FastFood Professional June and July 2023

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The Fork in the road to the Future Looking to the Future of Frying Future proofing The Planet Carlo and Katia get Saucy Making a Meal of it (Formerly Fish & Chips & Fast Food Magazine) The Nations Favourite Takeaway Magazine, Now in our 33rd Year Chicken
Battered Chicken Breast Steaks 85g - 1 x 24 serving suggestion BUMPER 72PageSummerIssue
you can trust

Are you ready for the challenges ahead?

Atlast, summer seems to be arriving. So many have been moaning about the poor weather that the UK has faced during March and April and the effect it has had on food crops – and tourist cafes and takeaways. Added to that, the high energy prices and the latest news that fuel retailers have been slow to bring, particularly the cost of diesel, down in line with world prices. This would have a direct effect on the cost of running equipment and vehicles to harvest and deliver the product to the end user. No wonder our basic costs keep going up!

Hopefully, the energy prices which make such an impact on our businesses will continue the current decrease to help us all in some way.

With a sector that is so dependent on gas and electricity the development of new, more efficient technologies such as induction and using the power of renewable energy sources like solar power will be a major factor. It takes time, but what will the reality be in 10 to 20 years from now?

In this issue, you will find an article by Mark Savage, owner of The Village Fish Shop in Shadwell near Leeds, who has recently installed an Induction powered Frying Range from Hopkins of Pudsey in an effort to move his business forward with “green” initiatives. We will be keeping up to date in the future with his progress with this new technology in the fish & chip sector.

Also, you can read all about how McWhinney’s are celebrating their 125th Anniversary with their great Sausage Giveaway. Well done, Kevin and Scott. Athol

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Fastfood Professional • June and July 2023 3 June and July 2023 • Fastfood Professional
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Fastfood Professional • June and July 2023 4 June and July 2023 • Fastfood Professional 4 8 UK Chefs visit Norway on study trip with the Norwegian Seafood Council 10 Celebrating Norway Day with a very British twist 12 The Man That Makes a Meal out of Chips 13 Christian Chramer, CEO of Norwegian Seafood Council Reflecting on first six-months 14 Musselburgh takeaway launches ‘chippy sauce’ bottle recycling scheme 15 McCains say - “Together let’s deliver crispy fries” 16 V.A.Whitley & Co. Ltd – Proud Sponsors of National Fish & Chip Day 20 FFP spoke with Mark Savage, of The Shadwell Village Fish Shop near Leeds 22 Future proofing the planet with potatoes 24 The chip that has it all – New Aviko SuperCrunch Pure & Rustic 25 McWhinney’s Celebrate their 125 year anniversary with the Big Sausage Giveaway 26 Next Level Cheesy Chips and More 26 Middleton Foods Sees Pot’ential of Global Flavours 27 Victor launches new Maxiline range of refrigerated multi-decks 28 Central Foods plant-based burgers now better than ever! 31 Kerrymaid Slices add taste and texture to a range of fast food favourites 32 Santa Maria launches NEW Snack Bases for the Out-of-Home market 33 Santa Maria launches Mexi-Go: A collection of trending food-to-go recipes 36 German Doner Kebab Opens its 150th Restaurant Worldwide – In Weston-Super-Mare 37 One Lucky Customer to Celebrate the Release Of Fast X 38 Bisto Southern Style at the The Poets Ale and Smoke House Pub in Hove 40 Carpigiani’s Gelato University Celebrates 20 Years of Excellence in Gelato Education On the Cover Central Foods and Golden Valley offer Chicken you can trust

June and July 2023

In Every Issue



section can be found near the back of the issue starting on page 60 in this issue

Fastfood Professional • June and July 2023 5 June and July 2023 • Fastfood Professional 5
41 Funnybones to Spice Up Mexican Seasoning Offering with two New Products 42 The Cherry on Top of Country Range’s Growing Dessert Selection 43 New Forest Ice Cream mix up a fudgingly indulgent new flavour in time for Summer 44 Country Range’s Five Sweets of Summer to Boost Your Dessert Selection 45 Carpigiani Capitalises on Cocktails 46 BAKERLUX Shop.ProTM guarantees consistently high-quality baked goods 47 CuisinEquip’s new website reflects the excellence of the quality brands it stocks 50 Karakuri announces that Nando’s completes first trial /FRYR210 automated fry line 51 Serving profits with Icetro soft ice cream machines 52 Fast Food Systems say “Goodbye Mess, Hello Efficiency” 54 Seeing double as Fri-Jado extends hot and cold MCC range 55 New Wrapmaster® Compostable Cling Film 56 Kopa innovates new design for charcoal grills 57 Get Ready for Summer with JJ’s Festival Food Guide 58 The Drive-Thru of the future will look totally different 59 Women Exceeding Expectations 60 Karakuri Signs Jestic as Exclusive UK Sales & Service Partner for/FRYR Automated Fry Lines 60 A new fish n’ chip shop food hut opened at a popular Isle of Wight pub this Easter 61 Research finds that over half of consumers still expect food-to-go outlets to provide cutlery 62 App4 announces new partnership with global order management platform 63 Annual Social Impact Report demonstrates the level of support delivered 64 The Trade Directory The Trade Directory Starting on page 64 in this issue

Sustainability Matters Business Matters Origin Matters

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

Do you know how to communicate this to your customers?

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

UK Chefs visit Norway, the whitefish nation, on

Some of the UK’s top emerging chef talent have visited Norway, the whitefish nation, on a trip organised by the Norwegian Seafood Council, and led by Seafood from Norway chef partners, Michel Roux and Simon Hulstone. The chefs have undertaken a discovery into why origin matters when it comes to sustainable seafood

Visiting Norway’s cold, clear waters and the fishing communities that have remained the beating heart of the country for thousands of years has been a truly eye opening experience for many of the chefs, which include: Nikita Pathakji, MasterChef The Professionals 2022 Winner; Aled Williams, winner of the CHEF & Restaurant Magazine lockdown chef competition; Kyle Bowman, 2022 Sodexo Chef of the Year; and winners of the last four Young National Chef of the Year competitions – William Keeble, Edwin Kuk, Dan Cornish and Mae Dionio.

The chefs have been exploring the wild northern territory of Norway, taking a trip through harsh winter landscapes, visiting fiords and mountains to reach Tromsø, Honningsvåg and Skarsvåg, the world’s northernmost fishing village. The educational agenda gave a deep dive into Norway’s responsible fisheries management and quality measures, in addition to time with locals to understand how the seafood industry helps keep coastal communities thriving, especially in the far north.

The group were challenged to catch their own supper from cold, clear waters around Honningsvåg with local producer Cape Fish at the helm to explain the importance of quality, from catch to market. The catch of the day was then cooked over an open fire in a traditional lavvo by

acclaimed Norwegian chef, Gunnar Jensen. With seasonal skrei flamed with garlic and tarragon, followed by red king crab with herb butter, smoked cod’s roe, and pan-fried cod’s liver, the chefs were treated and inspired by a host of traditional Nordic delicacies.

Norges Råfisklag, the Norwegian sales organisation for cod fish and shellfish, delivered educational talks along the way detailing Norway’s world-leading responsible fisheries management practices – from pioneering quotas, regulations and zero discard policies to diverse fishing fleets and investment in the latest research, equipment and technology.

A trip to Skarsvåg provided the unique opportunity to see the world’s northernmost fishing village and to meet another local processor, Ålesundfisk, for a tour of their facilities, quality procedures and impressive catches of the day. Here, the group had a hands-on workshop to fillet and skilfully cut the tongues from freshly caught cod, before enjoying a traditional Skrei Mølje dinner, cooked by Chef Jensen, where every part of the revered whitefish was used, from tongue-to-tail, in celebration of Norwegian cod and its gastronomic traditions.

Mae Dionio, winner of Young National Chef of the Year 2022 from Le Manoir aux Quat’Saisons commented, “It’s been really interesting to learn about the provenance and

By Joel Carr, Development Chef at Young’s Foodservice

study trip with the Norwegian Seafood Council

processing of seafood from Norway – often using the whole fish with minimal wastage. It was great to meet the owner of the boat and see the quality of Norway’s cod, which was incredible. I found it fascinating to see what they do with the whole fish, from the tongue and liver, to the flesh – how they fillet it is amazing. How the Norwegians use the roe has given me to some great ideas to take back to the UK.”

Dan Cornish, Young National Chef of the Year in 2021 added: “It’s been really special to be on the boat, talk to local fishermen, and see and understand the whole process and stories behind a box of fish which normally just magically appears at the restaurant. I’ve also loved learning about traditional cooking techniques and experiencing the classic Norwegian peasant food which is centuries old, taking inspiration from it to use in a fine dining setting.”

Nikita Pathakji, MasterChef The Professionals 2022 Winner said: “What an amazing trip! Visiting Ålesundfisk was so interesting, cutting and tasting the cod tongues was a highlight – they were delicious, and it was great to try something we don’t use regularly in the UK. I could see the amount of work that goes into catching and processing such quality seafood products. In particular seeing the sheer beauty of a box of skrei was impressive – it really was perfect.”

Michel Roux added: “The beauty of this particular trip was that we were finally able to take Young National Chef of the Year Competition Winners, who missed out due to Covid travel restrictions, to Norway – and it really did blow their minds. For me it was great to reconnect with the Norwegian fishermen and chefs and enjoy dishes like the Skrei Mølje – made with beautiful white and flaky steamed

seasonal Norwegian cod, with lashings of roe and liver, boiled potatoes and chopped onion. It really doesn’t get much better than that, with the products really speaking for themselves. The young chefs have come home brimming with ideas to take back to their kitchens thanks to their experience trying such amazing produce.”

Whilst Victoria Braathen, UK Director for the Norwegian Seafood Council said: “It was a pleasure to welcome such a talented group of young chefs to Norway, the whitefish nation, and illustrate first-hand why origin matters when it comes to sustainable seafood. Being able to demonstrate Norway’s pioneering stock management and wild fishing processes is always a real eye opener for those that haven’t visited our fishing communities before, and the group were able to enjoy cooking and tasting our fresh seafood right at source, from our seasonal cod to haddock, salmon and red king crab. In the words of our chef partner, Michel Roux, “the proof is always in the eating!”

The Norwegian Seafood Council was a sponsor of the Young National Chef of the Year, and Sodexo Chef of the Year competitions. More information about sustainably caught seafood from Norway can be found at www.

Phots/Images courtesy of Marius Fiskum.

Norwegian Seafood Council gathers award-winning Fish & Chip vendors to celebrate Norway Day with a very British twist

In celebration of this year’s Norway Day, here in the UK, the Norwegian Seafood Council engaged multiple award-winning Fish & Chip vendors across the nation, for a day of delicious fish and chips using sustainably sourced Norwegian cod and haddock. The 17th May marks Norway’s Constitution Day and is a day traditionally celebrated by friends, families, and communities coming together for feasts and festivities.

The main 17th Mai celebration in the UK took place in Southwark Park, London and is one of the largest Norway Day celebrations outside of Norway.

To add the British twist to a traditionally Nordic offering, the Norwegian Seafood Council partnered with Pimp My Fish, winner of the mobile operator category in the 2023 National Fish & Chip Awards, to offer attendees portions of succulent Norwegian cod and double cooked chips, which proved to be a big hit on the day.

This year’s guest of honour, Defence Minister, Bjørn Arild Gram alongside the Norwegian Ambassador to the UK, Wegger Chr. Strømmen also enjoyed the delicate flavours of Norway’s prized whitefish with their own portions of Britain’s favourite dish.

Minister Bjørn Arild Gram commented: “It’s been fantastic spending the Norwegian Constitution Day in London. And what better dish to enjoy at the London celebration than fish and chips, an iconic British dish made with sustainably caught Norwegian cod. Norway and the UK have a strong seafood partnership and I was impressed learning more about the making of fish and chips, and of course getting a taste of the delicious Norwegian cod and chips served by the award-winning Pimp My Fish team.”

Owner of Pimp My Fish, John Hudgell added: “Celebrating Norway Day at Southwark Park, we’ve combined a quintessentially British dish with wonderful Norwegian cod. We take great pride in cooking our fish and chips to absolute perfection and we’ve had some lovely feedback from those tasting it during the day.”

Ahead of Norway Day, category winners of the 2023 National Fish & Chip Awards, of which was proudly sponsored by Seafood from Norway, received a celebratory POS pack and a social media toolkit, allowing vendors to celebrate Norway Day with their customers and serve top quality Norwegian cod and haddock.

This activation was an exciting opportunity to

collaborate with National Fish & Chip Award winners ahead of their prize trip to Norway in June, where they firsthand will experience the Norwegian fleet’s world-class sustainable fishing and processing facilities, producing premium quality whitefish for the UK’s favourite dish.

Victoria Braathen, UK director for the Norwegian Seafood Council commented: “It has been fantastic to connect with and work so closely with winners of the 2023 National Fish & Chip Awards to celebrate Norway Day.”

She continued, “Norway is proud supplier of seafood to the UK, and fish and chips is very much an important part of the seafood relationship between our two countries. Joining forces and being part of these celebrations is the perfect way to engage and come together. Food unites people – and this is certainly true when it comes to Brits’ favourite dish of fish and chips.”

Fastfood Professional • June and July 2023 10 June and July 2023 • Fastfood Professional 10

The Man That Makes a Meal out of Chips

Fish and chips is a loved favourite amongst Brits, a nostalgic comfort that families connect with. Whether enjoyed as a Friday night tea or a lunchtime treat, almost everyone h

The Man That Makes a Meal out of Chips

Awesome Chips has successful stores in Leicester, Birmingham and London. We spoke to Roni Dalal, founder and CEO to find out more about the man who makes a meal out of chips and the recent push to grow Awesome Chips as a franchise.

Q) How did Awesome Chips come about?

I’d always wanted to find and share a recession proof business. I came across frites stands while travelling in Holland and Belgium and I thought of chips. They are chips but not as we know them! People say we are now revolutionising the chip market in the UK, but I see our double fried, fresh, crispy fries served up with any of our 35 spices, rubs and sauces as an entirely different offering to traditional English chips.

Q) How do you make a meal out of chips?

We’ve worked to create some awesome meal choices. We started out putting sauces on top of our crispy fries but some of our ethnic customers asked for them to be mixed in. They tasted incredible and now most customers ask for our sauces and spices to be mixed with their chips.

We also like to get creative with how we serve our fries. Our Chip Burritos make a superb wrap filled with chips, cheese and a choice of sauces. Our Pizza Fries are incredibly popular too, topped and baked with mozzarella cheese. Our Twisters are potato spiral chips on a stick which are popular with kids or those that prefer a smaller portion.

Q) I hear the secret is all in the potatoes – what’s different?

It’s true, I’ve developed a passion for potatoes! Our search for the perfect spud took us to Belgium and Holland, and we selected a particular, yellow-skinned potato which is dense and creamy. If we cooked a Maris Piper in the way that we do, it would burn, but the variety we chose goes crispy on the outside while retaining the perfect soft inner. The taste is also amazing. It’s hard to explain, but there is more

Fastfood Professional • June and July 2023 12 June and July 2023 • Fastfood Professional 12
Interview with Roni Dalal, founder and CEO of Awesome Chips

flavour, which lasts longer when you eat it.

Q) How much does the whole store experience influence sales?

We’ve created a theatre for our customers. They can see the potatoes being cut, fresh-fried and served right through from start to finish. Each Awesome Chips franchised store now gets through around three tonnes of potatoes per week!

The fun comes when customers can customize their meal, from deciding which spices or sauce to add to whether it is mixed in or put on top. Fries are served in funky cones and the upbeat music creates a fun atmosphere. It’s about the whole experience and this attracts more customers. Sometimes customers even dance while waiting for their chips!”

Q) Why have you recently added Vegan burgers to the menu?

My family and I have been vegetarians for about ten years now. Morally we don’t want to sell meat and make money literally off the back of our animal friends. We’ve now added a Vegan Chicken-style burger, Cheeseburger plus Vegan Wings to our menu, served up in special buns we bake in-house, and seasoned with our sauces.

