Fastfood Professional April and May

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ISSN 2514-989X Solving the Greasy question Pep it up with Peppadew! Ship Deck take the prize Everyone’s
Match of the Day
a Winner!
(Formerly Fish & Chips & Fast Food Magazine) The Nations Favourite Takeaway Magazine, Now in our 34th Year

Everyone’s a Winner!

It’s been a very busy time since the last issue, and I hope that all of our readers have had a super-busy time in the run-up and during this year’s early Easter break. This was a big period for the fishing industry with the 2024 Norway-UK Seafood Summit, at Fishmongers’ Hall in London at the end of February, followed the next day by the muchanticipated National Fish & Chip Awards promoted by their President, Andrew Crooks and the NFFF and they were magnificently supported by the principal Sponsor, Norwegian Seafood Council, led by Victoria Braathen, the UK Director. Thank you, also, to the companies that sponsored the various awards.

What a great occasion it was at the Park Plaza in London with the chance to meet up with old and new friends and to enjoy a great lunch featuring Norwegian Cod, You can read about the winners of the many categories later in this issue.

Fast Food Professional would like to send our heartiest congratulations to all of the winners of the various categories, and especially to Ship Deck of Caerphilly, owned and operated by Ryan and Kimberly Hughes, and worthy winners of the prestigious Takeaway of the Year title. Well done to all!

More recently the latest Industry Show was held at Excel as part of the Food, Drink & Hospitality Week uniting IFE Manufacturing, IFE, The Pub Show and the International Salon Culinaire, giving those attending the opportunity to catch up on the latest developments in food and equipment from around the world and to attend seminars on a wide range of subjects to educate and inform those in our industry.

Continuing with the seafood theme and celebrating the quality of Norwegian seafood and its story of origin, the Norwegian Seafood Council (NSC), in collaboration with Chef Publishing, staged a seafood takeover at this year’s HRC Chef HQ, inviting a star-studded host of chefs to showcase seafood from Norway alongside a group of Norwegian seafood stakeholders. You can read our round-up of this on pages xxxx in this issue.

Let’s hope the miserable weather we have experienced so far this year abates and we can get on and enjoy a successful and profitable summer season.

Good luck to all. Athol

Fastfood Professional • April and May 3 April and May • Fastfood Professional 3 Annual Subscription UK: FREE Overseas: £37
Food Professional is published six times a year (February & March), (April & May), (June & July), August & September), (October & November) and (December & January). Newco Media Ltd 26A Osborne Heights, East Cowes, Isle of Wight. PO32 6FE
of the views expressed in this publication are those of individual contributors and do not necessarily represent the views of the publisher.
Fastfood Professional • April and May 4 April and May • Fastfood Professional 4 8 It’s ‘o-fish-ial’ Welsh fish and chip shop wins Takeaway of the Year 10 Whiteheads is named as the UK’s Most Sustainable Fish and Chip Shop 11 Somerset Fish and Chip Restaurant dines out on awards success 12 Awards winners- Overseas, Staff & Training Development, Newcomer of Year, Best Multiple 14 Awards winners- Mobile, Quality Accreditation, Young Fishfrier, Outstanding Achievement 15 Awards winners- Field to Frier, Supplier of the Year, Marketing & Innovation, Employee of the Year 16 Norwegian Seafood Strikes Global Partnership with Erling Braut Haaland 18 JJ Unveils Shatter Packs & New Logo for Fish Restaurants 20 Taking a closer look at seafood in the foodservice sector 22 Mechline provide clear checklist for combating FOGS 26 Norway – UK 2024 Seafood Summit galvanises seafood sector 28 T. Quality Fish Frying & Fast Food Show returns for 2024 30 Microwave Magic! - Panasonic UK Ltd 32 Solving the Greasy question with Valentines 34 World first from Fri-Jado with launch of Space Saver auto-clean rotisserie & display cabinet 35 Crystal clear ice on demand from Welbilt 36 Cloud-based reporting is taken to new heights as Unox launches DDC 2.0 38 Jestic say - Managing your oil is the key to Profit On the Cover Seafood From Norway See page 6

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

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Money Matters
April and May 2024 In Every Issue 39 Funnybones is Celebrating 40 Years of Passion, Taste, Innovation, and Service 40 Even More Streamlined and Accessible - Jestic 41 Pidy Unveils Redesigned Macaron Range 42 Sustainability and Collaboration Key to Lockhart’s Latest Supplier Conference 44 Authentic Indian dishes without a worry from Kerrymaid 46 New pizza bases launched by frozen food distributor Central Foods 48 NEW Gluten Free Pizza Base from Pan’Artisan 49 Back by Popular Demand - The Original Aviko Hash Brown Bites! 50 Turn the ordinary into the extraordinary with Santa Maria Salsa 52 Pep it up with Peppadew! Versatility across a wide range of menus 54 Welbilt Totalcare for total peace of mind 55 Carpigiani shares recipe for sweet success with new Soft Serve Consultancy 56 Hot Profits discovered at HRC 2024 with PEPPADEW® 58 Global Conflicts and Extreme UK Weather could drive up food costs, warns Lynx Purchasing 59 Top-class comedian hosted The Burnt Chef Project’s Gala Dinner 60 New Extended Warranty on Exclusive Arctica Refrigeration Range 61 JJ Foodservice Unveils Cutting-Edge Branch in Wimbledon 61 New business development manager at frozen food distributor Central Foods The Trade Directory Starting on page 62 in this issue


It’ s the industry recognition that every fish and chip shop hopes to achieve and it’s Cardiff business Ship Deck which has bagged the coveted National Fish and Chip Awards’ Takeaway of the Year title.

The National Fish and Chip Awards is in its 36th year of acknowledging and championing businesses and individuals throughout the UK and beyond that make outstanding contributions to the foodservice industry. It also recognises great customer service, the opportunities industry professionals can access to further their growth, and most importantly, it’s a celebration of the nation’s love of fish and chips.

The category was sponsored by BD Signs, Friars Pride, Henry Colbeck, Kraft Heinz, McWhinney’s, OilChef, Pukka, Smales and VA Whitley.

Following months of nerve-racking assessments, a panel of industry experts scaled 40 hopefuls down to 20 and then 10 final businesses which were evaluated against criteria including environmental best practice, product knowledge, employer accountability and mystery visits. Coming in second place was Yarm Road Fish and Chips in Darlington, County Durham, followed closely by the Fish Works in Largs, Scotland.

Awards organiser and President of the National Federation of Fish Friers Andrew Crook comments: “It’s the one every chip shop wants so congratulations to Ship Deck for scooping the Takeaway of the Year award. The calibre of applicants this year has been absolutely superb, so we applaud all the finalists, but the hard work and long hours put in to serve

Heinz launches Battle of the Burger competition offering £5,000 prize to restaurant serving up Britain’s best burger

Heinz is call ing the nation’s independent burger houses to bunfight and create the ultimate burger using a Heinz sauce for a chance to be crowned the country’s best and win a marketing package worth £5,000

Whether it’s a meaty masterpiece or plant-based patty of perfection , chefs can push the boundaries of their creativity to come up with a unique and delicious menu item that uses at least one Heinz sauce in its original form


Entries will be judged on overall appearance, creativity and quality and the winning restaurant will receive a marketing support package to the value of £5,000 to run their burger special as a limited time offer with the brand.

Charlotte Crane, Junior Brand Manager at Kraft Heinz Foodservice, says: “The UK is a nation of burger lovers, eating 2.5 billion burgers per year. And we all know that key to a burger’s success is that final flourish of sauce.

countless portions of delicious fish and chips has truly paid off for Ship Deck. Well done!”

“We wanted to encourage independent burger restaurants to get creative with this winning yet versatile combination. It is an opportunity for chefs to showcase their flair with flavour using the nation’s best-loved sauces from Heinz

Seafood from Norway is the principal sponsor for the awards, with Victoria Braathen, UK Director of the Norwegian Seafood Council, adding: “It’s been wonderful to follow the journey of so many innovative and dedicated fish and chip shops across the country for this year’s Awards, and we congratulate Ship Deck with this brilliant achievement. We’re honoured to have been part of the fish and chip scene for so long in the UK, supplying quality cod and haddock to quality shops. We look forward to welcoming Ship Deck together with all the esteemed award winners to Norway!”

“Whether it’s our classic Heinz Tomato Ketchup, Heinz [Seriously] Good Mayonnaise or one of our more adventurous members of the Heinz sauce portfolio , like Heinz Smokey Baconnaise, we’re excited to see what our country’s talented kitchens cookup.”

Independent restaurants who want to be in the running need to register their interest via email before Monday 5 September. Each will receive a Heinz Starter Pack featuring a selection of six Heinz sauces and to help inspire their burger special*.

How to Enter:

• Step 1: Register your restaurant’s interest in entering the competition by emailing before Monday 5 September

Ship Deck and all of the Category Winners have been invited has been invited to visit Norway in June for a once in a lifetime experience with Seafood from Norway.

The two-day study trip will take fish and chip shop teams on an unforgettable exploration of the Norwegian fishing industry, experiencing the cold, clear waters aboard the state-of-the-art longliner and Danish seine vessel, Østerfjord, to learn more about environmental and sustainable practices that ensure UK fish and chip shops are supplied with the freshest, highest quality produce.

They will also meet leading industry authorities and stakeholders to find out how fish stocks are sustained, as well as learning about frozen at sea white fish.

For more information and bits on the National Fish and Chip Awards, please visit:

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Congratulations to all the remarkable nominees and outstanding winners at the Fish & Chip Awards from the Kraft Heinz team!

Your dedication and excellence truly shine in the Fish and Chip industry. We, at Kraft Heinz, are incredibly proud sponsors and supporters of this thriving community. Your achievements inspire us, and we look forward to continuing our commitment to the success and growth of the Fish and Chip industry.

Well done, and here’s to your continued success!

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Apopular East Yorkshire chippy has been named the winner of the Environment & Sustainability Award at this year’s National Fish & Chip Awards. Whitehead’s Fish & Chips in Hornsea beat off competition from finalists, Hennighan’s and Sea Queen Fisheries to take the top prize, being awarded for their outstanding commitment to responsible practices and sourcing.

Whitehead’s will join all of this year’s award winners on a once-in-a-lifetime study trip to Norway, where they’ll experience firsthand delicious cod and haddock being responsibly caught from Norway’s cold, clear waters.

The winner of last year’s Fish & Chips Takeaway of the Year award, Whitehead’s has already got a fantastic track record. In 2023, as part of their commitment to the environment, they upped the ante, transitioning all business vehicles to electric. And, to reduce their carbon footprint further, they installed solar panelstaking advantage of Hornsea’s windswept coastal location by adding wind turbines.

Category sponsor, Seafood from Norway, alongside Norwegian Frozen at Sea and longliner and Danish seine vessel Østerfjord, will be hosting the trip to the world’s leading whitefish nation – a country rich in fishing heritage and home to the world’s largest cod stocks.

Combining inspiration and education, Whitehead’s will enjoy an action-packed two day itinerary. Sailing on the stateof-the-art Østerfjord, they’ll learn how the vessel is designed to minimise energy consumption and to ensure that fish is caught sustainably and frozen at sea to lock in freshness and quality. They’ll learn from leading experts how Norway keeps code and haddock fish stocks sustainable – the science, the tools and techniques, and the information that helps them monitor the entire supply chain – from Norway to the UK, charting the ocean-to-plate journey of their favourite whitefish.

Geoff Whitehead of Whitehead’s Fish & Chips said: “Everything we do at Whiteheads has sustainability in mind. From the energy we generate ourselves with our turbines, the responsibly caught fish we use, and the potatoes we source from just a mile down the road, to the way we manage our oil waste and recycling - every element of business has been designed with the environment in mind. We’re delighted to have won the award, and to be recognised for all the work we put into this element of our business. Having been to Norway in the past as a previous winner, I’m extremely excited knowing what’s in store for the team!”

Whiteheads were presented with the award by the Norwegian Minister of Fisheries and Ocean Policy, Cecile Myrseth. She expressed gratitude to the UK’s fish and chip industry and its distributers for the strides it is making with sustainable practices, in line with the world-leading innovation in the fishing industry which is happening in Norway. Celebrating the longstanding bilateral relationship between Norway and the UK she praised Whiteheads and the finalists for their commitment to the environment.

Victoria Braathen, UK Director of the Norwegian Seafood Council added:

“Responsible practices in the fish and chip industry have never been more important, and it’s inspiring to see growing awareness from so many businesses and their customers around this topic. We’re looking forward to welcoming Whitehead’s and all of the winners to Norway. Experiencing the origin of their produce and seeing every step we take to make sure seafood is responsibly sourced and in perfect condition by the time it reaches their kitchen is a huge inspiration for everyone who comes aboard.”

Andrew Crook, President of the National Federation of Fish Friers and organiser of the awards, said: “It’s incredible to see how passionate Whitehead’s is about sustainability, truly incorporating sustainable measures in their day-to-day business model. The industry climate is tough, with growing pressures to increase environmentally friendly standards and our winner has shown exemplary to being the best they can possibly be. Whitehead’s are showing long-term impactful commitments and are working closely with the foodservice supply chain to ensure the best quality and sustainably sourced produce is available to their local community. We’re delighted for Geoff and all of the staff at the shop and it’s our pleasure to commend and support their efforts.”

The winners trip to Norway will take place later this year in June, giving Whitehead’s the chance to brush off their sou’westers and prepare for the trip of a lifetime.

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EXPERTS IN THE FISH AND CHIp industry have spoken and Knights Fish Restaurant in Glastonbury is the 2024 recipient of the highly coveted Restaurant of the Year title at the National Fish and Chip Awards.

Restaurant finalists from across the UK had their businesses put under the microscope by sector specialists who took an in-depth look at their industry knowledge, implementation of best practice, employer responsibilities, the dining experience, as well as conducting mystery visits to sample their all-important fish and chips. Torquay-based Pier Point Restaurant took second place, followed by Noah’s in Bristol.

