FastFood Professional - June July 22

Page 1





ISSN 2514-989X


(Formerly Fish & Chips & Fast Food Magazine) The Nations Favourite Takeaway Magazine, Now in our 32nd Year

Dinaclass offers Curry Sauces for all consumer tastes.

Frying High With Hollie

9386_f - Kerry - Dinoclass Front-Cover-AD_Fast-Food.indd 1


Fastfood Professional • June and July 2022

Cracking Down on Oil Costs

Smart Choice for Creams

17/05/2022 Crème de la Wheeler June and July 2022 • Fastfood Professional Crème Dealer1 Cleans Up!



Fastfood Professional • June and July 2022

June and July 2022 • Fastfood Professional


Light at the end of the tunnel?


would just like to put on record our sincere thanks to the companies and individuals who regularly

give their valued support to Fast Food Professional magazine, especially in these troubled times. We really do appreciate the input you make to helping us to maintain the high quality of the publication. The foodservice sectors having come through the unparalleled crises of the last two years are now faced with a further set of challenges not experienced in most of our lifetimes and these have been caused or worsened by the diabolical war waged by Russia against Ukraine, the timing obviously chosen as they mistakenly thought Ukraine and the civilised world would be easy pushovers. In domestic and foodservice life we face continued increases labour, energy and fertiliser costs, which in turn escalate the costs of growing, harvesting, processing and delivery of all goods including the basics such as grains, fats and oils. We need to help to get the war to end so that the Ukraine region, the World’s Bread Basket can get back to doing what it does best to feed us all. There are many examples throughout other countries where a long term lowering of sales tax for the hospitality sector, which includes our Fish & Chip, QSR, Takeaway and Casual Dining businesses, and this has resulted long-term growth maintain and adding jobs to the economy. Andrew Crook, Chairman of the NFFF is championing this call within the Government and needs all of our support in the campaign. You can read all about his efforts on the Fish and Chip Industry Discussion Group Facebook page. In the meantime, all we can do is concentrate on serving the best value-for-money foods that we can and be efficient in what we do to make sure that we are still there trading when the good times roll back in.

Commercial Catering, Electrical & Refrigeration Engineers

Keeping you open for business

With an average first-time fix rate of 92% our catering experts can assist with commercial equipment sales, installation, servicing, repair, consultancy, project management - and ensure Health and Safety compliance.

Have a great summer of trading. Athol Athol

Annual Subscription UK: FREE Overseas: £37 Fast Food Professional is published six times a year (February & March), (April & May), (June & July), August & September), (October & November) and (December & January). Newco Media Ltd 26A Osborne Heights, East Cowes, Isle of Wight. PO32 6FE Many of the views expressed in this publication are those of individual contributors and do not necessarily represent the views of the publisher. 3

Fastfood Professional • June and July 2022

Electrical services, compliance and PAT testing

Complete commercial kitchen design and full install

24 hour breakdown cover plus maintenance contracts

Learn more about how we can help 01225 791848 | June and July 2022 • Fastfood Professional





On the Cover Spice up your menu with Dinaclass See page 22


Fastfood Professional • June and July 2022



8 10 12 14 16 18 19 20 22 24 26 28 29 30 31 32 33 34

21 30

Fish and Tips - Norwegian Seafood Council Launches Campaign to Deliver Message Frying high with apprentice Hollie Hutton New Belgian Potato Concepts Campaign Launches in UK McCain say “Together let’s be the Busiest in Town” LambWeston - The right royal way to serve up jolly profitable chips! Country Range Launch Trifecta of Ground-Breaking New Potato Fries Panasonic and Regal Microwaves Formalise Supply Partnership CuisinEquip - Cracking down on oil costs A Curry for Everyone Making More from Dinaclass Sauces Artisan pasta at its very best – CuisinEquip brings largest pasta maker to market The Fast Food System Difference Jestic provide chefs with holding power with the launch of Mibrasa® Hot Central Foods launches Strawberry and Prosecco Meringue Roulade Caerphilly Created Ice Cream Crowned Best in UK Aimia Foods Make a Sweet Addition with French Syrup Brand: 1883 Shmoo gear up for their third summer shake tour Carpigiani softly serve up extra revenue Country Range Decadent Quintet Launches Ahead of Summer June and July 2022 • Fastfood Professional







June and July 2022

35 36 37 38 40 41 42 43 44 45 46 48 49 50 51 52 53 54 55 5

New Forest Ice Cream gets Zesty!

In Every Issue

Inflation-Busting Mozzarella Helps Stretch Budgets Further Young’s Foodservice launches New Fish Fillet Goujons Summer Just Got That Little Bit Sweeter! Riot predicts a bright future thanks to Jestic and Henny Penny Three is the magic number as Fri-Jado extends innovative MDD range

Money Matters

The Great Kitchen Bake-Off Unox delivers space-saving equipment solution

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

Shaking up the shake market with Carpigiani’s 161K SmartLever proves a smart choice for Creams’ first Dark Kitchen Crafted® Drinks reveal new packaging design Kopa Launches New Self-Contained Fireplace Cooking Station Mars Foodservice cook up five different dishes with a single jar from their sauce range Get Real with Jamaican Patties from Funnybones Foodservice Lion’s hygienic, single serve dip pots add summer flavours Winner of Major Chef ’s Culinary Challenge 2022 Crowned

The Trade Directory

Imagine never having to get on your hands and knees to clean your castor wheels again!

Starting on page 56 in this issue

It’s Lolly Launches Another Major App Enhancement - Scan and Go The Sausage Man Expands its Senior Team with Top Appointment Seafish statement on Transit visas and migrant worker concerns in the UK fishing industry

Fastfood Professional • June and July 2022

June and July 2022 • Fastfood Professional


Sustainability Matters Business Matters Origin Matters Almost 9 in 10 UK diners understand the importance of sustainable seafood… …but only a quarter know what to look for in a fish and chip shop Do you know how to communicate this to your customers? Friers believe sustainably sourced fish is important, but communicating the value of this to customers is a challenge


Fastfood Professional • June and July 2022

June and July 2022 • Fastfood Professional


Learn the rest from the best Discover the ‘Fish & Tips’ video series made with friers, for friers Communicate your sustainability credentials to show the value in every portion Understand how to make your operations as sustainable as possible, to ensure your business is future fit Find out more on the Seafood From Norway UK YouTube Channel

Follow us on


Fastfood Professional • June and July 2022

Visit us

Proud sponsor of

June and July 2022 • Fastfood Professional


Norwegian Seafood Council Launches Campaign to Deliver Sustainability Message


he Norwegian Seafood Council (NSC) is rolling out an educational programme to help fish and chip shop operators to have more knowledge and information about sustainable fish, and to support them in communicating

this to their customers. Kick-starting the campaign, ‘Fish & Tips: A guide to sustainable frying and business’, is a three-part video series designed to communicate the importance of sustainable fish and business operations, and to provide friers with all the tools they need to communicate to their customers the great value they are getting in every portion. As well as exploring fish origin and produce sourcing, the videos cover topics such a soil management, sustainable staffing and customer communication/marketing. The videos have been created following a recent survey of fish and chip shop operators – carried out by the NSC in partnership with the National Federation of Fish Friers (NFFF)– which revealed that 88% off is hand chip shop owners find the issue of sustainably sourced fish especially important, but the majority struggle to communicate this to their customers 1. Additional research shows that only 24% of those whore


