills and fryers

The Trade Directory

52

Money Matters

56

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

Trade Directory

Fastfood Professional • July and August 2017

July and August 2017 • Fastfood Professional

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Harbour Lights up Fish & Chips with Frymax Liquid Vegetable Oil. Pete Fraser’s 9 to 5 was as Royal Navy aircrew hunting Russian submarines in the North Atlantic from the back of a Sea King helicopter. Now, seventeen years later in a more sedate occupation his restaurant, Harbour Lights in Falmouth, Cornwall has just won the prestigious “Independent Fish and Chip Restaurant of the Year 2017” award at the Seafish National Fish and Chip Awards. As you can imagine from his previous occupation, consistency and attention for detail are by-words for Pete. They have framed his career in the fish and chip business, from understanding the frying process to investing in top of the range equipment and making his premises more attractive and comfortable for customers.

and sustainability has always been very important to us. Frymax ticks all the boxes.” Having been described as the business that “consistently innovates” it will be interesting to see what is next on the menu for Pete and Harbour Lights.

From an early flirtation with cheaper palm oil Pete moved to Frymax the industry leader and immediately reaped the benefits with higher sales and more customers. Having kept a close eye on what his customer’s requirements were, and after a trial Pete moved to Frymax liquid oil about three years ago and has been rewarded by seeing his restaurant win the top award. “Frymax liquid gives the same great quality fish and chips but with a much preferred lighter taste, the rapeseed and palm oil combination has great longevity as well. It is a real winner for us at Harbour Lights and our second shop Frasers opened in Penzance recently. The ten litre bottle is more convenient and safer for my staff to use

6

Fastfood Professional • July and August 2017

July and August 2017 • Fastfood Professional

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The UK’s No.1 Independent Fish & Chip Restaurant

always fries in LONGER LIFE* LIQUID VEGETABLE OIL

Easy to use, lightweight, pourable and recyclable 10 litre bottles.

You do not win the Independent Fish and Chip Restaurant of the year award without knowing the business inside out. On taking over the Harbour Lights Restaurant in Falmouth seventeen year ago, Pete Fraser set out to do just that. He attended the NFFF’s course for rookie fryers and constantly sought advice and trade insight. Pete also set out to make Harbour Lights a top destination for fish and chip lovers in West Cornwall by refurbishing the premises and investing in a new high efficiency range. He quickly recognised that the choice of frying medium was all important and switched to the industry leader Frymax. The improvement in quality was soon noticed and sales flourished. However, Pete did not stop there. Recognising changes in consumer tastes he move to Frymax liquid three years ago. Says Pete “It has the same great quality but after a trial our customers voted for the slightly lighter tasting Rapeseed and Palm oil combination. It has great longevity and the 10 litre bottle is easy to use, lightweight and recyclable. Frymax ticks all the boxes for us” Pete Fraser knows a winner when he sees one. * Frying life (Rancimat 120ºC) lasts up to 50% longer than extended life rapeseed oil.

The Fryers’ Favourite For Over 60 Years. For information, advice, or customer support material please contact Olenex Trading (UK) Limited. Tel: 01322 444836 e-mail: ukinfo@olenex.com www.olenex-uk.com 7

Fastfood Professional • July and August 2017

July and August 2017 • Fastfood Professional

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BeFries bringing traditional Belgian fries to Brighton BeFries is bringing traditional Belgian Fries to Brighton. An independent, family run restaurant selling hand-cut, double cooked Belgian style fries which are accompanied by a wide selection of unique sauces. Dashal Beevers, who co-founded the restaurant with his brother Chan, explains the concept behind BeFries:

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up in Amsterdam. Eating Belgian Fries, with an abundance of sauces, was always a treat and

potatoes and chips, it wasn’t a concept that could be found back home in the UK.” It was this thought, together with Dashal’s creative flair and

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cooking chips. We learnt this first hand growing

entrepreneurial streak, that led him to the vision of BeFries. He then set

Fastfood Professional UNIFORMS• July and August 2017

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potatoes and have truly mastered the art of

something to look forward to. However, despite the universal love of

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July and August 2017 • Fastfood Professional

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about persuading his brother, Chan to join him in the new venture. At the time, Chan was working in a top London restaurant as a head pastry chef. An experienced and talented chef, he decided this was the new challenge he’d been looking for. Together, they began researching and planning the launch of BeFries. There was a year and a half of preparation and hard work. The brothers made trips to Holland to meet with potential suppliers and test products, sought advice from a chip consultant from one of Belgian’s finest and most established chip shops, and scouted out a suitable location. As the idea became a reality, they enlisted the help of two of their 9

Fastfood Professional • July and August 2017

July and August 2017 • Fastfood Professional

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siblings. Their sister Ezda, with twenty years’ client facing experience, quickly became an invaluable member of the team; providing a welcoming and friendly service to customers. And their brother Joe, another chef with over twenty years’ experience in the industry, who is constantly pushing the flavour boundaries and creating new sauces to add to the already eclectic selection. This combination has made for a very friendly and fun eating experience, with the one and only product being chips, which are accompanied by an array of unique sauces, ranging from traditional Belgian mayonnaise to beetroot and horseradish, sate and smoked chilli ketchup. The restaurant has an open plan feel to it and the chips are both hand-cut and cooked behind the counter, allowing the customers to become involved in the process. Creating the perfect Belgian fry is a real art and takes dedicated and lengthy training. Firstly, Agria potatoes are hand-selected from the best UK potato growers, then they are hand-cut and then fried for the first time up to 120 degrees. Then the fries need to cool down and finally, when the customer orders they are fried for a second time to make them crispy 10

Fastfood Professional • July May and June August 2017 2017

July and August 2017 • Fastfood Professional

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and golden. The type of potato and oil used are all influencing factors on the final product. Potatoes are a raw product, their structure changes throughout the season, meaning it can be different every time you cook them. It requires experience and knowledge to get them just right. BeFries opened its doors on West Street in Brighton on the 5th August 2016 and has gone from strength to strength; collaborating with local sauce makers, building links with independent businesses and producers and supporting local charities. The word is spreading about the best chip shop in town, with a strong following of regulars and consistently in the top 3 restaurants in Brighton on TripAdvisor. BeFries also won its first award in March, in the ‘best bites on a budget’ category, in the city-wide Bravo awards which was 100% public vote. With features in local and national press the future for BeFries is looking bright. This is the place to stop at next time you’re in Brighton for a meal or quick snack. Take away – with a cone and sauce on top so you can stroll the short distance down to the beach. Or, if you have time, eat in and sample a selection of sauces. Then you will know which is your favourite the next time you stop by. 11

Fastfood Professional • July and August 2017

July and August 2017 • Fastfood Professional

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Create this Fabulous Fish Pie and much more with Despite the trend for different types of global cuisine, there’s no denying that classic dishes such as Fish Pie remain popular with diners

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Fastfood Professional • July and August 2017

July and August 2017 • Fastfood Professional

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the MSC Fish Pie Mix from Young’s Foodservice

A

recent poll ahead of British Pie Week, revealed that Fish Pie was the second most searched for pie recipe online; showing it’s a clear favourite with diners and certainly a dish which pubs

and restaurants should look to include on menus.* Thanks to the MSC Fish Pie Mix from Young’s

Recipe suggestion:

Classic Fish Pie Ingredients Pie • 400g mixed frozen Young’s fish

Foodservice, creating the classic fish pie favourite

• 2 eggs hard boiled & quartered

couldn’t be easier. A delicious diced mix of Alaska Pollock

• Handful of fresh baby spinach leaves

& Pink Salmon sourced from the cool, clean waters of

• 30g grated mature cheddar cheese

Alaska; the versatile mix offers operators an easy to use

Parsley Sauce

ingredient that can be prepared in a matter of minutes

• 400ml milk

and cooked straight from frozen.

• 30g butter

As well as for making Fish Pie, Young’s MSC Fish Pie

Young’s MSC Fish Pie Mix is available in pack sizes of 900g, the

• 30g plain flour

perfect size for busy

Mix can be used by chefs to whip up a variety of other

• 3tbsp double cream

menu choices such as perfect pasta bakes and moreish

• 1 tsp Dijon mustard

Mexican tacos with a difference, making it an extremely

• 80g grated mature cheddar cheese

versatile ingredient.

establishments.

• Pinch of grated nutmeg • Small bunch of fresh curly parsley chopped • Salt & Pepper Mash • Maris Piper potatoes • 60g unsalted butter • 3 tbsp double cream • Salt & Pepper

Method 1) Preheat the oven to 200°C/180°Fan/ Gas 6. 2) Peel and chop the potatoes and boil until tender. Drain & mash with the butter, cream & seasoning. 3) To make the sauce, melt the butter, add the flour & cook gently for 2 minutes until thickened. Gradually whisk in the milk & bring to the boil, stirring continuously until sauce has thickened. Add the cheese, cream, mustard, nutmeg, seasoning & parsley. Cook for a further minute whisking

Adrian Greaves, Foodservice Director at Young’s Foodservice says:

all the time. 4) Pour enough sauce to cover the base of an oven

“We are extremely proud of the quality of our

proof dish. Add the fish pie mix, followed by the eggs,

Young’s MSC Fish Pie Mix as well as the versatility it

peas & spinach. Cover with the remaining sauce, top

gives operators. It’s so easy to prepare that we hope

with the mash & sprinkle with cheddar cheese.

it will encourage even the smallest of establishments

5) Bake in the centre of the oven for 40 – 45 minutes

to prepare fish dishes from scratch and help them

For further information on Young’s Foodservice

to get creative with the fish dishes they decide to

and more tasty recipe suggestions please call 0800

include on menus.”

132 096 or visit www.youngsfoodservice.co.uk *Based on a survey carried out by Great British Chefs,

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Fastfood Professional • July and August 2017

July and August 2017 • Fastfood Professional

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Vandermoortele - tells us about P100 P100 has been the frying fat of choice for over 60 years amongst professional fryers. This quality product enhances the flavour of the food as it’s free from additives, animal fats, hydrogenated oils and low in Trans Fatty Acids, which makes it stand out within this ever-changing and thriving industry

within starch containing foods. 80% of the fat absorption

V

of frying fat from the fryer. The missing quantity of fat

code of practice to ensure customers get exactly what

approximately 20-25% of the used fat against fresh fat,

is promised in terms of weight, labelling information and

the measurable degradation can be kept constant and

authenticity.

therefore the fat can be used longer producing good

occurs during the cooling process rather than the frying process, therefore the draining off of the fat should be carried out whilst the fat is still hot. Preliminary stages of fat oxidation are formed in the temperature range 70 to 120°C and quickly form aromatic compounds when the oil is heated up again. The oil uptake of fried food leads to a constant discharge

andemoortele is a family-controlled food group

must be supplemented regularly. The fat degradation is

established in 1899, who manufactures high quality

not accelerated by the continuous addition of fresh fat but

food products for supply across Europe including

helps to produce food with constant quality. The degree

the premium frying fat P100. Vandemoortele are

of degradation should be held at a constant level between

members of NEODA; where all members work to a strict

10-18% total polar compounds. With a daily exchange of

Vandemoortele are in an enviable position of having a

tasting fried products.

number of factories in Europe capable of producing oils,

Intensified darkening of the fat is not a measure of

fats and margarines, therefore can ensure that the factory

deterioration, the colour change is generally caused by

that manufactures P100 only produces fat. This safeguards

the reaction of proteins with fat components or sugars.

from contamination from any other ingredients, in

Only the determination of the polar compounds and the

particular water, allowing the integrity of this

polymer triacylglycerols permit an objective

highly-refined frying fat to be maintained.

A

evaluation of the degradation of the product and

product of this quality will work well in a wide

therefore equipment to measure these levels is

range of conditions but it performs best when

recommended.

handled with respect. As all quality fryers are

After completion of the deep-frying process,

aware, buying top quality ingredients is only part

the still warm fat should be passed through

of the success of an excellent fish and chip shop;

a temperature-resistant filter in order to

correct handling of these ingredients is also

remove small particles of food residues and

crucial.

breadcrumbs as their presence can accelerate

The industry is seeing significant increases in raw material prices and frying fats are not immune from this. It is therefore even more important to

the fat deterioration. Increasingly, continuous filtration systems are used which clean the fat during the frying process.

ensure that a quality frying medium such as P100 is used

For best results food should be as dry as possible before

to give the longest life and consistent high quality. P100

frying. Frozen food should be thawed thoroughly, and

offers a higher temperature and oxidation stability than

crumb-coated products should be shaken well to prevent

sunflower or rapeseed oil which may require the addition

excess crumbs entering the fat.

of stabilizers. In order to reduce the fat absorption by the fried food, the correct processing temperature and the draining off of

Covering of the fryer when not in use protects the fat against oxygen, light, dust and water, preventing additional fat deterioration.

the fat is of substantial importance and helps to maintain

Vandemoortele has a purpose built R & D Centre where

fish and chips as the most nutritious of the fried takeaway

a team of highly qualified experts in all areas of food

foods available.

production ensure that they are at the forefront of oils,

P100 should be melted gently at a maximum of 60°C

fats, margarines and applications technology and ensure

before being raised to an optimum frying temperature

that solutions are always available for this fast moving and

of around 170-175°C. Avoid overheating the fat and keep

evolving industry. The combination of the 64 year pedigree

frying temperature below 180°C. Higher temperatures do

of P100, the 118 years of experience in Vandemoortele,

not mean shorter cooking times, but lead to a faster fat

the processing tips above and quality Fryers ensure that

deterioration and accelerate the acrylamide formation

excellent tasting food is assured for years to come.

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Fastfood Professional • July and August 2017

July and August 2017 • Fastfood Professional

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All vegetable Free from additives Free from allergens Free from animal fats Free from hydrogenated oils Free from nut oil GM free

For more information call

0208 814 7851

A PREMIUM FRYING FAT SINCE 1953 15

Fastfood Professional • July and August 2017

July and August 2017 • Fastfood Professional

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Kendal College Wins UK Young Seafood Chef Of The Year 2017 -National Seafood Competition Students William Bolsover and Niall Frith awarded prestigious title in nationwide competition

A

team from Kendal College have won a coveted seafood competition this week, after taking part in the final of the UK Young Seafood Chef of the Year 2017.