Q) What are your plans for the future?

Sales continue to grow, and we have five new franchised stores set to open before the end of 2023. We are continuing to invite applications from potential franchisees to help expand the brand further.

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

Christian Chramer, CEO of the Norwegian Seafood Council

Being a CEO brings both its trials and tribulations. Christian Charmer, CEO of the Norwegian Seafood Council, reflects on the first six months in his new role

The Norwegian Seafood Council (NSC) works together with the Norwegian fisheries and aquaculture industry to develop markets for Norwegian seafood. The aim of the organisation is to increase the value of Norwegian seafood resources, through market insights, market development, market risk management and reputational risk management in select markets around the world.

Last year, by unanimous decision, the board of the Norwegian Seafood Council appointed Christian Chramer as CEO and he has been at the helm since October. The first six months bedding in as a CEO is a very important period for both the individual and the business, as it’s these crucial few months that set the tone for your tenure and potentially impact your effectiveness as a leader. It is the time when you really get to know an organisation, and, in turn, they get to know you.

June and July 2023 • Fastfood Professional 13
Reflecting on an immersive first six-months and projections for a busy and ambitious future

Musselburgh takeaway launches

‘chippy sauce’ bottle recycling scheme

A multi award-winning Musselburgh fish and chips takeaway has launched a glass bottle recycling scheme for its own branded chippy sauce.

East Coast Fish & Chips Takeaway on North High Street has been selling over 6,000 litres of its famous chippy sauce every year since 1974.

As part of its ongoing commitment to being more environmentally friendly, the popular takeaway is bottling up its own brand condiment for fish and chip fans across East Lothian and Edinburgh.

Customers are now also being encouraged to return and recycle their empty glass bottles of East Coast chippy sauce and get 50p off their next purchase.

East Coast chippy sauce, which is served in 250ml glass bottles, is proving a big hit with fish and chip fans from Musselburgh, around East Lothian and Edinburgh.

Located just two minutes’ walk from Musselburgh beach on the outskirts of Edinburgh, East Coast is owned and operated by Carlo and Katia Crolla.

The Crolla family has been serving the local community for nearly 50 years. Styles may change, but great flavours, family heritage and warm, friendly service remain as important to Katia and Carlo today as they did 49 years ago.

Carlo Crolla, owner of East Coast Fish & Chips takeaway in Musselburgh, said:

“As an independent, family business, we’re proud to have served fish and chip fans from Musselburgh, around East Lothian and Edinburgh since 1974.

“Salt ‘n’ sauce has always been part of the chip shop tradition across this part of Scotland, so we like to honour that tradition with our very own branded East Coast chippy sauce.

“We’re also keen to do our bit to help the environment, so we sell our chippy sauce in glass bottles.

“Our glass bottle return scheme allows our loyal customers to recycle with us and to get 50p off their next bottle of chippy sauce too… even more reason to enjoy the ultimate fish supper.”

East Coast has also held a Green Tourism Silver Award from VisitScotland since 2020.

East Coast Fish & Chips Takeaway was recently named the ‘Best in Scotland’ and one of the top 10 in the UK by The Sunday Times.

East Coast is also home to an award-winning seafood restaurant and grill.

For more information on East Coast Fish & Chips and East Coast Restaurant, visit: and follow on social media, including Facebook https:// and Instagram

Fastfood Professional • June and July 2023 14 June and July 2023 • Fastfood Professional 14

Together let’s deliver crispy fries

Takeaway and click-and-collect sales have grown by 55% from 2019 to 2022, whilst deliveries alone have soared 236% as consumers have switched to the convenience of third-party ordering platforms1. Chips are the number one favourite side order in delivery, ranking higher than any other menu item with the potential to make or break a meal.

Consumers have growing demands of operators, with increased expectations of good quality food and memorable experiences. Your customers need peace of mind that the fries they crave will arrive as anticipated, and you need to be confident that you can deliver crispy fries anywhere, anytime.

Now more than ever, you need fries that give you an edge in delivery and keep your customers coming back for more. McCain SureCrisp™ fries stay crispy for 20 minutes in a closed delivery bag2 and create a premium experience for your customers, with crispy fries in every delivery.

Consumers agree the unique coating on our SureCrisp™ fries means that they are crispier and more enjoyable than uncoated fries3. With over 50 years of potato expertise, working with over 250 British potato farmers, McCain SureCrisp™ will help keep you ahead of the competition.

Join Favorite Fried Chicken and thousands of operators using McCain SureCrisp™. “Since we changed our fries to McCain SureCrisp™, we’ve seen an increase in orders through delivery. This is due to the fries staying crispier for longer.” – Alison Lawton, Favorite Fried Chicken.

Together let’s deliver crispy fries.


1 - CGA Hospitality at Home Tracker Nov 2022

2 - Sensory testing for crispness, Sensory

Dimensions – August 2018

3 - Consumer preference testing. Blue Yonder – April 2019 Product tested was McCain 3/8 Cut. Outcome may vary depending on climate.

June and
July 2023
Fastfood Professional 15

V.A.Whitley & Co. Ltd – Proud Sponsors of National Fish & Chip Day

Founded in 1899 and remaining a proudly independent Family-Owned Company, V A Whitley has been delivering service and quality to Fish and Chip shops throughout. From our modern sales and distribution sites in Heywood, Blackpool and Colwyn Bay we operate a fleet of modern vehicles delivering ambient goods and sundries, frozen foods and frozen at sea fish fillets, foodservice packaging and catering equipment to our customers.

As leaders in our industry, we play an active role in NEODA (National Edible Oil Distibutors’ Association), FASFA (Frozen at Sea Fillets Association), we are major sponsors not only of National Fish and Chip Day through NEODA but also of the NFFF’s National Fish and Chip Awards and Fry Magazine’s Best 50 Takeaways Competition.

We have chosen to be a principal sponsor of National Fish and Chip Day because we believe this annual event provides an excellent platform to build the awareness and positive publicity for fish and chips and to celebrate our iconic national dish and the wonderful industry surrounding it. The positive focus that National Fish and Chip Day provides can only enhance the public’s perception of fish and chips and reinforce the consumer choices which support our customers and the fish and chip trade as a whole. We have committed with our Q Partnership colleagues and Middleton’s Foods to supporting National Fish and Chip Day as Principal Sponsors for the greater good of the fish and chip trade.

V.A.Whitley has for many years through our Chairman Tony Rogers been a pillar of NEODA with continuous representation as President or within the President’s Committee for over 50 years. NEODA has been the driving force behind National Fish and Chip Day and V.A. Whitley have sponsored and supported the event since it started in 2015.

In previous years we have supported National Fish and Chip Day through roadshows, helping decorate shops in National Fish and Chip Day merchandise, running competitions and of course visiting our customers with our famous fish mascot - Errol Finn!

This year we will again be giving away free Point of Sale Posters for customers to display in their businesses. We will also be running several competitions through our Newsletter, Website, and social media - giving customers the chance to win some of the great new Merchandise available this year - So keep your eyes peeled.

Over the years we have seen many shops really engage with National Fish and Chip Day – proving that you get out, what you put in! We are really looking forward to this year’s National Fish and Chip Day – working together with the other principal sponsors - Friars Pride, Henry Colbeck and Middleton’s Food and along with the other Sponsors –it promises to be the best one yet!

Look out for updates at and follow us on socials @VAWhitley1899.

Fastfood Professional • June and July 2023 16
*Free sample limited to first 400 valid requests. See for full T&Cs. Consumer T&Cs available at STOCK SARSON’S FOR A CHANCE TO WIN £1,000! #SARSONSFRYDAY



Starting this May and continuing all year, Sarson’s will be rallying the nation to support their local chippies as part of a UK-wide campaign which will see the UK’s number one malt vinegar brand reimburse 50 chippy meals every Friday, with one chippy scooping £1,000 cash.

Chippies getting involved with Sarson’s’ Fryday campaign can visit to request a free full size (20ltr) sample OR a free 12 x 300ml case of Sarson’s craft-brewed malt vinegar, alongside Sarson’s Fryday POS kits, which will help explain to customers how they can get one of 50 weekly chippy teas absolutely free! The promotion also applies to pubs and restaurants serving fish and chips.

Customers simply need to purchase their meals on a Friday, sloshing generously with Sarson’s, before uploading both a picture of their receipt and of their chippy meal next to a bottle of Sarson’s or any Sarson’s Fryday promotional material to From there, they will find out if they are one of 50 lucky people to get their meal on Sarson’s. At the end of the campaign, the chippy with the most customer entries will win a whopping £1,000! (see full Ts and Cs at

Vanni Cataldi, Marketing Director at Sarson’s’ Brand Owner, Mizkan Euro, comments: “Fish and chips have been at the heart of our communities for generations, yet rising costs for both operators and consumers are beginning to bite. Put simply, we need to save our beloved chippies! If everyone in the UK visited their local just twice more per year, it could be enough to solve this issue; that’s why we’ve created the Fryday campaign. As a brand that passionately bangs the

drum for the quality fish and chip shops of Great Britain, we’re urging customers to increase their visits and operators to get involved by requesting the free POS kits to help make this happen. Together we can help turn profitable Fridays into sensational Sarson’s Frydays!”

The National Federation of Fish Friers have also thrown their support behind Sarson’s’ Fryday campaign, with President Andrew Crook saying: “Fish & Chip shops are so deeply entrenched in British culture and history, the thought of them disappearing from our high-streets and seaside towns all together is unimaginable, but given the increasing threat of closure, could soon become a bleak reality.

“From the rising cost of ingredients to the operational challenges that chippie’s face, our national dish is in danger.

“As a sector, we’re proud to see Sarson’s taking action to preserve our beloved chippies. By participating in this campaign, operators can drive footfall and profits while offering their customers free fish & chips!

“Together we can all contribute to the preservation of an industry that is an essential part of our heritage and a much-loved part of our local communities.”

Sarson’s’ Fryday campaign is underpinned by a programme of foodservice and wholesaler media activation.

Claim your FREE sample

Fast Food Professional magazine spoke with Mark Savage, owner of The Shadwell Village Fish Shop near Leeds about...

looking to the future

In one respect my arm was twisted, my old frying range was commissioned in 1987, it had been a fantastic workhorse over nearly 40 years, but now with the crazy utilities prices and a poor efficiency performance it was time to change.

I contacted Ferhat Akkaya, Director at Hopkins of Pudsey (the manufacturer of my outgoing range) and told him of my requirements - a new high efficiency gas range.

Ferhat came to my premises to measure up and while doing so told me of an exciting new concept he had in the development stages, an induction fry range. “How would I like to be the first?” I jumped at the chance, this was going to tick all the boxes.

I would reduce my carbon footprint, it would be efficient, increasing my GP, I’m also looking at solar panels too.

“But could it fry fish and chips?”

Within a couple of shifts my team had it sussed and beautiful golden crispy results were achieved. It was a huge step, it was like driving a Formula One racing car compared to a Shire Horse.

The pans have to be staggered in temperature settings when opening to protect the frying medium. This is simple enough with 5 settings to play with.

Performance wise, with guidance from Ferhat the team have soon achieved the goals I set. I haven’t done it yet, but will have soon worked out how much my utilities have hopefully gone down- watch this space.

We are only two weeks in but I’m excited that we are doing our bit, eco range, LED lighting, boxes and paper for packaging, it will all help.”

The innovative future may have now arrived- look out for updates in Fast Food Professional magazine.

For more information on Ranges and the new fish pan technology, please contact Ferhat Akkaya at,

June and July 2023 • Fastfood Professional 20
Mark said, “Like all businesses at the moment, we are all in that predicament of survival, making a profit and that newish pressure of doing the right thing for the environment and our children’s future.
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Future proofing the planet with potatoes

Lamb Weston has been at the forefront of embracing sustainability for some time and their latest sustainability report shows the forward-thinking giant’s recent initiatives are rising to the challenge, helping operators to please consumers

Already five years back, Lamb Weston/Meijer added ‘sustainable agriculture’ to its six focus areas for sustainability, which also include water, greenhouse gas emissions, plant protection products and biodiversity.

Growing closer

Closer collaboration with growers is key to Lamb Weston’s Sustainable Agriculture Plan. This focuses on healthy soils as the most valuable and scarce natural resource growers use. Lamb Weston is committed to developing their long term relationships with quality farmers in the UK, with approximately 30 carefully selected partners.

And Lamb Weston’s Sustainable Agriculture Plan for 600 growers in Europe includes a 24% drop in energy used and 30% drop in CO2 emissions generated per kg of product. The carbon footprint of their products has been reduced by 21.7% since 2008.

Healthier product development

In the next two years, Lamb Weston aims to focus on a number of key areas that will contribute to more balanced diets by making an impact across their portfolio. For example, they will continue to invest in and develop products that can be cooked without needing to be fried, such as in ovens or air fryers. They will also focus on making products as healthy as possible, by researching ways to lower the oil content of deep-fried products. Their new Innovation Centre will help accelerate these developments.

Gold level progress

One of the main KPIs of Lamb Weston’s Sustainability plan is the Farm Sustainability Assessment (FSA) from the Sustainable Agriculture Initiative (SAI) Platform. The FSA scores growers’ performance on sustainable agriculture on four levels: Gold, Silver, Bronze, and ‘below Bronze’.

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Evans, UK & IRL Marketing Manager
BY Peter

Their goal for the Farm Sustainability Assessment is to reach 100% at Gold level and over the last two years they have been making progress, with total grower numbers reaching 80% Silver and 20% Gold. When the Dutch VVAK certification is benchmarked Gold (expected by 2023) they expect to make a significant step towards achieving their 2030 target.

Other spuddy highlights!

With 6.5 million fewer kilometres travelled per year, Lamb Weston has reduced emissions from transporting goods by 5,800 million metre tonnes since 2008 – that’s the same as the amount 1,462 coal fired power plants would emit in one year!

Lamb Weston has sent zero waste to landfill since 2008; they incinerate less than 0.5% of their waste, using every single bit of their potatoes. And to minimise waste, they optimise their plants and potatoes – so they use 99% of the potato, a 12.5% increase compared to 2008. They also develop new potato species that are able to withstand drought.

Now, 99.9% of Lamb Weston’s products and waste streams are reused, recycled or recovered, while products are packed in 100% recyclable plastic and cartons made from 100% recycled, FSC certified cardboard. Lamb Weston uses an advanced system that purifies their process water, turning it back into drinking quality water, which is then re-used in their production processes.

Lamb Weston features Skin-On in their fries’ ranges, which means a lower carbon footprint, around 8% more sustainable than Skin-Off chips and the Company is suggesting operators call this out on menu as it would be well-received by consumers, especially if operators state they’ve made a switch from skin-off to skin-on because it’s a more sustainable choice - 1 in 4 consumers choose restaurants or pubs that have strong sustainability credentials! And Skin-On sell for more too!

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

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The chip that has it all –New Aviko SuperCrunch Pure & Rustic

Aviko answers diners’ prayers with the innovative chip that ticks the box for operators

Crunchy, rustic and delicious!

According to independent research, 65% of foodservice diners want rustic looking chips and are willing to pay a premium for it*. So, there has never been a better time for chefs, caterers and operators to upgrade their offering to Aviko’s new – SuperCrunch Pure & Rustic, the chip that combines a homemade feel with the taste and crunch of a ‘proper’ chip.

Available to foodservice now, Aviko’s SuperCrunch Pure & Rustic Chips are made with superior spuds which lock in flavour for a delicious tasting chip. With the skin left on paired with irregular cut sizes, the chips have a rustic, natural look and unrivalled texture. These features combined make for a five-star chip that will add a premium feel to any dish.

Speaking of the launch, Mohammed Essa, Commercial Director UK & Ireland, said:

“Aviko is proud to add another delicious solution to its foodservice portfolio. There’s a huge opportunity for operators to offer chips that are premium, crispy and appear homemade, so the launch of Aviko SuperCrunch Pure & Rustic means there is a real solution that can help operators boost profits and satisfy their customers’ cravings.”