Fastfood Professional • June and July 2022

June and July 2022 • Fastfood Professional


regularly eat fish and chips would know what to look for in

over 37m meals containing Norwegian seafood are served

a sustainable fish offering when visiting their local outlet,

worldwide everyday. For many years, Norway has been at

and 74% of Brits want fish and chip shops to do more to

the forefront when it comes to maintaining and regulating

educate them about the sustainable credentials of the fish

sustainable fisheries.By choosing fish labelled Seafood

they sell


This confirms that sustain ability is considered essential

from Norway, operators can be confident that they really are serving their customers the best quality seafood.

for the industry to function going forward: 71% of people

The Fish & Tips video series is available for all fish and

surveyed agreed that understanding the origin of the

chip shop operators to watch on YouTube here. They

catch from a fish and chip shop is important to them 3.

can also be found on the NFFF’s website as part of their

A substantial number of fish and chip shops across the

training resources.

UK are already using sustainable fish, not just for the

1 NFFFMemberSurveyDecember2021

sustainability credentials, but for the quality. Operators are



keen to reassure their customers that the delicious fresh



fish they are consuming comes from sustainably managed and regulated resources. Each of the three videos covers a different topic highlighting the importance of fish and chip shop sustainability, including: The business case for sustainability The importance of sustainable produce and operations How to communicate the sustainability message to customers The videos show case best practice from fish and chip shop operators, to inspire viewers to make any necessary changes. They provide the steps operators can take to improve their sustainability credentials, and to start effectively communicating this to customers. This can ultimately create loyalty, add value to business and, in turn, drive sales. Owner of The Cod’s Scallops, John Molnar, who features in the videos, says: “This is all about transparency at sea, and for my business, this is an asset. For the Norwegians, their production is 100% above board. I’ve seen it, and I can tell you how this fish is caught and how it is processed: all caught, processed and frozen within six hours. This is renewable protein that I continue to feed my customers, and they want to know where it’s from. They are savvy, and we made them a promise years ago that we could even tell them which vessel caught it.” “Consumers should be aware that by purchasing from a sustainable shop, they are contributing to the future of our oceans and its fish stocks,” adds Hans Frode Kielland Asmyhr, UK Director, Norwegian Seafood Council. “We’re very proud of the Fish & Tips initiative. We hope it will support operators throughout the industry to consider the origin of their ingredients, while also giving their customers insight about what goes into a typical fish and chip meal.” Norway is home to the world’s largest cod stock, and 9

Fastfood Professional • June and July 2022

June and July 2022 • Fastfood Professional


Frying high with apprentice Hollie Hutton A case study highlighting how enthusiastic apprentice Hollie Hutton is thriving at an award-winning fish and chip shop in Bradford


espite being served in the UK for over 160 years, it’s not easy to create the perfect fish and chips. Training, knowledge and experience all feed into crafting a tasty plate

of the iconic British dish. One person honing their fish frying abilities is Hollie

Hutton. Located in Idle, Bradford in West Yorkshire, you’ll find Hollie working as part of a team at the award-winning fish and chip shop, Towngate Fisheries. Four years ago, Hollie started a part time job at Towngate Fisheries aged 16, while studying A-levels at school. In the summer of 2020, Hollie was due to take her A-level exams but the Covid pandemic unfortunately had other plans. Hollie couldn’t complete her exams and was awarded grades by teacher assessment. At this point, Hollie decided not to go to university and kept working at the fish and chip shop. Mark Drummond, the owner of Towngate Fisheries, saw her potential, so encouraged Hollie to take the next step in her career and pointed her towards the opportunities available with a Level 3 apprenticeship. Hollie felt that the

she wouldn’t have encountered without the help of her apprenticeship. Hollie feels positive about the experience, with the apprenticeship also allowing her to:

apprenticeship, combined with the support of the chip

• Being more mature and confident in her job role;

shop, would help her to understand her new job role as a

• Develop her ability to be a team leader and to train

fish frier. It would also be a positive step towards a longterm future of a career in hospitality. “Having an apprentice working in the business has helped

others in their role; • Learn new skills and knowledge relevant to her job; • Discover aspects of other hospitality industries.

develop staff training systems. We hope that Hollie will

“From the age of 16 I have been working my way up within

continue to work at Towngate Fisheries after completing

the shop, going from the role of counter staff to now

her apprenticeship. It gives us something to promote on

preparing food, frying independently and being the leader

our social media and helps show we are a professional

on many shifts. My goals for the future include gaining

business with high standards.” Mark Drummond, Owner of

more experience in the fish and chip industry and hopefully

Towngate Fisheries

one day owning a shop of my own. With great mentors

Initially due to Covid-19, the Level 3 Senior Production

like Mark and Joanne (manager at Towngate Fisheries), I

Chef apprenticeship was delivered remotely with regular

believe this is more than achievable in the future.” Hollie

sessions via zoom. However, thanks to the easing of

Hutton, Apprentice Fish Frier

restrictions in 2022, Hollie has been able to showcase

For further information and advice on fish frying

her skills in person to her tutor, as well as learn valuable

apprenticeships, please email the Seafish Onshore Training

techniques, for example how to fillet whole fish, something

team, email


Fastfood Professional • June and July 2022

June and July 2022 • Fastfood Professional


The Class of ’88 By the late 1980’s the British public’s food tastes had become cosmopolitan with considerable growth in Indian and Chinese takeaway’s and gourmet food ranges in supermarkets. Nevertheless Fish and Chips still remained the Nation’s favourite takeaway with the Class of ‘88 numbering around 15,000 shops. They were attracting a more diverse range of customers who were paying around £1.60 - £2.00 for medium cod and chips. Greaseproof paper was introduced and newspaper for wrapping phased out on hygiene grounds. A BSE outbreak also resulted in many shops switching from animal fats to vegetable oils for frying. By 1988, Frymax was still the number one brand. It was exactly the same product as on launch with no additions or modifications and remained pure white palm which is additive free, contains no hydrogenated oil and less than 1% trans fats. Frymax guaranteed consistently good results and long lasting performance without deterioration in quality and had become firmly established as the Fryers Favourite.