The winning team made up of William Bolsover, aged 17,

and Niall Frith, aged 18, were one of nine teams to go to the final on Tuesday 13 June at the Grimsby Institute, Lincolnshire. All competitors were asked to create three seafood courses from scratch using sustainable species specifically chosen for them. A new addition this year was the ‘invention test’ which challenged the finalists to create an intermediate seafood course, selecting from a list of 15 ingredients including seafood, which they were only given the evening before the final. The winners were commended for their menu, consisting of sous vide salmon and pan fried hake, which showed inventiveness and demonstrated a range of advanced cooking techniques. The judges commented that the dishes produced were exceptional and praised the young chefs for the level of skills and confidence they displayed in the kitchen. Highly regarded across the seafood industry for the

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July and August 2017 • Fastfood Professional

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valuable experience it gives to contestants, the national competition’s 2017 panel included some of the country’s most successful chefs. New to the judging panel this year was Michelin-star chef Nathan Outlaw, who previously worked with television chef and seafood expert Rick Stein. The day prior to the competition, Nathan provided the teams with a masterclass on Seafood and was on hand at the final to provide expert culinary advice alongside Franck Pontais, chef author, Serge Nollent, executive development chef at Young’s and Nikki Hawkins, events manager at Seafish. Prizes included £500 for each team member, a Thermomix TM31 food processor and a £1,000 voucher for Kendal College to spend on Russums catering equipment. Nathan Outlaw also gave each finalist a personalised signed cook book and sponsors Koppartcress invited the winning team on an allexpenses paid trip to Holland to see where their products are grown. William Bolsover commented on winning the competition, he said: “We are absolutely delighted to have won the competition. We’ve been practising and preparing to get here and we’re really happy with how we performed, especially in the newly introduced invention test.” Niall Frith added: “We are passionate about seafood and have worked hard to get here so are thrilled to have won. We can’t wait to go to Holland to learn more about the produce

Get ready to Rumble with True Grit from

regrit-it.com One of the most important pieces of equipment in a Chip Shop is the Potato Rumbler You use it every day and in time the grit particles on the internal surfaces wear away. This means it takes longer to rumble your potatoes and as a consequence of this, you use more water, more electricity, and also more time. Don’t go on wasting money like this, Re-grit it. Regrit-it.com supplies Complete Professional Factory Grade DIY Regritting/Reline Kits for any Commercial Potato Peeler, including:

• Crypto Peerless • Hobart • Bold • Sammic • Titan • Imc • Price Iverson • Metcalfe • Stigwood & Son • Hopkins • Avamore • Electrolux

we’ve been using.” Yannick Lequitte, chef lecturer at Kendal College added: “This is a great competition for students to enter. It is high profile and rewards best practice and skills and also educated the students on the nutritional values of seafood. I am very proud of my students for this achievement and I’d encourage other colleges to enter their teams, as it could be you taking the title next year.” Nikki Hawkins, events manager at Seafish, said: “Once again this competition has seen some wonderful talent. The nine

These Regritting/Reline kits come with simple step by

competing teams from all over the UK showed exceptional

step instructions and everything you need to give your

skill and innovation in creating their seafood dishes, especially

Rumbler a full regrit to bring it

when it came to the new invention test.

back like new in only a matter

“It is encouraging to see such enthusiasm from the

of hours.

competing students. These are our young chefs of the future and to reach these standards is a real achievement, not only

We Supply Fish & Chip Shops,

for the teams but for their lecturers and their colleges.

Restaurants, Hotels, Cafes,

“We would like to congratulate the winners William and Niall again and wish all of our finalists the very best of luck for the future. We look forward to seeing what mark they make on the seafood industry in the years to come.” In recent years, the competition has seen backing from chefs including Aiden Byrne, Jean-Christophe Novelli, Cyrus Todiwala, Mitch Tonks and Atul Kochhar. This year, it also sees sponsorship from leading brands and organisations including Seafish, Young’s, Thermomix, Russums, Oak Ridge Group, Corney & Barrow and Koppertcress. 17

Fastfood Professional • July and August 2017

Fast Food Takeaways and many more.

More information, contact

Email - sales@regrit-it.com, Call - Stephen Nagel on 07740 664410 or go to -

regrit-it.com July and August 2017 • Fastfood Professional

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World Class!

The ‘2017 Worlds Strongest Man’ Eddie Hall was invited to open the new £1.35 million production facility at the High Carr factory. In true ‘Eddie’ style he took the strain as he pulled the first production load from the premises, signalling yet further investment of Blakeman’s expansion within the cooked product market.

T

he conversion of one cold store unit by McVeigh Projects, taking only 40% of its floor space, creating a manufacturing facility from raw ingredients to cooked product all

contained in one auditable area. Blakeman’s have increased their cooked volume by

up to 35% (42,000 kg) with less handling of its products whilst still maintaining full traceability. Tote bins of meat are accurately measured by in floor weighing scales, minced, mixed using a KG Wetter and transferred to a Handtmann filling system. Sausages are then portioned and transported by an Arnott conveyor directly to the GEA inline frying facility. The process from raw material to finished cooked product in less than 50 minutes reduces the lead time for customers in the ever faster paced food industry.

Visit www.blakemans.co.uk 18

Fastfood Professional • July and August 2017

July and August 2017 • Fastfood Professional

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Eddie Hall World’s Strongest Man

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Fastfood Professional • July and August 2017

July and August 2017 • Fastfood Professional

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Young’s Foodservice

Produces Fishy Facts to Educate Children on origin of Fish (and Fish Fingers!)

F

ollowing the recent news that 18% of 5-7 year olds believe that fish fingers are made from chicken*, Young’s Foodservice is urging both caterers and teachers to utilise their brand new

microsite created entirely for schools. The new microsite, accessed via www.youngsfoodservice.co.uk, is designed to be a complete resource for school caterers, as well as teachers, and has been launched as part of Young’s Foodservices’ continuing commitment to the education sector. In addition to a whole host of useful recipes and inspiration for school caterers, there are also a selection of handy, colourful factsheets on ‘fishy facts’ that are ideal for use as a fun and educational tool in the classroom or dining hall. Including everything from the latest Young’s Foodservice news through to detailed product specifications, as well as a selection of exciting recipes designed to help inspire school caterers, the new microsite will quickly be the ‘go to’ location for seafood within education. Young’s Foodservice offer an extensive range of delicious school menu options, from their oily fish solution, Mak ‘n’ Cheese Mini Fishcakes, to their ‘Never Been Fried’ range, which includes the Young’s Ultimate Fishcake and Young’s Ultimate Fish Finger, free from Wheat, Gluten and Milk. Now, as well as browsing the extensive list of products that are on offer; school caterers can also use the ‘recipe’ section of the new school’s microsite to get inspiration for exciting new dishes to try such as Fish Finger Pie and Fish, Cheese & Tomato Bake. All recipes have been developed to meet School Food Standard guidelines with full nutritional information provided. Other features of the site include a handy Q&A section with useful advice for school caterers on all things fish related, from ways to add seafood variety to their school menu’s to tips on how to source sustainable fish. Speaking of the new microsite launch, Adrian Greaves, Foodservice Director at Young’s Foodservice said: “We are very excited about the launch of our new microsite which will be a valuable resource for school caterers across the country. The site includes exciting features which we hope will not only prove useful in getting children more engaged about seafood but also encourage them to eat more fish. The site will also help to inspire and educate school caterers and teachers alike, about the different species of fish available and the wide range of solutions we offer.” For further information on Young’s Foodservice please call 0800 132 096 or visit www.youngsfoodservice.co.uk.

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July and August 2017 • Fastfood Professional

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Athena’s Fish & Chips

batter is slightly darker and flatter in appearance. We feel that the flavour has another dimension and the texture

Seriously Good Fish and Chips

and finish is superb.” “We pride ourselves in only serving the best sauces from leading brands such as Heinz. The Ceres | Chip Shop Curry Sauce is far superior to other brands in flavour and performance and unlike other curry sauces on the market, the Ceres | Chip Shop Curry Sauce is always consistent. And, most importantly Ceres | Chip Shop Curry Sauce is a firm favourite with our customers. When we first opened we gave sides away as a special

When Nick Damurakis opened Athena’s in the seaside town of Bexhill in May 2015, he knew he had quite a challenge ahead

promotion to give customers the chance to try before they buy. The promotion helped establish our range of sides and now we sell hundreds every week. Ceres | Natural Pea Seasoning is so simple to use and it brings the flavour alive. We make them fresh every day and get through a

T

huge amount of peas, in fact we have turned a lot of pea

Trip Advisor’s “Number One in Bexhill”, Top 10 Best New

to be made with cod. The Ceres | Fish Cake Mix can be

Fish and Chip shops in the UK, Fry Magazine Top 50 Best

used as a base to experiment and create a more premium

here were several other well-established fish and

haters into pea lovers!””

chip shops which had already been trading for a

The Ceres | Complete Fish Cake Mix is amazing! We use

number of years, however, in the space of just one

the Mix time after time and enjoy having a play with it to

year Athena’s has won a plethora of accolades. From

come up with new recipes. Fishcakes don’t always have

Fish and Chips Shops in UK and being

product such as Smoked Haddock and

awarded the NFFF Quality Award.

Mature Cheddar Croquettes.

Nick decided to take a very different

My daughter Athena, who we named

approach to Fish and Chips starting with

the shop after, is gluten and dairy

the interior of the shop. “I designed it

intolerant. This spurred me on to find a

myself to combine the modern and clean

safe way to offer Gluten-Free Fish and

look I wanted without losing the feel of a

Chips. The Ceres | Gluten-Free Batter

traditional fish and chip shop. I researched

Mix is a very different product to the

the psychology of different colours and

standard batter and mixing it needs

the positive and negative effects they

careful attention. We use digital scales

have on consumers. We decided on green

to measure the correct ratio of mix to

as the main colour with a mix of natural

water. We have a busy weekly Gluten-Free

wood to convey a fresh and healthy

Fish and Chips evening. It is a lot of work

outdoor feeling with a few industrial

because all prep areas, ingredients and

touches to complete the retro vibe.”

utensils must not be contaminated. It is

“I chose Ceres | Pure Food Innovation

very rewarding to see repeat customers

as a main supplier as their philosophy

and especially young children who are

is in tune with ours. Ceres uses the best

gluten intolerant enjoying fish and chips

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touch makes Ceres unique. Stelios helps not just me but everyone! It’s good to know that you’ve got backup from a company that cares. Stelios genuinely cares and I consider him not only a main supplier but also a friend.”

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GM and 100% British flour. We have recently switched

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outlets serve what we believe are “food

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Phil Vickery Seriously Good Gluten Free Range

We’ve partnered with renowned chef Phil Vickery to produce our whole gluten-free fish and chip range. With all of our products being tested for gluten (and all information being published upon release) this range is ideal for offering your customers a range of great-tasting food, which is suitable for those with a gluten intolerance.

Allergen Free Gluten-Free MSG Free No Hydrogenated Fats Vegetarian

To request your FREE sample today call 0845 3711 522 or email hello@theworldofceres.com

23

Discover our full Ceres range at WORLDOFCERES.CO.UK July and August 2017 • Fastfood Professional

Fastfood Professional • July and August 2017

23


Huckleberry Chicken

A passion for the authentic flavour of the Deep South!

A concept created by entrepreneur, Luigi Forgione over five years ago, Huckleberry Chicken is a chain of five independently owned fast food outlets located around North London and Hertfordshire. Opening the first site in the town of Ware in October 2011, Luigi and his team sought to create a business that offered something a little different. He started by explaining:

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“T

he idea behind Huckleberry Chicken was

new sites, each with a consistent design, specification and

simple – we wanted to offer high quality

flow that his team have become accustomed to. When it

chicken, meat, salads and wraps that

comes to the specifics of the equipment, Luigi adds:

highlighted our love of flavours from the

“Our current menu offers our customers a range of

Deep South. Using our own secret recipe, we’ve been able

different products to suit their tastes and as such we

to develop an extensive offering, which we’re constantly

use many different types of equipment on a daily basis.

expanding on, recently creating our own healthy peri-

Working with the Jestic Express team, we’ve specified

peri menu, having launched a popular baguette and wrap

the latest Henny Penny pressure fryers which produce a

selection and now offer our customers a range of delicious

wonderful finish and succulent texture on our strips, wings

desserts.”

and goujons and a Henny Penny Evolution Elite open fryer

As the Huckleberry Chicken brand has seen rapid

range to cook our chips and sides. The equipment from

growth over just a few years, with plans for a further two

Henny Penny really is fantastic kit. The pre-programmed

openings this year and a franchise model created, Luigi

menus, help us to deliver consistency, while the automatic

needs to be confident that the training provided to his

filtration and oil top-up maintains the quality at all times.

staff is appropriate for them to deliver the consistency

Back of house, we use an Ayr King breading table, ensuring

and quality associated with the brand. He continued:

our fresh chicken gets an even coating of our famous, but

“We have become known for more than just our

secret blend of herbs and spices, while front of house, a range of Winston hot holding drawers allows us to hold our food at the optimum temperature and humidity until it is ready to be served. This technology alone has significantly helped our business maintain service standards during peak trading hours.” As happy as Luigi is with the equipment from Jestic Express, he concludes by saying that the service and relationship with a supplier is as important as the quality of the equipment: “We work very closely with the experts from Jestic Express, whether specifying new equipment, developing

wonderful flavours. Our customers know that when they

menus or designing a new store. I regularly visit the Jestic

order from our menu, they will receive their food with

Express development kitchen in Kent, where I can find out

an excellent consistency, using quality ingredients and

more about the latest technology or simply work with the

cooked perfectly, no matter what store or time of day they

Jestic Express Culinary Team to come up with new ideas

choose to visit.”

and offerings for my customers. It’s not just from a new

In order to deliver this consistency, all Huckleberry

product point of view either, with Jestic Express offering an

Chicken stores needed to be kitted out with equipment

excellent aftersales service on all the equipment supplied.

that was simple and easy to operate, yet able to produce a

I am confident that should anything occur with any of the

consistent quality, a uniform finish and wonderful flavours

appliances in my stores, I can pick up the phone to the

to a host of different ingredients. Sourcing this equipment

technical services team. If the fault cannot be rectified

has been relativity straightforward, according to Luigi:

remotely, a factory trained engineer will arrive promptly

“Knowing that we were going to need a host of different

and can often fix an issue on the first visit. Not only does

equipment for our stores, we were on the lookout for a

this help to ensure my business continues to run smoothly

reliable equipment distributor that would not only be

but also gives me great peace of mind and reassurance.

able to supply us with the technology we needed, but

I would not have any hesitation to recommend Jestic

also help us with planning the design and layout of each

Express, both in terms of the quality of the equipment the

store and deliver innovation to help keep our menu fresh

company supply and the level of service provided.”

and exciting. We were introduced to the team from Jestic Express around six years ago, as we planned the first

For further information on Huckleberry Chicken, please

store in Ware. The company’s portfolio of equipment was

visit www.huckleberrychicken.co.uk. To find out more

just ideal, covering everything from quality frying ranges

about the franchise offering with Huckleberry Chicken,

through to equipment to help my team with preparing raw

please email Rod on rod@how2franchise.co.uk.

ingredients and holding cooked products ready for service, something that would be vital to us during busy periods.”