Awards organiser and President of the National Federation of Fish Friers Andrew Crook explains the nature of the judging stages is to help businesses push the boundaries of what they can achieve and to encourage further improvement of industry-wide standards.

He says: “The expertise within the business that entered Restaurant of the Year has been astounding. The fish and chip industry is such a vibrant and exciting place to be and it’s because of businesses like Knights Fish Restaurant that we host the awards. It’s an opportunity to celebrate great people, hard work and the overall experience of knock-out food. We can’t wait to see what

happens next for the team. Congratulations!”

Björgvin Þór Björgvinsson, project manager at Seafood from Iceland, sponsor of the award, comments: “Seafood from Iceland is proud to sponsor the esteemed Restaurant of the Year Award, highlighting our dedication to the UK’s celebrated - and delicious - tradition of fish and chips.

“This accolade recognises the exceptional talent and commitment of establishments across the UK that appreciate premium quality fish. These values resonate deeply with our mission to supply the UK with the freshest, most delicious, and sustainably caught seafood. Sponsoring this award allows us to celebrate those who elevate this iconic dish, showcasing the connection between culinary excellence, tradition, and top-quality seafood.”

In recognition of these shared values, Seafood from Iceland is excited to invite the top three finalists of the Restaurant of the Year award and select UK media representatives to Iceland for a four-day trip at the end of May.

Björgvin adds: “This behind-the-scenes trip will offer insights into Iceland’s fishing history, a visit to a high-tech processing facility, a fishing vessel tour, and the secrets behind our superior fish quality. Plus, there will be plenty of fish tasting along the way!”

For more information and bits on the National Fish and Chip Awards, please visit:

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Wright’s Fish and Chips in Georgia has been honoured with the inaugural Overseas Fish and Chip Shop trophy at the National Fish and Chip Awards.

Chip shops from around the world entered the competition to showcase their appreciation of the great British export that is fish and chips. Applicants impressed the panel of industry judges with their praiseworthy commitment to environmental practice, responsible sourcing of produce and capturing the taste and look of authentic fish and chips.

Things couldn’t have gone any ‘batter’ for Wright’s Fish & Chips, the business going above and beyond to keep recipes distinctly


The Real Food Café has achieved A* success at the National Fish and Chip Awards, claiming the Staff and Training Development accolade for its dedication to helping fish and chip industry professionals enhance their careers through its skills enhancement programmes alongside opportunities to gain new qualifications.

The Real Food Café, based in Tyndrum, Scotland, underwent intense scrutiny from industry experts who have recognised the investment it has poured into employees so they can access resources and training sessions for personal development and career fulfilment. It triumphed over two other category finalists, Eric’s Fish and Chips in Hunstanton, Norfolk and Haven, Cook’s Fish and Chips which has nationwide locations.


Stonehaven having been named Newcomer of Year at the National Fish and Chip Awards.

The Scottish business is revelling in the news having beaten two other Yorkshire-based finalists - Ings Fish Bar in Redcar and Mackerel Sky in Stamford Bridge - in what has been a fantastic competition.

Entrants for the category opened their doors on or after 1 January 2022 and were subject to intense scrutiny from trade officials. Hopefuls were graded against criteria that covered industry knowledge, environmental and sustainability practices, employer standards and proficiency in serving the tastiest chip shop items

The National Fish and Chip Awards has revealed Bells Fish and Chips as the recipient of the Multiple Operator of the Year award for 2024. The chip shop which has locations across the North East was able to shake off two other businesses - Haven, Cook’s Fish and Chips and the Chesterford Group – in the rigorous elimination stages.

Sector specialists turned up the heat to grill the hopefuls on their industry knowledge, sustainability and environmental approaches, employer standards, with mystery visits concluding the high-pressure process.

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Jojo’s Fish and Chips based in Stafford has scooped the title of Mobile Operator of the Year at the National Fish and Chip Awards 2024. A rigorous judging process conducted by fish and chip industry specialists put an outstanding group of mobile chip shops to the test, with three businesses - Jojo’s Fish and Chips, Country Fried in Blackburn, Lancashire and Hungry Plaice in Holbeach, Lincolnshire, making it to the finals.


Jamie Russo from Redcloak Fish Bar in Stonehaven, Scotland is this year’s winner of the Drywite Young Fish Frier of the Year Award at the National Fish and Chip Awards and is now the proud holder of the Malcolm Lee Trophy.

The category made a welcome return after a three-year break due to pandemic restrictions. Jamie stood out from the impressive line-up of candidates by showing both his skills and great passion to the judges.

The other finalists in the category were Kieran Bulpit of Linfords Traditional Fish and Chips in Market Deeping, Lincolnshire; James Ellams from Fish and Chips @ Weston Grove in Chester, Cheshire; and Glen Marshall Morrison of Garioch Fish Bar in Inverurie, Scotland.


The National Fish and Chip Awards has announced French’s Fish Shop in Hunstanton as the Quality Accreditation Champion 2024. Entrants for the category first completed the National Federation of Fish Friers’ Fish & Chip Quality Accreditation Scheme run in partnership with Sarson’s, where they were assessed against various quality benchmarks. On passing the appraisal, businesses received ‘Big Q’ Quality Accreditation signage and were then eligible to apply for the award.

French’s Fish Shop beat two other businesses - Henley’s of Wivenhoe in Essex and Mike’s Traditional Fish & Chips in Bishopstoke, Hampshire - in the final to claim the prestigious prize and double approval from the industry for its sustainability-led approaches, high-level customer service and of course, its quality fish and chips served in a clean, hygienic, and safe environment.


The National Fish and Chip Awards has revealed Bells Fish and Chips as the recipient of the Multiple Operator of the Year award for 2024. The chip shop which has locations across the North East was able to shake off two other businesses - Haven, Cook’s Fish and Chips and the Chesterford Group – in the rigorous elimination stages.

Sector specialists turned up the heat to grill the hopefuls on their industry knowledge, sustainability and environmental approaches, employer standards, with mystery visits concluding the high-pressure process.

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Chip shops from around the country have been eagerly eyeing up the National Fish and Chip Awards’ prestigious Field to Frier prize and now Bells Fish and Chips has been revealed as the potato champ at this year’s ceremony.

The judging process was extensive and intensive, with the three chip shop finalists – Bells Fish and Chips, Finney’s Fish and Chips in Anglesey and Ship Deck in Caerphilly – required to pull out all the stops to showcase their potato expertise from seasonal variety selection, chip preparation, storage methods and frying capabilities to produce golden, crisp and fluffy results to the highest standard every time.


Ceres’ outstanding dedication to serving the fish and chip sector and efforts to bring the industry community together has delivered the goodsthe business has been named Supplier of the Year at the National Fish Chip Awards.

After much deliberation from the panel of judges, Ceres triumphed over the other two impressive finalists, KFE and Dennis Crooks – Fish Merchants. The panel of judges cited its combination of knockout produce, significant contributions to supporting fish and chip shops and boosting camaraderie couldn’t go unrewarded.


Zero Plus Fish & Chips has received an industry seal of approval for knowing how to reel in customers, with the National Fish and Chip Awards naming it the winner of the Marketing & Innovation category. Zero Plus Fish & Chips managed to stave off the competition –fellow finalists Hennighan’s in Machynlleth, Wales and The Real Food Café in Tyndrum, Scotland – having impressed the judging panel which evaluated the success of its marketing, the innovation of the campaign and how it translated into sales, as well as looking at how GDPR rules were adhered to.


Taylors in Stockport, Greater Manchester is celebrating after its team member Jamie Toland received the first-ever Employee of the Year trophy at the National Fish and Chip Awards.

Tough judging rounds saw the shortlist of 10 whittled down to four phenomenal finalists. Fish and chip industry specialists scored the hopefuls against criteria such as teamwork, effective contributions made within the business and how they’ve exceeded their duty for the benefit of the local community.

Industry guests and the media were invited to vote for the winner live at the awards ceremony on 28 February at the Park Plaza Westminster Bridge in London. Jamie was awarded the grand prize after a close battle with the other brilliant competitors.

The award - sponsored by food producer Premier Foods - aims to encourage individuals to push their abilities and reward excellence in the industry.

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Norwegian Seafood Strikes Global

The Norwegian superstar teams up with Seafood from Norway in fresh 2.5-year collaboration

“Seafood has been a part of my upbringing and my diet growing up. Norwegian seafood, the world’s best, still has a natural place in my life. The Norwegian Seafood Council does a tremendous job showcasing knowledge and inspiration about tasty, healthy, and sustainable seafood globally and back home in Norway. It was only natural for me to enter this partnership”, says Erling Braut Haaland

On behalf of Seafood from Norway, we are thrilled to announce our partnership with world-renowned Norwegian football megastar Erling Braut Haaland, says CEO of the Norwegian Seafood Council, Christian Chramer. Haaland is recognized as one of the best footballers in the world. Being able to join forces as two of Norway’s best exports and strongest brands fills us with immense pride. Norway and the UK are proud ocean nations and share a long-standing partnership. Haaland’s remarkable athleticism, dedication to fitness and his healthy lifestyle choices align perfectly with the qualities of seafood from

Norway as a healthy, nutritious dietary option, and this partnership underscores the shared commitment of both Haaland and Norwegian seafood to strive for greatness within their respective fields in a joint effort towards increasing the consumption of seafood - Chramer continues.

Partnering up with national teams

The deal is set for 2.5 years and takes effect April 1st. A separate deal is struck with Norway’s two national teams, both women and men. They will join us in showcasing the vast array of seafood treasures from Norway.

We are very pleased to have with us the strength of our national teams as well. This is a team effort, and the whole seafood industry stands together with our esteemed athletes in this hugely exciting time moving forward, says Chramer.

Norwegian seafood in numbers

Norway is the world’s largest net exporter of seafood, with the equivalent of around 39 million meals served daily. In

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Partnership with Erling Braut Haaland

2023, Norway exported seafood to 153 markets globally, with over 60 different species.

The UK is a key market for Norwegian seafood and Norway and the UK share a long-standing seafood partnership:

Norway is the top exporter of seafood to the UK, holding an estimated 20% share of seafood imported to the market (2023).

Among top species exported from Norway to the UK are cod, salmon, haddock, cold-water prawns and halibut.

Seafood from Norway is readily available across UK retail and hospitality including the nations favouritefish & chip sector.

About the Norwegian Seafood Council

The Norwegian Seafood Council (NSC) works together with the Norwegian fisheries and aquaculture industries and local partners to develop markets for Norwegian seafood through market access, market insight, marketing and PR. The NSC is headquartered in Tromsø, Norway, and maintains local representatives in 15 of Norway’s most important international markets. The Norwegian seafood

industry finances the activities of the NSC via a tariff on all Norwegian seafood exports. The NSC is a public company owned by the Ministry of Trade, Industry and Fisheries. To learn more about Norway’s unique location, diverse seafood, generations of experience, and industryleading sustainable fishing techniques, go to https://

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JJ Unveils Shatter

Packs & New Logo for Fish Restaurants

JJ Foodservice, a leading supplier to restaurants and caterers, has launched MSC Cod shatter packs, combining the benefits of Frozen at Sea and IQF.

Designed for convenience, each shatter pack contains 2 x 6kg packs of quick-frozen fillets, layered between sheets with zero glaze.* This allows for individual fillets to be separated and defrosted without the need to thaw the entire box, supporting portion control.

Sourced sustainably from FAS trawl and longline vessels, the fish are wild caught in the cold waters of the Atlantic Ocean and hand-picked to select only the best quality fillets.

Jason Carey, Category Manager at JJ Foodservice, said, “Recognising challenges faced by fish and chip shops, especially with skilled worker shortages, we’ve developed a solution for restaurant-quality fish without extensive preparation, in a manageable pack size.”

Carey highlighted JJ Foodservice’s success with fish and chip shops, noting, “Our sales turnover with fish and chip shops is at a record high. By fostering strong relationships with vessels, we bring innovative and quality products to the market.”

The new shatter packs are available in traditional and tight grade sizing, offering both skin-on and skinless options, already deboned and pre-trimmed.

Underscoring its commitment as a significant player in the fish and seafood industry, JJ has introduced a new logo, specifically for fish and seafood marketing. JJ is a proud associate member of the National Federation of Fish Friers, and all branches are MSC certified.

Shop the Shatter Packs here: ShatterPack and watch the video here.

*Glaze usually provides a protective layer of frozen water to help preserve the freshness of the fish, but this is not required with the protective shatter pack casing.

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April and May • Fastfood Professional OF CUSTOMERS WOULD CAFÉS AND RESTAURANTS to serve Heinz products DON’T LET YOUR CUSTOMERS DOWN! First impressi ns count Censuswide on behalf of Kraft Heinz, reaching 2035 UK respondents, March 2024 BUY NOW

Taking a closer look at seafood in the foodservice sector

In the ever-shifting seas of consumer spending, anyone involved in the selling of seafood can thrive from a better understanding of the current trends and market opportunities. Our latest report, ‘Fish and Chips in Foodservice’, looks at the insights we’ve uncovered based on data gathered over two years (to September 2023).

The first step to changing or reacting to buying behaviour is knowing what drives customers. Our report on out-of-home seafood sales combines industry data with consumer surveys to reveal the bigger picture.

The headline news is that, despite declining fish and chip shop sales, overall fish and chip sales across total foodservice are recovering, with 1.1 million more servings in the last two years. While the cost-of-living crisis has had a dampening impact on the market, post-pandemic recovery continued steadily, slowing only in the most recent quarter (July to September 2023).

The big takeaways

Foodservice equates to almost a third of the volume sales of seafood. Of that, fish and chip meals represent around 20% of all foodservice seafood consumption. In the two years analysed, 337 million servings of fish and chips were sold – a 0.3% increase on the previous two years.

Fish and chips are most popular with older generations

Despite under-50s representing 73% of the out-of-home total of food and drink servings, 59% of all fish and chips servings are to consumers over 50. This skew is more apparent in pubs, where over 72% of fish and chips servings are to over-50s.