Frymax – In a Class of its Own For information, advice, or customer support material please contact ADM Trading (UK) Limited. e-mail: 11

Fastfood Professional • June and July 2022

June and July 2022 • Fastfood Professional


New Belgian Potato Concepts Campaign Launches in UK A new two-year substantial marketing campaign to promote Belgian processed potatoes is launching for the UK retail and foodservice sectors


he ‘Flourish and Grow’ Campaign will highlight the growth of the potato category and the opportunity for retail and foodservice to build their business with a good quality and innovative frozen, chilled and

fresh potato category offer. Belgium is the world’s No.1 exporter of pre-cooked potato products, with 90% of its production exported to over 100 countries. The campaign funded by Flanders’ Agricultural Marketing Board, also known as VLAM, will focus on the quality, innovation and sustainability credentials of EU produce grown, processed and packed in Belgium. Increasing demand With a population of 67m, Britons consume the most frozen potatoes in Europe eating around 1.1m tonnes and relies on imports to meet demand. Importing around 760k tonnes every year – and the market is expected to continue an upwards trend over the next decade – and Belgium is a long-standing preferred potato partner. Renowned for the quality of its produce and close proximity to the UK, Belgian producers enable retailers and caterers in the UK to meet the ever-growing demand for processed potatoes, especially the traditional Belgian ‘fries’, or chips as the British know them. “Belgian processed potato products are a strong and proven solution for retailers and caterers, with excellent quality in-home and out-of-home options to meet consumer trends, said Katrien De Nul, Promotion Manager, VLAM. “Our rich, fertile soil, mild climate and long-held potato growing traditions ensure Belgian potatoes are the perfect, raw ingredient for innovative, potato concepts.” The ‘Flourish and Grow’ Campaign will also highlight the significant investment made by growers and processors in production methods to tackle packaging and plastic, reduce carbon footprint and water usage, to ensure retailers can be confident of sustainable products with full traceability. “All our growers and processors are committed to working in partnership on both sides of the Channel to ensure we can meet consumer demand with quality and innovative products, with strong sustainable credentials, added Katrien De Nul, Promotion Manager, VLAM. To find out more about branded and own label frozen, chilled and fresh formats, packaging and the supply chain, visit


Fastfood Professional • June and July 2022

June and July 2022 • Fastfood Professional



UK’s No1 Fresh Chip Producer All year round consistency guaranteed

Next Day delivery Nationwide*

Say No To Prep Time Waste Water Charges Labour Cost Mess

Contact us at: to be put in touch with your local distributor

Visit our website for more Certain geographical exclusions apply* 13

Fastfood Professional • June and July 2022

June and July 2022 • Fastfood Professional


Together let’s be the Busiest in Town


hen the local competition is tough, you need to make sure your business stands out! Do it by serving fries that stay crispy and keep

your customers coming back for more. McCain SureCrisp™ fries give you the edge in delivery with our unique clear coating, you can extend your delivery zones with fries that turn up crispy every time, creating the happiest customers*:

Stays crispy for up to 20 minutes in a closed delivery bag* Unique clear coating 100% British potatoes

Atif Ali Owner of Chilli Flames Leicester says, “Chips are our biggest seller, McCain SureCrisp™ goes with all our meals and products, and is one of the most important things on the menu. Using a product that is right for our customer and us is essential. We have done a lot of research into this side of the business and competitors who are not using SureCrisp™ chips, find that the customers are not as happy.” 14

Fastfood Professional • June and July 2022

June and July 2022 • Fastfood Professional


We recently had our own dedicated episode on

With 60% of people finding “British produce” to be

Channel 4’s ‘Inside the Superbrands’ programme

more appealing now than prior to the pandemic**,

(Available to watch on All 4).

we know how important it is to support local, and

As you will see in the programme, McCain GB is the

with sustainability at the heart of our purpose at

UK’s largest buyer of British potatoes, and we are

McCain, we are committed to pushing forward with

all about supporting British farmers and sustainably

our sustainability strategy. This includes:

sourced produce.

Improving water-use efficiency by 15% in water-stressed regions by 2025 Zero waste to landfill and 100% potato utilisation by 2025 Making 100% of packaging recyclable, reusable or compostable by 2025 Reducing CO2 per tonne from potato, farming, storage and freight by 25% by 2030 To find out more scan the QR code below or visit

* Source: Sensory testing for crispness, Sensory Dimensions – August 2018 **CGA research 2020 15

Fastfood Professional • June and July 2022

June and July 2022 • Fastfood Professional


The right royal way to serve up jolly profitable chips!


In challenging times with commodity pricing featuring high, operators need to get creative and diversify the ways in which they operate.

hinking outside the box can add margin with added-

These golden beauties are available in Skin-Off and Skin-On

value items for menus, and reassuring customers of

– and rustic Skin-On offers another great big bonus right now

quality and consistency will keep them coming back.

– Lamb Weston’s research has shown that 60% of customers

Increasingly, consumers’ health and wellbeing

prefer Skin-On chips for the more potatoey taste, satisfying

is important to them, and so is the health of the planet, so

texture and the handmade feel, and will pay more for them!

provenance is important and buying food with low air miles

Skin-On also boasts a lower carbon footprint, making them

is high on their agenda – 46% of diners want locally sourced

around 8% more sustainable compared to Skin-Off chips,


so operators should feature this on menus too. It would be

More and more are embracing the trend for plant-based

well-received for consumers to know that their local fast

eating, conscious of their carbon footprint and their own

food outlet has made the switch from skin-off to skin-on

health, from vegans and veggies to flexitarians.

In May

because it’s a more planet-friendly choice (1 in 4 consumers

2021, a survey by The Vegan Society revealed 1 in 4 Brits had

choose restaurants or pubs that have strong sustainability

actively reduced their consumption of animal products since

credentials). [Lumina Intelligence Channel Pulse, October

the start of the Covid-19 pandemic and between January


2020 and 2021; Deliveroo revealed its vegan takeaway orders had shot up by 163%. [Plant Based News January 2021]

As if that wasn’t enough to thrill your customers, The Dukes of Chippingdom are also Vegan-certified, which is another

What could better tick all of these boxes than the humble

way to up your margins; a recent Lumina Menu Tracker study

potato; excellent value, versatile, tasty, filling, cheap and a

(March 2022) found the sales price of Vegan chips was 17%

natural, nutritional goodie bag in a skin?

higher vs regular chips – that’s an instant margin uplift from

There’s no better, simpler, more profitable (and speedy!) way for operators to serve up tasty plant-based dishes to go than with the UK’s favourite side dish – chips!

using The Dukes of Chippingdom. And for those affected by the oil shortage, one more bonus point in favour of using The Dukes is that Lamb Weston

And by partnering with innovative global leader Lamb

chips are produced using rapeseed oil, which is healthier and

Weston, who are leading the way with their ethics and green

more sustainable than other oil substitutes, AND they cook

credentials, their passion and experience mean they deliver

perfectly well in the oven too!

consistent quality, turning potatoes into versatile and hardworking products for you! That includes exciting multiple award winning ‘proper chip’

As The Dukes of Chippingdom are produced in the UK, supply is more reliable and less volatile to price rises than other chip brands that may be imported from, or being

The Dukes of Chippingdom. When it comes to innovation,

producing in, Europe.