For further information on the full range of equipment

Working closely with the experts from Jestic Express

or the services offered by Jestic Express please visit

from the very start has allowed Luigi to continue opening 25

Fastfood Professional • July and August 2017

www.jesticexpress.co.uk or call 0845 504 8060. July and August 2017 • Fastfood Professional

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Goldensheaf and Henry Jones – Bags of History When market-leading Goldensheaf Standard was first launched over 65 years ago, its watchwords were “natural” and “quality” and those values hold just as true today. But in relative terms, the Goldensheaf brand is just a baby, when compared to how long Henry Jones has been in the market!

W

ay back in 1830’s Bristol, a young baker,

each range enjoys the same level of care and attention in

Henry Jones, perfected the method of

its manufacture.

making Self Raising flour. In 1945 they

Every frier knows, though, that no matter how good

patented the method and as his was first

the batter mix, it’s the skill of the individual using it that

such product, quickly achieved worldwide success.

ensures the final product delivered to the consumer is at

So, in one company, you can find two incredibly well-

its best. The Frying Squad team of experts at Goldensheaf

established, historical brands that have been enjoyed by

and Henry Jones spend their days working with friers

fish friers all over the UK for decades.

across the UK to perfect the best methods of using their

However, it’s not by accident that Goldensheaf and

batter mixtures. As a result, every team member has a

Henry Jones are so successful. The Goldensheaf logo

thorough and detailed knowledge of frying techniques

includes the words “We mill our own flour” and that’s

and the working practices of the best shops around. They

vitally important when it comes to traceability. Their

like nothing better than to apply this knowledge in helping

manufacture is carefully controlled for quality and

new, or existing shop owners and their staff to produce an

consistency, right from the selection of wheat at the farm,

excellent product every time. Their motto “We’re here to

through to the milling and final blending. Rigorous testing

help!” really is genuine.

is applied at every stage to ensure that every bag of batter mix is as good as it can be.

Friers who want trusted brands turn to Goldensheaf and Henry Jones for many reasons: great taste, superior

Eight varieties of Goldensheaf batter mix and five

finish, choice of varieties; but not least of which is the

of Henry Jones are available: each developed to suit

knowledge that they’re using products with a real history

different regional preferences for finish and texture. So,

of quality and total reliability from a company that will be

from Land’s End to John O’Groats, there’s a choice to suit

around for years to come.

just about every customer! Best sellers are Goldensheaf Standard, with its crispy, golden finish and Henry Jones

Find out more at www.kerry-foodservice.co.uk, or call

Gold, with its deeper colour. However, every variety in

the free Customer Careline on 0800 138 1938.

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You batter believe it! Staggering statistic from Central Foods on American pancake sales

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S

ales of American pancakes supplied by frozen food distributor Central Foods have shot up in recent times thanks to the popularity and versatility of the product.

Ahead of American Independence Day on 4th July,

the company has revealed that more than five million individual pancakes were sold in 2016, which, if laid end to end, would reach 6,500 times the height of the Statue

Central Foods celebrates its 21st birthday by being named in top 100

F

rozen food distributor Central Foods has been named as one of the top

100

performing

businesses in Northamptonshire for the first time.

of Liberty. Over the past five years, sales of the pancakes have grown an amazing 74.3%. Central Foods managing director Gordon Lauder said:

The firm, which this year is celebrating its 21st anniversary, has been awarded a place in the Grant Thornton Northamptonshire Ltd Top 100 Companies for 2017 report. “Central Foods has previously been named in the top 200

“American pancakes are a really popular product in the

companies in Northamptonshire on a number of occasions, but this

UK. They are versatile, can be used for sweet or savoury

is the first year that we have been included in the top 100 – reflecting

items, and are perfect for meal occasions throughout the

our continued growth and development as a business,” said managing

day. It takes just minutes to defrost and serve them.

director Gordon Lauder, who runs Central Foods with wife Alison.

“We knew the Crepe Cuisine pancakes were going down well with foodservice operators but we were staggered when we realised just how many we’d sold during 2016.

“Now in its fifth year, the Grant Thornton report has become a key event in the county’s business calendar and the team at Central Foods is delighted that we have now, for the first time, progressed into the top 100.

“The trend for American pancakes shows no sign

“Our company was founded in Northamptonshire 21 years ago and

of waning and we’re expecting customers to continue

began its life, as many do, in a very small-scale way from our home.

tucking into them for the foreseeable future.”

We are very pleased and proud to have steadily grown the business

Pancakes are a great fit for several of the 2017 food trends.

to become the significant contributor to the local economy that it is today. “Our committed, hard-working staff ensure they go over and above

“They tap into the comfort food trend - known as the

what is required to service customers’ requirements and this has

taste of yesterday trend, providing memories of childhood,

undoubtedly been a factor in our growth and success, and I’d like to

and in these uncertain political times, it’s a trend that’s

thank them for their support.”

going down well in foodservice,” added Gordon. “Another of the trends for 2017 is an upsurge in the use of sweet versions of savoury products and savoury versions of sweet products, so it’s something that imaginative operators can consider with pancakes, which provide a great base for different toppings.”

Central Foods, based at Collingtree near Northampton, is one of the UK’s leading frozen food distributors, supplying more than 220 independent wholesalers, as well as larger national and regional wholesalers. It also supplies to foodservice caterers across the entire foodservice industry, including pubs, hotels, restaurants, staff canteens, schools, hospitals, coffee shops, football grounds and universities. Offering a one-stop shop to the foodservice sector, Central Foods

Offering a one-stop shop to the foodservice sector,

sources products from around the world and the UK, supplying more

Central Foods sources products from around the world

than 400 different lines, ranging from meat, bakery items and canapés

and the UK, supplying more than 400 different lines,

through to buffet products, desserts and puddings.

ranging from meat, bakery items and canapés through to buffet products, desserts and puddings. As one of the UK’s leading frozen food distributors,

Grant Thornton director Mike Hughes said: “We are pleased to announce that Central Foods Limited is featured in the Northamptonshire Ltd Top 100 Companies for 2017. “According to the Northamptonshire Ltd Report, businesses in the

the Northamptonshire-based firm supplies more than

county are performing strongly in terms of growth compared to the

220 independent wholesalers, as well as larger national

rest of the UK and this is set to continue. The report, conducted by

and regional wholesalers. It also supplies to foodservice

Grant Thornton, analyses the financial performance of the county’s

caterers across the entire foodservice industry, including

leading privately owned companies in the county.”

pubs, hotels, restaurants, staff canteens, schools, hospitals, coffee shops, football grounds and universities. For more information visit www.centralfoods.co.uk

Mike, along with Grant Thornton associate director David Stone, recently presented an award to Central Foods to mark the company’s achievement. Northamptonshire Ltd is compiled using the most recent publicly privately owned companies based on turnover and with their principal

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trading address in Northamptonshire. It encompasses companies with

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available accounts (as at April 2017) of the county’s 100 largest

revenues of around £12 million to more than £600 million. The report identifies the three top sectors in the county by turnover

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as food, drink and leisure, automotive and motor retail, and industrial

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Fastfood Professional • July and August 2017

and manufacturing. For more details about Central Foods, visit www.centralfoods.co.uk July and August 2017 • Fastfood Professional

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

September 3rd – 5th September

Speciality & Fine Food Fair Olympia London The fair is the UK’s market leading trade event for fine food and drink, attracting buyers from retail, foodservice and wholesale.

13th – 15th October

Welcome Italia

MAY

Royal Horticultural Halls, London

Welcome Italia is the event organised by The Italian Chamber of Commerce and Industry for the UK dedicated to all food lovers that wish to discover and explore the best of Italian Food & Beverage. www.welcome-italia.co.uk

www.specialityandfinefoodfairs.co.uk

21st - 22nd September

Lunch 2017

Excel London lunch! is the UK’s leading and multi award-winning trade show for the food-to-go industry. Attracting over 300 exhibitors and over 6000 visitors, lunch! is the annual meeting place for the industry. www.lunchshow.co.uk

26th - 27th September

Takeaway and Restaurant Innovation Expo 2017 Excel London Takeaway and Restaurant Innovation Expo is THE event

15th/16th November

European Pizza & Pasta Show

Olympia London The European Pizza and Pasta Show is an exclusive B2B trade event and is set to bring the fast-growing pizza and pasta market into the spotlight by uniting leading UK and European food wholesalers and retailers, pizza operators and pizzeria owners, restaurant chains and independent restaurants, hotels and catering companies with equipment manufacturers, specialist ingredients suppliers and service providers. www.pizzaexpouk.com

5th – 8th March 2018

to help you boost profits, build your brand, grow your

Hotelympia

business, and much more! This show runs alongside,

Excel, London

Restaurant Tech 17, Bar Tech 17, Hotel Tech 17, Coffee Shop

Hotelympia

Innovation, Restaurant & Bar Design, StreetFood live and

opportunities for exhibitors and visitors that can’t be

the Food Entrepreneur Show.

found anywhere else on this scale.

www.takeawayexpo.co.uk

October

The Cake & Bake Show 6th – 8th October Excel London

9th – 12th November

delivers

innovation

and

networking

This is the place for you to improve your business performance and customer offering -

for your hotel,

restaurant, pub, café or catering company -

through

guaranteed access to the latest products across food and drink, catering equipment, interiors, technology, careers, and waste management solutions. www.hotelympia.com

Event City, Manchester The show is brimming with all things baking, decorating and sugar craft. Gain insight from celebrity experts, see the latest baking equipment, and be wowed by a spectacular cake competition and exquisite display tables. www.thecakeandbakeshow.co.uk

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Fastfood Professional • July and August 2017

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

July and August 2017 • Fastfood Professional

30


EUROPE’S ONLY EVENT FOR STARTING AND GROWING YOUR TAKEAWAY & RESTAURANT BUSINESS

26 & 27 SEPTEMBER

IN PARTNERSHIP WITH

150 SEMINARS 300 SUPPLIERS 1-2-1 EXPERT ADVICE PANEL DEBATES RUNNING ALONGSIDE COFFEE SHOP

INNOVATION

BUSINESS EXHIBITION & CONFERENCE

FREE TO ATTEND

REGISTER FOR FREE TICKETS 31

July and August 2017 • Fastfood Professional RESTAURANTBUSINESSSHOW.CO.UK OR CALL 08000 68 69 70

Fastfood Professional • July and August 2017

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New Flavours from

Riverside

Riverside Foods have been supplying the UK foodservice and wholesale sectors with premium coated chicken products since 1983. The key to the company’s long-term success has been to lead the market with premium quality whole muscle products and to continually develop new products and new flavours to

R

maintain interest and add value to the sector. iverside’s latest new product development

be served as premium starters or buffet food in restaurants

is a range of tasty new flavours which they

and hotels.”

have added to the company’s top selling

Riverside’s products are individually quick frozen and

chicken goujons and chunks which are made

with speedy cooking times and a five way cook option, they

with 100% whole muscle chicken breast.

The goujons

are ready to eat in minutes from frozen! They are also

and chunks are now available in Chilli ‘n’ Ginger, Korma,

easy to store, easy to portion control and easy to prepare

Tandoori, Sweet Chilli, Curry and Hot ‘n’ Spicy in addition

satisfying the essential requirements of busy caterers.

to Breaded and Southern Fried.

Riverside’s products are authentically Halal allowing

Managing Director Leigh Morris said “We have taken

caterers to satisfy the needs of the Muslim population in

our time to develop a range of new flavour profiles to

the UK. Available in bulk or cater size bags. Call now to

compliment our premium goujons and chunks products.

order or for further information on 01691 839288.

The new flavours are really tasty and there’s something to suit everyone. The new flavoured goujons and chunks

To keep up to date with all the latest

make tasty sandwiches for fast food establishments or can

news visit www.riversidefoods.co.uk

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Fastfood Professional • July and August 2017

July and August 2017 • Fastfood Professional

32


Accentuate

BBC – an outdoor event requiring chefs hats and

the

jackets. We supplied embroidered

positive POTATOES

D

ORKWEA &W

S ON

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R •B

S•

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ECREA • IC M

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• BREAD S DS

time to understand our customers’ individual

ICKEN CH

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needs and make recommendations based on the ECREA • IC M

environment the clothing will be used in and the budget DS • BREA EA

DS • BREA EA

available.