75% of fish and chips servings are to adults without children

Fish and chips perform better in adult-only occasions, particularly in pubs and full-service restaurants where over 80% of servings are to adults without children.

Friday and Saturday dinner remain the peak times for fish and chips

Saturdays are now the most popular day for fish and

chips, with Fridays a close second. Together, they account for 43% of all fish and chips servings per week.

The cost-of-living crisis is reflected in a shift from out-of-home to in-home

In line with the trading behaviours seen in foodservice, there’s been an increase in purchases of frozen fish and chips products from supermarkets as a cheaper substitute to takeaways. For many people, dining in at home has become the new ‘going out’.

Fish and chip shops suffer as social eating is prioritised

On-premises dining remains important to people for the socialising opportunity it offers, with full-service restaurants seeing an overall traffic growth of 2.5%. Meanwhile, fish and chip shops have seen a significant dip in sales as consumers tighten their purse strings to cope with the cost of living. Opportunities in fish and chips – the 5 Es

1. Engage younger consumers to broaden the consumer base.

2. Expand the buying window by finding ways to make fish and chips relevant throughout the week.

3. Embrace delivery services and app-based ordering, and explore digital loyalty schemes.

4. Explore opportunities to diversify with portable snacking options, or expand menus for fish and chip shops.

5. Emphasise value for money, promoting fish and chips as a delicious, filling and affordable meal option.

In navigating the evolving landscape of the fish and chips market, businesses must be willing to adapt, innovate and strategically target emerging opportunities to ensure sustained success.

Want to dive deeper? Read the full report at https://www.

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Our latest factsheet dives into the trading trends of Britain’s most beloved choice of out-of-home meal: fish and chips. Visit
ahead in the

Mechline provide clear checklist for combating FOGS

Mechline Developments is shining a light on the costly and environmentally damaging consequences of poor FOGS management by emphasising the industryrecognised motto ‘Stop and Think – Not Down the Sink’

In order to help operators abide by this philosophy, Mechline has provided a checklist of do’s and don’ts, as John Newell, Commercial Director at Mechline Developments, explains:

“When it comes to ensuring an effective waste management process is followed and maintained, operators must first and foremost ensure good practice is highlighted and adhered to. Even good training and education can become a victim of time constraints, and as a result, the importance of fat, oil, grease, and starch management can become a secondary focus in a busy kitchen. It is for this very reason that Mechline has shared a checklist for ‘Stop and Think – Not Down the Sink’, providing operators with a clear checklist for staff and operators to follow.”

so the individual FOGS requirements of a site can be assessed properly, and the most appropriate solution specified.

Whilst this checklist will help to highlight good practice no matter what FOGS management you have in your establishment, Mechline would always suggest a full site assessment is carried out

To download Mechline’s handy checklist poster, please visit

For more information on Mechline FOGS management solutions, visit

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February and March
Fastfood Professional • April and May April and May • Fastfood Professional 23

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Industry leaders emphasise collaboration and transparency as cornerstones for future growth

Close to 200 leading stakeholders from across the seafood industry united on 27th February for the 2024 Norway-UK Seafood Summit, at Fishmongers’ Hall in London.

The event, which is firmly cementing itself as an important date in industry calendars, led with bilateral updates from the Norwegian Minister for Fisheries and Ocean Policy, Cecilie Myrseth, and the UK Minister for Food, Farming and Fisheries, Rt Hon Mark Spencer, on how the two countries are working together, with joint efforts to further strengthen and develop seafood trade and relations.

Organised by the Norwegian Seafood Council, the Summit attracted key stakeholders from the seafood sector and related industries, from fishing fleet exporters and distributers, through to retail, foodservice, analysts and media.

The two countries have a long-standing seafood partnership with close relations across the industry. Among top species exported from Norway to the UK are salmon, cod, haddock, cold water prawns and halibut.

Key figures include:

Norway is the top exporter of seafood to the UK holding an estimated 20% share of the market (January - November 2023.

64% of total UK salmon imports were from Norway in 2023, up from 59% in 2022 last year the UK became the largest market for frozen cod exports from Norway, and the third largest market for total cod exports from Norway Bi-lateral discussions highlight Norway and the UK’s ongoing commitment to collaboration and transparency as cornerstones for future growth

The Summit took a deep dive into a number of topics

relevant to the seafood industry, with the consensus that collaboration and transparency are pivotal to securing future growth.

Norwegian Minister, Cecilie Myrseth, provided the Norwegian perspective:

“It is important for me to be here as the UK is one of our most important partners, in many ways, but especially when it comes to seafood. We have to work together to support growth and sustainability in our seas, it is important for the economy but also because we want to make sure people eat more food from the sea. There are big opportunities for both the UK and Norway to explore together in the ocean.”

Whilst British Minister, Rt Hon Mr Spencer added:

“The United Kingdom and Norway’s relationship is a historic one, based on friendship, respect, and cooperation. We recognise the importance of seafood from Norway; having easy access to it is important for consumer choice and as part of a healthy diet.”

Norwegian Seafood Council UK Director Victoria Braathen said:

“Norway and the UK are proud ocean nations and share a long-standing seafood partnership. Bringing together 200 stakeholders from across the value chain is a true testament to our far-reaching collaboration and joint seafood agenda.

As with many industries the seafood market has gone through turbulence over recent years, with diets and lifestyles changing due to forces including global unrest, the pandemic, environment and cost of living challenges. Yet seafood is well-aligned to consumer trends; it is the perfect fit for those wanting healthy, sustainable and delicious meal options. To build confidence, inspire and achieve understanding for the value of responsibly sourced seafood and provenance, we believe that working together closely

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


across the value chain is key to driving success.”

Insight-led discussions provided a positive outlook for the sector Nathan Ward of Kantar Worldpanel studied how world events over the past 5 years have impacted consumer behaviour and looked at how seafood can win with British consumers in 2024:

forces remain dynamic and our in-home occasions are settling above the pre-pandemic averages more flexible working locations remain part of people’s lives

the recovery of out of home continues and is polarised with cheaper everyday occasions and larger, more uptempo occasions

the evening meal remains the core of chilled and frozen fish at 68% of seafood occasions

seafood has a story to tell across the long-term trends impacting our meals: health, sustainability, worldwide flavours, versatility and convenience

Linda Wood, Aquaculture and Fisheries Manager, M&S Food Group shared insights on responsible seafood sourcing from a retail perspective:

seafood is important for M&S consumers – seen as a healthy option with a great taste consumers are more worried about sustainability in seafood than other categories consumers are seeking education when it comes to seafood purchasing – with a responsibility from the wider food industry to facilitate this Linda highlighted M&S’ requirements for sourcing seafood – from responsible fisheries to crew and fish welfare, quality and innovation to improve fishery sustainability. In conclusion, collaboration is required with cross industry initiatives to drive change.

Insights from Head of Strategy & Sustainability of Norwegian Seafood Council, Bjørn-Erik Stabell, highlighted

the need for a blue revolution to meet the growing demand for seafood while preserving marine ecosystems.

In culmination, the Norway – UK 2024 Seafood Summit served as a pivotal platform for industry leaders to convene, exchange insights, and chart a sustainable path forward for the seafood sector. With focus on collaboration and transparency, this summit underscores our collective commitment to boosting seafood consumption and driving future sustainable growth.

The Summit hosted an expert set of spokespeople including:

Mark Dowding, RBC BlueBay Asset Management

Bjørn Erik Stabell, Head of Strategy and Sustainability, Norwegian Seafood Council

Nathan Ward, Business Unit Director, Usage Foods, Worldpanel by Kantar

Linda Wood, Aquaculture & Fisheries Manager, M&S Food Group

Charles Banks, Co-Founder, thefoodpeople

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

T.Quality Fish Frying & Fast Food Show returns for 2024

The popular T.Quality Fish Frying & Fast Food Trade Show is returning to the legendary Sandown Park Racecourse in Esher, Surrey, on Sunday 9th June 2024.

The exhibition will be the largest of its kind for the fish and chip and fast food sector, bringing together over 70 of the industry’s leading suppliers and showcasing cutting-edge products, services and solutions that will help give your business a competitive edge.

From new technologies driving innovation and ecofriendly packaging that meet the industry’s tough demands to the latest food and drink trends, visitors have the opportunity to meet with suppliers, see demonstrations, gather samples and pick up valuable advice all relevant to staying current in today’s ever-changing and ever tougher foodservice market.

Show-day-only deals with discounts and offers on a range of essential products will make it a cost effective day out, with thousands of pounds worth of savings up for grabs.

Commenting on the announcement, Mike Crees, managing director for T.Quality, said: ”It is with great excitement that we announce the return of the T.Quality Fish Frying and Fast Food Trade Show in 2024 at the prestigious Sandown Racecourse.

“The T.Quality Fish Frying and Fast Food Trade Show provides a platform for businesses to grow, network, and

stay up to date with all the latest trends. It is a unique opportunity to connect with industry peers, suppliers, and experts, exchanging ideas and knowledge. The show offers a comprehensive range of exhibitors, showcasing the newest products, equipment, and services available in the market.

“It is an excellent place to sample a variety of delicious foods. By exploring different menu items, you can enhance and evolve your menus. From traditional fish and chips to innovative fast food concepts, there is something for everyone.

“I encourage all businesses in the fish and chip and fast food sector to mark their calendars and join us at Sandown Racecourse.”

Many a successful T.Quality show has been held at Sandown Park in the past, favoured for its easy access from both the M4 and M25 as well as Gatwick airport, plus plenty of free onsite parking.

Mike adds: “Don’t miss out on this incredible opportunity to connect, learn and thrive in our ever-evolving industry. Join us at the T.Quality Fish Frying and Fast Food Trade Show in 2024, and together, let’s shape the future of our businesses.”

To register for FREE tickets visit: https://frymagazine. com/product/show-entry-tickets/

Fastfood Professional • April and May 28 April and May • Fastfood Professional 28

a wide range of

haddock, plaice, salmon

homemade burgers,

Chris comments: “I didn’t

many burgers as we do, McDonald’s, but we sell a lot.

5-10kg of fresh steak


the fish coated in a

Derbyshire, continuing its long-standing relationship

sauce, we wanted something unique to offer our customers.”

With a number of large firms approaching Chris with franchise opportunities, potentially taking the brand as far out as north Wales, he believes having these bespoke products will help move the brand forward..

Using Middleton’s Gluten Free Batter, its Chippy Choice Gravy and its Langton’s Gravy, too, Chris describes working with Middletons as “magic”, adding: “Nigel Ramsay is not just a rep, he’s become a good friend. He’s always