Lamb Weston ‘smashes’ it!

distributed feels a lot more dependable and stable right now,

The Dukes of Chippingdom are made with 100% British potatoes, great tasting and proudly sourced and produced

Being British grown, made and

especially with the havoc politics and borders can play in the lives of produce.

right here in the UK, so operators can big up their Britishness

^Lumina Intelligence Study, March 2022

on menus. And remember, those actively seeking out locally-

For innovative ideas, recipes and potato inspiration, head

sourced produce will pay more for it too! Calling out British

over to, call 0800 963962 or email

chips on the menu, or perhaps ‘crafted in Cambridgeshire’

us at

dials up the natively-sourced angle. The Dukes of Chippingdom are THE proper chip. Super tasty, irregularly thick-cut to appear homemade, feathered golden edges, richly rewarding taste, beautifully crispy on the outside (even though they’re non-coated) and fluffy on the inside. 16

Fastfood Professional • June and July 2022

June and July 2022 • Fastfood Professional


lambweston_uk Lamb Weston UK Gluten Free

Jolly profitable potatoes

Made in Britain

46% of customers are looking for locally sourced food


Chips listed on menu as Vegan sell for an average of 17% more vs regular chips

Rustic Skin-On

60% of customers prefer Skin-on, and they sell for more too! They also have a better potato taste and a lower carbon footprint too!*

*Source Lumina Intelligence Study – March 2022

Scan the QR code to request a FREE sample of Dukes. Contact: 17

Fastfood Professional June and963 July 2022 Call: •0800 962

June and July 2022 • Fastfood Professional


Country Range Launch Trifecta of Ground-Breaking New Potato Fries With fries no longer just a sideshow but a key player on menus right across foodservice, Country Range has bolstered its pioneering potato portfolio with the addition of a trifecta of plate-of-the-art, new fries


nsuring chefs have a top-quality, full-flavoured,

once taken out of the fryer or oven.

crunchy and consistent fry for all occasions, the

The ground-breaking 19mm Triple Cooked Chunky Fries

new Country Range trio are made using full-fla-

offer a thicker cut and an unassailable, supremely silky, al-

voured Fontane potatoes and include 10mm Double

most mash potato centre. They are a perfect solution for

Crunch Skin-On Fries, 14mm Double Crunch Fries

caterers wanting the quality of freshly prepared fries, with-

and 19mm Triple Cooked Chunky Fries.

out the hassle.

Utilising the latest chip technology, the premium fry

The new fry triad are gluten-free, pre-fried in sunflower

trinity have an innovative invisible coating and delivers an

oil instead of palm oil prior to freezing and are beneficial

impeccable crispness and crunch.

to kitchens of all sizes, especially those offering food to go.

Gloriously golden in colour and visually appealing, the

Great for helping chefs to save time, reduce waste and

coating provides a light salting to help a quick and easy

upweight their sides and snacks offering, the fries can

serve plus it means the Double Crunch fries will hold

be ‘pimped up’ and loaded with all manner of imagina-

their crunch for 40 minutes and Triple Cooked for at

tive toppings.

least 20 minutes, both much longer than standard fries, 18

Fastfood Professional • June and July 2022

The three new SKUs are available immediately in 2.5kg June and July 2022 • Fastfood Professional


bags, which come in boxes of four via the 12 independent wholesalers who make up the Country Range Group. Kate Bancroft, Country Range Group Marketing Manager, said: “Fries are incredibly versatile and play a vital role on menus across the catering divide from care home kitchens to Michelin star. With guests and consumers becoming so much more discerning, it’s vital chefs get their fry selection right – uninspiring, soggy chips just won’t do. Our new range showcases the best seasonal potatoes and the latest innovations to offer never-fail fries that are guaranteed to keep their crunch and a silky soft centre.” About the Country Range Group With over 30 years of heritage servicing the UK & Ireland’s innovative foodservice sector, the Country Range Group is made up of 12 independent wholesalers - Birchall Foodservice, Blakemore Foodservice, Caterite Foodservice, Creed Foodservice, Dunns Food and Drinks, EFG Foodservice, Harvest Fine Foods, Henderson Foodservice, Savona Foodservice, Thomas Ridley Foodservice, Trevors Foodservice and Turner Price. In addition to offering the leading brands from around the globe, the Group also provides over 800 products,

Panasonic and Regal Microwaves Formalise Supply Partnership Global brand Panasonic and Regale Microwaves of Gosport announce a new distribution agreement, formalising Regale as Panasonic’s sole supply partner for its range of commercial microwaves and speed ovens


ared Greenhalgh, European Sales Manager, Panasonic; “Our key focus is to continue to grow relationships with our customers and the future growth of our business

will be supported by nurturing our distribution network.

all developed exclusively for professional caterers under

“Our recent partnership with ENSE has confirmed this

the Country Range brand. Covering grocery, chilled, fro-

commitment and with that in mind, we are delighted to

zen and non-food, Country Range is widely recognised by

announce that our long-standing affiliation with Regale

caterers as a trusted and reliable brand delivering consis-

Microwaves has now been extended to that of Supply

tent quality and value for money without compromising

Partner. This means that now, any operator will be able to

on taste and flavour.

purchase a Panasonic oven from their preferred supplier,

The Group also publishes its trade magazine Stir it up

either via our direct distribution network or through a

10 times a year, which features the latest food, drink and

distributor supplied by Regale, who will be offering an

industry news, Country Range brand promotions and in-

unrivalled service to any distributor who doesn’t have

depth trend reports and sector specific guides to support

an account with us directly, making it easier to procure

and inspire all foodservice caterers.

Panasonic microwaves.”

Website: Facebook/Twitter/Instagram: @countryrangeuk







Microwaves; “Winning new business is tough enough; ordering the stock and having it delivered when you want it should be the easy part, but global supply setbacks are presenting challenges across the board. Normally, Regale would hold ample stock of the entire Panasonic range but one of the advantages for the operator of this new partnership is that we will be running forecasts directly with the Panasonic factory ordering system ensuring enough stock to satisfy demand; all orders received by 2pm will be dispatched that day, on a next working day service, with free delivery too.” To find out more about Panasonic’s range of commercial microwave ovens, email com or go to


Fastfood Professional • June and July 2022

June and July 2022 • Fastfood Professional


Cracking down on oil costs CuisinEquip expands range with high capacity LightFry


aving initially launched LightFry, the innovative commercial air fryer in the UK at the Casual Dining Show 2021, CuisinEquip has responded to soaring customer demand, by introducing the more powerful, High Capacity LightFry to its portfolio.