We are able to supply well-known brands that specialise in catering and hospitality – such as Dennys, Premier,

ECREA M • IC

ECREA M • IC

EADS • BR BR

kitting out hundreds of employees, we take the

CUS ON

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INT OF SALE PO

& BREADIN G URS

DS • BREA EA

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C F employees, or N take-awayF Owith uniform for 3-4 ICECREA EAD

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hether we are supplying an independent café or US O

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HIPS AN •C

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nibh mmy tinci euism dun od laore t ut mag et dolo re aliquna volu am erat tpat. Ut

Aprons

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Lore dolo m ipsu consr sit amem adipectetuer t, sed iscing diam elit, nonu

Port West hygiene coats and Bib

R

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URGER •B S

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staff. We supplied embroidered

D

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preparation and warehouse

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coats needed for food

S

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Plane Catering – food hygiene

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Positive Branding has been ICKEN ECREA CH andS • ELECTRONIC • IC M • supplying printed embroidered Workwear to the fast food and catering industry for a number of years. RS, F READSus BURGERShas given BATTEclear a very •This LO • •B S• understanding of what works and what doesn’t! FO

Premier clothing

The Perfect Pizza Company – uniform for staff that

would grab people’s attention and stand out at night - we supplied embroidered embroidered Kustom Kit polos and Beechfield beanies.

Dickies, Portwest etc. We would generally recommend embroidery as the

We have a showroom in North West London, where

decoration process, as the items have to be washed

customers are welcome to “touch and feel” before buying.

regularly and at high temperatures. not withstand this level of use.

Print will often

We always say that the

embroidery will outlast the clothing. We take your logo (whether this is a jpeg or pdf) and convert it to a file that the embroidery machines can read.

This is known as

For information, please call Jonathan Wilton

digitizing, and again our years of experience results in a

Positive Branding Limited

high quality representation of your logo.

Symal House, 423 Edgware Road, London NW9 0HU

All decoration is carried out in UK factories, and subject

Tel: 020 8912 1515 Fax: 08708 681 467

to stock availability is generally delivered in 7-10 days from

Email: jono@positivebranding.co.uk

receipt of order.

Web: www.positivebranding.co.uk

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Fastfood Professional • July and August 2017

July and August 2017 • Fastfood Professional

33


The Importance of Uniform and Work Wear Fast Food Pro mag shares some great advice from Christos Dickman at BD Signs this month about the importance of having a robust, practical and attractive uniform and work wear.

T

he majority of every type of profession or

look at you and the staff and see a well groomed and well

working environment lends itself perfectly to

dressed business. From this they will then have a better

the application of a branded uniform. Some

impression of your company which will then increase

companies prefer to opt for a plain uniform

the company reputation. Customers will not see you

that can even be purchased by the employees. This to us

as individuals but instead will see you as a team. A well

does not show a representation of uniformity but instead

dressed, strong, hard working team. This is what helps

shows a representation of saving money for the company.

customers to make the decision to enter your business.

Providing your staff with branded uniform offers a variety

The next important aspect of branded uniform is

of benefits to your company.

advertising. The companies that tend to buy plain uniform

In today’s world it is important to provide your staff

due to saving money for the company are missing out

with easily identifiable, branded work wear for several

on free advertisement. A branded uniform is a onetime

reasons. Having the company name on your staff does

investment that will provide you with an unlimited

not only advertise the company they are working for but

opportunity for free advertising for the future. From

also gives the customers as well as potential customers

working in the presence of other people, to the worker

a trust in the staff. As well as that, their good service will

on their lunch break at a local shop, your name will be

be linked up with your name which then puts a positive

out there being seen by potential customers. It is simply

look onto your company. Whether it is a small business or

advertising without having to do anything. You are a

a large business such as Starbucks, McDonalds or Costa

walking advertisement for your company.

Coffee, using branded uniform will increase and expand

Providing staff with a uniform will also give them a

your company.

great sense of wellbeing. This is because it shows that their

Another important aspect of branded uniform is the

employer cares enough to provide them with a suitable set

POTATOES

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INT OF SALE PO

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• BREAD S DS

& BREADIN G URS ECREA M

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34

ECR • IC

BREAD S

BATTERS, FLO

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F ECREA CECREAM • IAugust • IC M July and 2017 • Fastfood Professional

ECR • IC

EADS BR

URGER •B S

EADS BR

BREAD S

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NIFORM S •U

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Lore dolo m ipsu consr sit amem adipectetuer t, sed iscing diam elit, nonu nibh mmy tinci euism dun od laore t ut mag et dolo re aliquna volu am erat tpat. Ut

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Fastfood Professional • July and August 2017

URGER •B S

34

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A small sellection from the wide range uniforms and workOwear O N offer from BDCSigns US ON C U S on F FO URGER READS • B • S •B

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of garments to carry out their duties in.

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image that it portrays to your customers. Customers will


35

Fastfood Professional • July and August 2017

July and August 2017 • Fastfood Professional

35


T

he kebab market has a definite divide. At one end, let’s call it the top end, we have the retailer that must serve the best quality products that they can find. The opposite of

this is the retailer in a competitive market that will buy the cheapest product that they can find. That’s fine, this is not an attack on the lower end retailers, many times the choice of kebab to serve is driven by the market that you operate in.

It is understandably difficult to sell premium price

products on a high street surrounded by other shops selling cheaper meals, even if the quality is poles apart. Price often wins over quality in these scenarios. Double A Kebab serve both markets. But just because a kebab is less expensive, the quality of the meat doesn’t have to be a compromise. Each Double A kebab contains the same high quality meats and spices, just in a different

A Kebab For All Markets Double A Kebab’s range of Tasty Kebab

mix of percentages. Therefore, the Double A economy kebab is still a high quality kebab. Double A Kebab, being BRC A Grade accredited, are at the peak of Kebab manufacturing. The BRC standards are at a level that allows Double A to manufacture food for supermarkets and the Food Service sector. The food safety standards are amongst the highest achievable. And now Double A have launched a new improved economy

kebab

alongside

another

for

the

kebab

connoisseur. Double A Premium is a new all lamb kebab with a delicate salt and pepper seasoning. This departure from the famous Double A spice pack allows the meaty sweet lamb flavour to shine through. At present, this kebab is a special order product via selected Double A wholesalers. Samples are available. However, as a reflection of amount of quality lamb in the kebab, it will retail at around £1.75 per Lb. (£3.85 per kg). Premium is a kebab specifically requested by the Double A Chairman and really is a fantastic product for the discerning retailer. Double A Max is the economy priced kebab with the same quality meats and spices as the rest of the Double A range. The Lamb and Beef is seasoned with the Double A spices and fresh green chilies. The new improved recipe gives the price conscious customer a product to rival the price of its peers, but the performance that leaves them behind. At a retail price of only £1 per Lb, (£2.20 per kg) Double A Max is a seriously good kebab for such a low price. So, there you have it… Double A are leading the way in the industry with unrivalled levels of accreditation, have a fantastic ‘Premium Lamb’ product for the top end user, and an improved ‘Max’ kebab for the price sensitive market. All with legal labels and traceability to give you the confidence to choose to serve a Double A kebab. See doubleakebab.co.uk for a wholesaler near you, or contact via info@doubleakebab.co.uk. Wholesaler opportunities are available in selected areas.

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Fastfood Professional • July and August 2017

July and August 2017 • Fastfood Professional

36


1 £ double A New & improved recipe...

max Per

)

er kilo p 0 2 . Lb (£2

max imum Taste

The famous Double A spices & fresh green chillies

max imum Performance

Slice to the steel, no product collapse and wastage

minimum cost! Only the Best Delicately seasoneD Premium Quality lamb

th e premium keBa B a sPecial orDer ProDuct 37

Fastfood Professional • July and August 2017

from double a kebab

July and August 2017 • Fastfood Professional

37


Fa i n – st tr At Fo od h o to uc ol D d P re es ip ro’ ad Ap pl s er ic e s… ba se

Digitising your

business will help you scale up successfully

A

t the beginning of June, I met the APICBASE

taste for innovation, he continuously changed his menus

team at the Commercial Kitchen Show in

in accordance to availability of products from the market

Birmingham. APICBASE developed the world’s

and his customers, some of whom came in more than

first compact photo studio dedicated to food

once a week. So, whenever he created something new, he

photography. Besides that, the company also developed a

tended to forget what he had been doing in the kitchen

cloud based food management platform to add ingredients

before and he wanted to make sure that he had an archive

to the pictures taken with the APIC studio, automated

of everything he ever created, taken live, during service

allergen tracking, food cost calculation and so on. Sounds

without losing time. We came up with the idea of the photo

interesting, right?! I sat down with Carl Jacobs, CEO and

studio, which turned out not to be such an easy task to

co-founder of APICBASE, to discover more about how he

build, if you take into account the enormous difficulties

perceives the future of the kitchen.

one faces when trying to find the right lighting and settings.

“In the next 5 years, all the food companies will have digitalized their kitchen. The one’s who don’t, will fall behind. We are here to help them.” —Carl Jacobs, CEO and co-founder of APICBASE

As I understood, this is only half of the story? That is correct, the photo studio is part of a larger suite of products that we offer our customers in order to manage the back end of their kitchen in a much more efficient way.

So, Carl, how did you come up with the idea of building a photo studio for the kitchen? Originally, it was Michelin starred chef and co-founder

So how does one get from a photo studio to being a full-fledged recipe management system?

of APICBASE Julien Burlat who came up with the idea of

Well, that’s a good question indeed! In the beginning,

creating a photography tool to capture his creations in a

we set off with a very simple task in mind, build a photo

quick and easy way. As a high-profile chef with incredible

studio to withstand the rigours of the commercial

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Fastfood Professional • July and August 2017

July and August 2017 • Fastfood Professional

38


kitchen. From the moment we started to engage with our customers, we noticed a huge demand for great digital

system in which a chef can work truly visually and that’s what they love about our system the most.

tools to make the life of the chef easier in the kitchen. That’s when we started building our software based on

Why do you think the visual aspect is so important?

customer insight and requests providing a bunch of tools

Well Athol, we also eat with our eyes of course! We live

that work seamlessly together. That’s what makes our

in the social media age, Facebook, Instagram, Twitter are

tools so handy: they’re really conceived from the point

so present in our daily lives and our smartphones are stuck

of view of the chef, from the basis of their creativity,

to our hands, it’s fundamentally important, for marketing

and everything else that comes along: from allergen

reasons, to serve menu items attractively and to deliver

tracking on a single ingredient to total menu-based bills

them consistently.

of materials and food costing.

Besides the marketing aspect, having a visual catalogue of your dishes and a step by step guide of your recipes,

So, how do they work together, the hardware and

will help you train new team members. Since some food

software? Because now I see two distinct products

businesses have a high team turnover, this could really

that do two different tasks?

decrease the amount of training time and facilitate

The great thing about our approach is that we have

perpetual training.

actually bridged the gap between visual and textual reporting. The images you take with the APIC Studio are

All right, so when we met, you just won the silver

immediately available to your team and they can be used

medal at the Innovation Challenge during the

as training materials, or you can tag your ingredients in

Commercial Kitchen show in Birmingham. How do

the images and print those images with ingredients etc.

you see innovation in the food industry?

So, in this instance, the merger between images and text

To me, innovation is all about making sure that food

makes the saying “an image says more than a thousand

producers, whether they’re small or big, have the tools at

words” actually true. We’re the only recipe management

hand in order to provide customers with the best

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Fastfood Professional • July and August 2017

July and August 2017 • Fastfood Professional

39


experience possible, without enlarging their ecological

food stock in a very detailed way. As procurement can

footprint too much. Sustainability is a big thing for me.

be very variable, we help them forecast how much they

The quest to make sure that everybody gets a good meal

need to order and when. For example, when your menu is

without destroying our planet is a huge deal, and if you

calculated on 30 people, but you have a special occasion

can be part - however small that role is - to reducing this

party for 50 extra people, it can be difficult to know how

footprint and to maintain or improve current standards, I

much you need to order from each ingredient. Because

think you’re really contributing to the future of the food

no chef wants a shortage of ingredients in the kitchen,

industry.

the danger of ordering way too much food and thus having a lot of food left, can now be reduced. Enter the

And what do you bring to the table in order to

number of people you’re cooking for and the software

innovate?

will automatically calculate the amounts you need per

We help food companies to reduce that footprint I just talked about by enabling them to calculate their 40

Fastfood Professional • July and August 2017

ingredient. Export them per supplier and you’re good to go. This way, it’s possible to reduce food waste. July and August 2017 • Fastfood Professional

40


What’s your opinion on food cost? Food cost is a key measure for any company. Getting a grip on the food cost of your company, can save you a huge amount of money and can mean the difference between positive or negative results below the line. For example, on each menu item or meal you prepare there’s a, let’s say, around 70% gross margin you’d want to reach. Most fish are protected by catch limits and its price can vary greatly during the year, so if it gets more expensive, you’d like an alarm to go off to tell you that you won’t be able to reach the predetermined margin so that you can make plans for this. What are, according to you, the pain points in the food industry? We see an enormous lack of digitisation in the kitchen. There is some digitisation in point of sales, purchase to pay, but we see a shortage in information management at the core of the creative side. As businesses grow it can be difficult to deliver their food creativity to a consistently high standard across multiple sites. Our studio and software can help them to deliver consistent excellence of the menu item. What do you mean with digitisation? Of course, manual craft skills remain one of the core values of the kitchen, and as a company we totally support the need for this. What we see is that the kitchen lags behind in the use of digital tools to make life easier for chefs and other kitchen staff in order for them to spend more time developing new food items. So, how can digitisation help your food companies then? It’s all about scalability, and consistency. Even when you’re a small foodservice operator, it’s worth spending some of your time trying to get hold of your intellectual property in a standardized way because whenever there is an opportunity to scale up, having spent some time building a digital footprint will help you achieve your goals. That’s some good advice for our readers. Last question, where do you see kitchens evolve in the next 5 years? I see more and more restaurant chains popping up, from healthy fast food chains to coffee shop chains. Although a

Thank you so much for your time! Good luck in the future

lot of enterprises are struggling with it, scalability will be

with APICBASE.

the future and to assure that your scalability is on point,

Thanks for meeting with me, it was a pleasure talking to

all food companies will become digital. In the next 5 years,

you.

all the food companies will have digitalized their kitchen. The one’s who don’t, will fall behind. Unfortunately, food

Contact

companies are not IT companies and if a company has its

http://get.apicbase.com

own IT department, then they probably do not have a data

UK Office: sales-uk@apicbase.com

science team. We are here to help them.