Fastfood Professional • April and May 29 April and May • Fastfood Professional 29 Staff not tracking items through the EPoS, shortchanging customers, skimming paidouts and petty cash, taking stock for personal use, and even giving handouts to friends or family are all types of fraud that cost your business. It’s not only the financial losses that you need to consider, but also damage to your reputation and customer trust. One way to help tackle internal fraud is with today’s modern and intelligent EPoS systems. “It will also streamline your business operations and efficiency at the same time,” says Steve, who recommends shop owners take the following steps: Installing CCTV is an effective deterrent that reduces the chance of theft and provides valuable evidence in the instance that any incidents do take place. “Integrating CCTV with an Epos system allows for journal entries to be overlaid onto the recordings,” says Steve. Footage captured should be reviewed regularly to help identify any abnormal behaviours and unusual trends. Steve recommends extending coverage to include storage and office spaces, too. Provide receipts with every transaction - Not only is this best practice for customer service, but it can also serve as a powerful deterrent. By ensuring that every item is rung through the till, the possibility of staff members pocketing cash or undercharging for items is greatly reduced. Steve adds: ”Implementing this process not only helps ensure the accuracy of transactions but also creates a culture of accountability and transparency that can act as a strong deterrent against fraudulent activity.” ‘Item Correct’ on last item onlyCorrect’ key can be configured so it only functions on the last item entered into the sale Stock control - Keep a close eye on stock control. It’s important to require a reason for all paid-outs by setting up a reason table and linking it to the ‘Paid Out’ key. This policy should also apply to taking money for sundries. By ensuring that all items have stock quantities, Internal fraud comes in many different guises. We speak to Steve Luicuex, sales director at Epos Ready, to find out how it can be tackled at the till it’s harder for paid-outs to go unaccounted for without a corresponding stock adjustment in the Auto clerk sign-offclerks after each sale can help prevent certain clerk types from being accidentally left signed on and used by unauthorised individuals. Compulsory cash declaration - Require the use of compulsory cash declaration during the Z read process for ‘End of Day’ totals to ensure staff declare a drawer total manually before the till totals are displayed. Cash dispenserswhere security is an incredibly high priority, cash dispensers can be an effective option. “The systems will automatically calculate the correct amount of change required for a sale, based on the sale value and tender value, before dispensing the correct change,” explains Steve. “Some systems can dispense the change directly to the customer and staff are only able to put money into the cash drawer, making it even more difficult to short change.” Use integrated electronic fund transfers By making card payments simple, quick and easy, customers will be encouraged to pay by card instead of cash. This reduces the opportunity to short-change customers or to simply steal money as all EFT transaction amounts are controlled by the transaction details on the EPoS system. Ringing it in OCTOBER 2023 - FRY MAGAZINE 37 Motorists travelling past junction 29A on the M1 have a new pit stop for food with the opening in July of Chester’s Fish & Chips at Markham Vale, Chesterfield. Unlike at its sister restaurant which opened in nearby Sheffield Road in 2012, here drivers don’t need to leave their cars to enjoy the nation’s favourite takeaway as the 68-seater restaurant and takeaway comes complete with a drive-thru. Director Chris Loannides comments: “The location is great. We were serving a lot of customers from that side of Chesterfield anyway so it’s easier for them to come and visit us. Plus, we’ve also got people who are working and haven’t got a lot of time for their lunches, commuters that just want to literally pull up, have fish and chips and go home, and, of course, those people travelling on the M1. It’s exceeded what we thought it would, The menu mirrors that of its Sheffield Road restaurant, serving a wide range of fish, including cod, haddock, plaice, salmon and sea bass, alongside homemade burgers, kebabs and salads. Chris comments: “I didn’t think we’d sell as many burgers as we do, being opposite McDonald’s, but we sell a lot. We get through about 5-10kg of fresh steak Fish and chips is, of course, Chester’s biggest seller, with the fish coated in a bespoke batter and chips served alongside a bespoke curry sauce, both made for Chester’s by Middleton Foods. Chris explains: “When we first started out, we used a mixture of Middleton’s batters which meant we had to portion each one out every week so it was ready for the staff to use. Over the years, we worked with Middletons to create a bespoke batter mix to make it easier for the staff. Now it goes straight into the food bins, it’s ready to go and it’s consistent every time. And the curry Chester’s has opened its second site in Derbyshire, continuing its long-standing relationship with Middleton Foods SPOTLIGHT Driving growth sauce, we wanted something unique to offer With a number of large firms approaching Chris with franchise opportunities, potentially taking the brand as far out as north Wales, he believes having these bespoke products will Using Middleton’s Gluten Free Batter, its Chippy Choice Gravy and its Langton’s Gravy, too, Chris describes working with Middletons as “magic”, adding: “Nigel Ramsay is not just a rep, he’s become a good friend. He’s always dropping in to say hello and to make sure Very rarely does Chris have a problem but when he does, Nigel is there to investigate. “He is absolutely brilliant because it’s not always a problem with the products, sometimes it’s something we are doing. Either way, he sorts it for me.” Middleton Foods 01902 608122 SEPTEMBER 2023 Having based his takeaway on affordable quality, Marco Luni, owner of Marco’s Fish & Chips in Ayr, says while other shops around him are struggling, his is only getting busier The price of fish and chips hasn’t changed at Marco’s, which is situated 400 yards from the beach on the southwest coast of Scotland, since January this year. Standing at £6 for a 6oz fish and £2.95 for regular chips, prices increase once a year, a policy that Marco says has worked for him since opening the chippy 15 years ago. It’s one of the reasons why he believes “I take my three best sellers - my potatoes, my fish and my sausages - and work out how many I’ve bought over a year and then work out an average price,” explains Marco. “The cheapest we got potatoes for last year was about £12 and the dearest was £27, so once I’ve averaged it out across the year it’s probably about £16-17, so that’s what work out the prices on, obviously building in electricity, gas, It works for Marco and for his customers who are guaranteed steady prices all year round, but it’s not the only factor contributing to how busy Marco’s is. It’s also this owner’s meticulous quest for quality. Fresh Scottish haddock is delivered daily from Peterhead - arriving filleted, cut and ready to go in the pan - while those Scottish classics such as haggis, black pudding and square sausages are made by local awardwinning butcher, Picken. Pies and rolls, meanwhile, are fresh from a nearby bakery and no sooner are they out of the oven than they are gracing the shelves at Marco’s. “Using local suppliers you get better quality, it’s as simple as that. Even though it’s more expensive - it’s maybe 25% more than what I would pay at a wholesalerprefer to pay the extra, and that’s why my customers keep coming back. It’s the quality of the food we are serving.” With prices and quality locked in, Marco has carved out a niche in the area that few others can emulate, and it’s why the shop remains one of only a handful that is dedicated to walk-in customers only. There are no phone orders, click and collect or delivery options here, instead the chippy prefers to dedicate its time to the 500 walk“We are so busy as it is, adding phone and online orders would be impossible to do,” says Marco. “We just don’t have the capacity, even though we have six pans. We’d have to open another place and have a facility specifically for phone orders and deliveries. We did look into getting a unit at one point but we decided that the costs and the returns were not very good.” It does mean at peak times customers can be waiting, and it has been known for the team to stop taking orders while they “We’ve had days where we’ve had 20, 30, 40 orders so we politely say to the customer we’ve got too many orders and we have to get through the ones we’ve got before we can take anymore. Most of them are happy to wait, especially these days when they have their mobile phones to keep them busy.” Even the odd lost customer isn’t enough to convince Marco to take the business Marco’s magic SHOP FOCUS up taking pictures of the orders before they increasing. With the price increases, the profi margin has been cut but we are a lot busier. what we’re giving to our customers and the freshness. Everything is cooked to order, nothing is left sitting there so when the customer takes their food home they’re not going to have any problems.” capacity now, but up until five years ago, it was firing on just four pans. When the shop next door became available it allowed Marco to knock through and put a further two pans in. With the extra capacity, the takeaway added sides - chilli chicken, halloumi fries, jalapenos and pizza bites. is becoming more and more popular every day,” he says. “We are getting a lot of extra sales that we weren’t getting before. Some customers may come in and ask for a couple SHOP FOCUS of fish suppers and then and ask us to add on a portion or chicken. Once they know it to their order next time.” The additional space utilised to expand the drinks slushies, milkshakes, hot creams now available. Although might not come in for drinks, with the sides, many customers to their order once they “Hot drinks we probably 10 a day, but the slushies are very popular. We do winning ice cream parlour and that ice cream is fantastic really compete with that, Catering for all ends Marco has added pocket-friendly options too, costing between which are appealing to the and those who might not “That’s what aim for quality, but make sure says Marco. “Not too cheap, expensive either. see here that are struggling struggled from day one.” “The sides seem to be a new thing that is becoming more and more popular every day. We are getting a lot of extra sales that we serving
and chips served
Middleton Foods.
is, of course,
both made for
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Microwave Magic!

With over 50 years’ experience in the design and manufacture of quality microwave ovens and great advancements in NPD and technology, no longer are microwaves simply suited to defrosting – caterers can now be much more advanced in their offerings, using such units to create more complex dishes.

Vegetables can be done on demand, rather than in the traditional way resulting in fresher taste and colour and retaining a greater amount of retained nutrients.

Fresh menu items can be prepared in bulk whilst retaining quality and ensuring consistency. Thanks to its unique design, the NE-1878 does this much more gently than a standard microwave with transformer technology. With the inverter technology, a chef can go from reheating a portion of soup to melting chocolate simply by selecting the correct power supply – the inverter delivers more even, constant and varied power. This allows operators to benefit from significant energy saving capabilities as it offers gentler, more even cooking, on a lower power setting. The unit’s functionality to programme multiple stage cooking means the inverter can be used to help take products from a frozen state to fully reheated in a matter of minutes. With microwave ovens, electricity is converted to microwave energy, which directly penetrates and heats the food; meaning much less energy is wasted in heating the oven itself. It’s an efficient process, and increased energy efficiency can lead to significant reductions in energy consumption.

Our NE-1878 microwave is the first of its kind to use inverter technology, which ensures precise power control for optimal cooking results, cooking food gently and evenly. This innovative product development allows the unit to have significant energy saving capabilities as it offers gentler,

more even cooking, on a lower power setting. There’s no doubt microwaves are a core piece of equipment and one of the most used appliances in a professional kitchen, withstanding the demands and rigours of a busy kitchen. In a modern commercial kitchen, time and space are at a premium so equipment must prove its worth. We offer a three-year parts and labour warranty on our range of commercial microwaves. This reflects our confidence in the quality of the build, components used and manufacture; and gives operators assurance and peace of mind about the reliability of the unit.

As with any piece of kitchen equipment, a daily cleaning routine helps preserve the life of the unit and prevents it from breaking down. is removed for cleaning and not replaced before the oven is used, it can cause irreparable damage to the oven. This is one of the reasons our NE1878 has a failsafe to prevent an operator from using the oven without the ceiling plate in place when removed for cleaning. It comes with a spare ceiling plate to prevent this from happening. We offer training and ongoing support, including how to keep units clean as well as how teaching the importance of establishing a daily cleaning regime.

*Tested December 2022 UKAS Accredited independent EMC Test laboratory, Eurofins Hursley.

To find out more about Panasonic and its range of commercial microwave ovens, please email or visit

Fastfood Professional • April and May 30 April and May • Fastfood Professional 30
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Tempt pie-lovers with full-on flavour from the nation’s


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

Solving the Greasy question “D


isposing of used fats, oils and grease can be a huge problem for caterers across the nation. If disposed of incorrectly, operators can be left with significant drainage problems, leading to costly downtime and repair bills. Even when correctly disposing of used fat and oil, there are ongoing challenges and costs to contend with – let alone the purchase of the new oil. So, despite the technology being around for several years, many operators are now looking at how light equipment such as oil filtration can help to save costs, reduce waste and ensure their business is as sustainable as possible. Utilising technology that is not only capable of driving quality and consistency but also significantly extends the life of cooking oil, will not only achieve efficiencies but can also help to reduce costs and deliver results in a commercial kitchen.

At Valentine & CuisinEquip, we are the exclusive distributor of the Vito range of portable oil filtration equipment. Without the need for any additional chemicals, the Vito range helps preserve the optimal taste, colour, and texture of fried foods, removing food particles and harmful carbon from the oil. For added convenience, Vito filters are not only food safe, but also completely biodegradable, furthering sustainability. Safety is also paramount within the catering equipment industry and thanks to the unique design of the equipment in Vito’s portable range, the equipment eliminates the need for an operator to come into direct contact with hot oil. Once a cycle has finished and the unit has cooled, the filter box and drip tray can be placed directly into the dishwasher.

and CuisinEquip launched VITOconnect – an intelligent cloudbased platform for use in commercial kitchens. In a world of fully connected kitchens, university caterers have come to expect data and remote monitoring at their fingertips. The launch of VITOconnect takes monitoring to a new level, with operators being able to remotely access information about their Vito usage from a smartphone, tablet or PC, anywhere and at any time.

From timestamped HACCP documentation, demonstrating filtration cycles to the ability to generate custom usage reports for individual sites, VITOconnect drives functionality and allows operators to stay on top of their oil management. Ideal for multi-site universities, VITOconnect enables a catering team to set filtration target goals, offers custom alerts and can deliver email notifications if a filtration target is not met. What’s more, the technology can precisely monitor a site’s filtration cycles, achieving accurate monitoring of oil quality which in turn can detail the monetary and environmental savings based on oil life.

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

Working in conjunction with Vito, the team from Valentine

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

As with any equipment, the most important aspects of an equipment purchase are its reliability and the service and support that is available from the distributor. At Valentine & CuisinEquip, we’re proud of our reputation for delivering robust, reliable and hardwearing equipment, backed by comprehensive aftersales service and support.”

For more information on VITOconnect and the Vito oil filtration range, please visit

April and May • Fastfood Professional 32

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Fastfood Professional • April and May 33 April and May • Fastfood Professional 33 April and May 2023 Fastfood Professional • August and September 2022
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World first from Fri-Jado with launch of Space Saver auto-clean

rotisserie & display cabinet

TThe all-new Space Saver from Fri-Jado truly brings the customer closer to the food than ever before, offering theatrical cooking performance, best-in-class visibility, and exceptional performance.

his newly developed unit is the world’s first rotisserie with a heated self-service display cabinet, helping operators simplify their hot food offering and getting customers even closer to the action!

Versatility and flexibility are truly central to the Space Saver as the rotisserie offers operators the opportunity to expand menus beyond traditional options. Whilst already well known for the theatre of delicious chicken, the Fri-Jado Space Saver can be used for a diverse range of dishes, including alterative roasted meats including pork joints, as well as vegetarian and even dessert options. Customers will enjoy seeing the breadth of range, and with the added convenience of the self-serve display cabinet the space saver can help operators and retailers really make food the hero of their site.

The Space Saver combines the very latest roasting and holding technology in one compact unit to offer a compelling complete solution to operators. Combining key functions in a single, compact footprint unit of just 1m2, both

maximises floor space and simplifies in-store operation. The unit also features exceptional thermal performance and incorporates Hot Blanket Technology delivering up to 50% energy savings versus previous units, as well as precision temperature control variable by shelf to ensure you can hold food at the best temperature for longer, Finally, in-unit LED shelf lighting showcases the contents in the best possible way, attracting customers and boosting overall sales.

Alternatively, the Space Saver Premium features all the above industry-leading functionality but adds the TDR 5 S auto-clean rotisserie unit. This unit includes an integrated drain pump and grease tray alongside all necessary internal connections and piping, as well as the ability to restock the unit from the rear (exclusive to the Space Saver Premium) The rear load capacity improves re-stocking and unit management as well as helping create seamless inoperation performance and ensures nothing disrupts the brilliant visual showpiece of the hot food being both roasted and held for customers.

For added convenience, the unit doesn’t require a wastewater connection and can be easily drained into an optional wastewater trolley for total simplicity and security of cleaning and maintenance. All cleaning can be preprogrammed to take place overnight minimising downtime and making clean-up easy and better able to suit the needs of individual stores.

The unit has been developed in line with user feedback and with simple, intuitive controls, the rotisserie units can be operated by any member of the team using preset programmes for consistently high performance and brilliantly cooked final product. The pioneering design features double-pane glass on each side for maximum visibility and heat retention, ensuring that the product inside not only looks irresistible but is served in optimum condition and kept hotter for longer. Alongside all of this, every Fri-Jado appliance features industry-leading energy efficiency technology maximising the energy used, and the Space Saver includes exceptional hot air recirculation technology helping contribute to those 50% energy savings.

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

“Consumers eat with their eyes more and more these days. From Instagram food influencers to Tik Tok trends, at Fri-Jado we know that food needs to be the core focus of everything that we do. The new Space Saver unit truly maximises all these values in a single compact unit –creating genuine in-store theatre, encouraging aromas and helping boost sales. With the auto clean function built into the Space Saver Premium we are helping remove the challenges some retailers face with these units and making it as simple as possible to own, operate, clean, and maintain the unit. It really couldn’t be simpler to help boost hot food sales with the Space Saver range. Our team has also worked tirelessly to ensure that these are some of our more energy efficient appliances ever, recirculating the existing hot air to ensure much reduced energy consumption helping to reduce costs and minimising the operator’s environmental impact. The Space Saver range is a feat of innovative engineering delivering the opportunity to any store or outlet nationwide to offer fresh and delicious rotisserie cuisine with simplicity, convenience and performance all delivered by Fri-Jado.”