Due to a combination of continually increasing oil costs and

a drive for healthier, more sustainable menus, many caterers are now looking for suitable alternatives to traditional deep-fat frying. Using innovative technology and a combination of steam, hot air and rotation, LightFry cooks food with the same great taste, texture and consistency of an oil-based fryer. This has the potential to achieve a healthier menu which is also better for the environment and eliminates the need to purchase cooking oil. The new LightFry High Capacity (HC) offers a greater output of 32kg/hour (up from 22kg/hour in the standard unit) and can produce 600g of French fries in just 3:00 – 4:00 minutes. A capacity of 200g – 2.5kg makes the unit ideal for high footfall sites and those looking to cook multiple menu items in a short space of time. Using a more powerful fan, the HC unit achieves the same great consistency to deliver an increased output and quicker cook times. In addition to the ongoing cost and health benefits, LightFry technology also offers significant time savings. Using a closed oven design, the unit can preserve the cooking temperature, reducing wasted energy and eliminating recovery times. Labour savings are generated after use too, thanks to an integrated automatic wash system. The cleaning cycle can be initiated after a busy shift and left to run overnight. “Since launching the LightFry Air Fryer in 2021, we’ve seen significant demand from operators who were either not able to have a traditional fryer due to a lack of extraction and ventilation, or those looking for an alternative to oil-frying due to increasing costs. The introduction of the LightFry HC will open up the innovative technology to bigger, busier sites that require greater output and those looking for cook times that are between 15-20% faster than the standard model.” Steve Elliott, Sales Director at CuisinEquip Developed by Eatgood in Sweden, LightFry is taking the commercial world by storm. Offering significantly lower operating costs, ongoing labour efficiencies and up to 50% lower energy consumption than conventional equipment. The technology also delivers a better working environment, less emissions and greater safety for operators. For more information on the LightFry High Capacity, please visit or call +44 (0) 118 957 1344. 20

Fastfood Professional • June and July 2022

June and July 2022 • Fastfood Professional


A Curry for Everyone Making More from Dinaclass Sauces


enerating sales of more than £1.2billion annually

Developed specifically for the UK market, Dinaclass offers

through more than 10,000 shops nationwide, the

an extensive range of curry and gravy mixes. The authentic

UK’s Fish & Chip industry is a significant part of the

taste of Dinaclass Curries and Gravies are perfect as an

out of home foodservice market. Outnumbering

add-on with fish and chips, chicken, pies and loaded chips.

leading QSR chains significantly, for Fish and Chip shops

Thanks to a winning combination, Dinaclass is now one of

to further profit from this dynamic market it is important

the top out of home chip shop curry brands in the UK.

to keep up with evolving consumer trends. Offering a

With health and nutritional concerns rising amongst

portfolio of sauces to add value to every order and every

consumers within the QSR channel, it’s vital to stock the

consumer need, Dinaclass can help operators to tap into

perfect curry sauce for everyone. From traditional curry,

this trend simply and easily.

to gluten free and vegetarian alternatives, with sultanas

Founded in 1964 in Salford, Dinaclass has grown from a

or without –Dinaclass ensures there’s something for all

regional business to an insight-led market leading brand.

your customers. As a vegan, gluten-free and halal sauce,


Fastfood Professional • June and July 2022

June and July 2022 • Fastfood Professional


Dinaclass’ Gluten Free Curry has the authentic taste of traditional Dinaclass curries, but enables everyone to indulge no matter their dietary requirements. Extremely reliable and easy to use, Dinaclass sauces are carefully blended from quality ingredients, creating unique mouth-watering flavours and spice blends. It is no wonder that for every second that passes, a pot of Dinaclass Curry Sauce is sold in the UK. Dinaclass has even expanded its portfolio with the launch of Dinaclass Chinese Curry. The new and improved recipe delivers an authentic




oriental flavour which customers will love. It is well documented that younger consumers are increasingly looking for more adventurous flavours when opting for curry sauce. Now available in a 10kg value pack to boost profits to the next level, Dinaclass’ Irish Curry Sauce Mix delivers a smooth and fruity sensation followed by

Hot spiced

a spicy kick at the end, perfect for those on the hunt for more diverse palate combinations. The range doesn’t stop at curry sauce either, with Dinaclass Gravy delivering simplicity and quality

Medium spiced

to operators, as well as great taste to consumers. Gravy is a key regional accompaniment to chips, particularly popular in the North of the UK, with close to a quarter of Northerners ordering gravy to pour

Mild spiced

over their Fish and Chips. With the inclusion of Chip Shop Gravy as well as its Original Gravy Mix, Dinaclass has grown its brand and product portfolio from strength to strength.

Dinaclass offers Curry Sauces for all consumer tastes. FOR MORE INFORMATION VISIT EU.KERRYFOODSERVICE.COM

By creating the products consumers want, and making them simple to prepare, Dinaclass is committed to helping QSR businesses nationwide

9386_f - Kerry - Dinoclass FP AD.indd 1

13/05/2022 10:31

maximise their menu’s potential and boost profits. For more information visit pages/dinaclass 23

Fastfood Professional • June and July 2022

June and July 2022 • Fastfood Professional


Artisan pasta at its very best – CuisinEquip brings largest pasta maker to market


enowned the world over, Bottene has been

The simple design of the appliance ensures effortless

leading the way in the development and

cleaning and maintenance thanks to an easy to remove

manufacture of professional pasta making

mixer and extrusion auger, while instinctive switches and

machines for more than 140 years. Now, in

control buttons allow the unit to be used by any member

a move that will allow even the largest site to produce

of staff. A mobile pasta tray trolley with space for up to 15

authentic, homemade pasta, CuisinEquip, has launched

pasta trays, can be supplied along with a range of other

the PM120 – a machine with an impressive capacity of up

accessories to compliment the machine if required.

to 50kg per hour.

As the exclusive distributor of Bottene equipment in

Ideal for production facilities and large kitchens with a

the UK & Ireland, CuisinEquip offers a complete range of

high turnover, the Bottene PM120 is robust, reliable and

professional pasta making equipment. Steve Elliott, Sales

simple to use. Made from the highest quality stainless steel, the unit features a double-tank for continuous production,





system built into the extrusion pipe regulates

Director at Valentine & CuisinEquip comments: “The Bottene PM120 offers an effective solution to those looking to produce authentic, homemade pasta on a large scale. Featuring many of the

temperature for improved pasta quality and

benefits of the smaller models, including


quality components and a simple, easy to

Constructed with an 8kg dough tank,

use design, the PM120 has an impressive

operators simply add their dry ingredients

output of up to 50kg of fresh pasta per

directly to the hopper and switch on the


machine before adding the remaining

Ideal for those sites with a high

ingredients to the machine. A 14kg

turnover, or for those looking to produce

extrusion tank achieves the optimum

fresh pasta for sale on site, the unit

consistency. A plastic or wooden tray

delivers a fantastic consistency using

and stand with integral fan cools the

virtually any recipe. What’s more, a

pasta after extrusion and helps to prevent

choice of more than 70 quality bronze

the product from sticking. Each machine

dies and the option for custom made dies if

comes as standard with 1 bronze die of

required, allow operators to produce pasta

the operator’s choice (the range includes

in almost any shape and size imaginable.”

70 different pasta shapes) and an automatic

As a brand, Bottene started way back in

cutter system for short pasta. For the ultimate artisanal pasta experience, bespoke dies can be created by request.