PR & Marketing: anneleen@apicbase.com

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Fastfood Professional • July and August 2017

July and August 2017 • Fastfood Professional

41


Pimp my Pizza “U

Y AN

AR

21

21

food distributor Central Foods.

Y

take advantage of this trend, says Gordon Lauder, MD of frozen

st

for 2017 and pizza is an ideal product that can be pimped to

NNIVERS tA

AR

s

Gourmet fast food is one of the trends that’s been highlighted

NIVER

S

nusual gourmet toppings on pizzas could

Northampton, supplies more than 220 independent

be one way that fast food outlets can

wholesalers, as well as larger national and regional

differentiate their offering from their

wholesalers. It also supplies to foodservice caterers

competitors – encouraging customers to

across the entire foodservice industry, including fast food

come back to your outlet time and again,” he commented.

outlets, pubs, hotels, restaurants, staff canteens, schools,

“Instead of traditional rocket, why not add nettles or

hospitals, coffee shops, football grounds and universities.

dandelion leaves, which taps into the meadow savoury

Its range includes dough balls, pizza bases in different

flavour trend, or the more adventurous might like to try

sizes and ready topped pizzas, as well as gluten-free pizza

adding insects as a topping! This may sound like a fad but

bases – something for all foodservice needs when it comes

it is actually a trend that’s gaining traction, as concerns

to pizza.

for the planet and climate change force people to review

“Pizza remains a huge favourite with customers,

the food they eat and from where it’s sourced. Expect

whether it’s served traditionally or with a new twist,”

to see more on insects as a food staple over the coming

added Gordon.

months and years.

For more information visit www.centralfoods.co.uk

“But getting back to the here and now, other gourmet pizza toppings might be cured or aged meats, and not just beef but also chicken and fish, and smoked ingredients from vegetables, like beetroot, and meat to spices. Pizzas can be pimped up with truffle shavings, or even a drizzle of truffle oil, avocado – grilled for a touch of smoke flavour – or even nori and other seaweeds. All these add flavour - the all-important fifth sense: umami or ‘deliciousness’, texture and something different –

which can be the

catalyst for attracting new customers and giving them reasons to return.” Central Foods, which is based at Collingtree near 42

Fastfood Professional • July and August 2017

July and August 2017 • Fastfood Professional

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Fastfood Professional • July and August 2017

July May and and August June 2017 • Fastfood Professional

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McCormick Flavour Forecast ®

®

2017: GRILLING EDITION McCormick & Company, a global

GRILL IT: Korean BBQ Burger with Grilled Kimchi & Ginger

leader in flavour, has released

CHEF’S TAKE: Chef Talde’s Korean BBQ Burger Sliders

Garlic Mayo.

its annual McCormick Flavour

2. Backyard ‘Poke’ Shack – The Hawaiian raw seafood

Forecast 2017: GRILLING EDITION.

with fresh summer veggies and fruits for smoky flavour.

T

salad, poke, goes full-on grill. Sear fish or prawns along Throw into a bowl and mix with citrusy sweet ‘n spicy dressings.

his

grilling-centric

report

features

five

GRILL IT: Hawaiian Grilled Tuna & Pineapple ‘Poke’, Grilled

sizzling flavours and red-hot techniques that

Tuna and Corn ‘Poke’ with Lime

will take your BBQ cooking to the next level

Garlic Prawn ‘Poke’ with Pickled Radish & Rice

Crema, Grilled Sesame

– from seared Hawaiian poke to tangy white

CHEF’S TAKE: Chef Simeon’s Ginger-Lime Prawn ‘Poke’

BBQ sauce and sticky sweet wings with bold

with Coconut Milk & Rice.

black pepper.

3. Cast Iron Spuds – Bored with cold potato salad? Turn up

“This summer is all about bringing new inspiration to

the flame under old-school cast iron to create intense charred

grilling favourites like burgers, barbecue sauce, potatoes

flavours in everything from loaded smashed potatoes to

and wings,” said McCormick Executive Chef Kevan Vetter.

sausage and egg breakfast hashes.

“Add a twist to your burgers by mixing Korean flavours like

GRILL IT: Smokehouse Maple Sausage and Egg Hash, Grilled

sesame, garlic, soy and honey into the patty, then top with

& Loaded Smashed Potatoes, Charred Sweet Potatoes &

an easy grilled kimchi and ginger garlic mayo. Or put that

Summer Vegetables.

cast iron skillet to work on the BBQ and create the ultimate

CHEF’S TAKE: Chef Mixon’s Cast Iron-Grilled Italian Potatoes

sausage and egg hash.”

4. White BBQ Sauce – We’re about to blow the cover on

The McCormick kitchens have teamed up with renowned

the south’s tangy little secret: white BBQ sauce. It’s a mayo

pit masters and celebrity chefs in the US to bring the

based condiment (no tomatoes in sight!) that’s spooned

season’s must-try ideas to you.

over grilled or smoked chicken. Drizzle it on salad greens

Chefs Dale Talde and

Sheldon Simeon and barbecue World Champion, Myron

too, it’s craveable tang will leave you wanting more.

Mixon have created fresh, original recipes on their grills

GRILL IT: McCormick’s White BBQ Sauce with Smoky

based on a favourite grilling Flavour Forecast trend.

Chicken.

The FIVE must-grill ideas from the McCormick Flavour Forecast 2017: GRILLING EDITION include: 1. Next Level Korean BBQ Burgers –

5. Peppered Sticky Sweet Wings – Bold black pepper teams up with ripe summer fruits like blackberries and peaches to create finger lickin’ grilled wings. Tossed in

Inspired by

glaze then served with extra for dunking, this is one sweet-

Tteokgalbi Korean beef patties, these burgers are loaded

hot way to get the BBQ party in full swing.

with layers of flavour. Swap marinated short rib for ground

GRILL IT: Blackberry Pepper Wings, Peach Pepper Wings

beef mixed with sesame, soy, honey and more then pile

For more grilling recipes

high with toppers like grilled kimchi and ginger garlic mayo.

visit www.GrillingFlavourForecast.com

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July and August 2017 • Fastfood Professional

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Fastfood Professional • July and August 2017

July and August 2017 • Fastfood Professional

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Compass takes the contract

catering industry into the digital age Cambridge, June 2017 – Compass Group, the leading provider of contract catering and support services in the UK and Ireland, is embracing the Internet of Things to transform service delivery and compliance. The company is using innovative automated monitoring and food safety management technology from Checkit to ensure the highest standards of quality and safety.

A

chieving consistency in the standard of service and food hygiene management between sites is one of the key challenges for contract catering businesses. Operating in such a competitive

industry, against a backdrop of regulatory, media and public scrutiny, consistent performance is vital, but far from simple, for large catering operations with potentially dozens of sites and thousands of staff to manage.

overlooked and could lead to hygiene or quality of service issues resulting in significant loss of revenue. To counter this issue and take service delivery to the next level, Compass Group is leading the industry by harnessing the latest technology from Checkit to monitor food safety and HACCP tasks, across multiple customer sites, in real-time. Checkit’s cloud-based automated monitoring and food safety management technology is now being used at a large number of contract catering sites including major UK supermarkets, restaurant groups, blue chip organisations and large technology companies. Crucially, regional managers, account directors, site managers and the HSE team now have unparalleled control and visibility of the status of compliance, enabling them to improve efficiency and eliminate potential food safety and compliance risks. Checkit has enabled Compass to simplify food safety management across all sites where it is being used. Crucially, the new system leaves no room for non-compliance with predetermined key performance indictors (KPIs): if checks are missed managers are automatically alerted. Cloudbased records also facilitate remote monitoring, which has given managers better visibility and control over the daily activities, and enable potential problems to be identified and addressed without delay. The system includes Checkit Memo handsets, handheld temperature probes and wireless temperature monitoring sensors. Adopting Checkit has been simple, Checkit Memo handsets feature all the HACCP checks required and alert staff when tasks are due or overdue and provide instructions on how to complete the check on hand. The system automatically creates tamper-proof, time-stamped, cloud based records, providing a complete audit trail and removing the need for any paper records. “The benefits of moving away from the paper-based way of managing food safety were evident from the start. Since introducing Checkit, we have enhanced the quality of service as well as improved compliance to hygiene regulation,” says Christopher Moore, HSE Director for B&I, Compass Group, UK and Ireland. The cooperation between Compass Group and Checkit has also been acknowledged on a national level. The pilot project has been shortlisted for The Best Use of Technology category at the Catey Awards, held on 4th of July in London. “Compared to paper records, Checkit is a real timesaver: as staff don’t need to spend time filling in the

Traditionally, the food service and contract catering

regulatory paperwork they have more time to focus on

industry uses paper-based systems to manage and record

their core duties. Customer safety and satisfaction is our

the essential HACCP compliance processes that need to

number one priority and we are pleased to have found a

be carried out on a daily basis. This provides no accurate

solution that successfully helps us uphold these values.

way of ensuring that tasks have actually been completed

Checkit has been a success and we are excited to be

by staff which increases the risk that important checks are

introducing it to our customers.”

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July and August 2017 • Fastfood Professional

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London to become global heart of gelato in foodservice as Carpigiani launch ‘Foodservice Professionals’ training programme London to become global heart of gelato in foodservice as Carpigiani launch ‘Foodservice Professionals’ training programme

F

ollowing the worldwide success of Carpigiani’s

Led by Carpigiani UK’s Development Chef, Michele Stanco, who formerly headed the pastry team at Heston Blumenthal’s, 3-Michelin Starred, Fat Duck restaurant in Bray, the course has been designed uniquely to meet the needs of professionals looking to expand their knowledge and experience of using gelato, with the aim of developing new techniques and ideas.

renowned Gelato University and Gelato Pastry

Furthering the already hugely successful ‘Gelato

University programmes, the global leader in ice

University’ programme, the new courses, which launch on

cream and gelato equipment has announced the

the 9th October 2017, will be split into various independent

launch of a series of dedicated courses and qualifications

one day modules to allow chefs to manage time away from

for those producing artisan gelato and sorbet in kitchens

the kitchen. With content covering both the theory and

across the foodservice industry.

practical of a range of subjects including, ‘Sweet and Savoury

A first for the highly acclaimed Italian manufacturer,

Gelato’, ‘Frozen Dessert Creation’, ‘Alcohol based flavours

the move will see chefs from

and Infusions’, ‘Gelato Science and

across

the

Technology’ and a range of topics

Carpigiani Development Centre in

to address individual menu and

London for the ‘Gelato University -

dietary requirements.

the

globe

visit

Foodservice Professionals’ course, demonstrating the commitment that Carpigiani has given to making London a ‘centre of excellence’ for gelato within foodservice across the world.

“The

UK

and

London

in

particular has become known as the home of some of the finest cuisine in the world over the past decade. It is the setting for awardwinning chefs and prestigious

“What a better opportunity

establishments, many of which

to present a new project full

use exceptional ingredients, create

of

interesting

outstanding flavour combinations

opportunities than that of a great

challenges

and

and produce authentic Italian

programme dedicated to Italian

gelato on a daily basis. With the

artisan gelato? We chose to create

UK being seen as a culinary centre

this new program in London to

for excellence by many, we are

highlight the fact that the UK is one

delighted to launch ‘Foodservice

of the most advanced countries in

Professionals’ an extension to the

the world for fine dining and one

internationally renowned Gelato

of the most receptive towards innovation and fusion of

University programme. Led by our own highly experienced

different food cultures. The brand new ‘Carpigiani Gelato

development chef, Michele Stanco and the team of Gelato

University – Foodservice Professionals’, follows a natural

Maestros from around the world, Gelato University –

evolution of our mission to spread the culture of gelato

Foodservice Professionals will deliver unique content, evoke

around the world. This launch represents a step towards

creative visions and set building blocks for the conception of

new paths, providing a unique training program, with a

some truly exceptional menus.”

mission to combine the best traditions of authentic Italian

Paul Ingram, Managing Director of Carpigiani UK

gelato and the best in food. We are confident that chefs

To find out more about the Gelato University –

across the industry will be inspired by this new challenge

Foodservice Professionals training courses at the Carpigiani

and we are happy and proud to support them by providing

UK Development Centre in London, please call Carpigiani

an ongoing series of high-quality courses.”

UK on 01432 346018 or visit www.carpigiani.co.uk or www.

Andrea Cocchi, CEO of Carpigiani Group 47

Fastfood Professional • July and August 2017

gelatouniversity.com/foodservice. July and August 2017 • Fastfood Professional

47


Easy Street

Planglow expands its award winning Street Food range with five further products

C

Street Box Small, Street Cartons & Street Tray These krafty leak and seep-proof products are as comfortable in a crowd as they are back at basecamp. The Street Box Small provides a small but mighty alternative to our award winning Street Box, the Street Cartons come in a choice of two sizes - 24oz and 32oz - to suit the provider’s portions and pricing while the Street Tray is ready for anything. Pair with a wide variety of streetstyle eats and festival-fare: breakfast offerings, barbeque, burgers and fries, curries, noodles, pasta, pizza, paella, pies, puds and more.