For more information on the innovative new Space Saver Premium or Space Saver, or to find out about the services offered by Fri-Jado, please visit or call +44 (0)189 527 2227.



Bright, transparent, and well structured ice cubes, with a rounded surface for prolonged beverage cooling, the Crystal Tips G Series of ice machines is packed with innovative features to deliver a constant supply of crystal clear ice. For bars, restaurants, pubs, cafes, or anywhere with limited space, the G Series is the perfectly compact ice machine that fits into tight spaces or undercounter.

Alistair Farquhar, National Sales Manager UK & Ireland, Welbilt, summarises the key benefits,

“The G Series is a great ice machine that features Crystal Tips’ patented technologies. Rainbow technology (helps to prevent scaling) and Programmed Ozone Cycle (UV sanitisation for the elimination of bacteria, germs and viruses). But the real gamechanger for the G Series is the Ice World app. This allows complete control of each machine via a mobile phone, connected by Wi-Fi or Bluetooth. Easily start or schedule production, controlling when you want the ice to be ready for use, monitor wash cycles, and should you need any assistance, real time help with servicing and troubleshooting. Creating perfect ice has never been so easy!”

The Crystal Tips G Series features a large capacity storage bin built into the stainless steel body of the machine and is incredibly easy to clean. Efficient and functional, Crystal Tips ice machines are made in Italy and are renowned for their reliability and ease of use. Comprising of a full range of ice machines that create hollow cube, dice, half dice, flakes, gourmet, nuggets and scale ice as well as ice storage bins, Crystal Tips has a vast range of machines suitable for all types of hospitality operators.

For further information on the full Crystal Tips range visit

April and May • Fastfood Professional 35
April • Fastfood 35
Cloud-based reporting is taken to new heights as Unox launches DDC 2.0

No stranger to innovation, Unox has been at the forefront of cutting-edge professional cooking technology for many years. Now, in a move that will drive reporting, analysing and energy management to an all-new level, Unox has launched Data Driven Cooking (DDC) 2.0.

Taking many of the features from the original DDC, found on many of the existing models in the Unox portfolio, DDC 2.0 has been designed to deliver effortless oven management – either in an individual kitchen or across an entire estate. Focusing on enhancing the user experience, the new system allows operators to group units by region, chain/brand or oven type, provides a comprehensive overview of individual ovens in real time and delivers detailed analytics to aid ongoing energy saving.

Containing a comprehensive library of recipes created by the Unox Corporate Chef Team and personalised by model, DDC 2.0 opens the possibility for regular menu development and updates. Using the latest digital download capability, the system can almost instantly send recipes, software updates and other commands to individual ovens or roll them out across an entire group or chain.

Taking inspiration from the way we interact with smartphones and tablets, DDC 2.0 is slick, smooth and responsive. Operated through an iOS or Android app or computer dashboard, the software displays the most relevant information including live cooking and washing insights, as well as a detailed overview of cumulative working hours. Drilling down to an individual appliance, businesses can quickly access key product information, warranty details and alerts. The cloud-based dashboard

also details a complete HACCP log, colour-coded for rapid representation and downloadable for complete compliance. Where the system comes into its own is for group and chain accounts. Enabling a head office or regional management team to set individual goals, the system identifies everything from door opening time during cooking, to wash frequency and daily usage. Not only does this help to enhance ROI, but also dramatically cuts energy consumption and improves consistency.

Commenting on the launch of DDC 2.0, Scott Duncan, Managing Director of Unox UK adds:

“Connectivity is now a given in the professional catering equipment world, however, few platforms can compete with the user-friendliness, detail and capability of DDC 2.0. Created from genuine customer feedback, the launch of the new Data Driven Cooking 2.0 takes connectivity and remote monitoring to a completely new level. Ideal for chain and group accounts, the software helps our customers turn useful data into actionable strategies. From driving consistency through automatic menu updates to the ability to detect underperforming units, setting goals and targets to improve, DDC 2.0 is a ground-breaking step forward in kitchen technology.”

To find out more about the DDC 2.0 or to see the latest products and services available from Unox, please visit or call +44 (0)1252 851 522.

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Fastfood Professional • April and May 37 April and May • Fastfood Professional 37 PROFESSIONALLY REGRIT YOUR POTATO PEELER TO ‘LIKE-NEW’ b THE COMPLETE KIT AND SIMPLE TO USE STEP BY STEP INSTRUCTIONS cSAVE ON POTATO PEELING TIME! cSAVE ON ELECTRICITY COSTS! 14lb Regritting Kit FREE UK P&P . . . . . . . . £32 .99 28lb Regritting Kit FREE UK P&P . . . . . . . . £45 .99 56lb Regritting Kit FREE UK P&P . . . . . . . . £65 .99 CONTACT US VISIT: CALL: 07952 937 813 EMAIL: EASY TO PAY WITH PAYPAL NO ACCOUNT NEEDED c FREE POSTAGE AND PACKING IN THE UK

Managing your oil is the key to Profit

Improving waste management is a vital part of every foodservice operator’s business. Not only has recent legislation raised the bar for operators to manage their waste better, but customers and consumers alike expect good practice to co-exist alongside great service and excellent cooking. However, waste management doesn’t have to be difficult. The Frontline International system, available from Jestic, offers a flexible, effective solution for businesses of all sizes.

Long gone should be the days of unsafe oil management in the kitchen, Frontline International can supply fully automated, modular systems that can effectively store, dispose of, and refresh all cooking oils and grease. Frontline International can provide waste oil tanks both inside and outside outlets, which can be combined with a range of best-in-class modular pumping stations and filtration units to create a self-contained system that pumps excess and used oil into secure storage for later collection.

For outlets without the flexibility to install pipework, the Frontline system of oil caddies is the modern alternative to staff unsafely carrying open drums of oil across the kitchen to manual disposal points. Improving business practice and boosting kitchen safety is key when it comes to waste management. No more open oil drums means fewer slippery floors and minimises the opportunity for workplace accidents.

Alongside the desire for improved workplace safety and compliance with legislation, it is also worth noting that using an effective waste management system can often pay for itself in less than 18 months, as oil can be more efficiently returned and sold, but improved filtration also permits longer performance overall from existing oil. Additionally, every Frontline International system features best-in-class security measures boosting system security and minimising potential lost income from oil theft.

In addition to well-managed oil filtration and oil disposal, using less oil will serve as a benefit and so with the latest low-volume fryers from Henny Penny, operators can not only save money on new oil, as less physical oil is required to cook the same volume of food but also minimises energy consumption as they are only heating the oil they require.

As a leader in effective, efficient frying, the Henny Penny brand sets the standards for others to follow and the Henny Penny range of low-volume fryers - including the GVE, Evolution Elite, and the F5 - maximise efficiency by both using less oil and ensuring that 100% of the power from the element is transferred to the oil ensuring not only that the fryer heats up faster but also recovers cooking temperature more quickly once food has begun the cooking process. This means that the cook will be faster, more efficient and the oil itself will be used more effectively. With the current cost increases in cooking oils, any operator able to make better use of their existing oil will see clear financial benefits by simply having to refresh the fryer oil less often. Additionally,

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the Henny Penny range of pressure fryers also feature automatic filtration cycles to help extend oil lifespan whilst creating the crispiest fried chicken.

The newly launched Henny Penny F5 is an extremely powerful low-oil volume fryer that is specifically designed so that any member of the kitchen team can operate it. The F5’s specially designed smaller fry vat means that up to 40% less oil is used whilst delivering the same quality, consistency, and volume of cooking. The bespoke software and technical design at the heart of the F5 offers precision heat control to minimise oil degradation and maximise cook performance. The quality of operation is matched by the physical design of the unit which features smooth surfaces and sleekly curved edges to facilitate easy cleaning at the end of a busy service. As well as being wipe-clean friendly on the outside, the new F5 can also filter itself in just three minutes, meaning it can be filtered mid-service, and make the end-of-shift clean-down simple and swift. Featuring the market’s most powerful filter pump, the 8-GPM filtration system also includes a brand-new design of nozzle that efficiently targets tough-to-reach parts of the fryer vat and eliminates debris more effectively overall, all whilst completing its cycle 25% faster than comparable existing fryers.

What’s more, Henny Penny can further support your oil quality and filtration management with its Prime Filter products– the ideal way to keep fryers clean whilst supporting optimal oil quality. The Henny Penny Prime Filter products attract and remove impurities that both deteriorate oil quality and impact the quality of fried foods. They remove both solid and dissolved impurities from used cooking oil, extend usable life of the oil and allow for consistently highquality fried products. By making proper use of Henny Penny’s filtration aid products including powder, packets and HD pad, operators can prolong oil life by as much as 50% — all while improving the quality of fried foods. For more information about the full Jestic equipment portfolio, please visit or call +44 (0)1892 831 960.

Funnybones is Celebrating 40 Years of Passion, Taste, Innovation, and Service

Funnybones Foodservice is delighted to be celebrating 40 years of passion, taste, innovation, and service in the foodservice sector this year

Founded in 1984, Funnybones is the brainchild of two London restauranteurs specialising in Americana food. Particularly popular on their menu was baby back ribs, which diners took to fondly calling ‘those funny little bony things’, which is where the name ‘Funnybones’ originated. The restaurant owners had their eureka moment and made it their passion to help supply other restaurants with deliciously authentic American and Mexican food.

Since then, Funnybones has grown to become one of the leading international food providers in the UK, additionally developing a particular speciality in Caribbean cuisine as well. This has largely been consolidated by Funnybones’ parent company, Grace Kennedy Group. Grace Foods have been able to lend their 100+ years’ experience to help Funnybones grow even further, consistently evolving in the international food sector.

Funnybones Commercial Manager, Marja Lawrence, is particularly proud of all the company has achieved;

“Over the last four decades Funnybones has seen the turn of the millennium and withstood the challenges of a global pandemic, all whilst witnessing industry innovation and emerging food trends on an unprecedented scale. We’re proud to have been at the forefront of these innovations, guided by our customers’ demands. Whether that’s plant-based power, fusion flavours, environmentally conscious dining, or a simple love for the classic staples.”

To contact Funnybones: Phone: 01707 321 321 Email:

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Even More Streamlined and Accessible

With the on-going challenges around staff turnover and training, ease of use is an essential feature for all light kitchen equipment. With the integration of new automation technology in the kitchen, the back of house kitchen process continue to become even more streamlined and accessible. With everything from downloadable and programmable menu controls through to push button simplicity, the latest kitchen equipment offers operators total consistency and confidence in performance. Light catering equipment supplied exclusively through Jestic Foodservices Solutions by brands such as Antunes, Vitamix, and XpressChef have already incorporated many automated processes into their equipment ensuring effective, efficient usage with minimal staff training.

Vitamix Commercial blending equipment provides the answer to innovative fast food and drink options, delivering speed, efficiency, and consistency. ‘The Quiet One’, is a topof-the-range beverage blender which can create drinks from fresh or frozen in a variety of settings. With industry-leading noise reduction due to advanced vibration technology, drinks can be made quickly and efficiently throughout the day and variable speeds softly blend at the decibel level of a nearby conversation, without disrupting the customer experience. It features fully automated, and programable settings which allows operators to create fully customised blend profiles, with six pre-programmed buttons and 34 pre-loaded blend profiles. User-friendly controls enable staff to simply select the right drink and, guarantees drink consistency. With a powerful 3HP motor and curved edges, blend time is reduced by up to 50%, so from the point of ordering their drink to completion of payment; the drink can be blending and ready to collect, meaning customers don’t need to be concerned about waiting for a freshly made drinks option alongside their meal.

Antunes is a leading provider of countertop cooking equipment, working in partnership with many leading QSR chains. Their extensive range of toasters, steamers and egg stations can help every operator expand their menu and improve service, whilst continuing to grow profitably. The Antunes Vertical Contact Toaster elevates breakfast sandwiches by giving buns a consistent, golden-brown finish so they don’t soak up the juices of the ingredients, helping them stay firm and delicious. With a dual-sided platen, the toaster has more capacity than conventional single-sided toasters, allowing operations to quickly serve fresh products to customers without making them wait. The VCT-2000 features a digital controller for making precise adjustments to the quality of the toast for different bread products. A built-in auxiliary heater automatically warms the top sides of the buns to help keep the assembled sandwich warmer for

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longer and belt wraps ensure bun marking is minimal.

From a versatility point of view, the XpressChef range of accelerated ovens can adapt to a wide range of menu options and fits in almost any location. Operators can offer everything from chicken burgers and beyond, all whilst making most efficient use of space in the kitchen or on the countertop. With their speed, accessibility, versatility and flexibility, the simple on-screen operation of the XpressChef 3i and 4i means that any member of the team can operate the equipment, whilst the ease of menu programming ensures that food will be prepared exactly to the operator’s demands, and consistently served in perfect condition to customers. The XpressChef range of high-speed ovens can produce great tasting food quickly, meaning that you can serve more customers, more efficiently – especially useful in high turnover locations and time limited windows such as lunchtime on campus.

Efficient hot holding technology allows operators to be well prepared in advance of busy periods and offers the versatility to cook in batches instead of by individual order and maintain the same delicious taste and texture as expected. As an industry leader in food service equipment since 1925, no one offers a more advanced or comprehensive hot holding portfolio than Duke Manufacturing. With the Duke ReadyFlex™, operators can serve food at the right temperature, texture and in perfect condition, as well as precisely controlling each food product’s environment, all whilst eliminating unwanted flavour transfer. The ReadyFlex™ cabinet’s technologydriven performance delivers total confidence that food will have the same sensory appeal whether it was just cooked or has been held for an extended period and enhances food safety by ensuring food is maintained at safe temperatures. The ReadyFlex™ does all this whilst decreasing service times by having food readily available and reducing food waste through improved holding times.