1875, when Italian, Francesco Bottene applied for a royal patent for a ‘new machine for making pasta at home.’ Known as Italy’s best kept secret for

Taking many of the familiar features found in the smaller

more than a century, Bottene pasta makers did not begin

units in the range, the Bottene PM120 allows an operator

to be exported until the 1970’s, when the company’s first

to produce a wide range of pasta using individual recipes,

exports quickly gained an international reputation. Today,

ingredients and shapes quickly, effortlessly and cost-

Bottene pasta makers can be found the world over, used

effectively. Suitable for use with any type of flour including

daily by top chefs to create wonderful, fresh, authentic

durum wheat, semolina, soft wheat or whole wheat and

Italian pasta.

recipes with or without eggs, the PM120 delivers versatility to a kitchen. 24

Fastfood Professional • June and July 2022

For more information on the Bottene PM120, please visit or call +44 (0) 118 957 1344. June and July 2022 • Fastfood Professional








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

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Fastfood Professional • June and July 2022

June and July 2022 • Fastfood Professional


The Fast Food System Difference


s a small family-owned UK based company

chicken sector of the QSR industry. Key among these

with on-site research and development

is our market-leading range of Passthrough displays,

and manufacturing, Fast Food Systems

designed and developed through years of hands-on

is in the perfect position to design and

experience in the chicken business.

build equipment for the QSR industry. Ably driven

With three standard models in the range, we have

by our chairman and founder’s son, Andrew Withers,

something to offer to every size of restaurant. The

whose passion for the combination of aesthetics and

VI400PTMS, the baby of the range, holds around 108

function is the foundation of the Vizu brand. Under

pieces of chicken in a footprint just 470mm wide.

Andrew’s guidance, the Vizu range has grown to over

In the middle of the range, the VI700PTMS holds

34 items including preparation, hot holding, cooking

around 144 pieces and is just 310mm wider. The

and concession equipment for the QSR and Cinema

largest model, the VI1100PTMS, holds a whopping


216 pieces in a footprint just 1150mm wide.

But our real passion is Fried Chicken, as you would

Fanless convection and an automatic humidity

expect for the company behind the successful

system combine to ensure the perfect holding

and popular Southern Fried Chicken brand. Our

environment for grilled or fried chicken. Optional

equipment delivers the best quality product, time

dividers mean that shelves can be used to hold

and time again. Reliably and consistently.

burgers. A digital thermostat means you can set and

Fast Food Systems are the UK distributor of the

adjust the temperature according to your needs.

Broaster pressure fryer brand. Currently available in

If additional hot storage is required our under

3ph or gas and two sizes, four head or eight head,

counter hot cupboard is ideal. Featuring 6 1/1 GN

Broasters feature intuitive touch screen controllers,

trays 65mm deep it can easily hold over 100 pieces

built in filtration system and are built to withstand the

of chicken, fillets or burger patties. At 850mm tall it

rough and tumble of even the busiest restaurants.

will fit under a standard table or fast serve counter.

The elegant design is simple to use and quick to train, so new staff can be productive within a short time.

If you’d like to know more about Vizu equipment and how we can help you develop your chicken

The Vizu range of hot holding equipment features

restaurant visit our website at

pass-through displays, under counter hot hold, burger

or contact one of our advisers on 01189441100 or

chutes and holding drawers, all targeted toward the



Fastfood Professional • June and July 2022

June and July 2022 • Fastfood Professional



Fastfood Professional • June and July 2022

April Juneand andMay July 2022 • Fastfood Professional


Jestic provide chefs with holding power with the launch of Mibrasa Hot ®

Designed to be the ‘most comprehensive charcoal oven’, the brand new Mibrasa® Hot takes streamlined cooking to the next level


hanks to the addition of three, space saving and gastronorm pan compatible holding drawers, in which chefs can confit, slowcook, regenerate or rest. Using residual heat from the oven itself, the drawers

maintain a consistent temperature of between 55ºc and 90ºc as Michael Eyre, Culinary Director for Jestic Foodservice, explains: “The Mibrasa® Hot is not only game-changing for a chef that wishes to charcoal cook and hold foods in a single unit, but also for chefs that wish to slow-cook, regenerate, confit, rest and even dehydrate foods. This is because each of the three Mibrasa Hot holding drawers have a temperature range between 55ºc and 90ºc to give total flexibility. All the drawers can accommodate either full, half or one third gastronorm pans depending on the needs of the chef.” Thanks to this units’ sleek linear design and pure charcoal power, the Mibrasa® Hot has a place in virtually any ventilated commercial kitchen - no matter the space or utilities available. What’s more, as Mibrasa® ovens are powered by natural heat, operators will not be hit by the rising gas and electricity costs that are affecting many other pieces of equipment. The Mibrasa® Hot comes in three models; the standard HMB Hot with holding drawers, the HMB Hot SB that has the addition of a heating rack and the HMB Hot AC which features a top heated cupboard. Each model within the Mibrasa® Hot range is available in five colours; red, stainless steel, black, yellow and blue, (drawers and doors) making this model as aesthethically pleasing, as it is practical. For more information on Mibrasa or other products supplied by Jestic Foodservice Solutions, please visit or call 01892 831960


Fastfood Professional • June and July 2022

June and July 2022 • Fastfood Professional





s 21




Central Foods launches Strawberry and Prosecco Meringue Roulade AN



Frozen food distributor Central Foods has unveiled a stunning new meringue roulade that’s perfect for summer menus







Meringue Roulade provides fast-food operators with a delicious easy-to-serve dessert option for their customers – just defrost, slice and serve!

Featuring a very classic British combination of

strawberries and cream, the hand-rolled roulade is made of pink strawberry flavoured meringue, which is filled with fresh whipped dairy cream flavoured with real Prosecco,

feel sure that the Menuserve Strawberry and Prosecco

and a home-made strawberry compôte.

Meringue Roulade’s festive red topping will also make it a

The Menuserve Strawberry and Prosecco Meringue

Yuletide favourite.”

Roulade is finished with an eye-catching, velvety dusting

The new flavour joins a range of meringue roulades

of dried raspberry pieces to create a superb sweet

offered by Central Foods to food service operators,

treat that’s suitable for vegetarians and gluten-free

including Black Forest, Banoffee, Cappuccino, Raspberry &

customers too.

Hazelnut, Raspberry & White Chocolate, and Lemon.

Gordon Lauder, MD of Central Foods, said: “Our range

The ‘thaw and serve’ meringue roulade provides up

of Menuserve meringue roulades is very popular and I am

to ten portions, each of which can be popped into a box

excited that we are launching a traditional British flavour

for takeaway or plated and served at a dine-in venue –

combination with our new Strawberry and Prosecco

taking advantage of the current increased demand for

Meringue Roulade.

sweet treats.