Available now in 2.5kg format, Aviko’s SuperCrunch

Pure & Rustic Chips are gluten free and vegan friendly,

have a shelf-life of 24 months and can be prepared in both the oven or fryer, ensuring versatile preparation to suit busy kitchens and all menus.

Mohammed continues,

“Now more than ever, kitchens need to focus on cost-savings, reduce food waste and make menus work harder through stocking versatile ingredients. With chips the side of choice for so many dishes, our new Aviko SuperCrunch Pure & Rustic Chips will help chefs and caterers everywhere make the most of consumer demand for quality and value when eating out.”

The new chips are perfect for delivery too, thanks to their SuperCrunch coating which promises a long holding time and guaranteed crunch on arrival. When considering that 81% of consumers would order chips more often if they knew that they would arrive crunchy*, plus the increase of +115% of pubs and restaurants offering delivery since Covid**, Aviko’s SuperCrunch Pure & Rustic are a win-win product to stock.

Aviko has been the resolute potato partner for foodservice for over fifty years, bringing quality and smart solutions to menus all over the world. With a range of chilled and frozen potato specialities made by chefs, for chefs, Aviko’s extensive range includes Hash Browns, Premium Fries, Mash, Snackables and much more.

*Toluna Survey

**Lumina Food Strategy Forum Q1

For more information on Aviko visit

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McWhinney’s Celebrate their 125 year anniversary with the Big Sausage Giveaway

McWhinney’s Sausages have been around for 125 years, and one thing has always remained constant – quality.

The company has come a long way from its butcher shop roots but it hasn’t forgotten what keeps McWhinney’s a firm favourite with customers. To this day the same attention and care goes into the production of every single sausage to ensure every meal is consistently perfect.

With the rising costs of food to packaging and everything in between, owners have been searching for ways to offer value for money to the consumer. Sausages have not been immune from the trials of increases, with the pork market proving to be particularly challenging, but they remain a firm favourite across the country. They also represent fantastic value for shops when taken in context with all other proteins served.

Kevin McWhinney, MD, said “I am exceptionally proud of what we do, and we will continue to make sausages the same way regardless of the markets. We will continue to use the same high-quality ingredients to produce the sausages that customers know and love. To do anything else would be to do a disservice to every customer who orders a McWhinney’s sausage. This inevitably means we have had to increase prices, but that is the only way to protect the quality and consistency we are known for.”

The company is approaching the midway point in its 125th Anniversary celebrations, with shops across the country helping to give away £125,000 worth of sausage and chips. The “buy a fish and chips, get a sausage and chips free” promotion has been very well received by the industry and consumers alike. In an effort to help shops with the soaring price of fish, the idea was conceived to allow a family to get a top-quality meal at a modest price to help with the current climate.

Recent participants include Corrie’s Cabin (Isle of Wight), Skippers of Euxton and Olivers Fish’n’Chips (Redcar). Michael Roberts, from Olivers said “We started

using McWhinney’s Sausages this year and haven’t looked back. We tested them with the staff, and everyone loved them – we moved across immediately. They are slightly more expensive than the product we were using but we, and our customers, are more than happy to pay that little bit extra for the quality. The 125th Anniversary promotion was a brilliant success – we decided to use our additional boxes to extend the promotion because the uptake has been so good.”

If you are a shop which uses McWhinney’s sausages and would like to take part in the celebrations, please contact

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Ryan Baker, Sales Manager for Middleton Foods talks to FFP about Next Level Cheesy Chips and More

Next Level Cheesy Chips and More

are changing, and this style of offering on a menu can really help captivate consumers and encourage them to try something different. The concept is simple really, so upgrading your menu to offer such an item isn’t particularly difficult. Whether they’re sold as a meal, accompaniment or side dish.

Loaded fries, dirty fries… whatever you want to call them, chips as we know and love them have been somewhat transformed thanks to our friends across the pond in the US, who introduced the trend for what’s essentially next level cheesy chips!

The option to sell chips with toppings is a great, creative way for chip shops to offer something which sets them apart from their competition – palates and consumer expectations

Using the chip as a base – whether it’s a thinner French fry; a heartier triple-cooked chip; or a waffle-style lattice potato – it’s all about what you do with the potato to make it have that added appeal. We have several products which perfectly accompany chips to help operators embrace the trend and upsell a standard chip portion. Our innovative range of Gluten Free Chip Seasonings is a fantastic way to add excitement to chips. With a choice of three flavours to choose from – Piri Piri, Smokey or Chinese Salt & Chilli – the flavours are authentic tasting and really add a little something to menus. They’re a great way to add a global flavour profile – take the Piri Piri Gluten Free Chip Seasoning for example, which is a carefully blended mix of salts and spices that delivers an authentic Portuguese taste.

Middleton Foods Sees Pot’ential of Global Flavours

The UK’s leading manufacturer of foodservice premixes, Middleton Foods, has extended its range of Mini Pots, with the addition of two new glazes –Double Smoke and Jamaican Jerk. The two new flavours mean the innovative range of culinary glazes now comprises fifteen varieties; offering caterers a comprehensive choice of seasonings inspired by some of

the world’s most popular cuisines.

The new Double Smoke Glaze Mini Pot combines an enticing blend of herbs with specially selected spices and hardwood smoke, resulting in a rich, vibrant glaze with a unique smoke profile. The sweet and spicy rub delivers distinct smoky notes, giving a true South American style taste. It’s the perfect choice for menus which seek to

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Pre-blended to ensure quality and consistency, these simple-to-use tubs of seasonings add a bespoke twist to chips, which customers will love. What’s more, as the name suggests, the range is gluten free; so suitable for people with coeliac disease. With demand for gluten free foods continuing to grow, by choosing to use products made by Middleton Foods operators can be assured of their dedication and commitment to food quality, safety and responsibility as they cater for an increasing number of consumers who have specific dietary requirements. All seasonings are made in the UK at our gluten free production facility. Each product is certified by Coeliac UK. The collection of seasonings is also free from GM materials and artificial colours, and suitable for vegetarians and vegans. Piri Piri Gluten Free Chip Seasoning is available in a 2kg tub, with both the Smokey and Chinese Salt & Chilli Gluten Free Chip Seasonings available in 2.5kg tubs.

For sauces, our new Cheese Sauce is a versatile product and is ideal for maximising sales. Use for dirty fries, cheesy chips or simply as a staple sauce for a variety of menu options; such as a pour-over sauce for burgers and Southern Fried Chicken. Made with natural colours and flavours, the Cheese Sauce has a rich savoury, buttery flavour. It’s simple to make just by adding water to the mix and bringing to the boil; and its consistency can be adjusted to make it a thicker or thinner sauce, depending on preference. Hold in a bain marie for ease of use.

For more information on Middleton Foods, please visit or call +44 (0)1902 608122.


With consumer demand for eating on the move showing no sign of abating, Victor has launched a new range of energy efficient, refrigerated, multi-deck units perfect for the display and merchandising of food and beverages.

replicate the outdoor flavours of cooking over a barbecue or smoker, without an open fire.

With its bespoke blend of aromatic sweet spices, the new Jamaican Jerk Glaze Mini Pot delivers an authentic, medium-hot taste. The fusion of flavours ensures a traditional taste of the distinctly lively Jerk seasoning, made popular because of its warm, piquant flavour with subtly sweet, smoky and salty undertones – a true taste of the Caribbean!

Each Mini Pot variety guarantees genuine authentic taste, in a quick and easy-to-use format. Simply coat meat, poultry or fish with the dry glaze and leave to marinate for approximately fifteen minutes. For a more intense depth of flavour, leave the spice mix to penetrate the meat for longer. Oven-bake, grill or BBQ in accordance with the meat’s required cooking time. Juices from the meat will be drawn out by the glaze, making meat extra succulent and tasty, with a sauce-like appearance.

Middleton Foods’ Mini Pots are available in 110g pots and are the perfect way for caterers to influence menus with so many of the most popular global food trends.

Middleton Foods is a family owned and operated business, proudly manufacturing food products in the heart of the UK using modern machinery combined with the latest manufacturing techniques.

For further information about the Mini Pots range of glazes and/or to receive a free sample, please call Middleton Foods on +44 (0)1902 608122 or visit www.

Specifically designed to support high volume food and drink outlets, they are designed and built in the UK using the latest refrigeration technologies, quality BS standard stainless steel, and toughened glass.

Perfectly suited to delis, coffee shops, convenience stores and all food-to-go outlets, the variety of widths available in the Maxiline range – 600mm, 900mm, 1000mm, 1200mm, 1500mm, 1800mm - means that whatever space is available, there is a unit to suit.

Each Maxiline unit comes with a host of standard features including: a pull down night blind, four height adjustable shelves that can be inclined by 10°, shelf edged ticket strips, 4000K (Cool White) lighting, and a boil off tray for condensate. An extensive selection of optional extras is available for retailers who want to customise their Maxiline unit such as: hinged glazed doors (these can also be retrofitted), a lockable shutter, castors and castor covers, and enhanced lighting (2700K warm white).

Finishing touches can be added in the form of wooden concession baskets, available in black or woodgrain finishes, and a choice of side panel options: solid, lit, and lit and glazed.

List prices start at £7255 (for the 600mm slim model) and are subject to the dealer’s agreed discount.

As with all Victor’s standard product lines, the new Maxiline range is available from the company’s brand new e-commerce website at

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Central Foods plant-based burgers now better than ever!

Frozen food distributor Central Foods has improved two of its popular plant-based burgers to make them even more appealing

The recipe for the KaterVeg! gluten-free vegan vegetable burgers has been amended to bring it in line with PHE 2024 salt guidelines and to remove gluten and milk as ingredients, giving it the widest customer appeal.

At the same time, the shape of the KaterVeg! vegan quarter pounder has been altered to make it thinner and wider to help provide a quicker cook time and better bun fill. It’s just as juicy and tasty, making it a perfect meat-free option.

Gordon Lauder, MD of Central Foods, said: “We are always looking at ways to improve our products to give our customers the best possible options and we are delighted to be making two of our popular plant-based burgers even more appealing.

“Plant-based and vegan dining continues to be one of the key trends in the food service sector, and with the additional focus that we are seeing on sustainability and cost effectiveness, these two KaterVeg! products are ideal for fast food catering.”

The KaterVeg! vegan quarter pounder is made with seasoned soya protein and onion, and is available in packs

of 24. It is still low in sugar and provides a source of fibre, and griddles in around 15-18 minutes from frozen. It is suitable for vegetarians and vegans.

The KaterVeg! gluten-free vegan vegetable burgers are a seasoned blend of vegetables and rice and are free from all 14 declarable allergens. Also low in sugar, they are available in packs of 36 and, from frozen, deep fry in around 3 minutes or griddle for around 8 minutes. These tasty plant-based burgers are suitable for coeliacs as well as vegans and vegetarians.

Central Foods, based at Collingtree near Northampton, is one of the UK’s leading frozen food distributors. The company was founded more than 25 years ago and is a catering partner across the whole food service sector, supplying to fast food outlets, hotels, restaurants, bars, universities, schools, pubs, care homes, garden centres, leisure outlets and more. It currently sells to over 180 independent wholesalers, as well as larger national and regional wholesalers.

For more information about Central Foods visit

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Fastfood Professional • June and July 2023 29 June and July 2023 • Fastfood Professional 29 April and May Fastfood Professional • August and September 2022 29 XL Fish Fridge Hygienic • Reliable • No Maintenance • CFC Free ALL Fish Cabinets are constructed entirely from 304 specification stainless steel, including the drawers. R1 Chipper B56 Full Bag Peeler Aries Filter Bold MX1 Batter Mixer Visit our website for online spares and special offers Sales, Service and Repair CALL US NOW ON... 01709 540004 FREE DELIVERY UK MAINLAND Bold Peelers are leaders in the fish frying and catering industry, combining ease of operation and reliability. The Aries Oil and Fat Filter unit reduces the quantity of contaminants found in hot cooking oil so prolonging oil and fat life giving a consistent quality to fried foods. Stainless steel construction and unique design of cutting action ensures maximum yield - more chips, less bitsproducing a quality chip. The Bold MX1 Stainless Steel Batter Mixer Machine is simple to use, just switch on and add ingredients. Lease purchase available tailored to your needs Carlton Catering Equipment Carlton Catering Equipment Carlton Catering Equipment Carlton Catering Equipment Carlton Catering Equipment Carlton Catering Equipment Black and white versions We sell New and Reconditioned Bold Potato Chippers and Peelers and offer a complete repair and maintenance service to include a loan machine where necessary We stock spare parts Lease purchase is available We are Open 7 days a week Carlton Catering has bee n established for 25 years Spare Parts


Kerrymaid Vegan Slices are a truly tasty and fully functional, slice-on-slice that melts magnificently and binds brilliantly.

Discover how together with Kerrymaid, you can achieve a smooth finish to every dish.

A Smooth Finish

Whether looking to top a toastie, fill a sandwich or finish a burger, Kerrymaid Slices add taste and texture to a range of fast food favourites

Delivering a rich and creamy taste, Kerrymaid Slices pair perfectly with cold sandwiches, wraps and rolls, but add them to hot dishes and they really come into their own, giving an even melt and a smooth finish to burgers, toasties and paninis.

Combining quality and consistency with an easypeel format, Kerrymaid Slices are loved by chefs in busy takeaways and restaurants, who have three varieties to choose from. Kerrymaid Original Slices deliver a rich, creamy taste with 112 slices per pack, while Kerrymaid Ribbon Slices offer the convenience and flexibility of being cut to size to suit different

dishes. Both varieties are vegetarian and gluten free. For operators wanting to serve vegan meals without compromising on quality, Kerrymaid Vegan Slices offer the same great taste as Original Slices but as a plant-based alternative.

Made using a blend of coconut oil, starch and pea protein, they also benefit from the same texture and melt associated with Kerrymaid Original Slices, ensuring all customers can enjoy this filling favourite. Vegetarian Society ‘Vegan’ approved, Kerrymaid Vegan Slices are gluten free and available with 56 slices in a pack.

Kerrymaid 01784 430777


Snacking is on the rise and the volume of snacks in restaurants, bars, pubs and hotels has increased in the last year and is set to continue in 2023.

A report from Mintel says that six in 10 people snack on crisps / crisp-style snacks.

Customers are craving affordable ‘treat’ experiences, and Santa Maria is excited to introduce their new Snack Base products to meet a new and growing demand in the out-of-home market.

Snack Bases from Santa Maria are the most customisable snacks on the market – simply cook, flavour and serve in less than a minute to unlock new opportunities in snacking for your business.

The new Snack Bases come in two formats - Lentil Waves and Corn Cones - which are perfect for dipping, loading with toppings or enjoying with a variety of savoury or sweet seasoning. Plus, both products are vegan and gluten-free.

As the cost-of-living continues to soar across the UK, dining out habits have been impacted. Consumers still want to enjoy experiences but are more conscious of purse strings. Bidfood’s Predictions for 2023 Food Trends suggests that around 2 in 3 UK adults (64%) said despite the cost-of-living crisis, they would find it difficult to stop eating and drinking out.

Santa Maria’s Taste Creator, Barny MacAdam, says: “Rising business costs combined with a shortage of staff and the cost of living means time are still tough for the hospitality sector. We’ve focused on creating a genuinely easy-to-implement product, that can be made to order in under one minute by anyone on the team and offers an

additional revenue stream opportunity for operators.

“DIY snacks made from scratch is a huge trend right now. By making the Snack Bases to order, operators can offer customers a fresh, appetising snack which can be served hot or cold. What’s more, it’s easy for operators to create their own signature snacks by adding spices of their choice (typically only 3-5g of spice mix flavours per 100g of cooked Snack Base), playing around with different dipping sauces on the side or loading them up with different toppings. Snack Bases are so versatile – they can be used as a bar snack with drinks, as an appetiser while customers browse the menu, a side to a burger, wrap or sandwich, or even a crunchy topping!”