Street Napkin & Dispenser Kit The UK-made Street Napkin & Dispenser Kit completes the Street Food look. Utilising unbleached 100% recycled materials both the napkin and dispenser carry ‘Made from

ompostable packaging provider Planglow has

100% recycled material’ messaging to further support eco

added five new products to its street smart

credentials. The dispenser comes flat packed, simply fold

Street Food range: a tray, a carton (which is

to form and clip-in the tab, while the napkins are supplied

available in two sizes), Street Box Small (little

pre-folded ready to drop into the dispenser. The dispenser

brother to its award winning Street Box), plus a recycled napkin and dispenser kit too.

and napkins are suitable for recycling. Please contact Planglow to request samples of any

The Street Box, Cartons and Tray are all made from a krafty board - a super sturdy, compostable material - which

of the Street Food products or visit Planglow.com for further information.

has been specifically designed to handle grease and sauce laden foods. The now eight-piece Street Food range also includes a larger sized Street Box, chip cone, deli paper and sticker all showcasing Planglow’s signature Street Food design – a distressed world map and passport stamp print. The whole collection is made from fully sustainable and renewably sourced materials that will break down entirely in a home compost environment. Planglow’s

marketing

director,

Rachael

Sawtell,

commented, “Originally launched as a three-piece range, Street Food is going from strength to strength. The latest product designs support the increasingly diverse menu choices now on offer and help both providers and consumers alike to take their delicious foods far and wide”. 48

Fastfood Professional • July and August 2017

July and August 2017 • Fastfood Professional

48


Some like it hot... Some like it cold...

Some like it hot and cold Moffat launches new innovative ‘Free Flow’ Grab & Go units

I

n response to customer demand, Moffat is launching a range of innovative free-standing Grab & Go units. The units will be available as hot and cold, cold, hot and ambient models, offering a complete meal deal solution in a compact footprint. All the models in the range benefit from Moffat’s innovative ‘Free

Flow AirFlow’ system, which maintains pre-heated and prechilled food at regulated temperatures, without deterioration or drying out. The invisible air curtain flows past the front of the food products reducing the chance of the cold or warm air escaping, maximising efficiency of the unit. Meanwhile, the ‘Free Flow’ system circulates the air inside the carefully designed cabinet, maintaining consistent temperature. Hot products are maintained at temperatures of 65°C to 75°C in ambients above 16°C, while chilled products are maintained between 2°C to 5°C in ambients below 25°C. The units are built to last - constructed from 304 and 430 grade bright polished stainless steel, with 6mm toughened glass.

High-grade

insulation

improves

temperature

retention, while rear glass door options enable operators easy access for re-stocking the units. The new Grab & Go units are user friendly. They benefit from ‘plug and play’ installation with a 13amp plug fitted as standard. Mobile design, castors, front brakes and an ergonomic handle at the rear allow for easy manoeuvrability. As well as being very functional, the new units look the part, too. Available in 21 eye-catching Stelvetite panel colours, the self-supporting Grab & Go units look aesthetically-pleasing and can be tailored to suit the venue. Full-length LED lighting shows products off to their best advantage to boost custom. List prices start from £2119 (+VAT) for the ambient model MA1, which measures 650mm (w) x 680mm (d) x 1825mm (h) and has four display areas. The MHC1, heated and chilled unit, is available for a list price of £4513 (+VAT). The range is available from Moffat dealers nationwide with a two-year warranty. E & R Moffat is one of the UK’s leading manufacturers of quality foodservice equipment, designing and manufacturing in-house.

Based in

Bonnybridge, Scotland, the company manufactures standard and bespoke servery, regeneration and storage equipment and runs a full nationwide after-sales engineering team. E & R Moffat is accredited to ISO 9001:2008. For more information on E & R Moffat visit the website on www.ermoffat.co.uk 49

Fastfood Professional • July and August 2017

May July and June August 2017 • Fastfood 2017 Professional • Fastfood Professional

49


Packaging made from plants, not plastic News reports revealed last year that 399 out of every 400 coffee cups go to landfill or incineration, despite many of them claiming to be recyclable. The news made the headlines, with many people shocked that even the cups they took care to put in the correct bin weren’t being recycled

T

his tricky issue with coffee cup recycling is something that Vegware, the UK’s only certified compostable packaging firm, have known for a long time. And it’s not just coffee cups – the same goes for almost all conventional food packaging.

Vegware believe it’s time for a change Vegware’s compostable packaging offers a real solution to this problem. All the materials used in the packaging are made from plants, not plastic, meaning that there’s no need to sort or separate one from another. It’s designed to be recycled with food waste, so there’s no need to clean it of food residue before disposing of it. Because the compostable materials used are plantbased, they also have significant embodied carbon savings in comparison to conventional packaging. All Vegware’s packaging is also plastic-free, and made from annually renewable or recycled materials. Last year Vegware customers saved 3,524 tonnes of carbon in comparison to conventional packaging – the equivalent to 6,093 flights from London to New York.

Beyond packaging Vegware provides more than simply foodservice packaging. Their solution-based approach spans comprehensive creative and environmental consultancy to deliver full zero waste programs for foodservice. Vegware has over a decade of experience in delivering food and packaging waste recycling solutions. Their Environmental team takes foodservice providers on a journey to zero waste, providing support every step of the way. lunch! is the UK’s leading and multi award-winning trade show for the food-to-go industry. Attracting over 300 exhibitors and over 6000 visitors, lunch! is the annual meeting place for the industry. For more information go to www.vegware.com 50

Fastfood Professional • July and August 2017

July and August 2017 • Fastfood Professional

50


Velox High Speed Grills have been available in the UK and Éire since 1978, offering the caterer proven quality and reliability

H

ealthy, natural and safe high speed cooking

Cook to order or batch cook a wide variety of products.

without sacrificing the quality of food produced,

Rare, medium or well done products can be cooked

together with the ability to cook to order and

simultaneously from fresh or frozen.

virtually eliminate wastage. Velox offers the

caterer greater versatility and economy for the minimum of capital outlay. Whatever type of catering outlet, Velox

QUALITY YOU CAN COUNT ON…

can save the busy caterer time and space whilst increasing

When purchasing high speed contact grills and panini grills,

profitability.

go with proven quality to stay ahead of your competition.

Cooking surfaces available grooved, smooth or ANY combination. Models to suit every catering need. Example Cooking Times (CG2 Model)

Go with Velox grills where our engineering has stood the test of time for over 40 years. More information and Demonstration Videos are available on our website: www.veloxgrills.com

1-2 Omelettes in 20 Seconds 1-12 Eggs in 1-2 Minutes 1-12 Panini Sandwiches in 1-2 Minutes 1-12 Chicken Fillets in 1½ - 3 Minutes 1-12 Hamburgers in 1-2 Minutes 1-6 Steaks in 2-3 Minutes 1-2 Crepes in 20 Seconds

51

Fastfood Professional • July and August 2017

July and August 2017 • Fastfood Professional

51


MONEY MATTERS

The UK seafood industry calls on more female talent to join the sector • More than three quarters (77 per cent) of people

their career. Nearly half (48 per cent) of respondents said

already in the UK seafood industry would actively

they felt women are discouraged from joining the industry

encourage more women to think about a career in the

because it is perceived to be male dominated.

sector

Mel Groundsell, Corporate Relations Director at Seafish,

• Two thirds (67 per cent) of those working in the UK

said: “We know that gender balance is good for business.

seafood industry say the industry could do more to

According to Lord Davies’ ‘Women on Boards Report’,

attract female talent

companies with more women on their boards were found

• Just under a third (30 per cent) of UK respondents said they had encountered gender bias

• Nearly half (48 per cent) said the UK industry is perceived as male-dominated and that this is discouraging women taking up roles.

to outperform their rivals with a 42 per cent higher return in sales, 66% higher return on invested capital and 53% higher return on equity. The seafood industry must therefore look to understand the vital importance of tapping into the huge pool of talent, know-how and competence that women represent.

More than three quarters (77 per cent) of people currently

“This survey has shown us that people currently working

working across the UK seafood industry would actively

in the industry are passionate and willing to champion our

encourage more women to join the sector, according to

industry to attract new talent. However, there is a feeling

a new survey by Seafish, the UK industry authority on

that there is work to be done, in terms of highlighting

seafood and IntraFish Media.

the opportunities, in particular career progression, and

Those that advocate seeking out a career in the industry said that they find the work engaging and challenging (90 per cent).

making the industry a more attractive and accessible place for female employees. “We are committed to raising awareness of the gender

The research highlighted that the UK seafood sector

diversity issue to drive cultural change that delivers real

believes women are underrepresented across the sector.

impact for the industry. We hope it will hit home with

The majority of respondents (68 per cent) said that when

some of the industry’s biggest decision makers and inspire

they go to business meetings or industry networking

conversations that lead to practical steps on how we can

events, women only make up less than 20 per cent of the

actively change these perceptions.

total number of attendees. As a result, two thirds (67 per

“There is a strong appetite among women in the

cent) feel that the UK industry could do more to encourage

industry for a dedicated mentoring or networking body to

women to take up the career opportunities the seafood

be set up, and this is something we will be looking at in

sector offers.

the months ahead. We’d like to encourage women working

Almost half (46 per cent) said that they thought more

in the UK seafood industry to get in touch with Seafish

women would seek a career in the industry if there was a

through our website or regional network contacts, and

greater understanding of the opportunities available and

to link up with their female colleagues across the world

two fifths (39 per cent) said a clearer progression into

through the International Association for Women in the

senior roles would be a greater draw for female applicants.

Seafood Industry (WSI).”

Almost a third (30 per cent) felt that support through a

IntraFish Editor, Elisabeth Fischer, added: “The results

mentoring or networking group would also help encourage

of the survey were quite revealing. Gender inequality in

more women into the industry.

the sector is still prevalent but it was promising to see that

The research, carried out by Seafish and IntraFish,

the big majority of respondents said they would actively

canvassed those working across the UK seafood supply

encourage other women to seek a career in the seafood

chain, with a focus on women, to find out their views on

industry.

gender diversity and potential barriers for women joining

“We need to go out and communicate the opportunities

the industry. This was part of a wider ongoing campaign

the sector has to offer to attract more female leadership

to raise awareness of the issue and attract more women

talent. This will not only need the involvement of women

to the sector.

but also of men. IntraFish recently hosted its inaugural

The survey found that gender bias remains a common

Women in Leadership Summit in Seattle and is committed

issue in the industry, with nearly a third (30 per cent) of

to keep doing its part to drive positive change in the

respondents having encountered it in some form during

future.”

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Fastfood Professional • July and August 2017

July and August 2017 • Fastfood Professional

52


MONEY MATTERS

CESA guide to F-Gas regulations New guide from CESA explains what foodservice operators need to know about new EU regulations

A

s part of the requirements of the Kyoto

personnel and the installation of leak detection systems on

Protocols, the EU is introducing new regulations

systems weighing over 300kg.

to help control fluorinated greenhouse gas

“The reduction of fluorinated gases is a key part of the

(F-Gas) emissions. The European Fluorinated

Kyoto Protocols,” explains Glenn Roberts, chair of CESA.

Gases Regulation which came into force in July 2007 is

“This guide explains everything caterers need to know

currently being revised, the most important new measure

about the timeline the new regulations sets out for the

being proposed is the phasing down of the supply of

phasing out of these gases”.

hydrofluorocarbons (HFCs), the most commonly used of the F-Gases. This is part of an initiative that will reduce European HFC supplies to 21% of 2015 levels by 2030.

The guide is available to download from CESA’s website www.cesa.org.uk The Catering Equipment Suppliers Association (CESA)

In order to help operators understand the new directives

is the authoritative voice of the catering equipment

CESA has put together a guide outlining the new changes

industry, representing over 190 companies who supply,

to the regulations and the responsibilities of operators and

service and maintain all types of commercial catering

users introduced by them.

equipment - from utensils to full kitchen schemes. For

The main focus of the regulations is to minimise

more information on CESA visit www.cesa.org.uk

the emission of F-Gases from equipment, through leak reduction, repair, containment and recovery. The responsibility for this lies with caterers, operators and users of catering refrigeration rather than those selling or servicing it. These responsibilities can be boiled down to setting up a regular schedule of inspections, repairing leaks as soon as possible, ensuring the recovery of F-Gases by certified

53

Fastfood Professional • July and August 2017

July and August 2017 • Fastfood Professional

53


MONEY MATTERS

Fri-Jado Uk Secures Exclusive Partnership Agreement With Hounö Uxbridge based foodservice and food retailing equipment provider, Fri-Jado UK Limited, has signed a partnership deal with Danish combi oven manufacturer, HOUNÖ A/S. Under the agreement, Fri-Jado has exclusive UK distribution rights for HOUNÖ products in the UK food retailing sector, including supermarkets, convenience stores, forecourt outlets and food to go operations.

H

OUNÖ claims to offer the world’s broadest choice of

the visibility of the cooking process and promoting impulse

combi ovens, including 6 grid (1/1 GN), 10 grid (1/1

purchases.

GN), 16 grid (1/1 GN), 20 grid (1/1 GN) 20 grid (2/1 GN)

HOUNÖ combi ovens provide infinite control of

units. For limited space environments, the company

humidity and radiant heat to deliver consistently high

offers its compact combi slim models, which are available

standards of cooked food quality with reduced shrinkage

in 6 grid (2/3 GN), 6 grid (1/1 GN) and 10 grid (1/1 GN)

for maximum yield. The models include an extensive

sizes. In operations requiring a larger cooking capacity,

variety of features for operator safety, food hygiene and

modules may be stacked, creating totally integrated

high efficiency.

units. The ovens may also be stacked with rotisseries to

To allow operators to tailor their combi ovens to meet

provide complementary cooking solutions in space saving

specific requirements, a variety of options are available,

configurations.

including automatic cleaning systems, hand showers, fat

HOUNÖ combi ovens are available with steam generator

separation systems, integrated extraction hoods and core

or steam injection. They are offered with a user friendly

temperature probes. A full range of accessories is also

touch pad controller with the capacity for 500 menu

available, including stands trolleys, racks, pans, baking

programmes, each with up to 10 process steps. For bakery

sheets, chip pans and spits.

applications, the HOUNÖ product range also includes bake off combi ovens, available in four sizes.