For more information on Jestic, please visit www.jestic. or call +44 (0)1892 831 960.

Pidy Unveils Redesigned Macaron Range

Belgian pastry specialist, Pidy, has unveiled their new and improved range of flavoured macarons that boast improved smell, taste, and texture.

This iconic sweet treat has been made using a traditional method for a smooth, fine, crunchy finish, and is available in two sizes. The large macarons measure 6.9cm in diameter, with operators able to choose from neutral, chocolate, or raspberry flavours, while the mini macarons are just 3.5cm across, and come in neutral, chocolate, raspberry, and newly added pistachio.

Fabien Levet, Commercial Manager at Pidy UK is excited about the new macarons;

“Macarons are incredibly versatile. Cafes and restaurants can serve them individually, on an afternoon tea platter, as petits fours, or as decoration on larger desserts. With our new recipe we’ve created a macaron base which boasts a deliciously more-ish flavour, without overpowering the unique taste of operators’ filings.”

For best results, chefs should refrigerate the macarons once filled for 2-4 hours so they become moist inside. Remove 15-20 minutes before serving so they return to room temperature for optimal flavour. For greater convenience, Pidy’s macarons can also be frozen once filled – making them an ideal option for caterers looking to prep ahead of busy events, thus freeing up time and space in the kitchen.

Orders of large macarons are available in units of 64, while their mini counterpart come in packs of 180. With a shelf life of 10 months, operators will have plenty of time to experiment with creative flavour combinations without the worry of expiry logistics.

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

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April • Fastfood 41

Sustainability & Collaboration

Key to Lockhart’s Latest Supplier Conference

Over 130 people congregated at the East Midlands Conference Centre in March for Lockhart Catering Equipment’s latest 2-day supplier conference. And as Managing Director Mark Lombard encouraged everyone to embrace change and adopt a ‘never normal’ approach to business, the conference kicked off with 30 minute ‘speed-dating’ style segments for each of Lockhart’s 26 key supplier partners.

Simon Britten, Head of Marketing at Lockhart Catering Equipment explains why these supplier conferences are so important.

“We have over 32,000 products, from more than 400 branded suppliers, so it’s an immense amount of information for everyone to keep track of. These conferences give our key suppliers a chance to present their product benefits and new ranges to our team and to forge strong working relationships. For us, this collaboration is essential to ensure everyone is in the best position to provide relevant solutions to our end customers. Training and investment in our people and supporting our supplier partners are a crucial part of the Lockhart way of doing business.”

High on the agenda for the conference, the sustainability of not just Lockhart Catering Equipment as a business but also how suppliers manage their sustainability journey and how it

integrates with Lockhart’s. The discussions during the first day of the conference paved the way for the Lockhart Awards in the evening, with the following winners being announced:

Sustainable Future Heavy Equipment

Supplier of the Year 2023/24

Winner: Rational

Building sustainability into everything they do has been at the core of Rational since 1973. Certified Lean and Green, Rational sets the standard for driving down energy use across its product range.

Sustainable Future Light Equipment

Supplier of the Year 2023/24

Winner: Nevilles

With the challenges of a multi-category and multi-factory supply chain, the team at Nevilles has developed a clear, people-led strategy, to tackle all elements of the journey to a sustainable future.

Light Equipment

Supplier of the Year 2023/24

Winner: Churchill

With a total customer service approach in every aspect, Churchill makes everything as easy as possible to ensure we can deliver for our customers. The outstanding product availability levels synonymous with Churchill make them impossible to ignore when we look to award supplier of the year.

Heavy Equipment

Supplier of the Year 2023/24

Winner: Falcon

As well as delivering growth within a super challenging year, Falcon has supported business innovation in its commercial offer and has an outstandingly positive attitude to support our sales team.

To learn more about Lockhart Catering Equipment please visit

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Authentic Indian dishes without a worry

Incorporating Kerrymaid Single Cream Alternative into Indian cuisine brings dishes enriched with the same luxurious texture and flavour of fresh cream but with the added advantage of enhanced stability and minimised waste.

This is because Kerrymaid Single is heat stable which means, unlike fresh cream, it will not split when added to dishes such as curries, soups and gravies or when heated in a Bain Marie or a microwave.

Available in 12 x 1 litre packs, Kerrymaid Single Cream Alternative has a long, nine-month-unopened shelf life and can be stored ambiently, freeing up valuable chilled storage space. It contains no hydrogenated fats and is gluten and preservative free. Also available in the creams range are Kerrymaid Double and Kerrymaid Whipping.

Elevate dishes with Kerrymaid Single Cream Alternative and create Indian cuisine that delivers on taste and consistency every time. Need

Prep 20 Mins

Cooking Time 20-30 mins


30g Green thai curry paste

1 Garlic

150g Chicken (or other protein)

100ml Kerrymaid Single

Fish Sauce

Jaggery/Palm sugar

Lime juice

Soy sauce


1. Fry garlic until golden, then fry green thai curry paste until aromatic.

2. Add chicken (or other protein) and cook until sealed.

3. Add Stock and bring to simmer.

4. Add Kerrymaid Single and bring back to boil.

5. Check seasoning & adjust (fish sauce, sugar, soy etc).

6. Serve on sticky rice with garnis


Finish with lots of green chilli, crispy onion and basil

For more Indian-inspired recipes check out our recipe booklet featuring exclusive menu ideas from celebrity chef Cyrus Todiwala on Kerrymaid

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why not try this recipe!
some inspiration,


Long life creams designed to give you consistent results in sweet and savoury dishes.

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

New pizza bases launched by frozen food distributor Central Foods

Frozen food distributor

Central Foods has launched five new pizza bases for the food service sector

The KaterBake pizza bases are available in a variety of sizes and are suitable for vegans and vegetarians.

They include thin and crispy and soft and fluffy options, plus a rectangular pizza which is ideal for larger scale catering.

MD of Central Foods Gordon Lauder said: “Pizza is a big favourite in the food service sector, and we are very pleased to be extending our KaterBake range of products with these five new pizza bases.

“The frozen pizza bases are low in fat and low in salt, made to an authentic pizza recipe with no artificial flavours, colours or preservatives. And with a size for all occasions,

we hope they will be a hit with our food service customers.”

The new range includes a 9” pizza base, two 12” pizza bases, a 14” pizza base and a rectangular 15” by 9” pizza base. All are soft and fluffy except the 9” and 12” thin and crispy bases.

Central Foods is a leading UK food service distributor, founded more than 25 years ago. The company is a catering partner across the whole food service sector, supplying to hotels, restaurants, bars, universities, schools, pubs, care homes, garden centres, leisure outlets and more. It currently sells to over 180 independent wholesalers, as well as larger national and regional wholesalers.

For more information about Central Foods visit www.

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21st AN N I 21st AN N I

NEW Gluten Free Pizza Base from Pan’Artisan

Around 1 in 100 people have coeliac disease – an autoimmune condition caused by an adverse reaction to gluten. People with many other conditions, including non-coeliac gluten sensitivity, also need to follow a gluten free diet and it is now estimated that at least 10% of UK consumers are doing so.*

Charlotte Perkins, Commercial Manager, Pan’Artisan Ltd: “Consumer awareness regarding the nutritional function of foods has increased and a marked rise in interest in gluten free products is evident, with the number of gluten intolerant diners rising. Preparing your gluten free food offer to include one of the most requested dishes – pizza - is smart planning and sure to attract custom.

“It’s often noted that gluten free pizza bases can be tougher than a traditional thin base, but our newly launched Gluten Free base redefines this and draws on our Italian heritage to offer an incredibly light, fluffy textured pizza base. These bases are made in the UK from an Italian blend of premium ingredients, including rice flour. They also have a low salt content, which is under the government guideline.

“We aim to deliver on trend, versatile, Italian-inspired

bakery products that not only taste delicious, but also provide catering operators with convenient and exceptional quality menu staples that support an inclusive food offering for a myriad of diet types.”

Pan’Artisan’s frozen, Gluten Free pizza bases simply need defrosting at room temperature until fully thawed before topping and baking at a recommended oven temperature of 330-350°C. Cooking times will vary depending on oven and toppings used.

Pan’Artisan’s Gluten Free bases are available in a 12”size, with 22 units per case. *

For more information on the Pan’Artisan range of products call 01730 811490 or visit

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Back by Popular DemandThe Original Aviko Hash Brown Bites!

Aviko, the foodservice partner of choice when it comes to potato products, was back for HRC, with premium additions developed to drive profits

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Turn the ordinary into

Santa Maria launches new Salsa range for out-of-home operators

Santa Maria, the nation’s leading out-of-home food provider, has announced the launch of its new Salsa range - a category worth a total of £212million - designed to help pub, casual dining, restaurant and quick-serve operators elevate their menu offering and increase the average spend per head. With Creed Foodservice’s Plates to Profit 2023 Report revealing that nearly half (47%) of pub and restaurant operators have seen the number of bookings reduce[1], it’s increasingly important that operators maximise average spend per visit – and salsa can help do just that. The average trip spend on salsa occasions reaches £16.50, compared to £11.20 in the wider market[2]

Santa Maria’s new Salsa range is a trio including Mexican Salsa Roja, Salsa Rio Grande and Mexican Salsa Verde, which are all vegan, gluten and lactose-free and packed with natural flavours and no added preservatives.

Mexican Salsa Roja: A complex salsa, with a red colour, thick texture and chunks of red bell pepper, tomato and onion

Salsa Rio Grande: A tangy, medium-chunky salsa, deep red in colour, with tangible garlic notes and coriander

Mexican Salsa Verde: Light green in colour and chunky in texture, this salsa is made from tomatillos (related to the gooseberry), green jalapenos and lime

The salsas are ready to serve, ensuring a consistent level of taste and texture each time, or can be customised so operators can offer their own, signature salsa, setting them apart from competitors.

Santa Maria’s Taste Creator, Barnaby MacAdam, says: “Customisation has increased across menus by 49% yearon-year[3] - it’s absolutely huge. Consumers are looking for ways to elevate their food choices with twists and upgrades to their dishes. The hurdle for many operators is having the time to reengineer their menus and come up with new ideas and also have the skill and time amongst their teams to create the dishes.

“This is where our new salsa range comes into its own – it’s ready to be served, no prep required, and incredibly versatile so can be dolloped on top of Nachos, smothered over burger patties, the perfect accompaniment to Mexican salad bowls or can be offered as a topping choice for loaded burritos, tacos or taquitos.

“Equally, operators can use our salsa as a base to then build their own signature salsa sauce – offering completely unique flavours to their customers. This could be added to existing menu dishes or as a signature side dipping sauce for fries or chicken wings, enabling operators to move away from offering side sauces for free and drive an additional revenue stream.”

To accompany the new Salsa range, Santa Maria has

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the extraordinary

introduced the Flavour Wheel; a handy tool for operators to refer to and understand the perfect salsa for them. The Wheel includes food pairing suggestions along with the base notes, heat level, and top notes, for each salsa.

Alongside this, the Santa Maria chef team have also created some mouth-watering recipe ideas to help inspire operators including: Fajita Chicken Taquitos, filled with red onion, pepper and chicken breast, seasoned with Fajita Spice Mix and drizzled in Chipotle sauce and topped with chopped coriander; Baja Vegan Burger, a plant-based burger patty seasoned with Mexican Fajita seasoning, topped with vegan mayo, lettuce, avocado slices, spiked salsa, pickled red onion and vegan Monterey Jack cheese; Loaded Cheesy Tex Mex Nachos, tortilla chips topped with jalapenos, salsa, guacamole and drizzled in warm cheese sauce; and Chicken Tinga Tacos, stuffed with lettuce and chicken tinga, topped with red jalapenos and drizzled in Chipotle sauce.

The new salsas are all available in 2.3litre formats. To view the new Salsa range and the recipes please visit

[1] Creed Foodservice, Plates to Profit Report 2023

[2] Lumina Intelligence, April 2022

[3] Lumina Intelligence Eating and Drinking out panel, December 2022

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April • Fastfood 51

Versatility across a wide range of menus Pep it up with Peppadew!

Peppadew®, renowned for its Red Sweet Piquanté Peppers, has now extended its Foodservice range, introducing Yellow Sweet Piquanté peppers, Jalapeño Halves, Jalapeño Slices and Peppadrops®.

These products not only offer versatility across a wide range of menus, but also align seamlessly with vegan and vegetarian dietary preferences, making them easy to use

across any modern menu. Additionally, Peppadew®’s Foodservice range includes the acclaimed Peppadew® Bites, recognised for their excellence in innovation and flavour, with recent additions like Mac ‘n Cheese, Pizza Herb and Mozzarella further enriching the offering.

At the heart of Peppadew®’s Foodservice range are the Red Piquanté Peppers. These peppers boast a unique flavour profile, characterised by a perfect balance of sweetness and tanginess, with a mild heat that tantalises the taste buds without overpowering other ingredients. Their vibrant colours and distinct taste make them an ideal ingredient for a variety of culinary creations. Chefs can incorporate them into salads, sandwiches, wraps, pizzas and burgers, enhancing both the flavour and visual appeal. Peppadew® has, after years of development, cultivated a Yellow Piquanté Pepper, which has the same great taste as the red, but adds another splash of colour to your dish.

Complementing the Sweet Piquanté Peppers are Peppadew®’s Jalapeño Halves and Slices, offering a touch

April and May • Fastfood Professional 52

of heat and robust flavour to dishes. These Jalapeño Halves and Slices provide chefs with the perfect balance of spiciness and freshness. Whether layered on top of pizzas and burgers, stirred into pasta or on top of your nachos, Jalapeño Halves and Slices add a mild spicy kick. For meat eaters, a great appetiser is taking the Jalapeño Halves and stuffing them with cream cheese and wrapping them in bacon.