The Snack Bases are delivered as pellets and expand up to five times when cooked (so easy to transport and store), don’t need to be stored chilled or frozen and have a twoyear shelf life, making them smart in many ways. They are as simple as…fry, flavour and serve.

Barny MacAdam continues: “The Lentil Waves and Corn Cones can be savoury with our Steakhouse seasoning or sweet by adding our Vanilla Sugar. You can also add Snack Bases to dishes already on your menu. Everyone loves Dirty Fries and Loaded Nachos so why not try Loaded Cornitos, perfect for sharing. Or how about adding a bit of crunch to Salads, Soups, Mac and Cheese, Poké Bowls and Burgers by simply sprinkling the Snack Bases on top. Don’t forget desserts too! Simply season our Snack Bases with our Cinnamon; delicious every time.”

To find out more, visit Snack Bases (

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Santa Maria launches NEW Snack Bases for the Out-of-Home market

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

Food-to-go continues to grow, despite the cost-ofliving crisis, and personalised dishes are becoming popular with operators trying to keep menus streamlined while maintaining choice. Santa Maria, the nation’s leading Mexican out-of-home food provider, today launched Mexi-Go, a contemporary ready-to-go solution for food operators looking to retain simple, streamlined menus that give consumers the choice they desire.

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

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

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

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

“Eminently scalable, we suggest three tacos per main meal serving – two for a starter and one for a side. They can

also be scaled up for a sharing platter, so food operators can cater for different budgets, dining experiences and diets all in one.

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

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

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

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

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

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[1] Lumina Intelligence, Menu Tracker Tool, Spring Summer 2021 [2] Vypr, Santa Maria Mexican, Nov 2022, Sample Size 502


German Doner Kebab (GDK) has recently opened its doors to another UK restaurant – its 128th location in its home market of the UK and 150th internationally. This milestone further strengthens GDK’s position as the Global #1 doner kebab chain.

The new GDK opened on May 10th in Weston-superMare, Somerset, to a tremendous reception by the local community.

Since its inception, GDK has been revolutionising the humble doner kebab across the globe, bringing a fresh, high-quality taste sensation and superior dining experience that has made it the go-to place to enjoy a quality, tasty, premium yet affordable kebab.

Freshly prepared in front of customers, GDK’s gamechanging kebabs masterfully combine premium, lean, succulent meats and fresh local vegetables, served in handmade, toasted waffle bread topped with unique signature sauces.

The brand’s superior product combined with its unique dining experience has fuelled its rapid growth in response to exploding consumer demand, with the fast-casual brand now employing over 4,500 people across its 150 restaurants worldwide.

GDK has also been making steps to strengthen its senior leadership team recently, with two significant hires from Domino’s UK. The brand’s new CEO Simon Wallis has been joined by Robin Caley, the GDK’s new Chief Development Officer.

Simon said: “Reaching 150 restaurants worldwide with our Weston-super-Mare opening is a testament to our incredible growth and commitment to delivering a new dining experience across the globe.

“Our expectation-defying kebabs are revolutionising this popular street food worldwide. This unique innovation on a traditional dish has captured the imagination of a global audience to elevate GDK into becoming a market leader in the F&B space.

“At GDK, we are committed to growth and strengthening our position as the UK’s fastest growing restaurant chain. Beyond that our global demand reflects our position as one of the world’s most exciting fast-casual brands.”

As part of worldwide growth plans, GDK is forging ahead with further expansion into international markets this year.

The fast-casual brand has plans already underway to open 12 new restaurants in North America, following its recent openings in Astoria, Queens, New York and Sugar Land near Houston, Texas. It is also just about to open its first restaurant in Riyadh, Saudi Arabia.

The global development pipeline for German Doner Kebab includes plans to open 400 restaurants worldwide in the next seven years.

In order to achieve this target, GDK has recently signed up some major new franchise partners. Atul Pathak, formerly McDonald’s biggest UK franchise partner, sold his portfolio and joined up with GDK in 2022, while Maristo Hospitality, one of the fastest-growing hospitality groups in the Middle East region, has acquired the GDK master franchise for the UAE.

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Fuel up with German Doner Kebab and Fast X ahead of the latest Fast & Furious film

May 2023: Premium kebab chain German Doner Kebab has joined forces with Universal Pictures as part of the cinema release of their highly anticipated film Fast X which hit the big screen on 19th May. German Doner Kebab has celebrated the film release with a takeover of hero menu items that includes the opportunity for one lucky customer to win a trip of a lifetime to Los Angeles.

The epic giveaway, which launched on 12th May, will give one lucky German Doner Kebab customer and a guest the opportunity to fuel up and live a real-life Fast X experience. Flying out from London, the winner and their guest will spend a week in a luxury VIP rental in the heart of Los Angeles and will experience a stunt masterclass hosted by a professional Hollywood stunt coordinator to learn the tricks of the trade from wire-work to on-screen combat and learning a Fast X inspired scene. Further highlights of the prize will include a private VIP filming location tour in a 1970s vintage convertible with a pit stop for lunch at a restaurant featured in the Fast films, a sunset helicopter flight taking in sights of the city and a private bespoke dinner.

For Fast fans who miss out on the LA experience, German Doner Kebab will be giving away a host of runners-up prizes from official exclusive film merchandise to vouchers and discount codes to use within their restaurants. Customers need simply to scan the QR code received with every purchase and enter via the competition page to be in with a chance to win.

Fast X marks the final chapter in one of cinema’s most popular global franchises. Starring returning cast members Michelle Rodriguez, Tyrese Gibson, Ludacris, Nathalie Emmanuel, Jordana Brewster, Sung Kang, Jason Statham, John Cena and Scott Eastwood. Fast X will see Dom Toretto (Vin Diesel) and his family confront the most lethal opponent they’ve faced so far. The film introduces legendary new cast members including Oscar® winners Brie Larson and Rita Moreno.

Ed Duah, Director of Brand Partnerships at German Doner Kebab commented, “We’re so hyped to team up with Universal Pictures for their new film in the iconic Fast & Furious series to create a once-in-a-lifetime VIP experience for one of our customers. Culture is at the heart of what we do and following our successes in the entertainment industry over the last few years, we can’t wait to bring German Doner Kebab to film fans across the country.”

The mission for German Doner Kebab is to revolutionise the kebab in the UK, bringing a fresh, high-quality taste sensation that makes it the number one spot to enjoy a kebab. Famous for pioneering gourmet kebabs in the UK and worldwide, German Doner Kebab has cemented itself as a culturally forward-thinking brand, well-versed in securing dynamic collaborations. Having joined forces with some of the most in-demand musicians to launch the UK’s very first pink kebab last year, the chain prides itself on being expectation-defying.

Fast X opened in cinemas on the 19th of May 2023, and the GDK giveaway began on 12th May.

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Southern Style Brings a Whole New Level of Comfort Food to The Poets Ale and Smoke House Pub in Hove

With 75% of Brits saying they would like to see a wider range of gravies on the menu when dining out*, The Poets Ale and Smoke House pub in Hove was keen to sample Bisto’s newest flavour, Southern Style gravy

Since Easter, the East Sussex pub has included four mouth-watering new dishes to its specials board, all featuring the flavour-packed Southern Style gravy.

Four dishes to delight every palette, the pub’s head chef, Robin Elwell, was excited to showcase the versality of the gravy and pair it with a range of protein options, alongside a dish suitable for vegetarians.

Robin Elwell, head chef at The Poets Ale and Smoke House

“When I first made a batch and tasted it – it got my mind racing. I thought, not only would it complement a protein like chicken or pork, but it also goes well very well with

local seafood and on vegetarian dishes too. The result being Cheddar, jalapeno and wild garlic cornbread muffins: Glazed smoked pork chop, cavolo nero, red grape chutney and Southern Style mushroom fricassee: Southern fried chicken, with creamed corn mash and Southern Style gravy and Charleston shrimp ‘n’ grits.”

“What I like about this product is that it’s a well-balanced southern style sauce as it is, but it is also a great carrier for added ingredients. My chef’s tip is…don’t be afraid of using it as a base to create other sauces. If you want to achieve comfort food in your pub or restaurant, it is a quality product to consider – customer feedback on the new dishes has been ‘scrummy’ ‘comforting’ and ‘moreish’.”

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With 47% of consumers enjoying gravy twice a week*, gravy isn’t just the perfect accompaniment with a Sunday Roast - it is a celebrated sauce craved by consumers. New Southern Style gravy now brings an exciting new flavourprofile to chefs, that is vegan-friendly, low in fat and sugar, and meets government salt standards for 2024.

Robin Elwell, head chef at The Poets Ale and Smoke House shares his experience of using the new Southern Style gravy.

“The four specials have been selling very well. We had a week during the Easter holidays where we sold out of all of them! The best-selling dish has been the Charleston shrimp ‘n’ grits. A renowned dish in South America, I wanted to incorporate the Southern Style gravy to it as I knew it would pair well with seafood. We fry off the smoked bacon to release the well flavoured fats which pairs beautifully with the shrimps and boosts the smoky aroma within the gravy.”

“Bisto has always been a staple in the cupboard of everybody’s domestic kitchen. That’s because it’s stressfree to make, simple, reliable and a tasty gravy. Using it in a commercial sense gave me confidence in knowing it would achieve all those points and fit in as a product with our

workload. The gravy ties in nicely with our smokehouse, Deep South style of comfort food here at The Poets. If you are striving to deliver comfort food, I would recommend this product.”

Sarah Robb, foodservice marketing manager, Premier Foods Foodservice

“Gravy will always hold a cherished place in the British psyche. And as the market leader, Bisto has maintained its foothold, adapting its popular formulation to incorporate exciting new flavours and cuisines. With Bisto Southern Style Gravy Granules chefs can offer diners an exciting flavour profile and a new way of partnering their meals with gravy. We were delighted to have the opportunity to collaborate with head chef, Robin at The Poets Ale and Smoke House pub to highlight the innovative range of dishes you can create with the gravy.”

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

*Premier Foods independent research – Toluna Report, April 2023, 1066 consumers surveyed.

Carpigiani’s Gelato University Celebrates 20 Years of Excellence in Gelato Education

Carpigiani’s Gelato University, the leading institution for gelato education, proudly announces its 20th anniversary this year. Since its establishment in 2003, the university has developed an impressive base of students and today, boasts over 70,000 graduates spanning 21 countries, Argentina, Australia, Brazil, Colombia, Chile, China, Indonesia, Japan, Malaysia, Mexico, Poland, Russia, Singapore, Sweden, South Africa, Taiwan, United Arab Emirates, Belgium, Germany, UK, and USA, and the development of over 500 specially tailored courses. After 20 years, Carpigiani’s Gelato University stands as a globally renowned institution in the art of authentic Italian gelato-making.

Paul Ingram, Managing Director at Carpigiani UK explains the UK GU approach:

“What sets Gelato University apart is our hands-on approach to teaching and the expertise of our gelato masters combined with our industry knowledge. Students work alongside our team to learn the science behind gelato-making, exploring the chemical properties of ingredients and the physics of freezing but we also help with business advice, we share trends and we can act as a sounding board for entrepreneurs looking to start up from scratch or offer

recipe development to restaurant chains and chefs. Here in the UK, we work with small groups and deliver the Gelato University courses interspersed with trends and business know how, so we offer an all-encompassing dive into both making gelato and making money from it. Last week we ran a special Introduction to Gelato Course, to mark our 20th anniversary. Our Development Chef Joe Yates created some very special gelato to mark the occasion and each attendee went home with not only a sound knowledge of the basics of gelato but also a coveted GU 20th anniversary cap!”

Originally created as a platform to develop the craft of gelato-making, Gelato University has flourished over the past two decades and it now offers a diverse range of courses and programs, catering to both beginners and experienced professionals. From aspiring gelato shop owners to foodservice professionals and pastry chefs the university provides comprehensive training on everything from the fundamentals of gelatomaking to advanced techniques. As a result, Carpigiani Gelato University has earned an esteemed reputation as the ultimate destination for gelato education.

For more information on Gelato University please visit or call 01432 346018

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Funnybones to Spice Up Mexican Seasoning Offering with two New Products

Funnybones has expanded its extensive range of sensational spices with two authentic Mexican seasonings; Al Pastor and Cochinita.

Most notable for the nation’s famous street-food tacos with the same name, Al Pastor seasoning became extremely popular in the Puebla region of central Mexico, and has spread like wildfire since. With notes of chilli, pineapple, and achiote, this seasoning brings an earthy, smoky taste to dishes.

Originating in the Yucatan province of Mexico, Cochinita seasoning offers a different kind of smokiness, punctuated with sweet orange juice, achiote, and charred garlic

that combine to create its’ distinct and vibrant colour. Translating into ‘suckling pig’ in English, Cochinita is most popular to create a medium spiced hog roast, known as Cochinita Pibil in Mexico, and is widely used in celebratory meals. However, with versatility in mind, Funnybones has developed both seasonings to be completely veganfriendly, meaning they can be used to create a range of Mexican themed dishes, including plant-based options.

Funnybones Development Chef, Tom Styman-Heighton, explains the benefit of expanding seasoning ranges;

“With everyone feeling the pinch of rising food and living costs, we’re seeing a lot of pubs and restaurants scaling their menus back. Sauces, condiments, and seasonings can instantly diversify a simple menu, and is an extremely cost-effective way to do so, so we want to make sure we’re supporting our customers by offering a wide range to suit all styles. Al Pastor and Cochinita are both classic Mexican seasonings, so they’re an essential part of our line-up. With our expertise in the region, we’ve been able to develop these high-quality products, to an authentic recipe, so our customers can pass on that quality to their diners.”

The Al Pastor and Cochinita seasonings join Funnybones’ extensive range of flavour bombs, including their veganfriendly smokey butt seasoning, all of which are perfect for the upcoming National BBQ Week set to take the UK by storm at the end of May.

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The Cherry on Top of Country Range’s Growing Dessert Selection

Country Range has reinforced its reputation as offering the most diverse selection of on-trend desserts in foodservice with the addition of a traditional American Cherry Pie, which is also suitable for vegans

Available through the 11 independent wholesalers that make up the Country Range Group, the new product features golden baked vegan pastry filled to the brim with juicy red cherries to create a moreish dessert.

A classic dessert beloved in North America, the cherry pie is often eaten on Independence Day and is traditionally served with a cloud of whipped cream or a scoop of ice cream.

Country Range Cherry Pie

Succulent red cherries in a juicy sauce are served in a slice of pie crafted from gloriously golden baked vegan pastry. Delicious served hot or cold. Pre-portioned into 12 slices. Emma Holden, Country Range Group Head of Marketing, commented:

“Cherry Pies have been hugely popular in the US for many years but we’re now seeing the trend spread across the Atlantic and into the hearts and stomachs of British and Irish consumers too. The juicy red cherries and the flaky vegan pastry are a match made in heaven and we have a strong feeling this new product will be a big hit across the foodservice spectrum.”

About the Country Range Group

With over 30 years of heritage servicing the UK &

Ireland’s innovative foodservice sector, the Country Range Group is made up of 11 independent wholesalersBirchall Foodservice, Blakemore Foodservice, Brook Street Foodservice, Caterite Foodservice, Creed Foodservice, Dunns Food and Drinks, Harlech Foodservice, Henderson Foodservice, Savona Foodservice, Trevors Foodservice and Turner Price.

In addition to offering the leading brands from around the globe, the Group also provides over 700 products, all developed exclusively for professional caterers under the Country Range brand. Covering grocery, chilled, frozen and non-food, Country Range is widely recognised by caterers as a trusted and reliable brand delivering consistent quality and value for money without compromising on taste and flavour.

The Group also publishes its trade magazine Stir it up 10 times a year, which features the latest food, drink and industry news, Country Range brand promotions and indepth trend reports and sector specific guides to support and inspire all foodservice caterers.

To celebrate its 30th anniversary in 2022, The Country Range Group raised £186,190 for charity with £50K being donated to Hospitality Action and the rest being split between local charities linked with its members.