As part of the agreement, Fri-Jado UK provides a comprehensive after sales service, including menu

The HOUNÖ range includes a unique pass through

development courses at the company’s in house kitchen

model, which allows raw product to be loaded from the

facility and specialist training programmes. Fri-Jado UK’s

rear of the oven and cooked food unloaded from the front,

sister company, TEC Line Limited, offers a full installation,

eliminating the risk of cross contamination. The pass

commissioning and maintenance service for HOUNÖ

through feature also creates kitchen theatre, maximizing

products, providing customers with total peace of mind.

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Fastfood Professional • July and August 2017

July and August 2017 • Fastfood Professional

54


What do Just Eat’s intentions mean for the industry?

MONEY MATTERS

Preoday CEO weighs in on Just Eat – Hungry House merger

Just Eat and Hungryhouse take online orders from customers and act as middlemen, existing between consumers and the restaurants.

Remember Just Eat’s assertion that the “the winner takes all”? This indicates, as much as anything, Just Eat’s intended position. Competitors and customers of Just Eat need to watch this investigation closely, once a decision is made, there’s no going back. In order to get the deal done, Just Eat and Hungryhouse need to placate the CMA and offer concessions; the CMA is bound to have been irritated by their behaviour during the process so far. However, if Just Eat doesn’t get what it demands and rejects what the CMA is asking for it will likely withdraw their bid. Hungryhouse will then be crippled and, ironically, be an even easier and cheaper target for Just Eat to displace. In either event, competitors to the merging firms should be concerned whether a dominant Just Eat could use its market power to commit restaurants to exclusivity and/ or longer contract terms, force non-competitive pricing or push for higher commission levels that impose a potentially fatal squeeze. Most restaurants have a slim margin of around 10%, and Just Eat already charges 1314% commission. Just Eat’s revenue and profits are rocketing and have been added to yet again. Is that because its service is improving or because it’s turning its lock on the market? Staying silent on this matter will deliver an outcome which fails to benefit consumers and restaurants alike and will lead to a market disaster.

Why?

Just Eat’s admission

Below is a statement from the CEO of PREODAY - Andrew White. In it he calls out the Just Eat / Hungryhouse merger, describing it as a “potentially awful fallout” for the industry should the merger go ahead. He quotes from Just Eat’s response to the CMA investigation which is scathing in parts. Curiously, Just Eat refers to Preoday as its competitor within the Response and offers it up as a competitive restraint and reason why it should be allowed to complete the takeover….

I

n late 2016, Just Eat committed £300m towards buying rivals Hungryhouse and SkipTheDishes. In May 2017, the Competition & Markets Authority (CMA) suspended Just Eat’s £200m acquisition of Hungryhouse until 2nd November to give it time to investigate the legality of the move.

Who?

The CMA is concerned that the combination of the two companies will mean worsened terms for restaurants and consumers at a time when mobile and digital ordering is being seen as necessary by restaurants for future proofing their business. The demand for home deliveries of readyto-eat food grew 10 times faster than for dining out last year (NPD Group).

How is Just Eat reacting? The short answer is badly. It has responded to the CMA’s investigation with a scathing document. Below are a few quotes from that document. Have a look, it’s an amazing read. • “HH [Hungryhouse] is a weak constraint on JE [Just Eat] today.” • “HH has lost this “winner-takes-all” market to JE, as evidenced by its small market share of orders (less than one-tenth the size of JE) and total restaurant offering (less than 40% of the size of JE) and its even smaller share (less than 15% of HH’s restaurant base) of “unique” restaurants.” • “80-90% of HH restaurants are also listed on JE, with 30-40% of HH’s restaurants being unique to HH.” • “There is no realistic prospect of HH achieving a competitive position in the future.” 55

Fastfood Professional • July and August 2017

There is an emerging and fast-growing hope and alternative which Preoday is very pleased to be part of. While Just Eat and Hungryhouse are middle-men, sitting between customers and restaurants, providers of whitelabel mobile and online ordering technology like Preoday enable customers to interact directly with restaurants through these digital channels. As a reluctant but subtle admission, Just Eat recognises the genuine threat to its monopoly and writes in the same document above: “The SLC [lessening of competition] decision understates the importance of direct ordering. It has become increasingly cheaper for restaurants to offer their own online ordering interface (or use a third party to build their own – e.g. Preoday), and restaurants often seek to steer consumers away from aggregation platforms to direct ordering via their own websites and apps. These findings confirm that direct ordering continues to be an important competitive constraint [to Just Eat] in the market.” Interestingly, Just Eat nominates Preoday as the foremost alternative to it and its business model. Preoday is a commission-free and direct ordering platform product, run by the restaurants themselves, which enables them to control their expenses and own all their customer data. July and August 2017 • Fastfood Professional

55


MONEY MATTERS

Jestic launch series of free ‘Education Workshop’ for operators

W

ith a portfolio featuring some of the

Featuring some of the latest research and information

industry’s most respected equipment

into specific cooking methods, the courses will deliver

brands, Jestic Foodservice Equipment

an insight into the latest best practice, offer helpful

offers exceptional product knowledge,

hints and tips on maintaining efficiency and provide an

industry leading service and aftersales care and experience

understanding of how to get the most from the technology

working on everything from design and specification

available to a modern kitchen.

to install, staff training and menu development. Now, in a move to share this expert knowledge, Jestic has announced the launch of a series of, free to attend, Educational Workshops.

Michael Eyre, Culinary Director at Jestic Foodservice Equipment comments: “We’ve combined decades of research and development carried out both by Jestic and by the equipment

Covering subjects including frying, baking, pizza and

manufacturers whose appliances we distribute, to create

solid fuel cooking + grilling as well as further plans to

a series of one day workshops for operators, buyers and

develop national account and dealer specific one-day

specifiers from across the industry. Using our ready-

courses, the Jestic Educational Workshops have been

made development kitchen in Paddock Wood, our culinary

designed to provide chefs, operators, buyers and F&B

team will deliver the very latest information on key

managers the technical knowhow and knowledge to

cooking techniques and methods to help get the most

achieve outstanding results and truly get the most from

from your equipment. We will combine theory with live

their equipment.

demonstrations to deliver a comprehensive programme

Run by Jestic’s own Culinary Team at their state-of-the-

and achieve a specialist level of knowledge that operators

art development kitchen at the company’s head office in

can take back to their kitchen, helping to further expertise

Paddock Wood, Kent, the sessions will last around 4-hours

across a business.”

and include live demonstrations and a delicious lunch which will showcase the capabilities of the different appliances. The first course, featuring an in-depth look at frying,

Dates for the other courses in the series, including the bakery session and those covering pizza and solid fuel cooking will be announced shortly, so please keep an eye

will be held on Wednesday 28th June. With topics covered

out for further details.

including ‘The science behind oil and what happens when

For further information on the Jestic Educational

it is heated’, ‘Oil testing methods’, ‘Best practices and

Workshop series or to find out

extending oil life’ and ‘Equipment innovation’ amongst

more about any of the equipment

others, the frying workshop will dispel many of the myths

distributed by Jestic, please call

around using this common cooking method and how to

01892 831 960 or visit

ensure quality at all times.

www.jestic.co.uk/fryingworkshop.

56

Fastfood Professional • July and August 2017

July and August 2017 • Fastfood Professional

56


A statement from Falcon Foodservice Equipment

A

li Group SpA recently announced the intention

Tim Tindle, managing director of Falcon Foodservice

to reposition the UK distribution of the brands

Equipment said “The Falcon team is looking forward

currently sold via Dawson MMP Ltd. A key

to working with all Lainox customers. We would like to

part of this arrangement will see the Lainox

take this opportunity to assure them of continuation of

combination oven appliances transferring to Falcon.

supply. Lainox combination ovens, parts and detergents,

Falcon is working closely with Dawson MMP and the

as well as technical and sales support, will be available

Lainox factory team throughout the transfer process

from ourselves and, together with our sister company

to ensure that robust and effective sales service and

Serviceline, we will offer continuation of service for many

spares support arrangements continue.

years to come.”

Falcon has

sold a Lainox-based combination oven under the

Falcon is the market-leading UK manufacturer of

Falcon brand for several years now and the company is

professional cooking equipment.

therefore conversant with the elements of the Lainox

history going back nearly 200 years, Falcon now supplies

product offering. Undoubtedly this is an opportunity for

operators throughout the catering industry, exporting

us to build on our growing sales and also build on the

around the globe. Its comprehensive product portfolio is

work Dawson has done to build the Lainox brand here

backed by award-winning customer support.

in the UK.

MONEY MATTERS

Dawson MMP Ltd – brand repositioning and orderly closure:

With a company

Visit www.falconfoodservice.com for more information.

LEON signs first Roadside Deal with Roadchef Naturally fast food will be available on the UK motorway in time for the great summer get away

N

aturally fast food chain LEON has signed a

revive and reinvigorate them so they can continue on

franchise deal with Roadchef that will see the first

their journeys safely,” said Simon Turl, CEO of Roadchef.

roadside LEONs open this summer, with many more planned to open over the next five years.

“We scoured the market for a brand that would complement our existing offering and LEON, with its

Roadchef, one of the largest Motorway Service Area

impressive naturally fast food credentials, stood out.

(MSA) operators in the UK, has picked two of its flagship

We are thrilled that LEON have chosen Roadchef as the

sites at Norton Canes (M6 toll) and Strensham South (M5)

partner to introduce their brand to the motorway network,

to house the two new restaurants, which are due to open

our two companies share a people focused culture and we

in early August.

are confident that our customers will be impressed with

This deal will give millions of Roadchef guests the

what LEON have to offer.”

opportunity to try popular dishes that have been on

LEON Managing Director John Upton added: “We’re

the menu since its first store opened in 2004, such as

thrilled to be working with Roadchef and taking LEON

its Moroccan Meatball Hotbox, signature Fish Finger

onto the motorways of Britain. At LEON we want to help

Wrap and the Original Super Salad. The range will be

everyone eat well and live well. We have always said we

complemented with newer dishes, all of which follow the

want LEON to be where it was most needed – either on

LEON principles that food should taste good, do you good

the high street or easy to find when you’re out and about.

and be affordable.

This new partnership with Roadchef will help us provide

This landmark agreement is part of Roadchef’s drive to offer the UK’s travelling public a wider choice that mirrors

fun, fast, fresh LEON food to the millions of people who use our motorways every day.”

the diversity found on the high street. The company

The new LEON restaurants will see nearly 60 jobs being

operates 30 service area sites across the UK, with around

created at both Roadchef sites and will contribute towards

52m motorists visiting every year.

Highways England and the Department of Transport’s

“We strive to offer our customers a range of different food options to refuel while travelling that will refresh, 57

Fastfood Professional • July and August 2017

initiative to encourage MSA operators to focus on the wellbeing of motorway users in the UK. July and August 2017 • Fastfood Professional

57


TRADE DIRECTORY

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

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

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

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

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

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

Henry Colbeck

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

Weston Catering Supplies

Marfast

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

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

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

Business Buyers.com - Part of the Altius Group www.altiusgroup.co.uk Business Buyers.co.uk Incorporating Bruce & Co Redwoods Dowling Kerr Kings Business contact@businessbuyers.co.uk 01772 775776

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

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

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

Ceres | Pure Food Innovation

W: www.totalqsr.co.uk

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

Falcon Foodservice Equipment

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

Carlton Catering Equipment www.chippersandpeelers.com Grange Farm, Braithwell Road, Ravenfield, Rotherham , South Yorks., S65 4LP carltoncatering@sky.com 01709 540004

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

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

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

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

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

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

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

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

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

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

Middleton Food Products Ltd,

Fryers Mate

E&R Moffat

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

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

ww.ermoffat.co.uk Bonnybridge FK4 2BS sales@ermoffat.co.uk 01324 812272

58

Fastfood Professional • July and August 2017

July and August 2017 • Fastfood Professional

58


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

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

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

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

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

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

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

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

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

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

59

Fastfood Professional • July and August 2017

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

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

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

PD Catering International www.pizzadirect.co.uk MFG Group Nile Street Bolton, Lancs. BL3 6BW info@pizzadirect.co.uk 01284 382800

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

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

Mammoth Cleaning Supplies.co.uk

TRADE DIRECTORY

Sweetheat

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

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

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

Us 4 Slush Limited www.us4slush.com 4 Middle Road. Bailie Gate Industrial Estate, Sturminster Marshall, Dorset. BH21 4DB sales@us4slush.com 01202 666922

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

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

Curry and Gravy Mixes

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

Dinaclass

Williams Catering Products

E: julian.warner@kerry.com

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

W: www.kerry-foodservice.co.uk

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

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

Kerry Food Service, Bristol, T: 0800 138 1938

Ceres | Pure Food Innovation Seriously Good Gluten Free T: 0845 3711 522 E: hello@worldofceres.com W: www.worldofceres.com W: www.thebattercompany.co.uk Kerry Foodservice www.kerry-foodservice.co.uk Thorpe Lea Manor, Thorpe Lea Road, Egham, Surrey, TW20 8HY info@kerry-foodservice.co.uk 01784 430777

July and August 2017 • Fastfood Professional

59


TRADE DIRECTORY

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

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

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

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

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

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

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

Screens for Business (Go Go Digital) www.screens4biz.com 7 Wheal Leisure Close, Perranporth, Cornwall, TR6 0HR sales@screens4biz.com 01326 727033

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

60

Fastfood Professional • July and August 2017

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

Ethnic foods

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

Duct Cleaning and Servicing Specialists Ducting Doctors Limerick Road, Dormanstown, Redcar, Cleveland’ TS10 5JU T: 01642 759254 E: amandabarker@me-ff.com W: www.me-ff.com

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

It’s Lolly ltd

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

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

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

Khanjra International Foods Ltd www.khanjra.co.uk Greenbank Business Park, Blakewater Road, Blackburn, Lancs, BB1 3HU 01254 676793

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

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

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

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

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

E: ukinfo@adm.com T: 01322 444836 W: www.olinex-uk.comThe

Fryers’ Favourite For Over 60 Years.