“The launch has come just in time for operators to add

Each case of Menuserve Strawberry and Prosecco

the new roulade to summer menus to take advantage of

Meringue Roulades contains two roulades. Like the other

the summer months. This is also good news for operators

flavours in the range, this new roulade also happens to be

who have one eye on their Christmas menus, as we

gluten-free and suitable for vegetarians and coeliacs. Once defrosted, portions stay fresh in the fridge for two days but we don’t anticipate they will hang around for long! Northamptonshire-based Central Foods is one of the UK’s leading frozen food distributors, supplying a range of products to the food service sector. The company was founded more than 25 years ago and is proud to be a catering partner across the whole food service sector, supplying to hotels, restaurants, bars, leisure outlets and more. It sells to over 240 independent wholesalers, as well as larger national and regional wholesalers. For more information, visit


Fastfood Professional • June and July 2022

June and July 2022 • Fastfood Professional




inolis of Machen has been crowned National Champions

combinations. They also serve superb waffles. Their new

at the ice cream ‘Oscars’, the National Ice Cream

Lemon Crunch ice cream won a Diploma of Merit at the

Competition. This former dairy farming family has won

same competition.

this, the most coveted prize in the ice cream industry

The business sells cakes from a local cake maker who

for the 4th time – and their delicious ice cream is served in their

uses whole, natural ingredients, and offer gourmet organic

adjacent Basil & Rusty’s ice cream parlour and café based on the

coffee from a small roaster just down the road. The milk and

same farm - Gellwasted Farm, Machen just outside Caerphilly.

cream used in the ice cream also comes from a small, local

“We are absolutely delighted to win this award,” said Geraint

family business. They aim to keep supply chains as local as

Richards, Chief Ice Cream Creator for Minolis, and co-owner

possible and support small producers. Basil and Rusty’s will

with his wife Emma of the adjacent Basil & Rusty’s parlour who

also start serving pizzas this summer.

made the award-winning ice cream. “Our success is all down to my late Dad, Lewis, who created this recipe that we still use

For more information on Basil and Rusty’s visit their Facebook page: @basilandrustys

today and my Mum, Sue, who with a little help from us has

The National Ice Cream Competition is the ‘Oscars’ of the ice

carried on this award-winning ice cream making business after

cream awards. It is held every year by the Ice Cream Alliance

my Dad passed away in 2017.”

(ICA), the UK trade association for the ice cream industry.

Geraint adds: “Our retail arm - Basil and Rusty’s is a family

Hundreds of products are submitted across thirteen categories

run ice cream parlour set in beautiful countryside, serving

ranging from Best Vanilla to ‘Alternative’ category products

delicious ice cream desserts and gourmet coffee in a very

which includes those free from the top 14 allergens, dairy-

relaxed friendly atmosphere. My mum is an integral part

free, low-fat, high-protein, no-sugar, and others. Submissions

of our business as well. A fair description of the business

are judged blind by ice cream experts – making the results the

dynamic is that Emma and Sue are the engine and ensure the

most prestigious in the country.

essential work is done. I make the ice cream and talk a lot. And

“Congratulations to Geraint, Emma and Sue,” commented

our kids Tess (9), Ted and Belle (both 7) are the chief tasters.”

Zelica Carr, ICA CEO. “The ice cream sector has had a

The ice cream made under the Minolis of Machen

challenging time over the last two years. This family show that

brand is only available at the Basil and Rusty’s parlour

the sector has overcome these challenges and has bounced

and café and at the annual Royal Welsh Show on

back better than ever for 2022 and the future.”

the Minolis of Machen stand under the grandstand.

The National Ice Cream Competition has been running for

The parlour sells the original seven classic flavours Minolis

77 years and bestows a badge of quality and excellence on all

created (Dairy Vanilla, Wild Strawberry, Chocolate, Mint

those that win. It was judged by 43 experts over two days at

Chocolate Chip, Dairy Toffee, Rum and Raisin, Dairy Coffee)

the Ice Cream and Artisan Food Show 2022.

but keep these up to date by creating special sundaes with high quality sauces and toppings to give different flavour 30

Fastfood Professional • June and July 2022

For more information on the Ice Cream Alliance visit: June and July 2022 • Fastfood Professional


Aimia Foods Make a Sweet Addition with French Syrup Brand: 1883 Leading UK food and drink manufacturer Aimia Foods is delighted to announce that they will be distributing French syrup brand 1883 with immediate effect within the Foodservice & Vending sectors.


teeped in history, 1883 syrups have been

and caramel are also available in sugar-free variants

expertly crafted since 1883 and are always

alongside sugar free chocolate.”

made with finest ingredients including pure

Recognised as a product of quality, each syrup within

cane sugar and water from the French Alps

the range is uniquely made with a perfect identification

in which surround 1883’s home. What’s more, the natural

of aromas. Also offering an authentic taste, 1883 syrups

properties of 1883 syrups ensure consistent quality

provide a powerful, well-balanced and long-lasting taste

without any need for preservatives.

which can be used in a wide range of drinks recipes as

Perfectly complementing Aimia’s existing line-up of

Karen goes on to outline:

drinks brands which include Horlicks, Drink me Chai,

“We are already busy developing recipes in which

Galaxy Hot Chocolate, Shmoo Milkshakes, Iglooh Frappe

1883 syrups can be used with other products within

Powder and Farrah’s artisan coffee, 1883 fills the gap

our range, and so far, the results have been amazing.

in their portfolio for a syrup brand as Karen Green,

The premium quality aspects of these syrups can

Marketing Manager at Aimia Foods, enthuses:

help operators to create some truly tasty drinks, from

“1883 is a perfect brand match for Aimia Foods, hence why we are so excited to be distributing 10 of the brand’s

coffees, shakes and frappes right through to cocktails and mocktails.”

most popular syrups to foodservice operators across the

To find your nearest stockist, or for more information

UK. These flavours include cinnamon, coconut, grenadine,

on 1883, contact Aimia Foods on 01942 4086000 or visit

vanilla, hazelnut and caramel. Flavours vanilla, hazelnut

Advertise With Call Athol now on

07725 434173 or email 31

Fastfood Professional • June and July 2022

June and July 2022 • Fastfood Professional


Shmoo gear up for their third summer shake tour Leading thickshake brand, Shmoo, are gearing up for their third summer shake tour with stop offs at Southport, Scarborough and Whitby, and further locations to be revealed.


he Shmoo tour will allow passers-by to try a small

Available in five of the most popular flavours: Chocolate,

serving of their preferred flavour Shmoo shake for

Strawberry, Banana, Vanilla and Cappuccino – as well

free before being directed to their nearest Shmoo

as limited edition flavours which include Raspberry

vendor for those that wish to enjoy a full-sized cup.