LinkedIn: The Country Range Group | LinkedIn

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New Forest Ice Cream mix up a fudgingly indulgent new flavour in time for Summer

A summer of customer indulgence awaits operators that opt for New Forest Ice Cream’s brand-new flavour: Chocolate Caramel Fudge.

Available in 4.75ltr tubs, this ice cream perfectly combines whole-milk, double cream, chocolate, and caramel for a rich, creamy taste – which is then amplified by the addition of chewy fudge pieces for an exciting texture and ultimate extravagance.

The decision to add Chocolate Caramel Fudge to New Forest Ice Cream’s menu of flavours was largely driven by increased demand for the brand’s other chocolatebased flavours including Chocolate-Orange, Millionaires Shortcake, and the ever-popular traditional Chocolate as Niki Jenman, Director at New Forest Ice Cream, goes on to explain:

“There’s no question that our chocolate-based flavours have proven to be some of our most popular options, hence the reason to add another indulgent chocolatebased flavour to the range.

Having spent significant time perfecting this recipe, we are confident that this flavour will help chefs and cafes amplify a multitude of dessert options, whether this is by

adding a scoop to a warmed brownie, blending together with milk to make a decadent shake, or simply serving to a customer in a cone or a tub for on-the-go indulgence.”

Suitable for vegetarians and made in a nut free environment, New Forest Ice Cream’s Chocolate Caramel Fudge flavour is the perfect option for operators that want to satisfy chocoholics that may have dietary and allergy requirements.

Founded in 1983, as a family-based business, New Forest Ice Cream is celebrating their Ruby anniversary this year, proudly making them one of the country’s leading and longest serving ice cream manufacturers. With the commitment to using only the finest ingredient and natural flavours, it is no surprise that New Forest Ice Cream is home to a variety of prestigious awards, including a number of famous ‘Great Taste Awards’ and are a ‘Great Taste Producer’.

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

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Country Range’s Five Sweets of Summer to Boost Your Dessert Selection

With springtime in full swing and the al fresco dining season fast approaching, Country Range has rolled out five stunning new desserts to help caterers add some spectacular sweet treats to their menus.

Inspired from the latest global food trends, the five innovative and eye-catching desserts all showcase special twists on some much-loved international classics, making them a must have for any dessert menu this season.

Hummingbird Cake

A popular style of cake in the Caribbean and the Southern United States since the 1970s, Hummingbird cake lets the tropical sweet side of summer sing. Our new take on this fruity fan-favourite, comprises a lightly spiced fluffy sponge made with banana and pineapple, which is then filled with zesty cream cheese, finished with cream cheese frosting, and topped with pecans. Suitable for vegetarians this Caribbean classic comes in 16 portions, perfect for foodservice

Neapolitan Layer Gateau

This nostalgic voyage down memory lane to the childhood classic trio of chocolate, strawberry and vanilla ice cream has been beautifully reimagined in a refined and indulgent dessert. Colourful and attention-grabbing, layers of chocolate, vanilla and strawberry mousses sit on a base of chocolate satin sponge. Available in 14 portions the Country Range Neapolitan Gateau is a super sweet for summer. This modern take on a true classic is ideal for busy kitchens and can easily be enhanced with some fresh strawberries and even a scoop of ice cream.

White Chocolate and Raspberry Tart

An exceedingly indulgent and eye-catching sweet treat, this delightfully rich tart seamlessly combines white chocolate

ganache and raspberry compote within a crisp chocolate pastry case. Suitable for vegetarians and pre-portioned in 14 servings it’s perfect served with fresh raspberries and cream.

Lemon and Blueberry Brûlée Tart

A crisp, sweet pastry case filled with a smooth and tangy lemon custard mix, swirled with a fruity blueberry compote and a brûléed finish. Cut into 12 slices this vegetarian delight can be served alongside a scoop of vanilla ice cream, a fruity sorbet, or even cream and fresh fruit.

Affogato Dessert (Vegan)

Starting with an espresso biscuit base, next comes a smooth vanilla mousse, topped with chocolate espresso mousse and finished with dark chocolate flake. For a special treat or occasion, serve with an espresso coffee and a shot of Amaretto. When in Rome! 100% vegan and gluten-free, this decadent Italian sweet comes prepared in 16 portions.

Commenting on the new launches, Country Range Group Head of Marketing Emma Holden said:

“The dessert course is the final chance for caterers to impress their guests and leave a positive lasting memory but get it wrong and it can end up being the final straw of a meal out. Moreover, with the growing trend of dessert houses there is always an opportunity for an affordable coffee and cake! That’s why it’s imperative, especially in the spring and summer months, that caterers make sure their dessert menus hit all the right notes visually and flavourwise. Our latest innovative launches come frozen for ease of use and are on point with the latest global dessert trends. They’re elegant, eye-catching and, most importantly, guaranteed to delight consumers from a taste point of view. We see them being huge crowd-pleasers over the spring and summer months.”


LinkedIn: The Country Range Group | LinkedIn

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Carpigiani Capitalises On Cocktails

Carpigiani UK has announced the release of the V-Air Smart range. Following the huge success of the Dream, frozen cocktail machine last year, the V-Air Smart range of alcoholic frozen beverage machines launch just in time for the UK summer.

Paul Ingram, Managing Director at Carpigiani UK explains more,

“We’ve seen incredible growth for alcoholic frozen drinks within the UK, and notably for drinks that can be quickly prepared and dispensed to ensure that bars can deliver a continuous serve of frozen cocktails. And that’s the main benefit of the V-Air Smart range, it can freeze down alcoholic cocktails in approximately 30 minutes which is incredibly fast compared to other machines on the market that can take up to 2 hours! “

The V-Air Smart range consists of 4 machines all of which are the most compact available on the market, perfect for front of house where space needs to be maximised.

They feature the unique Cyclic Reverse Technology which ensures frozen cocktails are always perfectly served as it reverses the bowl mixer every 10 minutes to break down any large crystal formations and delivers every cocktail at the ideal frozen texture.

The V-Air Smart + and XL+ also feature lighted bowls for extra impact as well as ‘hot gas’ technology which helps to defrost the machines and speed up cleaning as well as being supplied with a remote control for increased flexibility of use and monitoring. All machines feature Carpigiani’s unique Vertical Ventilation Technology so the machines are able to be situated next to each other, maximising counter space. The 4 machines hold either 12 or 15 litres of frozen cocktails and can be customised to fit in with a venue’s décor or branding.

For more information on the V-Air Smart range, the Classic, or Dream please visit or call 01432 346018

Follow us @CarpigianiUK

Unox, a leading manufacturer of commercial cooking solutions, is proud of the BAKERLUX Shop.ProTM, a compact convection oven designed to address the challenges faced by small independent bakeries and grab-and-go sites looking to consistently cook high-quality products with limited space. This range of state-of-the-art ovens is designed to meet the demands of busy commercial kitchens while also being designed to be positioned front-of-house, offering a range of advanced features to ensure efficient and reliable cooking.

BAKERLUX SHOP.Pro™ is available in ‘GO’, ‘LED’, ‘MASTER’ and ‘TOUCH’, with specific details such as button style, screen configuration or dimensions, delivering a solution for every business. Regardless of the model selected, operators can be confident that this compact convection oven has been designed specifically for baking frozen bakery products in commercial environments, where timing is crucial and volume can be vast.

Injecting controlled humidity into the ovens helps to guarantee a perfect bake for frozen bakery products, keeping the moisture in the croissant that simply would not

be possible in a traditional convection oven. Setting it apart from its competition, the Unox BAKERLUX Shop.ProTM even allows bakers to set a desired humidity percentage inside the proving chamber to obtain perfect results every time, for every recipe.

Not only that, the BAKERLUX Shop.ProTM Combi Oven features a user-friendly interface, with a touchscreen display that makes it easy to select and adjust cooking settings. Its advanced technology allows for precise temperature control and consistent cooking results, making it ideal for baking, roasting, and steaming. In fact, the oven can store up to 99 programs in the system, meaning once the desired result has been confirmed, it is unbelievably easy to replicate to an exacting quality. With the help of automatic programming and artificial intelligence, the oven can store the expected quality of the finished product and adapt the cooking conditions depending on the length of time the door was opened, for example, to alert you once the product is cooked to your standard. This assisted cooking makes it easy for any operator to deliver the same quality of product, at the click of a button, delivering consistency for an independent

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BAKERLUX Shop.ProTM guarantees consistently high-quality baked goods without the complexity of manual intervention

business or across an entire estate - This is essential in sites where staff turnover may be high.

With a compact design, the BAKERLUX Shop.Pro convection oven is perfect for small to medium-sized kitchens. Its attractive stainless-steel casing means it adds to the aesthetic behind the countertop of a corner coffee shop without taking up too much worktop space.

The range also features an innovative cleaning system, which makes it easy to maintain and keep clean. With automated cleaning cycles configurable on the Unox app, routines can be set up, meaning all the staff need to do is ensure the tank is topped up with cleaning liquid when notified. Cleaning cycles can be set to run throughout the night at a time when energy prices can be lower and disruption to service is limited. This can help to save on staffing costs as it eliminates the need for staff to come in ahead of service hours and clean the oven from a previous shift. The Unox team is on hand to work with operators to analyse the data output from the ovens in each site and suggest enhanced ways of working.

Commenting on the range, Managing Director, Scott Duncan said:

“With advanced technology and versatile features, the BAKERLUX Shop.ProTM convection oven delivers precise results every time, helping operators meet their customers’ expectations and maintain their reputation for excellent quality products. Unox is committed to supporting the success of independent bakeries, and the BAKERLUX Shop.ProTM range is a testament to that commitment.”

For more information on BAKERLUX Shop.ProTM or to find out about the wider Unox equipment portfolio, please visit or call +44 (0)1252 851 522.

CuisinEquip is delighted to have launched its brand-new website. With a focus on improving user experience and creating an online hub of resources, has a fresh look and feel, bringing new energy to the brand

As a leading distributor of the finest specialist equipment in the UK, CuisinEquip’s new website represents the impeccable quality of the products the company offers. With an interactive website, smooth transitions between pages and interactive zoom on images, gives the leading distributor a strong online presence which reflects the ethos and values and top-class service the company provides.

Offering downloadable product specification sheets, full and easily accessible product dimensions, weights and capacity of each product, the new website has been designed to provide customers, dealers and partners with a breadth of readily available information at the click of a button. As an instant resource available 24/7 the new website is intended to complement the exacting level of service offered by the highly experienced team, who are on hand to support. CuisinEquip prides itself on the quality of customer service and this website is an extension of this service, making it easier and quicker than ever for customers to access the information they need on leading brands including LightFry, Bottene, HMW and Locher.

Boasting a fully responsive site, renders seamlessly and is optimised for any device or browser, allowing visitors to have full accessibility and view of the website, no matter whether they’re viewing on a mobile, laptop, tablet or Desktop PC. This is a testament to CuisinEquip’s commitment to providing easy access to information to its customers.

The company has also streamlined its navigation making it easier for customers to find what they’re looking for. The addition of buttons on the homepage which take the user directly to each brand portfolio has been well-received.

CuisinEquip’s Sales Director, Steve Elliott, commented:

“We are thrilled to launch our new website and offer our customers an even better experience. Our goal is to provide the best possible service to our customers, and this new website is just one of the many ways we are doing that.”

The launch of the new website comes at an exciting time for CuisinEquip, which has seen continuous growth in recent years. With a focus on quality products and exceptional customer service, the company has established itself as a trusted partner for commercial kitchens across the UK.

For more information and to view the new website for yourself, please visit or to speak to a member of the team, please call 0118 957 1344.

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CuisinEquip’s new website reflects the excellence of the quality brands it stocks


At Jestic we do not simply supply equipment - we �nd the very best solution for you. Expert advice from our knowledgeable sales team, award-winning sta� training and menu development from our experienced culinary team, and the support of Jestic Technical Services - our own nationwide service and maintenance team, available to you seven days a week, 364 days a year.

100% Collection of fat, oil and water coming out of cooked products

Ultimate combi oven technology

The MKN FlexiCombi® is way ahead of the competition with an optional grease collection system that allows for 100% separation of recyclable cooking liquids and waste water. Crosswise insertion means that you can handle heavy trays safely without having to change your grip. Thanks to touch screen operation the combi steamer is as easy to operate as your smart phone. Using FlexiRack allows you to signi�cantly increase the capacity.

The MKN SpaceCombi® is bursting with bene�ts within just 55 cm, the SpaceCombi® has all the power of a combi oven but is 40% smaller – and there’s no compromise on features.

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Expert tips for tasty chicken

Fast-food chicken is big business, and to make an operation a success, you will want to use the highest-quality ingredients and your own special �avours. But just as importantly, you’ll need to make the most of your equipment, and use the most e�ective cooking techniques.

Here, Dan Crisp, Sales Manager, Jestic Express tells you how.

Grilled chicken

Here it pays to use a combi oven for consistent results that o�er the best �avour, succulence and tenderness - then �nish on the grill. The even heat distribution of the combi oven ensures the chicken cooks uniformly, and the combination of dry heat and steam locks in the natural �avours and juices. Combi ovens generally cook faster than traditional ovens, so there are energy savings too, particularly handy when cooking large quantities. And with the precise temperature controls, you can plan your desired level of browning or crispiness. It’s all healthier too, with less fat or oil needed, and more nutrients and vitamins retained compared to other cooking methods. The controlled moisture levels also help preserve the size and shape of the meat, resulting in an appealing presentation.

Fried chicken

Here, we’d recommend pressure frying, as it o�ers several advantages over traditional frying. The sealed pressure fryer traps steam and heightens the pressure, resulting in faster and more e�cient cooking, which is especially bene�cial when quick service is essential. It also uses less energy than traditional frying methods. In addition, the pressurised environment helps retain the natural moisture and juices, giving more �avourful and succulent chicken. The pressure fryer allows for a higher cooking temperature, which promotes excellent browning and crispness, while the method is also great when using marinades or seasoning, as the pressure helps intensify and distribute the �avours throughout the meat.

Happy cooking!

4-Head HP8000 pressure fryer

Henny Penny 4-Head pressure fryers produce load after load of healthier, better-tasting fried chicken from less than 20 inches (483mm) of wall space.

For more information about Jestic Express or to book a demonstration please call 01892 831 960, email : or visit

Velocity pressure fryer

Henny Penny Velocity fryers nearly quadruple oil life for high-volume kitchens. With both open and pressure fryer models available, the Velocity series caters to the most demanding kitchens

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Karakuri announces that Nando’s completes first trial /FRYR210 automated fry line

Karakuri, the company revolutionising quick service and fast casual restaurants with intelligent kitchen automation, has announced Nando’s, the multinational fast casual restaurant group, has been the first to trial its /FRYR automated fry line in order to deliver the perfect chips in its Park Royal restaurant. Karakuri is on a journey to use revolutionary technology to deliver the highest quality and consistency of the world’s favourite side-dish - chips.

/FRYR210 has been developed using state-of-the-art technologies to deliver the optimum frying operation, from freezer to scoop. Nando’s is the first restaurant group in the world to trial Karakuri’s high-precision automation that takes restaurant fry lines to the next level. The trial has provided Nando’s with an opportunity to review the impact of /FRYR210 on the quality, consistency, and availability of their chips.

Cameron Roberts, Group Chief Operating Officer at Nando’s, said, “At Nando’s, we want to deliver uplifting and memorable experiences for our customers, with delicious quality food and good value at the heart. In testing Karakuri’s /FRYR, we wanted to see how we can further improve the

QSR and Fast Casual market is driven by finding fresh, new ways to deliver an exceptional customer experience that keep consumers coming back for more. Chips are key to a restaurant’s success, both in terms of customer satisfaction and brand consistency. Our /FRYR product range is representative of how new technology can support every restaurant’s mission to improve their service in ways that were impossible five years ago.”

Karakuri is revolutionising restaurant kitchens with intelligent kitchen automation. /FRYR210 is Karakuri’s first automated fry line and combines innovations in hardware and software to ensure increased throughput, consistency, and quality - from freezer to scoop.