The latest addition to Peppadew®’s Foodservice range, Peppadrops®, introduces a new dimension of flavour and versatility. These bite-sized and pearl shaped peppers deliver a burst of sweetness and heat, offering chefs a unique ingredient to elevate their dishes, whether used as a topping for gourmet pizzas, stirred into pasta sauces, or added to salads.

In 2023, Peppadew® Bites received the prestigious Q Award for foodservice in the buffet and party food category. Additionally, at Casual Dining, Peppadew® Bites secured a silver award for innovation, further solidifying their reputation as a standout product in the foodservice industry. The introduction of new flavours like Mac ‘n Cheese, Pizza Herb, and Mozzarella in 2024 expands

the range of options available to chefs, providing them with even more opportunities to delight diners with innovative and flavourful bites.

Peppadew®’s Foodservice range, featuring Red and Yellow Sweet Piquanté Peppers, Jalapeño Halves, Slices, Peppadrops®, and the award-winning Peppadew® Bites, offers chefs unparalleled versatility and flavour. These products cater to vegan and vegetarian dietary preferences while elevating dishes with their unique taste profiles and culinary possibilities. With a commitment to innovation and quality, Peppadew® continues to be a trusted partner for chefs seeking to enhance their menus and delight diners with bold and exciting flavours.


GUILDFORD, UK – Welbilt TotalCare launches to provide support and service for Welbilt’s comprehensive commercial equipment portfolio. Keeping equipment running at optimal levels, reducing downtime and prolonging the life of commercial kitchen equipment, the new Welbilt TotalCare Service Packages aim to offer wraparound support to customers with options that deliver 24/7 service responses, nationwide support from Welbilt trained engineers and approved service partners, plus planned maintenance visits and more.

No one knows Welbilt® brands like we do.

Welbilt TotalCare protects ALL Welbilt brands. With our national network of specialist Welbilt trained engineers and nationwide service partners, we are dedicated to keeping your equipment working.

We understand the busy environment and the issues downtime can cause and we are here to help. That is why we have our dedicated UK service centre operating 7 days a week with subscription packages aimed to keep downtime at a minimum and keep your equipment fully operational.

PPerry Breen, Welbilt Regional Technical Service Manager – UKI and Northern Europe, explains further,

“With one of the most comprehensive commercial kitchen equipment portfolios in the UK, launching Welbilt TotalCare to the UK market makes absolute sense. We can ensure our customers equipment is protected with our nationwide packages that offer three tiers of support, including priority response from our trained engineers and trusted partners, inclusion of spare parts and even a scheduled annual maintenance service. All of this helps to provide peace of mind that Welbilt is just a phone call away and any equipment issues can be resolved speedily, reducing downtime and extending the life of equipment. As the industry prepares itself for another turbulent year, the Welbilt TotalCare Service Packages offer peace of mind that equipment is looked after, and our team is on hand to help.”

Offering three levels of support (PLUS, PREMIUM AND ULTIMATE), the Welbilt TotalCare Service Packages are available now for new purchases and can even cover existing Welbilt equipment subject to a service inspection. For total peace of mind, comprehensive service and spare parts cover, Welbilt TotalCare offers the perfect solution.

For further information , please message

Fastfood Professional • April and May 54 April and May • Fastfood Professional 54 Providing an even greater range of commercial kitchen best-in-class products and services. To find out more, contact a Welbilt TotalCare expert: Tel: 01483 464900 email: Providing an even greater range of commercial kitchen best-in-class products and services. To find out more, contact a Welbilt TotalCare expert: Tel: 01483 464902 email:

Carpigiani shares recipe for sweet success with new Soft Serve Consultancy

Dessert specialists and business owners can discover the recipe for sweet success with a new Soft Serve and Shake Consultancy launched by the world’s leading gelato and ice cream equipment manufacturer, Carpigiani

This brand-new initiative is set to leave attendees feeling confident and inspired to shake up their menus using insights from Carpigiani UK’s development chefs. Kicking off with the first Soft Serve and Shake Consulting session on Wednesday 20th March 2024, expert Carpigiani consultants showed customers various techniques and accessory recommendations to help put tailored twists on their products and explain how these ideas can be developed using different flavours, ingredients, textures, and colours to create a solid business strategy.

One of the main goals of the new service is to help customers get the most out of their Carpigiani soft serve and shake machines by exploring the various configurations and settings available to them. As all the machines are manufactured with the industry-leading and patented technology, Hard-o-Tronic - which consistently measures and adapts the mix consistency - as well as Carpigiani’s patented Hopper Agitation technology - ensuring the mix stays fresh without splitting - the four-hour sessions will explain and demonstrate how to best utilise these groundbreaking features to create a truly special and delicious product. The team at Carpigiani UK are excited to provide this service to their customers and offer those wanting to know more about Carpigiani a unique experience with state-of-the-art machines.

Speaking about the launch of the new Consultancy, Paul Richards, UK Sales Manager at Carpigiani UK Ltd., says: “When it comes to soft serve and shakes, we know that one size does not fit all. The solutions and product outcomes are limitless – and that’s the beauty of it! That said, because of the range of machines we provide – from counter-top to floor-standing applications – and the different markets we cater for – including dessert parlours, gelato bars, cafes, pop-up stalls, entertainment venues, and restaurants –every customer’s need is unique. So, we want to offer them an in-depth session to help take their knowledge, skills, and product offerings to another level. Our consultants will take customers on a bespoke learning journey to help utilise these machines to their fullest potential, with the mission to inspire and educate business owners and development

chefs so that they have the tools they need to create delicious soft serves and shakes with extra ‘wow factor’. The ice cream and dessert sectors are so wonderfully colourful and, with our patented technology, Carpigiani soft serve and shake machines can really help businesses stand out. But we want to go a step further to provide the extra support that our customers deserve with this new Soft Serve and Shake Consulting scheme. The team at Carpigiani UK are really excited about launching this new venture.”

The Soft Serve and Shake Consultancy sessions will focus on four key areas: machine configuration and settings, food style, machine-mix capability analysis, and operations management. This will cover everything from understanding successful retail concepts to profitability targets and expected sales flow. So, whether customers are looking to upgrade their current machine or buy from Carpigiani for the first time, these courses will take them through a dry run of how a particular machine can work for their business needs.

If you’re looking for new ideas, techniques, recipe inspiration, or the perfect machine for your business, the new Soft Serve and Shake Consultancy run by Carpigiani UK is most definitely for you! The courses will be £35+VAT and bookable on the website - Alternatively, please call Carpigiani UK Ltd. on 01432 346018.

Fastfood Professional • April and May 55 April and May • Fastfood Professional 55

Hot Profits discovered at HRC 2024 with PEPPADEW®

PEPPADEW® showcased three new PEPPADEW® Bites flavours

Discover how to drive profits just by adding PEPPADEW® – the number one pepper brand

PEPPADEW®, the UK’s No. 1 pepper brand was excited to join the Hotel, Restaurant & Catering Show (HRC), where it showcased its world famous Sweet Piquanté Peppers and multi award-winning PEPPADEW® Bites.

Visitors to the stand got to try the three NEW PEPPADEW® Bites flavours– Mac & Cheese, Pizza Herb and Mozzarella, exclusive to HRC and the latest addition to the foodservice range.

Try the PEPPADEW® Bites Range - Three New Flavours!

Having won Silver at the 2023 Casual Dining Innovation Challenge, and more recently won the Quality Food Award in the Foodservice Party Food and Buffet category, PEPPADEW®

Bites are a tasty and premium addition to any menu.

With four PEPPADEW® Bites flavours available - Mac & Cheese, Pizza Herb, Mozzarella and original West Country Cheese, chefs and operators can take advantage of the growing demand for customisable sides and boost their sales across a range of eating occasions, from starters to sides or tapas.

Furthermore, crafted in the UK, their frozen format and impressive 18-month shelf life will contribute to waste reduction, helping operators align with their sustainability goals.

Simon Harris, Brand and Marketing Manager at PEPPPADEW® says,

“We were excited to be coming to ExCel this March, and

Fastfood Professional • April and May 56

share the great taste of PEPPADEW®. Our PEPPADEW® Bites are the essential dish when it comes to profits – each £16.99 bag can serve up a substantial profit £40.70 profit, making them a cost-effective choice for operators. Our bites meet the top four trends right now – vegetarian, indulgence, value for money and most importantly – taste! With zero waste and minimum prep, they’re the ultimate side!”

Just Add PEPPADEW® to Profit

With uncompromising quality at the heart of the ingredient brand, PEPPADEW® is also giving visitors to stand H311 the chance to taste its expanding range of PEPPADEW® peppers, from the well-loved Sweet Piquanté Peppers to Jalapeños Slices and halves and PEPPADROPS®.

The iconic PEPPADEW® Sweet Piquanté peppers are recognised for their distinct tangy, sweet taste and are the go-to ingredient to elevate menu offerings. While new PEPPADROPS® are sweet pearls, bursting with flavour and offer a sharp crunch. They have a distinctive shape which adds textural dimension to your dishes, along with a kick! PEPPADEW® products can be added to pizzas, pastas,

sandwiches, salads, soups and beyond – chefs can just add PEPPADEW® to elevate any dish.

Visitors can learn how to benefit from the number one brand power of the PEPPADEW® name, and transform their offerings with the ultimate versatile, vegan ingredient.

Simon Harris continues:

“Our Sweet Piquanté Peppers have the power to transform dishes without the hassle of a complete menu overhaul. We know that 75% of consumers seek more exciting vegetarian options when eating out, and our peppers are just what businesses need to bring the heat and WOW-factor to their menus, and spice up their offerings, plant-based or not. ”

PEPPADEW® International has been a trusted global supplier to retailers and foodservice operators for over 25 years, spanning across 25 countries. Known for its iconic Sweet Piquanté Peppers, PEPPADEW® continues to innovate with exclusive and unique offerings, captivating taste buds worldwide. They have most recently been awarded Company of the Year by Food & Drink Matters.

To find out more visit

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

Global Conflicts and Extreme UK Weather could drive up food costs, warns Lynx Purchasing

Upheaval in the supply chain caused by ongoing conflicts in Ukraine and the Middle East, as well as the impact of storms and freezing weather in the UK, threaten to reverse the benefits of the falling inflation rate, warns hospitality buying specialist Lynx Purchasing.

Upheaval in the supply chain caused by ongoing conflicts in Ukraine and the Middle East, as well as the impact of storms and freezing weather in the UK, threaten to reverse the benefits of the falling inflation rate, warns hospitality buying specialist Lynx Purchasing.

As operators plan for the busy Easter weekend at the end of March, as well as occasions such as Mother’s Day, Lynx Purchasing managing director Rachel Dobson warns: “The easing of inflationary pressures on the hospitality sector is very welcome. The price increases of the past two years are now bedded in, and operators can start to plan their menus for spring and summer accordingly.

“However, the supply chain is still very sensitive to shocks, The ongoing crisis in Ukraine is still having a significant impact on cooking oil and grain prices, while disruption to shipping through the Suez Canal is affecting the cost of a wide range of commodities. Suppliers of bulkier items such as catering equipment, are already advising customers to factor in delays.

“Blockades and protests by European farmers also have the potential to affect supplies into the UK, and even closer to home, the first few weeks of 2024 saw a series of storms hit the UK, as well as sub-zero temperatures. Farmers and growers are still assessing the resulting damage to crops, which may not be fully apparent for several months.”

The warning comes as Lynx Purchasing publishes the Spring 2024 edition of its regular Market Forecast, using exclusive insight supplied by the range of suppliers that Lynx Purchasing works with, as well as official inflation data, to look at food and drink pricing in the run-up to the spring trading period.

Specific product areas highlighted in the latest Market Forecast include:

Meat: Demand for beef from both retail and hospitality is keeping cattle prices high, with significant demand for premium cuts such as steaks and roasting joints from top-end restaurants. There has been strong demand for lamb shanks across the winter, and as spring approaches, roasting joints

will see an increase in orders, particularly in the run-up to the Easter weekend.

Lamb prices are generally high due to strong global demand, making it a premium menu item.

Fish: Due to changes in the sustainability ratings of many species, operators should be working closely with suppliers to plan spring menus. Farmed fish may be the best value and most sustainable option for some species. Frozen fish and processed fish products will be affected by higher shipping costs due to the Middle East conflict.

Fresh veg: The very wet weather and flooding experienced in many parts of the UK over the winter, followed by freezing temperatures, have affected a range of crops in terms of both yield and the costs of harvesting. This will have an impact on fresh veg availability for some months to come, with produce such as carrots, onions and the spring crop of new potatoes likely to be affected.

Salad: The extreme hot weather in much of Europe last summer and autumn severely affected salad crops, with many growers and suppliers still playing catch up. Prices are likely to remain fairly high until UK salad crops start to become more widely available in late spring.

Cooking oil: The ongoing conflict in Ukraine and the Russian invaders is expected to keep sunflower oil prices high, while the olive crop was impacted by the hot weather in Europe last year.

Dobson added: “The first couple of months of the year are always tough for most operators, and doubly so this year with consumer confidence very fragile. Operators are looking to the Easter Weekend, as well as Mothers’ Day, to encourage customers back into the eating out ‘habit’.

“Any sudden increase in prices, or shortage of produce will very easily deter some consumers, at a crucial time for the hospitality sector. The best advice to operators is to hope for the best, but plan for the unexpected. Place orders in good time, keep speaking to suppliers about availability, and to keep menu descriptions flexible to allow for changes if needed.”

A FREE copy of the Spring 2024 Lynx Purchasing Market Forecast can be downloaded from the website at

Fastfood Professional • April and May 58 April and May • Fastfood Professional 58

Top-class comedian hosted The Burnt Chef Project’s Gala Dinner

Returning for 2024, The Burnt Chef Project’s showstopping gala dinner – Love Hospitality – was a night to remember with multi-award-winning comedian, writer and actor, Russell Kane as the event’s host

Aregular on Channel 4, the BBC and ITV and with his status on the international comedy scene, Kane has regularly campaigned for more open conversations on mental health challenges, becoming an ambassador for the Campaign Against Living Miserably (CALM) and Rethink Mental Illness in the process. Understanding the importance of encouraging conversation and reducing the stigma that surrounds mental health, not just in hospitality, but in all aspects of modern life, Kane brought his incredible wit and his ever-popular topical rants, known as Kaneings to the Love Hospitality audience in London.