Nortech Foods Limited

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

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

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

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

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

July and August 2017 • Fastfood Professional

60


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

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

Johnson Reed

Youngs Food Service

www.johnsonreed.co.uk Bridge House, Newbridge Lane, Stockport, SK1 2NA info@johnsonreed.co.uk 0161 429 6949

www.youngsseafood.co.uk Ross House, Wickham Road, Grimsby, DN31 3SW care@youngsseafood.co.uk 0800 132 096

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

Fish Suppliers Collins Seafoods Ltd

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

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

Unit 2, Park 2000, Millennium Way, Newton Aycliffe,

Fish & Chip Shop Suppliers

Co Durham, DL5 6AR

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

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

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

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

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

JJ Food Service Innova Park, 7 Solar Way, Enfield, EN3 7XY

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

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

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

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

61

Fastfood Professional • July and August 2017

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

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

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

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

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

T: General - 08433 09 09 91 T: Sue Guilfoyle - 07818 57 23 23 E: info@jjfoodservice.com

J Sykes & Sons Ltd

Wilsons Seasonings Ltd

Frying Ranges

E: Sue.guilfoyle@jjfoodservice.com W: www.jjfoodservice.com

Frank Ford Limerick Road, Dormanstown,

Ceres | Pure Food Innovation

Redcar Cleveland

Seriously Good Gluten Free

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

T: 0845 3711 522 E: hello@worldofceres.com W: www.worldofceres.com W: www.thebattercompany.co.uk Henry Colbeck Seventh Avenue, Team Valley Trading Estate,  Gateshead,  Tyne and Wear,  NE11 0HG sales@colbeck.co.uk 0191 482 4242

TS10 5JU

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

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

T Quality

KFE Ltd

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

Unit A-B, Bentley Business Park, Blenheim Way, Market Deeping, Peterborough, PE6 8LD, sales@kfeltd.co.uk www.kfeltd.co.uk 01778 380 448 July and August 2017 • Fastfood Professional

61

TRADE DIRECTORY

Corporate Asset Solutions


TRADE DIRECTORY

Fryline (in association with KLS)

General Catering Supplies

Hot Drinks Equipment

22-23 Austin Fields Industrial Estate Kings Lynn,

Peter’s Food Service

Norfolk, PE30 1PH

Unit 1, Greenway, Bedwas House Industrial

T: 01553 772935

Estate, Bedwas, Caerphilly,

W: www.klsonline.co.uk

CF83 8XP

E: sales@klsonline.co.uk

T: 029 2085 3200 • F: 029 2085 3323

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

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

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

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

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

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

Frying Range Engineers KLS

E: info@petersfood.com

W: www.petersfood.com

Brakes www.brake.co.uk UK wide 0345 6069090

Bidvest Foodservice www.bidvest.co.uk 814 Leigh Road, Slough, SL1 4BD 01494 555900

Hopwells Ltd www.hopwells.com Head Office, Glaisdale Drive, Bilborough, Nottingham, NG8 4LU 0115 929 1101

Adams Fast Food Supplies www.adamsfastfoods.com Various UK Depots 01274 492044 Ask for local depot number

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

Grease Traps Oli Environmental Services www.olienvironmentalservices.co.uk 6 Chapel Lane, North Luffenham, Oakham, LE15 8JP anthony@olienvironmentalservices.co.uk 01780 720679

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

22-23 Austin Fields Industrial Estate Kings Lynn, Norfolk, PE30 1PH T: 01553 772935 W: www.klsonline.co.uk E: sales@klsonline.co.uk

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

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

62

Fastfood Professional • July and August 2017

Hog Roast Machines and Barbecues The Hogg Boss

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

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

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

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

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

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

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

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

Beechdean Dairies Limited

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

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

Tasty Trotter

Taylor UK

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

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

Cinders Barbecues

Hopkins Catering

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

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

July and August 2017 • Fastfood Professional

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It’s a Wrap (JR Press)

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

www.jrpress.co.uk 3 Egerton Close, Daventry Northants, NN11 8PE sales@jrpress.co.uk 01327 301566

Double A Kebabs Millennium Business Park, Mansfield Nottinghamshire, NG19 7JX T: 01623 422888 E: info@doubleakebab.co.uk W: www.doubleakebab.co.uk/ Istanbul Meats www.istanbulmeats.com Unit 3, First Avenue, Drum Industrial Estate, C hester le Street, Birtley, Co. Durham, DH2 1AG enquiries@istanbulmeats.com 0191 492 3909

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

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

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

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

Pukka Pies Ltd. www.pukkapies.co.uk The Halcroft, Syston, Leicester, LE7 1LD trade@pukkapies.co.uk

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

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

F: 029 2085 3323

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

Packaging Coveris UK Food & Consumer 7 Howard Road, Eaton Socon St Neots, Cambs PE19 8ET T: 01480 476161 E: UK@Coveris.com W: www.coveris.com

www.craftis.co.uk 3rd Floor, Towcester Mill, Chantry Lane, Towcester, Northants, NN12 6AB 01327 358508

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

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Fastfood Professional • July and August 2017

Pizza and Baguette www.pizza-baguette.co.uk Genus, Hammond Close Attleborough Fields Ind. Est. Nuneaton Warks., CV11 6RY info@pizza-baguette.co.uk 02476 254941 www.kirenfoods.co.uk Unit 3, Smallbridge Business Park, Riverside Drive, Rochdale, Greater Manchester, OL16 2SH enquiries@kirenfoods.com 01706 526732

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

Potatoes AHDB

E: info@petersfood.com

W: www.petersfood.com

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

Poole’s of Wigan www.poolespies.co.uk Kilshaw Street, Pemberton, Wigan, WN5 8EA info@countrystyle.co.uk 01942 214133

Pizza & Pasta Express Foodservice www.express-foodservice.co.uk Unit B, Dominion Way, Rustington Trading Estate, Littlehampton, West Sussex. BN16 3HQ info@expressfoodservice.co.uk 01903 775077

Eurilait Crafti’s Ltd (For Kids)

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

Kiren Foods

Pies

Paragon Quality Foods Ltd

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

Pan’Artisan

PlanglowLtd

Kebab Suppliers

Venice Bakery UK Ltd

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

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

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

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

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

Potato Treating & Equipment Drywite www.drywite.co.uk 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: info@centralfoods.co.uk W: www.centralfoods.co.uk

July and August 2017 • Fastfood Professional

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TRADE DIRECTORY

Longo & Co


TRADE DIRECTORY

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

T: 01691 839288 E: mandy@riversidefoods.co.uk W: www.riversidefoods.co.uk Dibs Distribution www.dibsdistribution.co.uk 1432b Clock Tower Road, Isleworth, Middlesex,TW7 6DT sales@dibs.uk.com 0208 568 6668

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

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

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

Jestic Foodservice Equipment

BI Europe Limited

Holland’s Pies

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

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

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

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

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

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

Williams Refrigeration

F: 029 2085 3323

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

W: www.petersfood.com

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

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

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Fastfood Professional • July and August 2017

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

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

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

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

Jephsons Shopfitters Ltd

Peter’s Food Service

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

www.poolespies.co.uk Kilshaw Street, Pemberton, Wigan, WN5 8EA info@countrystyle.co.uk 01942 214133

James T Blakeman & Co Ltd,

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

Foster Fridge

Poole’s of Wigan

Unit 1, Greenway, Bedwas House Industrial Estate, Bedwas, Caerphilly, CF83 8XP T: 029 2085 3200 • E: info@petersfood.com

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

Metrow Foods Limited

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

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

Trade Bodies Marine Stewardship Council (MSC)

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

www.msc.org Marine House 1 Snow Hill London, EC1A 2DH 0207 246 8900

Suffolk Meat Traders

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

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

Pukka Pies Ltd. www.pukkapies.co.uk The Halcroft, Syston, Leicester, LE7 1LD trade@pukkapies.co.uk

Seafish

Seafood Scotland www.seafoodscotland.org 18 Logie Mill Logie Green Road Edinburgh, EH7 4HS enquiries@seafoodscotland.org 0131 557 9344 July and August 2017 • Fastfood Professional

64


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

British Kebab Awards

Best Workwear

Chozen Noodle

www.bestworkwear.co.uk FRS Countrywear Limited Unit 1 Building 6 Stanmore Ind. Est. Bridgnorth Shropshire, WV15 5HP sales@bestworkwear.co.uk 08454 65 66 65

www.chozen.co.uk

Utilities

www.britishkebabawards.co.uk 8th Floor, Elizabeth House 39 York Road, London, SE1 7NQ, info@ceftus.org / nominationskebabawards@ gmail.com 020 7183 4272

Utility Helpline

PAPA

T: 01432 378690

The Pizza, Pasta and Italian Food Association www.papa.org.uk Association House 18C Moor Street Chepstow NP16 5DB 01291 636338

E: brian@utilityhelpline.co.uk

Asian Catering Federation www.acfederation.org London Pall Mall 100 Pall Mall St James London, SW1Y 5NQ

Training & Consultancy KFE School of Frying Excellence www.kfeltd.co.uk Unit A-B, Bentley Business Park, Blenheim Way, Market Deeping, Peterborough PE6 8LD sales@kfeltd.co.uk 01778 380448

Crossways Foodservice Consultants 29 High Street Needingworth, St Ives Cambridgeshire, PE27 4SA T: 07725 434173 Crossways E: crosswaysfc@gmail.com W: www.foodserviceconsultants.co.uk

Carpigiani Gelato University UK www.gelatouniversity.com/uk Carpigiani House Coldnose Rd Rotherwas Industrial Estate Hereford, HR2 6JL janethompson@carpigiani.co.jp 01432 346 018

Uniforms United Workwear www.unitedworkwear.com The United Collection Ltd 80A Ashfield Street London, E1 2BJ info@unitedcollection.co.uk 0207 780 1746

Simon Jersey www.simonjersey.com Altham Accrington Lancashire, BB5 5YE sales@simonjersey.com 0370 4609 047

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Fastfood Professional • July and August 2017

German Doner Kebab www.donerkebab.net

Empire Dogs www.empiredogs.co.uk

Flamin’ Chicken

info@theflaminchicken.com

Gallones Ice Cream Parlours www.gallonesfranchise.com

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

W: www. utilityhelpline.co.uk

Harry Ramsden’s www.harryramsdens.co.uk

London Fish and Chips www.londonfish-chips.com

Mexigo www.mexigo.uk

Muffin Break

Web Design Pro Web Design

www.muffinbreak.co.uk

Papa John’s www.papajohns.co.uk

www.prowebdesignuk.com 119 Hertford Road, London, EN3 5JF info@prowebdesignuk.com 0203 659 4745

Pepe’s Piri Piri

Shinebright Creative

Pita Pit UK

www.shinebrightcreativecc.co.uk 13 University Road Leicester, LE1 7RA info@shinebrightcc.com 0116 255 3400

Wholesalers and Cash and Carry

National Federation of Fish Friers www.federationoffishfriers.co.uk 4 Greenwood Mount, Leeds, LS6 4LQ mail@federationoffishfriers.co.uk 0113 230 7044

Doner Kebab

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

Booker Limited www.booker.co.uk Irthlingborough Road, Wellingborough, Northants, NN8 1LT 01933 371000

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

Parfetts (Head Office) www.parfetts.co.uk Didsbury Road, Stockport, SK4 2JP 0161 429 0429

Franchise Opportunities Banger Bros www.bangerbros.co.uk

Chicken Cottage www.chickencottage.com

Chop & Wok www.chopandwok.co.uk

Chopstix

www.pepes.co.uk

Peri Peri Original www.periperioriginal.co.uk www.pitapituk.com

Pizza Time www.pizzatime.co.uk

Quiznos www.quiznossub.co.uk

Sam’s Chicken www.samschicken.com

Subway www,subway.com

Waffle Delight www.waffledelight.co.uk

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

support@franchising.com

July and August 2017 • Fastfood Professional

65


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Sieving: Particles large enough toSuperSorb see with the human eye are Superpad mechanically the top surface of the pad. White Clear Flow sieved and stopped on CarbonPad Single Pass Entrapment: When SuperSorb CarbonPads are manufactured, ®

Since we introduced the white Superpad to the frying trade in 2003 we have continually worked with the manufacturer to achieve what we considered the perfect solution for cooking oil/fat filtration. After extensive research, development, testing and comparisons we are so impressed with results using the new SuperSorb CarbonPad. We intend to offer the new version as an updated alternative, alongside the white product. Activated carbon was chosen as the "active" agent due to its large reactive and adsorptive surface area. It has thousands of interconnected graphite-based platelets, which create interior channels, holes, and pockets. This increased adsorptive capacity over other filter types, results in a filter media that achieves superior particulate and organic contaminant removal. Each level teaspoon of activated carbon particles exceeds the surface area of a football field.

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Fastfood Professional • July and August 2017

Single Pass

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Call 01325SuperSorb 377189 or Buy online CarbonPads remove sub-micron particles down to 0.5 microns – this is 100 times smaller than a grain of sand. @ www.premier1filtration.com ®

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Fastfood Professional • July and August 2017

July and August 2017 • Fastfood Professional

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Quality Irish Pork Sausages

WHEN IT COMES TO QUALITY PORK SAUSAGES... McWhinney’s fly higher than the rest!

To find out more about McWhinneys Sausages, visit us at www.mcwhinneys.com 68

Fastfood Professional • July and August 2017

July and August 2017 • Fastfood Professional

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Profile for Newco Media Limited

Ffp july august issuu  

(Formerly Fish & Chips & Fast Food Magazine) The Nations Favourite Takeaway Magazine. Now Celebrating its 26th Year

Ffp july august issuu  

(Formerly Fish & Chips & Fast Food Magazine) The Nations Favourite Takeaway Magazine. Now Celebrating its 26th Year