/FRYR210 combines robotics, edge computing, and hyperscale data analysis to provide restaurants with optimal production of up to 550 portions of chips per hour. Further information on /FRYR is available at https://

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Serving profits with Icetro soft ice cream machines

With warmer weather around the corner operators need to consider what equipment is available to maximise the high margin potential of soft luxurious ice cream as part of their dessert menu and food to go offering when served in cones or tubs. Equally important is choosing a supplier who can offer the service and support to keep their operation running smoothly.

Jestic is proud to distribute Icetro high performance soft ice cream machines – which have been a popular choice with foodservice and hospitality businesses of all sizes for over 35 years, as they are easy to use, easy to clean and maintain and offer generous profit margins. One Icetro model which is well equipped to help fast food operators make the most of the summer season is the new, easy to use, high performance Icetro CT 211, which is capable of producing 20 consecutive cones and an output of 27kg of soft ice cream an hour.

At 380mm wide, the Icetro CT 211 with rear ventilation is a high output soft ice cream machine that can pack a serious punch in a compact space. A direct drive motor ensures quiet operation whilst the built in self pasteurising function reduces the need for cleaning and so saves on labour costs.

The generous 12.5 litre mix hopper saves time as less refills are required and an agitator circulates the ice cream mix maintaining an even temperature and improved product consistency. An easy to use control system can be accessed on the front facing LCD panel, whilst features including standby mode, low level mix alert will keep you in control.

Where space is particularly tight, the slimline Icetro CT 121 is a great choice and at just 300mm wide it is one of the most compact soft ice cream machines available on the market. Vertical rear ventilation means the CT 121 can fit in almost anywhere and has the benefit of being whisper quiet. Despite its compact size the CT 121 is packed with features including standby mode, a low level mix alert and can produce 3 cones per minute and 12kg of soft ice cream an hour.

Purchasing an Icetro soft ice cream machine also comes with the benefit of a comprehensive two year warranty on all major parts and the support of Jestic’s experienced team every step of the way – from delivery, set up, through to product training. Icetro soft ice cream machines are incredibly reliable and built to last, but if something is not right Jestic’s Technical Services team of 45, highly skilled service engineers offer nationwide support 24 hours a day, 364 days a year and stock all the most common spare parts.

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Goodbye Mess, Hello Efficiency

Are you struggling with a messy and time-consuming breading process that results in a lot of expensive waste breading? Fast Food Systems have the answer, The Vizu Breading Table. Available in two sizes, standard and mega, Vizu Breading Tables are ideal for large and small locations.

AVizu Breading table will streamline your breading process, saving you time and money. The two compartments, the first for wet dipping the chicken using a perforated basket and the second for coating in your seasoned flour mix, reduce the operator’s need to handle chicken, reducing operator fatigue. The Mega Breader has a larger breading compartment making it ideal for busier locations.

The secret of the Vizu Breading table? The built-in sieving mechanism, driven by a powerful motor, quickly and easily separates the reusable breading from the pesky moisture lumps whilst retaining the delicious seasonings. Simply pour the sieved breading back into the breading compartment, top up with fresh breading and continue. A skilled operator can produce sufficient volumes for the busiest of restaurants.

Pair it up with the Vizu Loading trolley and a Vizu landing table and your kitchen will be ready for anything. Cleaning is quick and simple as it’s the work of moments to disassemble the sieve and wash all the components in the sink. All food contacts components are made from food-grade materials selected for their durability

Want to know more? Watch our handy video to see all the benefits, or scan the QR code

Fast Food System offers a range of great solutions for the QSR Chicken and Burger market, with over 50 years in the business we can call ourselves the QSR experts. Setting up a Burger or Chicken outlet? Let Fast Food Systems be your one-stop shop. With preparation, prime cooking and hot hold solutions and innovative products to maximising efficiency, reduce waste and deliver hot fresh food to your customers

Fast Food Systems can deliver a kitchen that delivers. Call

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Sales@fast-food-systems. or visit our website for more information at www.
sales team on 01189441100 or email

Goodbye mess, hello efficiency.

Save time and money with a Vizu Breading table. Choose from the standard or mega breader to improve your workflow and reduce waste. The robust sieving mechanism quickly removes those pesky moisture lumps, returning clean flour ready to be used in the next batch of chicken.


We all like it hot and fresh.

The Vizu Range of Pass Through is designed to keep your chicken hot and fresh, thermostatically controlled with innovative fan-free technology, you can rely on a Vizu Pass Through for years of effective service and great chicken.

Keep it fresh.

Our under counter hot cabinet or warmer drawers will keep your product hot and fresh and conveniently located in the work station. The warmer drawers are ideal for hot holding Piri Piri or grilled chicken.

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Seeing double as Fri-Jado extends hot and cold MCC range

In a move that opens up state-of-the-art hot and cold food storage and display solutions to all, leading equipment manufacturer, Fri-Jado, has announced the expansion of the company’s popular Modular Convenience Counter (MCC) range, with a unique two-level offering

When it comes to effective hot and cold display units, little compares to the innovative MCC range. Achieving a complete solution for operators, the units are available in hot and cold functionality, dropin or standalone, and in a choice of 4, 3 or now, the brand new 2-shelf design. A small footprint and flexible design ensure the range is ideal for any store layout or concept, where a consistent height allows units to be easily positioned inline, either side-by-side or back-toback.

The new 2-level MCC units offer the highest capacity in a compact footprint of just 600mm x 750mm (w/d). Taking the ultra-slim shelf design found in the larger models in the range, the new 2-level MCC units achieve up to 75% more product visibility* thanks to the transparent sides and top, and up to 30% more display surface*. In fact, the total shelf surface is as much as 1.13m2 on the MCC 120-2.

The new MCC 2-level range is available in six unique formats:

• Hot self-serve – for packaged foods

• Hot self-serve humidified with doors – for packaged and unpackaged hot food

• Hot self-serve humidified – for unpackaged hot food

• Cold self-serve – for packaged cold food

• Cold self-serve with doors – for packaged cold food

• Cold full serve – for unpackaged cold food

Gary Thacker, Sales Director at Fri-Jado UK said: Available in solid back or pass-through (full serve units in pass-through only), floor-standing model or drop-in models and now in a choice of two, three or four shelves.

“We are delighted to have added 2-level units to the MCC range. Representing the smallest model in the series, the 2-level units feature the same great technology and features found in the larger models, but on a truly compact footprint. Delivering maximum food safety, extending shelf life and reducing waste, the MCC 2-level can open up the possibilities of both hot and cold grab-and-go to even the most compact sites.”

Delivering unlimited possibilities and combinations when used in conjunction with other MCC units, the new 2-level MCC range can help to create a complete food display solution for your business. Using the latest LED lighting, patented hot blanket technology, unique hot air recirculation (hot models only) and innovative green technology, the MCC range achieves a remarkably low total cost of ownership too. For more information on the 2-level MCC units, or to find out about the full range of products and services offered by Fri-Jado, please visit or call +44 (0)189 527 2227.

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New Wrapmaster® Compostable Cling Film

Wrapmaster® – the ultimate chef wrap system – has expanded its sustainable collection with an all-new Compostable Cling Film.

With no compromise on quality, Wrapmaster® Compostable Cling Film gives chefs an excellent general-purpose wrap that’s biodegradable in home or industrial composting environments.

The latest addition to the Wrapmaster® Sustainable Collection can be disposed of in a food waste composter with food and other organic materials, composted in a home composting environment or collected for industrial composting^, making it easy for operators to incorporate into their disposal processes.

Made from biodegradable and compostable polymers which break down in composting environments, Wrapmaster® Compostable Cling Film is also PLA free and not made from any food crop or vegetable sources. It’s better for the environment too, as it doesn’t contain Plasticizer, BPA, Phthalates or PVC.

Speaking about the latest launch, Adrian Brown, Managing Director, Cofresco Foodservice said:

“Cling film is a necessity in every kitchen and chefs need sustainable alternatives that work. Wrapmaster® Compostable Cling Film does just this, allowing the industry to compost and not compromise on their equipment. Whether

you choose to compost, or recycle with our Recyclable PE Cling Film, used alongside a Wrapmaster® ultimate chef wrap system it’s never been easier to reduce your kitchen’s impact on the environment.”

Developed for all professional kitchens, Wrapmaster® Compostable Cling Film can be used for covering and wrapping all types of food, including those with a high fat content. It is also safe to use in the fridge and freezer*, making it the simple switch for chefs to protect food, preserve flavour and reduce food waste.

Wrapmaster® Compostable Cling Film is certified OK compost HOME (S2645) and OK compost INDUSTRIAL (S2645) by TÜV AUSTRIA – one of the leading certification and inspection organisations.

Available now and for use with the Wrapmaster® 4500 and Wrapmaster® Duo systems, Wrapmaster® Compostable Cling Film Refill comes in a 45cm x 200m x 6 case and a single consumer refill unit of 45cm x 200m x 1.

^Do not dispose of Wrapmaster® Compostable Cling Film in plastic recycling facilities *Cannot be used in a traditional or microwave oven.

For more information on Wrapmaster please visit www.

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A simple switch to help chefs with their sustainability journey


KOPA Grilling Solutions has expanded its range of awardwinning charcoal ovens with a new industrial design, a reengineered Fire Break, and a lighter soft-closing door to make it safer and easier for chefs and operators to use

The new design includes smoother edges for an enhanced aesthetic which is particularly important when the grill oven is being used front of house. The insulated oven door can be stainless, powder coated or enamelled (typically black or brown), matched to an interior design. A further customised option is also available in black and gold.

The re-engineered Fire Break (or ‘spark arrester’) prevents sparks and hot cinders from the lumpwood charcoal from escaping into the surrounding environment, extinguishing them as they ‘stick’ to the metal surface. The design of the Fire Break is such that the upper vent and the Fire Break itself is designed as one piece that can be taken apart, making it much easier to clean and maintain.

The new door design comprises a hinge and counterweight system that means operators can open/close the door simply and quietly with just a single finger. It avoids both the physical effort in opening a heavy oven door – sometimes many dozens of times in a busy day – but without compromising on safety. The door is ergonomically engineered such that it is warm but not hot to touch, removing the risk of scalding or burns, and

the associated health and safety administration that follows.

Miran Stirn, Managing Director of KOPA Grilling Solutions, says they are constantly innovating to meet the needs of chefs and kitchen consultants: “Chefs are busy people and want to know the grill oven they use will give them the high quality food they want while being simple and safe to use. Consultants want to work with manufacturers who can design equipment around their needs, rather than the other way around.

Miran says the latest innovations reflect his belief that manufacturers should be constantly re-imagining equipment that is easier and safe to use: “Our mission is to create memorable dining experiences, but it is also to create memorable cooking experiences for those who use our equipment,” he concludes.

KOPA Grilling Solutions’ ovens consume 20% less charcoal than competitive systems and 20% less air passes through the chamber, preventing food from drying out. They feature a removable drip tray, which has also been re-engineered, and can be designed with other grills in combination as required.

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Get Ready for Summer with JJ’s Festival Food Guide

Festival caterers can access all the food and drink essentials they need in a new handy brochure from JJ Foodservice, available to download here.

Helping to save time and provide foodie inspiration, scannable QR-codes take caterers to essential ingredients to support their festival menu.

The guide covers every cuisine from Asian dumplings and noodles to meaty Mexican burritos, Caribbean cooking, gourmet burgers and meat-free favourites.

Plus, a wide range of biodegradable packaging, disposable, and cleaning products.

“We are helping caterers to bring chef-quality food to their mobile stands – making their menu a hit with festival goers,” said Head of Marketing at JJ, Omar El-Haj.

“With our new Festival Food Guide, caterers can discover our full festivals range all in one place and can even order online for a speedy delivery, directly to the festival site.”

The Festival Food Guide includes interviews with many

of the UK’s leading festival caterers, including former restaurateur and consultant, John Dickens, who runs Funky Wraps, Pimped Up Chips, Big John’s Mac & Cheese, and Mother Tuckers.

Commenting on using JJ, he says, “It is great to have a supplier that offers a good range of products, with quality that matches. Ordering online with JJ is fantastically efficient and amazingly easy. Being able to have my orders delivered directly to the festival site is a real bonus.”

Several of the UK’s largest festivals are already supplied by mobile caterers that use JJ Foodservice, such as Boardmasters in Cornwall, Parklife in Manchester, Wireless in London, Latitude in Suffolk, Reading Music Festival, and Leeds Triennial Music Festival.

Download the Festival Food Guide here: https://

Fastfood Professional • June and July 2023 57 June and July 2023 • Fastfood Professional 57

The Drive-Thru of the Future Will Look Totally Different

Old habits die hard, don’t they? When indoor dining rooms closed during the pandemic, the world pivoted to drive-thru not just for their fast food, but a whole host of services, including prescription pickup, COVID tests, and sit-down restaurants. Three years after the pandemic began, takeout and delivery orders are more ingrained in our routines than ever, and for fast food restaurants in particular, this has led to innovation in one specific area: the drive-thru.

As National Restaurant News noted last year, a July 2022 report indicated that drive-thru sales made up 75% of all fast food sales even after COVID restrictions loosened. Big chains are betting big on their drive-thru lanes, and it’s possible that the drive-thru of the future hardly resembles the ones we see today. Here are some of the key changes happening.

“It was easy to order because we have multiple points of access in terms of the web, the app, drive through and third-party aggregators, like DoorDash,” they explained. “But clearly the problem still remained that everyone went in the same place to pick up their food.” The new setup will, ideally, alleviate such traffic jams.

Highly specific ordering areas

Taco Bell isn’t the only chain streamlining its drive-thru. McDonald’s is also experimenting with multiple pickup points at a new location in Fort Worth, Texas. The tiny restaurant, which has no dining room, is designed for takeout only, and features a dedicated area for delivery pickups, another one for ordering takeout via kiosk, and another for picking up orders already placed in the app.

Although the tiny McDonald’s has indoor spaces in which the food can be ordered and picked up, the boxy design is chiefly drive-thru-focused. Ordering ahead means you join a different drive-thru lane.

Extra drive-thru technology

Technology is playing a large role in the future of drivethrus, too, of course. KFC just opened a solar-powered drive-thru in California whose panels will save the franchise location approximately $11,000 in annual energy costs. And just this week, Xenial, a restaurant tech company, recently set up a smart drive-thru concept at Mercedes Benz Stadium in Atlanta to showcase its latest innovations, reports ABC affiliate WSB-TV.

Multiple drive-thru lanes

One of the major trends among the most futuristic new drive-thrus is that they make use of multiple lanes simultaneously. It’s not just to cut down on the long line of cars snaking through the parking lot, either—the different lanes are designed to field different types of orders. For example, the Taco Bell Defy, a two-story, drive-thru-only location in a suburb of Minneapolis, looks a bit more like a toll plaza or a parking garage than a fast food joint. But its multi-lane setup is its defining feature, aiming above all to fulfill customers’ orders in two minutes or less. As the customer, you choose your lane based on how you placed (or will place) your order. One lane is for orders placed in the Taco Bell app, one is for third-party delivery drivers picking up orders, and another is for shouting your order out the window into a speaker the old fashioned way.

The franchisee of the experimental Taco Bell Defy told PYMNTS that the idea came about early on in the pandemic, when all of the business was happening via drive-thru.

Xenial’s drive-thru uses cameras to track cars, which adds another layer of assurance that customers get their correct orders, while an AI-powered menu board suggests items based on the car itself. For example, a customer driving a minivan might be served with suggestions for kids’ meals, since it’s typically a family vehicle. (I can only assume it will suggest the most expensive item on the menu for someone driving a convertible.) Xenial supplies to Burger King, Jack in the Box, Wendy’s, and others, so these new drive-thru designs are able to be implemented nationwide.

Of all locations Chipotle opened last year, 85% of them included a “Chipotlane,” according to the company’s Q4 earnings report. Overpriced salad chain Sweetgreen even opened its first drive-thru location in November, though its design leaves something to be desired. The drive-thru is, without question, experiencing a renaissance. While it has historically been associated primarily with cheap food, it’s quickly becoming a staple for a wider swath of the industry and might soon pop up at more sophisticated establishments too.