It took place on the 25th March, the first night of HRC 2024, at ExCel London, Love Hospitality, in association with Unox, was bigger, bolder and even more prestigious than the project’s first gala in 2022. Bringing together hundreds of the industry’s most prominent operators, businesses, suppliers and partners, the evening featured the inaugural Hospitality’s Mental Health Hero Awards, sponsored by Talent Hive –celebrating, recognising and rewarding those who spearhead wellbeing in the industry. As one of the biggest fundraising events of the year for The Burnt Chef Project, the evening saw a host of activities including charity auctions, updates from key individuals and further awareness of how to get involved and support the work of the not-forprofit organisation.

partners, including award-winning beer from Butcombe Brewery, incredible non-alcoholic spirits from Caleño and wonderfully ethical catering from the team at Thomas Franks. In addition, the event was supported by G’Vine, Thatchers, Wenlock Spring, Lordwell, Embello, HRC, ExCel London Hospitality, IHG and Henry’s Bartenders.

Announcing Russell Kane as the evening’s host, Kris Hall, Founder and CEO of The Burnt Chef Project commened:

“Russell Kane is the perfect host for Love Hospitality, not just because he’s an internationally renowned comedian, actor and author, but because he’s also someone who understands the importance of conversation when it comes to mental health support. Kane has openly spoken about overcoming his own depression and anxiety and how the power of both talking and humour can have a place in that process.

Love Hospitality in association with Unox was the place to be on the 25th March. Coinciding with the first day of HRC 2024, the gala dinner was a spectacular night of celebration, recognition and, thanks in part to Kane hosting; humour. Being surrounded by some of the industry’s most influential individuals and future stars was a truly unique opportunity and one not to be missed.”

To learn more about the Gala Dinner and sponsorship opportunities, please visit

Alongside headline partner, Unox, and lead sponsor of the Hospitality’s Mental Health Heroes Awards, Talent Hive, the event was kindly supported by several other

For the latest on the Hospitality’s Mental Health Heroes Awards, including details of nominations and sponsorships, please visit

Fastfood Professional • April and May 59 April and May • Fastfood Professional 59 April • Fastfood 59
Advertise With Call Athol now on 07725 434173

New Extended Warranty on Exclusive Arctica Refrigeration Range

Lockhart Catering Equipment is offering customers greater peace of mind with an extended full support warranty from 2 years to 3 years on selected models of the exclusive Arctica refrigeration range.

Combining reliability and competitive pricing, the Arctica range includes various light, medium, and heavy-duty refrigerators and freezers, designed to meet the demands of busy commercial kitchens. The new extended warranty covers some of the most popular models in the range, including Arctica’s heavy duty upright refrigerators and freezers, refrigerated preparation counters, blast chillers, chest freezers, and triple, double, and single-door bottle coolers.

Simon Britten, Head of Marketing at Lockhart Catering Equipment explains more:

“Lockhart Catering Equipment’s Arctica collection offers one of the most competitive price points on the market, without compromising on quality. We’re putting our money where our mouth is and extending our full-support warranty from 2 years to 3 years to demonstrate our confidence in the longevity of these key appliances.”

Environmentally conscious operators will also appreciate that this warranty extension applies to sustainability-led units, such as Arctica’s upright heavy-duty refrigerators and freezers. Benefitting from an energy rating of ‘B’, and Climate Class 5 rating, these units can operate efficiently in ambient temperatures of up to 400C, and feature hygieneled features such as an auto-defrost function to help further improve longevity. Combined with the new and improved

warranty, these appliances are particularly attractive to operators looking to invest in sustainable upgrades with peace of mind.

To see the full Arctica portfolio please visit

Fastfood Professional • April and May 60 April and May • Fastfood Professional 60 Fastfood Professional • February and March 24 MONEY MATTERS

JJ Foodservice Unveils Cutting-Edge Branch in Wimbledon

National wholesaler JJ Foodservice has announced the opening of its state-of-the-art branch in Wimbledon. Strategically situated at 19-21 Lyon Rd, London SW19 2RL, the new site is set to support local businesses and homes with chef-quality ingredients at wholesale prices.

Customers can conveniently place orders online for collection or speedy delivery. Simply select ‘Wimbledon’ as the pickup point and collect goods the same day.

Kaan Hendekli, Chief Operating Officer of JJ, said, “Our expansion into Wimbledon has not only created new jobs but is also providing the community with access to fresh, frozen, ambient, and chilled products – alongside packaging and cleaning solutions – all at wholesale prices.”

Branch Manager Mehmet Direkoglu added, “We are thrilled to be part of the Wimbledon community, and our team is dedicated to providing great service. This branch is

not just a business venture; it’s a commitment to supporting local needs and delivering quality products.”

Designed with a focus on sustainability, the facility boasts energy-efficient features, including solar panels and electric warehouse vehicles. The site includes a 33,965 sq ft warehouse and 3,950 sq ft of modern offices. The Wimbledon site marks the 12th branch in the Company’s growing UK network.

View the promotional offers here: Go.jjfoodservice. com/WimbledonDeals

For further information, please contact: Elit Rowland, JJ Foodservice

New business development manager at frozen food distributor Central Foods

Frozen food distributor Central Foods has appointed a new business development manager

Brad Turner has extensive experience of the UK food service market and has been appointed to support Central Foods as the company continues to grow and expand.

Originally from South Africa, Brad has worked in the UK food service sector for more than 20 years, with positions at Allied Bakeries, Costa Express, Aryzta Food Solutions and Handmade Speciality & Propermaid Cakes in that time, to name a few manufacturers.

MD for Central Foods, Gordon Lauder, said: “Brad has worked with a number of our key frozen food wholesaler customers already, as well as building relationships with large end-user catering groups so will be hitting the road running as he joins us here at Central Foods.

“We are very pleased to have him on board as we continue to grow, offering our foodservice customers a unique onestop option for buying quality frozen food.

“Brad’s experience and enthusiasm makes him perfectly placed to support our vision as we move forward, and we are delighted that he has joined our team.”

Central Foods, based at Collingtree near Northampton, is one of the UK’s leading frozen food distributors, and was recently listed as number ten in the ‘ones to watch’ fastest growing category for Northamptonshire businesses. It was also featured in the top 50 businesses in the county in a list compiled by accountants Grant Thornton and law firm Howes Percival.

Brad said: “I am excited to have joined Central Foods as business development manager. The company is well known in the frozen food service sector, and I am looking forward to supporting the business as it continues its journey, supplying a wide range of top quality frozen food to food service professionals across the UK.”

Central Foods currently sells to over 180 independent wholesalers, as well as larger national and regional wholesalers. Central Foods is proud to be a catering partner across the whole food service sector, supplying to hotels, restaurants, bars, universities, schools, pubs, care homes, garden centres, leisure outlets and more. For more information, visit

Fastfood Professional • April and May 61 April and May • Fastfood Professional 61 February and March • Fastfood 61


Bain Marie Liners

Easy Liners

Easy Liners Ltd, Stewart House, Primett Road

Stevenage SG1 3EE

T: 01438 879543



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

T: 0845 3711 522

Henry Colbeck

Seventh Avenue,

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

Tel: 0191 482 4242


Henry Colbeck (Coatbridge)

South Caldeen Road, Calder Street Business Park, Coatbridge, Lanarkshire


Tel: 01236 425 656


Weston Catering Supplies

Unit S4, Mendip Business Park, Rooksbridge, Somerset BS26 2U  01934 750367

Business and Property Sales

Rosens Business Transfer Agency

Rosen’s BTA Limited, Freeman House (Mr Lender Building), Langston Road, Loughton, Essex, IG10 3TQ

+44 (0)20 8539 6426

Business - Part of the Altius Group

Eaves Brook House

Navigation Way Preston, PR2 2YP

To buy, call: 01772 775 776 To sell, call: 01772 775 777

Everett, Masson & Furby

3 Cornhill, Ottery St Mary, Devon EX11 1DW 01404 813952

Catering Equipment Suppliers/ Spares

Carlton Catering Equipment

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


T: 01709 540004

Catering Appliance Superstore

Mintsfeet Road South, Mintsfeet Industrial Estate, Kendal, Cumbria, UK, LA9 6ND 01539 760650

Caterparts Limited



HK Engineering Ltd

Crown Chambers, 7 Market Place

Melksham, Wiltshire, SN12 6ES

T: 01225 791848



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


T: 0113 257 7934

MCS Technical Products Ltd

Building 2, Westmead Drive, Swindon, SN5 7YT

Regrit-It 07952 937813

Velox Grills

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


29 Shand Street

London E1 2ES

0800 133 7304

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

Fast Food Systems Limited


Seriously Good Gluten Free Middleton Food Products Ltd,

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

01902 608122 or 08453 706 550

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



W: 01189 441100

King Edward

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

E&R Moffat

Bonnybridge FK4 2BS

01324 812272

Fastfood Professional • April and May 62 April and May • Fastfood Professional 62
Carlton Catering Equipment Carlton Catering Equipment Carlton Catering Equipment Carlton Catering Equipment Black and white versions


16 Millwater Avenue

Dewsbury, West Yorks. WF12 9QN sales@sweet

01924 488619

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

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

Meadow Vale Foods

Units 18 & 19, Clywedog Rd , S Wrexham, LL13 9AE

W: 01978 666 100

Chicken Frying and Cooking Equipment

Jestic Foodservice Equipment

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

T: 01892 831960

E: W:


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

Hopkins Catering

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

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

Regrit-it 07952 937813

Williams Catering Products

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

Cleaning Materials

Ecolab UK

Various UK locations

Central: 0 02920 852000 Pattersons

Winterstoke Road

Bristol, BS3 2NS 0117 934 1270

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


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

Vapor Clean

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


Fastfood Professional • April and May 63 April and May • Fastfood Professional 63

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



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:

Scotland:• W:

Kepos Systems Ltd

10 Gunton Road, London, SW17 9EL 07939 927624

Revel Systems London Office


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

World foods

Paulig PRO

Oy Paulig Finland Ab, Helsinki +358 (0)20 737 0007

Funnybones Foodservice

A division of Grace Foods UK Ltd

Grace House

Bessemer Road, Welwyn Garden City Hertfordshire, AL7 1HW +44(0) 1707 321321

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


Frymax ADM Trading (UK) Limited

Church Manorway, Erith, Kent, DA8 1DL


The Fryers’ Favourite For Over 60 Years.

KTC Edibles Ltd, Moorcroft Drive, Wednesbury, West Midlands, WS10 7DE

0121 505 9200

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


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

T: 0845 602 3866



Fish Suppliers

Collins Seafoods Ltd

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

T: 01325 315544



Fastfood Professional • April and May 64 April and May • Fastfood Professional 64
For information, advice, or customer support material please Olenex Trading (UK) Limited. Tel: 01322 444836 e-mail:


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


T: 01604 858 522



Golden Valley Foods

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


W: www.central


Frying Ranges

Hopkins Catering

See Word doc for new details

To be the same as note 12 in word doc

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

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



Fastfood Professional • April and May 65 April and May • Fastfood Professional 65

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: W:


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

Bridge Cheese

Unit 13, Stafford Park 13, Telford, TF3 3AZ 01952 292 090

Ask for local depot number Marfast

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

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

Fastfood Professional • April and May 66 April and May • Fastfood Professional 66

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




Poultry Suppliers

Central Foods

Maple Court, Ash Lane Collingtree Northampton NN4 0NB

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

Meadow Vale Foods

Units 18 & 19, Clywedog Rd , S Wrexham, LL13 9AE

01978 666 100



Adande Refrigeration Ltd.

45 Pinbush Road, South Lowestoft Ind. Est

Lowestoft, Suffolk NR33 7NL

0844 376 0023


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

T: 01892 831960


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


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

Fastfood Professional • April and May 67 April and May • Fastfood Professional 67


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



Hot Star Honey

Fernleigh Station Road

Tivetshall St Margaret Norwich NR15 2ED

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

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



Peter’s Food Service

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


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

National Federation of Fish Friers

4 Greenwood Mount, Meanwood, Leeds LS6 4LQ


T: 0113 230 7044

Asian Catering Federation

London Pall Mall

100 Pall Mall St James London, SW1Y 5NQ

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

Fastfood Professional • April and May 68 April and May • Fastfood Professional 68

Crossways Foodservice Consultants

29 High Street

Needingworth, St Ives

Cambridgeshire, PE27 4SA

T: 07725 434173




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

Simon Jersey

Altham , 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



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




T: 01604 858 522



Booker Limited

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

Costco (Head Office)

National locations

Hartspring Lane, Watford, Hertfordshire, WD25 8JS  01923 213113

Khanjra International Foods Ltd

Greenbank Business Park, Blakewater Road, Blackburn, Lancs, BB1 3HU 01254 676793

Parfetts (Head Office)

Didsbury Road, Stockport, SK4 2JP 0161 429 0429

Franchise Opportunities

Banger Bros

Chicken Cottage

Chop & Wok


Chozen Noodle

Doner Kebab

German Doner Kebab

Empire Dogs

Flamin’ Chicken

Gallones Ice Cream Parlours

Harry Ramsden’s

London Fish and Chips


Muffin Break

Papa John’s

Pepe’s Piri Piri

Peri Peri Original

Pita Pit UK

Pizza Time


Sam’s Chicken

Subway www,

Waffle Delight

Fastfood Professional • April and May 69 April and May • Fastfood Professional 69
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TheKingofSausages CrownYourMeal withMcWhinney’s QualityIrishPorkSausages

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