Fastfood Professional • June and July 2023 58 June and July 2023 • Fastfood Professional 58

Sarah Menzies is the store manager at Papa Johns in St Andrews. When we spoke to Sarah it was four years to the day that the store first opened on St Andrews Holiday Park at Kinkell Braes, one of the most soughtafter holiday locations on the east coast of Scotland.

In 2019, the award-winning resort owned by Abbeyford Leisure, invested in a Papa Johns franchised store on site, to enhance their offering to guests staying at the holiday park. As well as enabling visitors to enjoy their favourite pizza with family and friends while on holiday, the store also delivers to the local community including students at the University of St Andrews throughout the year.

Sarah Menzies explains: “I was excited to join as store manager from day one. Initially, we just delivered to the holiday park and a mile outside. Since then, our team and reach has grown. We now deliver up to ten miles away, from the coastal path area to the army base of Leuchars and also to St Monans, a lovely village which includes another small Abbeyford holiday park there too.

“During the Open Golf in July, the town of St Andrews welcomes around 500,000 people and so as you’d expect, is extremely busy. We have a full team of 23 fully trained and working but found that the Easter holidays last year were even busier than that!

Sarah has a sports and psychology degree from Abertay University in Dundee. She says: “The psychology degree has been helpful when it comes to managing a team. Particularly when it comes to how treat and motive people and be respectful.

“As a woman in a male dominated industry it’s been interesting to see how the food sector has changed over the past ten years. I previously managed a branded sandwich store, and for more than three years after that worked as a store manager for a rival pizza firm. On occasion, it could be tough to get your voice heard.

“Over time, there were noticeable and positive changes, and at Abbeyford, there are never any issues. The team doesn’t discriminate and values every team member. It’s the same culture at Papa Johns too.

“I’d like to be able to encourage more women into the

Women Exceeding Expectations

industry. There are many opportunities for growth. For example one of our female team members started out as a delivery driver and we trained her to become a team leader which put her in great shape to progress her career further in the industry. Another trained with us since she left school. At the age of 18 she is now a team leader and will have a great career ahead of her with Papa Johns or anywhere in the QSR industry, if she chooses. It’s great to see and I try and encourage women to progress however I can.

“If I had to give any advice to other women looking to progress a career in the QSR sector, I would say let your skills, enthusiasm and passion shine through. Don’t let anything hold you back and just think about what you can do for the business.

“For me it’s a great job which I really enjoy. The teamwork is so important. We support each other and it’s a friendly place to work.

“I also love seeing people get a really good pizza and return the following week! It means we’ve exceeded their expectations! Pizza also brings people together. Families often celebrate with pizza, and you help them make memories.

“There is nothing our visitors like more than to enjoy their favourite pizza on the balcony on a glorious summer evening, overlooking the bay. It’s times like these that a whole family can get together and have fun. It’s what holidays are all about. To be part of that, well, it just can’t get much better!”

For further information please visit:

Fastfood Professional • June and July 2023 59

Karakuri Signs Jestic as Exclusive UK Sales and Service Partner for /FRYR Automated Fry Lines

London UK: Karakuri, the company revolutionising quick service (QSR) and fast casual restaurants with intelligent robotic kitchen automation, today announced that Jestic Foodservice Solutions will become the exclusive Sales and Service partner for Karakuri’s /FRYR automated fry lines in the UK. Jestic, a leading distributor of foodservice equipment, represents some of the world’s finest and most innovative foodservice equipment manufacturers.

Under this new partnership, Jestic will have exclusive distribution rights for Karakuri’s range of /FRYR automated fry lines in the UK. In addition, Jestic’s Technical Services team will provide nationwide support 364 days a year, ensuring maximum uptime and reliability of Karakuri’s smart kitchen robotics, regardless of the restaurant location.

Barney Wragg, founder and CEO of Karakuri, said; “The team at Jestic provide the gold standard for sales and service for the foodservice industry – they have a strong market presence and a stellar reputation for being a trusted partner who understands the needs of the restaurant and QSR industry. Having them on board as Karakuri’s first Sales & Service partner is a major step forward for our business and we look forward to introducing /FRYR to Jestic’s extensive portfolio of leading restaurant brands.”

Michael Eyre, Product Director, Jestic Foodservice Solutions added; “We pride ourselves on having the solutions to take foodservice operation to the next level. Karakuri has embodied that with their development of the

A new fish n’ chip shop food hut opened at a popular Isle of Wight pub this Easter

/FRYR fry lines. The cutting-edge automation addresses one of the biggest issues we know many of our customers face - how to maintain perfect fried food quality and consistency in the fast-paced environment of QSR kitchens and with high levels of staff turnover.”

Karakuri /FRYR

The /FRYR family of automated fry lines combines Karakuri’s innovative hardware and software to ensure increased throughput, consistency, and quality - from freezer to scoop. These intelligent, high-precision frying solutions combine robotics and real-time data analysis to provide restaurants with optimal fried food production of up to 60kg of french fries per hour. Simultaneously, /FRYR fry lines improve food quality and consistency by ensuring every restaurant’s SOP is adhered to 100% of the time.

Nando’s is the first restaurant brand to trial the / FRYR210, which is the first model in Karakuri’s family of intelligent fry line solutions. /FRYR210 is available today from Jestic, starting at £1,800 per month.

The Folly Inn, Whippingham, which has recently undergone a six-figure refurbishment, launched the Folly Fish n’ Chip shop on Good Friday (April 7)

As well as traditional fish and chips, staff are also be dishing up battered halloumi, kids nuggets and ample sides, including mushy peas and curry sauce. The new hut is based in the outdoor garden of the Greene King pub.

Alongside the al fresco experience, a full service outdoor bar has also been added.

This offers a range of draught lagers, ciders, spirits, and craft ales including Greene King’s own ‘Icebreaker’.

Saoirse Doolan, General Manager of The Folly Inn, said: “As it’s tradition to eat a fish and chip supper on Good

Friday, what better day to have launched our new garden hut.

“This opens up even more spaces for guests to dine with us in our newly transformed garden and will give people the full seaside experience.

“The Fish and Chip Shop is something unique to our offering and we’re excited to welcome new and returning customers to give it a try.”

To celebrate the launch, the pub hosted Easter activities for the whole family, including a charity Easter egg hunt event and live music across the weekend.

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“Over half of consumers expect a food-to-go outlet to provide cutlery, while over a third expect to be able to reuse reusable cutlery more than 10 times.”

A survey by Sapio Research, conducted on behalf of Celebration Packaging, has looked at consumer understanding of the bans on single-use plastic packaging, the alternative materials available and expectations around reusables.

Single-use cutlery bans

Bans on the sale of single-use packaging, including cutlery, are already in place in Scotland and Northern Ireland and will be introduced in England and Wales in October 2023.

“As a long-established packaging supplier and with bans on single-use items such as cutlery either in place or coming soon, we were keen to discover consumer views and the potential impact on food-to-go operators,” says Celebration Packaging Managing Director Nick Burton. “Here we look at the provision of cutlery in takeaways and at consumer expectations around reusables.”

Eating out – without single use cutlery

Faced with a ban on single-use plastic cutlery, the survey showed that more than half (53%) of consumers still expect a food outlet or takeaway to provide cutlery for them, while 46% said they were happy to carry their own cutlery for consuming food-on-the-go.

In place of single use plastic cutlery, more than half of consumers would prefer reusable bamboo (54%) or metal (53%) cutlery.

“The fact that more than 50% of people expect cutlery to be provided suggests that there is going to be an ongoing demand for single-use cutlery in some form. So, with the ban on single-use plastic, we need to offer the best recyclable or compostable alternatives, or be able to supply viable reusable options,” says Nick Burton. “Celebration Packaging supplies a range of alternative cutlery options, from wood and bamboo, to moulded fibre (bagasse) and paper.”

Expectations around reusables

When asked: ‘Roughly how many

times would you expect to be able to reuse a reusable item, such as cutlery’, half (50%) said they expected reusable items to be able to be used up to 10 times, while over one fifth (23%) expected to be able to reuse an item more than 50 times.

“While people might expect a reuse rate of between x10 to x50, there is currently no agreed definition as to how many times cutlery – or packaging of any type – must be used to justify calling it reusable,” says Nick Burton.

“It is important to deliver on consumer expectations on reusables, and ensure they have the longest possible life. Ever since we launched our EnviroWare® brand, over 14 years ago, we have sought out the most durable and sustainable options.”

Continued demand for single-use solutions

“The survey shows that 53% of consumers expect a foodto-go outlet to provide cutlery, while 51% of consumers never, or rarely use reusable cutlery for eating on the go. It is therefore clear that takeaways are still going to have a requirement for single-use cutlery of some kind, despite the bans,” concluded Nick Burton.

“As a consultative business with many years’ experience in the sector, Celebration Packaging can help outlets choose the most appropriate solutions which best match their business. In our next review of the outcomes of this survey, we will look at material options and the levels of consumer understanding around sustainability and end of life options.”

Fastfood Professional • June and July 2023 61 June and July 2023 • Fastfood Professional 61 MONEY MATTERS
Celebration Packaging’s research finds that despite single-use plastic bans, over half of consumers still expect food-to-go outlets to provide cutlery

App4 announces new partnership with global order management platform

App4, one of the UK’s leading providers of endto-end mobile app, online and instore food and beverage ordering solutions, is pleased to announce a new partnership with Deliverect, a platform connecting third party ordering platforms and food businesses around the world.

The new partnership will see App4 build a reliable twoway integration for online food order management that integrates directly with the vendor’s electronic point of sale (POS) system, providing a singular restaurant management platform.

The announcement marks a significant development for the Derby based company, which was founded by CEO Ian Chambers in 2014, and has helped over one thousand food service venues to minimise their costs, maximise their profitability and take full control of all aspects of online and instore ordering and delivery. Says Ian “After working hard over the last few months

to develop and rigorously test the software integration, we are delighted to launch the new partnership with Deliverect.

“This means that App4 is now available to all Deliverect users with some 32,000 restaurants around the world having adopted their system.”

The announcement comes on the back of the recent expansion of the App4 product range that saw the company launch a new range of self-service ordering kiosks earlier this year.

The kiosks offer a practical, cost-effective, and efficient way for hospitality businesses to reduce customer waiting times, increase staff-efficiency, and grow order values, and have already been adopted by several businesses including Derbyshire based George’s Tradition.

For further information please visit:

Fastfood Professional • June and July 2023 62 June and July 2023 • Fastfood Professional 62 MONEY
Advertise With Call Athol now on 07725 434173 or email

Annual Social Impact Report demonstrates the level of support delivered

The Burnt Chef Project has launched its annual social impact report for 2022, highlighting the level of support, training and guidance delivered by the not-for-profit organisation worldwide. ‘Serving up The Tools’ to end the stigma of mental health in hospitality offers a detailed insight into the mental health crisis across our industry.

Releasing this report highlights the vast numbers of people that The Burnt Chef Project has aided in the past year and the life-saving work that the not-for-profit organisation has undertaken within the hospitality sector.

In 2022, The Burnt Chef Project significantly expanded its services and made an impact with a recent launch with Restaurants Canada in Toronto, as well as throughout the UK – boasting a team of 136 ambassadors around the world. The organisation also welcomed a Senior Executive Team to further push the organisation forwards, re-launched its Level 4 Hospitality Workplace and Mental Health Apprenticeship and created a partnership with Thrive Mental Wellbeing app. Founder, Kris Hall, summarised

“It’s been an incredible year for The Burt Chef Project with support provided to thousands of individuals. I’m really pleased to have influenced change-makers within the hospitality community who are supporting their peers and teams whilst adjusting internal structures and cultures to ensure workplace environments are healthier.”

The Burnt Chef Project has always been more than just raising awareness of how mental health affects the hospitality industry. Its mission is to provide support services to those in the hospitality industry so that they can have support with their mental health whilst also healing the industry from within via a wide range of educational tools and supportive structures.

“The Burnt Chef Project has impacted my life because there is a project out there happy to help and that we can talk to. The Burnt Chef Project is amazing, you’re not alone and they will help. Please talk”

The launch of the social impact report details that The Burnt Chef Journal Podcast hit 76,000 downloads in 2022, reaching 100 countries in the process. Hosting weekly discussions with industry experts from both inside and outside hospitality, the success of the podcast means crucial topics are being heard by more people than ever, normalising the conversation and raising awareness of the work the project is doing.

A whopping 2,346 hours of in-person training was delivered throughout the year, made possible by the inhouse training team which grew to 8 people – a service

that was very well received, with testimonials stating: “We learnt about the need to engage and talk with team, to empathise use Wellness Action Plans, Decrease and identify the signs and triggers of mental illness.”

The Burnt Chef Project has also launched its #notjustforchefs campaign to really begin to highlight the variety of roles that they have been both supporting and training over the last few years. The services they offer are tailored to be bespoke to those in the hospitality industry irrespective of role.

To read the 2022 Social Impact Report for yourself, please visit, or for additional information on The Burnt Chef Project, please head over to

Fastfood Professional • June and July 2023 63 June and July 2023 • Fastfood Professional 63

Bain Marie Liners

Easy Liners

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

T: 01332 412273 or 07447 146512



Easy Bags Ltd

Enterprise Road, Millennium Business Park

Mansfield, Nottinghamshire NG19 7JX

T: 01623 423423



Daymark-Supplies Ltd

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

Sirane Ltd

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

GM Packaging Ltd

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

Batter Suppliers


Kerry Foodservice, Bristol

T: 0800 138 1938



Henry Jones

Kerry Foodservice, Bristol

T: 0800 138 1938



Ceres | Pure Food Innovation

Seriously Good Gluten Free

T: 0845 3711 522




Middleton Food Products Ltd,

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

01902 608122 or 08453 706 550

Henry Colbeck

Seventh Avenue,  Team Valley Trading Estate,  Gateshead,  Tyne and Wear, NE11 0HG

0191 482 4242

Weston Catering Supplies

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

01934 750367

Business and Property Sales

Rosens Business Transfer Agency

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

0208 539 6426

Fish Friers- Part of the Altius Group

7b Edward 7th Quay, Navigation Way, Ashton-On-Ribble, Preston, PR2 2YF

0844 248 8257

Business - Part of the Altius Group Business

Incorporating Bruce & Co

Redwoods Dowling Kerr Kings Business

01772 775776

Everett, Masson & Furby

3 Cornhill, Ottery St Mary, Devon EX11 1DW

01404 813762

Catering Equipment Suppliers/ Spares

Shop Equip

Park View, North Street, Langwith, Mansfield, Nottinghamshire, NG20 9BN

T: 0845 400 1044



Total QSR Ltd

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

T: 01225 791848



Fast Food Systems Limited

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

01189 441100

Carlton Catering Equipment

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

01709 540004

Fryers Mate

Unit 3, Great Northern Way, Great Northern Terrace, Lincoln LN5 8XF 01522 542054

Falcon Foodservice Equipment

Wallace View, Hillfoots Road, Stirling, FK9 5PY 01786 455200


30 Broughton Street, Manchester, M8 8NN

0161 833 0024

Nisbets Plc

Regional shops throughout the UK or on-line

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

Hopkins Catering

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

MCS Technical Products Ltd

Building 2, Westmead Drive, Swindon, SN5 7YT 01793 5383908

Blue Seal

Unit 67, Gravelly Industrial Park, Gravelly Park, Birmingham, B24 8TQ 0121 327 5575

Restaurant Supply Store

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

Velox Grills

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

Caterparts Limited

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


29 Shand Street London E1 2ES 0800 133 7304

King Edward

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

E&R Moffat


FK4 2BS 01324 812272

Fastfood Professional • June and July 2023 64 June and July 2023 • Fastfood Professional 64


16 Millwater Avenue

Dewsbury, West Yorks. WF12 9QN sales@sweet 01924 488619

Mitchell and Cooper Ltd

136-140 Framfield Road


East Sussex, TN22 5AU 0845 0177 488

Synergy Grill

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

01480 811000

Comark Instruments

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

Cook Co Nottingham Ltd

99 Manvers Street, Nottingham, NG2 4NU 0115 912 1188

No-Fli Limited

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

01423 855600

Electronic Temperature instruments Ltd

Easting Close, Worthing, West Sussex, BN14 8HQ

01903 202151

Lowe Rental Ltd

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

028 9260 4619

Alliance On-line

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

0844 499 4300

Chicken Coaters & Marinades

Chicken Train

Kerry Foodservice,  Birstol,

T: 0800 138 1938



Dibs Distribution

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

0208 568 6668

Chicken Frying and Cooking Equipment

Jestic Foodservice Equipment

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

01892 831960


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

01325 377189

Hopkins Catering

Kent Road, Pudsey, Leeds, LS28 9NF

0113 257 7934

PD Catering International

MFG Group Nile Street

Bolton, Lancs. BL3 6BW

01284 382800

Pandnet Ltd (Kuroma)

Unit 1, Premier Works

Canal Street South Wigston Leicester

LE18 4PL

0116 2772 372

Chippers and Peelers

Carlton Catering Equipment

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


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

Williams Catering Products

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

Cleaning Materials

Ecolab UK

Various UK locations

Central: 0 02920 852000


Winterstoke Road

Bristol, BS3 2NS

0117 934 1270

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

Cold Drinks and Slush

Us 4 Slush Limited

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

Longo & Co

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

SnowShock Ltd

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

Crisps and Snacks

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

Salty Dog

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

Curry and Gravy Mixes


Kerry Food Service, Bristol,

T: 0800 138 1938



Kerry Foodservice

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

Deep Premises Cleaning

Bright Hygiene

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

Fastfood Professional • June and July 2023 65 June and July 2023 • Fastfood Professional 65

Vapor Clean

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

Delivery Bikes


216 Hinckley Road Leicester, LE3 0TH 0116 3666 980

Free Go Electric Bikes

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

Digital Menu Systems Ltd

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



Harlequin Printing and Packaging

Harlequin House,

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



BD Signs Nottingham

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

0800 195 3610

Media Screen Solutions

Cleveland House

116 Cleveland Street

Wirral Merseyside, CH41 3RB 0800 515690

Signagelive Limited

Rectory Farm Barns

Walden Road

Little Chesterford

Saffron Walden

Essex CB10 1UD

01799 530110

Digital Media systems

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

01484 588895

Duct Cleaning and servicing Specialists

Advertise Here!

You could be telling readers about your business or service on this page

Call Athol now to book a space on 07725 434173

Standard and Premium Box listings available

CKC in association with KLS

8 Austin Fields Kings Lynn

PE30 1PH

T: 01553 886101 / 07766 747405



De-Duct Cleaning Service

Deduct offer a fast & efficient

Nationwide duct cleaning service with FREE shop survey

T: 07806 487239 or 0333 772 0089



Just Filters

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

Network Hygiene

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

EPOS Systems


Manchester: 167 Heywood Road, Prestwich

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

T: 0871 566 0766

E: Manchester:



Kepos Systems Ltd

10 Gunton Road, London, SW17 9EL 07939 927624

Revel Systems London Office Moorgate

1 Fore Street London, EC2Y 5EJ 0203 8081 036

It’s Lolly ltd

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

Ethnic foods

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

Wing Yip

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

Fats and Oils


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

T: 0208 814 7810

M: 07912 389446


Olenex Trading (UK) Ltd

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


T: 01322 444836


The Fryers’ Favourite For Over 60 Years.

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

01302 390880

Arrow Oils Limited

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

Finance, Leasing & Insurance

Complete Leasing Solutions Ltd

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

T: 023 8076 6467


Corporate Asset Solutions

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

Johnson Reed Bridge House, Newbridge Lane, Stockport, SK1 2NA

T: 0161 429 6949



Glover & Howe Insurance Services

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

Fastfood Professional • June and July 2023 66 June and July 2023 • Fastfood Professional 66
For information, advice, or customer support material please Olenex Trading (UK) Limited. Tel: 01322 444836 e-mail:

Fish Suppliers

Collins Seafoods Ltd

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

T: 01325 315544




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

FAS 2000 Ltd/Fastnet Fish

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

Wraggs Seafoods Ltd

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

J Sykes & Sons Ltd

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

Amanda Seafoods A/S

Constatiavej 29, DK-9900, Frederikshavn

+45 96 22 15 00

Mannin Fish Ltd

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

Xpress Fish

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

Whitby Seafoods Ltd

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

Young’s Foodservice

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

Royal Greenland Ltd

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

Unique Seafood

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

Fish & Chip Shop Suppliers

VA Whitley & Co Ltd

Milward House

Fir Street Heywood

OL10 1NW

T: 01706 364211



Friars Pride

Milward House

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

T: 01733 316400 Fx: 01733 316425



JJ Food Service

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

T: General 08433 090991

T: Paul Brailsford – 07880 176015




Henry Colbeck

Seventh Avenue,

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

T Quality

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

Wilsons Seasonings Ltd

Stagenhoe Bottom Farm, Whitwell, Hertfordshire, SG4 8JN

01438 871967

Food Safety & Hygiene

Checkit Limited

Broers Building

JJ Thomson Avenue Cambridge, CB3 0FA

T: 01223 941450



Chartered Institute of Environmental Health (CIEH)

Chadwick Court, 15 Hatfields, London, SE1 8DJ

0207 928 6006

Frozen Food Suppliers

Central Foods

Maple Court, Ash Lane Collingtree Northampton NN4 0NB

T: 01604 858 522



Golden Valley Foods

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


W: www.central


Frying Ranges


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

01778 380 448

Frank Ford

Limerick Road, Dormanstown, Redcar Cleveland

TS10 5JU

T: 01642 489868



Martyn Edwards Ltd

Limerick Road, Dormanstown, Redcar Cleveland TS10 5JU

T: 01642489868



Fryline in association with KLS

8 Austin Fields Kings Lynn PE30 1PH

T: 01553 772935 / 07770 568939




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

01527 592000

Hewigo (UK)Ltd

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

0121 544 9120

Henry Nuttall Ltd

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

Fastfood Professional • June and July 2023 67 June and July 2023 • Fastfood Professional 67

Preston & Thomas Frying Ranges Ltd

PO Box 728, Fareham, Hants, PO14 9QU

01732 757636

Mallinsons of Oldham Ltd

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

01706 299000

Valentine Equipment Limited

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

0118 957 1344

Frying Range Engineers

KLS Frying Ranges Service

8 Austin Fields Kings Lynn PE30 1P

T: 01553 772935 / 07770 568939



Gazebos/Mobile Units

Instant Promotion (UK) Ltd

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

0117 963 1668

VTO (Vertical Take Off)

Promart Manufacturing Ltd

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

0151 546 4666

General Catering Supplies

Peter’s Food Service

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

T: 029 2085 3200 •

F: 029 2085 3323 E:



UK wide 0345 6069090

Bidvest Foodservice

814 Leigh Road, Slough, SL1 4BD

01494 555900

Hopwells Ltd

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

0115 929 1101

Adams Fast Food Supplies

Various UK Depots

01274 492044

Ask for local depot number


30 Broughton Street, Manchester, M8 8NN

0161 833 0024

Grease Traps

Oli Environmental Services

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


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

Hog Roast Machines and Barbecues

The Hogg Boss

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

0116 247 8500

Tasty Trotter

Bridge Street, Clay Cross, Derbyshire, S45 9NU

01246 866800

Cinders Barbecues

High Bentham, Lancaster, LA2 7NB 01524 262900

Hot Drinks Equipment

Franke Coffee Systems UK Ltd

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

01923 635700

Espresso Essential

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

0800 731 2980

Tchibo Coffee International Ltd

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

Logic Vending

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

0808 278 3327


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

0121 328 5757

Scanomat UK

0800 032 7581

Ice Cream

Carpigiani UK Ltd

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

Caterlink Limited

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

Beechdean Dairies Limited

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

Taylor UK

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

Hopkins Catering

Kent Road, Pudsey, Leeds, LS28 9NF

0113 257 7934

Longo & Co

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

Kebab Suppliers

Double A Kebabs

Millennium Business Park, Mansfield Nottinghamshire, NG19 7JX

T: 01623 422888



Istanbul Meats

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

Golden Delight Foods Ltd,

26 Clayton Road, Birmingham B8 1JE 0121 327 8800

Kismet Kebabs

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

Fastfood Professional • June and July 2023 68 June and July 2023 • Fastfood Professional 68

Paragon Quality Foods Ltd

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

Oil Management

Premier1 Filtration

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


Coveris UK Food & Consumer

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

T: 01480 476161



Crafti’s Ltd (For Kids)

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

W F Denny

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

It’s a Wrap (JR Press)

7 Stephenson Close Daventry Northamptonshire NN11 8RF Tel 01327 301566


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

Southern Fried Chicken

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

0118 944 1100


Pukka Pies Ltd

The Halcroft, Syston, Leicester, LE7 1LD

T: 0116 264 4004



Peter’s Food Service

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

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

Pizza & Pasta

Express Foodservice

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


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

999 Pizza Toppings UK

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

01708 558885

Venice Bakery UK Ltd

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

0208 301 2624


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

01730 811490

Pizza and Baguette

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

02476 254941

Kiren Foods

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

01706 526732

Stoupid Pizza UK

84 Holmsdale Road, Coventry, CV6 5BJ

02476 278102



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

Fylde Fresh & Fabulous

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

Agrico UK Ltd. www

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

Potato Treating & Equipment

Potato White Company

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

T: 01262 228286




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

Poultry Suppliers

Central Foods Maple Court, Ash Lane Collingtree Northampton


T: 01604 858 522



Riverside Food Services

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

T: 01691 839288



Dibs Distribution

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

0208 568 6668

Nila UK Ltd

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

020 8744 7700


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

0844 376 0023


Fastfood Professional • June and July 2023 69 June and July 2023 • Fastfood Professional 69


2 The Technology Centre

London Road, Swanley,Kent, BR8 7AG

E: Hoshizaki - uksales@

E: Gram -



T: Hoshizaki - 0845 456 0585

T: Gram - 01322 616 900

Jestic Foodservice Equipment

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

Williams Refrigeration

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

Foster Fridge

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

Polar Refrigeration

Unit 8, Access 18, Bristol, BS11 8HT

See website for stockists

Sauces & Marinades

The Crucial Sauce Company Ltd

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

T: 0121 333 3233



BI Europe Limited

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

Dibs Distribution

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

Keejays Limited

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

01473 827304

Sausages, Pies and Burgers

James T Blakeman & Co Ltd,

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

McWhinney’s Sausages

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

Pukka Pies Ltd

The Halcroft, Syston, Leicester, LE7 1LD

T: 0116 264 4004



Peter’s Food Service

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

Westaway Sausages Ltd.

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

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

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

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

Rollover Limited

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

The Franconian Sausage Company

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

Shopfitters & Fabricators

Barland Shopfitting Specialists

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

Elite Shopfitters Leeds Ltd.

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

Jephsons Shopfitters Ltd

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

Promart Manufacturing Ltd

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

Trade Bodies

Marine Stewardship Council (MSC)

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


18 Logie Mill

Logie Green Road Edinburgh, EH7 4HS 0131 558 3331

Seafood Scotland

18 Logie Mill

Logie Green Road

Edinburgh, EH7 4HS

0131 557 9344

NEODA PO Box 1184, Bromley Kent, BR1 9XW

T: 020¬ 8464 3954



British Frozen Food Federation (BFFF)

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

British Kebab Awards

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

020 7183 4272


The Pizza, Pasta and Italian Food Association

Association House

18C Moor Street

Chepstow NP16 5DB 01291 636338

Asian Catering Federation

London Pall Mall

100 Pall Mall St James London, SW1Y 5NQ

Fastfood Professional • June and July 2023 70 June and July 2023 • Fastfood Professional 70

Training & Consultancy

KFE School of Frying Excellence

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

01778 380448

National Federation of Fish Friers

4 Greenwood Mount, Leeds, LS6 4LQ

0113 230 7044

Crossways Foodservice Consultants

29 High Street

Needingworth, St Ives

Cambridgeshire, PE27 4SA

T: 07725 434173


Web Design

Pro Web Design

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

Shinebright Creative

13 University Road Leicester, LE1 7RA 0116 255 3400

Wholesalers and Cash and Carry

Central Foods

Maple Court, Ash Lane



Carpigiani Gelato University UK

Carpigiani House

Coldnose Rd

Rotherwas Industrial Estate

Hereford, HR2 6JL

01432 346 018


United Workwear

The United Collection Ltd

80A Ashfield Street

London, E1 2BJ

0207 780 1746

T & T Embroidery Solutions Ltd

98 Morley Drive, Ely Cambridgeshire

07783 628397

Simon Jersey


Accrington Lancashire, BB5 5YE

0370 4609 047

Best Workwear

FRS Countrywear Limited

Unit 1 Building 6

Stanmore Ind. Est.

Bridgnorth Shropshire, WV15 5HP

08454 65 66 65


Utility Helpline

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

T: 01432 378690






T: 01604 858 522



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

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

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

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

Franchise Opportunities

Banger Bros

Chicken Cottage

Chop & Wok


Chozen Noodle

Doner Kebab German Doner Kebab

Empire Dogs

Flamin’ Chicken

Gallones Ice Cream Parlours

Harry Ramsden’s

London Fish and Chips


Muffin Break

Papa John’s

Pepe’s Piri Piri

Peri Peri Original

Pita Pit UK

Pizza Time


Sam’s Chicken

Subway www,

Waffle Delight

Fastfood Professional • June and July 2023 71 June and July 2023 • Fastfood Professional 71
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Articles inside

App4 announces new partnership with global order management platform

pages 62-63

Karakuri Signs Jestic as Exclusive UK Sales and Service Partner for /FRYR Automated Fry Lines

pages 60-61

Women Exceeding Expectations

page 59

The Drive-Thru of the Future Will Look Totally Different

pages 58-59

Get Ready for Summer with JJ’s Festival Food Guide

page 57


page 56

New Wrapmaster® Compostable Cling Film

page 55

Seeing double as Fri-Jado extends hot and cold MCC range

page 54

Goodbye Mess, Hello Efficiency

pages 52-53

Serving profits with Icetro soft ice cream machines

page 51

Karakuri announces that Nando’s completes first trial /FRYR210 automated fry line

page 50

Carpigiani Capitalises On Cocktails

pages 45-49

Country Range’s Five Sweets of Summer to Boost Your Dessert Selection

page 44

New Forest Ice Cream mix up a fudgingly indulgent new flavour in time for Summer

page 43

The Cherry on Top of Country Range’s Growing Dessert Selection

page 42

Funnybones to Spice Up Mexican Seasoning Offering with two New Products

page 41

Carpigiani’s Gelato University Celebrates 20 Years of Excellence in Gelato Education

page 40

Southern Style Brings a Whole New Level of Comfort Food to The Poets Ale and Smoke House Pub in Hove

pages 38-39


page 37


page 36

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

pages 33-35


page 32

A Smooth Finish

page 31

Central Foods plant-based burgers now better than ever!

pages 28-30


page 27

Middleton Foods Sees Pot’ential of Global Flavours

pages 26-27

Next Level Cheesy Chips and More

page 26

McWhinney’s Celebrate their 125 year anniversary with the Big Sausage Giveaway

pages 25-26

The chip that has it all –New Aviko SuperCrunch Pure & Rustic

page 24

Future proofing the planet with potatoes

pages 22-23

looking to the future

pages 20-21


pages 19-20

V.A.Whitley & Co. Ltd – Proud Sponsors of National Fish & Chip Day

pages 16-18

Together let’s deliver crispy fries

page 15

Musselburgh takeaway launches ‘chippy sauce’ bottle recycling scheme

page 14

The Man That Makes a Meal out of Chips

pages 12-13

study trip with the Norwegian Seafood Council

pages 9-11

UK Chefs visit Norway, the whitefish nation, on

page 8
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