White Chocolate, Chocolate Mint and brand new flavour,

Visitors to the Shmoo van will also be introduced to

Bubblegum – Shmoo shakes are suitable for vegetarians,

Shmoo’s convenient online vendor locator (https://www.

free from artificial colours, flavours and preservatives, and as well as encouraged to

when mixed to instructions, are low in fat.

enter Shmoo’s selfie competition (T&C’s apply*) which

To create a Shmoo shake in as little as 30 seconds, simply

provides milkshake lovers with an opportunity to win a £25

add a scoop of the milkshake mix into a branded cup, pour

voucher for a retailer of their choice.

milk to the line and mix using the Shmoo’s in-cup mixer. The

These efforts are one that Karen Green, Marketing

mix will double in size and create the perfect thickshake

Manager at Aimia Foods, is confident will help Shmoo

consistently every time, providing a cost-effective milkshake

stockists to increase their sales:

concept that all ages will love!

“We are delighted to be preparing for the third Shmoo

If you would like to find out how you can be part of the

summer shake tour and to be helping Shmoo vendors gain

Shmoo craze by either by stocking or adding Shmoo to

new customers.

the menu, please call us on 01942 408 600 or visit www.

This summer is looking extremely promising for UK

tourism, and what better way to attract these tourists than

To find out updates on the 2022 Shmoo Tour, head to

offering delicious Shmoo shakes that can be enjoyed on the

Shmoo’s Facebook/Instagram page @ShmooThickshakes

move or when dining in.”

where dates, places and live updates will be posted.


Fastfood Professional • June and July 2022

June and July 2022 • Fastfood Professional


BY Paul Ingram, Managing Director at Carpigiani UK

Carpigiani softly serve up extra revenue


s we head into the summer (and hopefully

needs and it is quite simply, one of a kind, the most ad-

warmer) months, it’s the key season for soft

vanced countertop shake maker on the market. Featuring

serve and milkshakes. For cafes looking to

Carpigiani’s exclusive Hard-O-Tronic® system for perfect

add extra revenue to their summer trading,

consistency every time, the 161K is packed with the lat-

a takeaway or eat-in soft serve or shake offering can be

est technology to ensure cafes can turn out perfect milk-

extremely profitable and take up very little space. Creat-

shakes quickly and easily. Leading the market with built

ing a whole new revenue stream by making soft serve or

in self-pasteurisation as standard, this innovative piece of

milkshakes on site is the perfect way to optimise a cafes’

equipment only needs cleaning every 42 days, creating


savings in both labour and mix wastage. Easy to use, sim-

Producing delicious soft serve from small spaces, the

ply pour your base mixture into the top of the machine and

Carpigiani 161T GSP is the perfect choice. Offering state-

the 161K will dispense a perfect milkshake; syrup can be

of the art technology with features usually reserved for

added and the machine’s in-built spinner blend-

larger, floor standing machines, this compact machine has

er will create a delicious flavoured shake in sec-

a footprint of just 300mm x 630mm x 850 mm (w/d/h).

onds. And with the high capacity tank volume of

A contemporary stainless-steel counter top design, com-

18L, the 161K will produce shake after delicious

plete with multifunctional display and a standard 13-amp

shake. This space saving, counter top, plug & play

plug-and-go operation (never before available for a self-pasteurising model). As with all the models in the Carpigiani soft serve range, the 161 fea-

shake machine is already in high demand, simply because it doesn’t exist anywhere else. For




tures a tank agitator, designed to prevent the

Carpigiani 161T GSP and the 161K

mix from separating within the tank,


the agitator is essential when

knowledge of soft serve, ice

serving frozen yoghurt as an addition to a soft serve ice cream menu. In summary, an incred-




whipping shake




as well as the

pressive hourly output of up to 15kg that


will enhance a business wanting to offer

G e l a t o

The market for shakes is in incredible growth


cream, frozen yogurt, cream

ibly easy to use appliance, with an im-

frozen on the go options.


University training courses, please call Carpigiani UK on

and Carpigiani’s 161K makes creating perfect

01432 346018

shakes easy. This is a compact machine that works

or visit

off a 13amp single phase plug, it has a controllable delivery flow to meet all volume and production 33

Fastfood Professional • June and July 2022

June and July 2022 • Fastfood Professional


Country Range Decadent Quintet Launches Ahead of Summer With the season of barbecues, garden parties and alfresco dining on the horizon, as well as celebrations for the Queen’s Platinum Jubilee taking place, Country Range has strengthened its portfolio of sweet treats with the roll-out of five new decadent desserts


reat for chefs and caterers across the public and

finest ingredients and simplicity at its best.

hospitality sectors lacking time and resources to

A rich, buttery shortcrust pastry case is flooded with

make-from-scratch, the new versatile sweets are

a smooth lemon Panna Cotta filling, finished with a light

perfect for dessert menus, afternoon tea, takeaway

sugar dusting that oozes class, especially when served

offerings or simply to be served alongside a hot drink as

with a quenelle of good quality ice cream and grated

an affordable treat.

lemon rind.

All the new lines come in fully recyclable packaging which is made from a minimum of 60% recycled materials and contain no black packaging materials. Stunning and striking on the eye, the exquisite caterer-inspired quintet come frozen and includes a trio of cheesecakes, a torte and a tart.

Recommended 12 x 109g portions per tart Luscious Lemon Cheesecake (Gluten-Free) A classic and always one of the best-selling cakes, this Luscious Lemon Cheesecake is gluten free and is guaranteed to make tastebuds zing and sing. A sweet

Baked Salted Chocolate Torte

digestive biscuit crumb base underneath a refreshing,

Tipped as the successor to salted caramel, this salted

citrussy lemon cheesecake topping, finished with a

chocolate torte is luxurious, rich and insanely indulgent.

stunning marbled lemon mirror glaze. Delicious on its own

One for the chocoholics, it is dusted with cocoa for a

or with single cream.

refined finish and is great either cold or warmed through with some Chantilly cream as an accompaniment. Recommended 14 x 79g portions per torte Lemon Panna Cotta Tart Another tried and tested bestseller that showcases the


Fastfood Professional • June and July 2022

Recommended 14 x 113g portions per cake. Rhubarb & Strawberry Cheesecake (Gluten-Free) With flavours reminiscent of those classic rhubarb and custard sweets, this Rhubarb & Strawberry Cheesecake is nostalgic, comforting and supremely scrumptious. June and July 2022 • Fastfood Professional


Light rhubarb cheesecake topping sits on a bed of delectable digestive crumb, which is then finished with a seductive strawberry mirror glaze. Serve cold with single cream. Recommended 14 x 125g portions per cake. Cappuccino Cheesecake Innovative and a dream for the coffee nuts and afficionados out there, a crisp mocha biscuit base sits beneath layers of coffee and milky cheesecake topping. It’s then baked and topped with a cream cheese frosting and dusted with cocoa powder to finish. Recommended 14 x 125g portions per cake.

New Forest Ice Cream gets Zesty!

offering and to make it easier for caterers to serve


quality products that their customers will love. These

the launch of a new dairy ice cream. Welcome Lemon Shortcake

latest products are exactly that and come frozen

ice cream! Made with whole milk and double cream, with a zesty

and pre-portioned so there’s absolutely minimal

lemon ripple and shortcake pieces throughout, the new flavour

Country Range Marketing Manager Kate Bancroft said:

and the sight of ice cream cones and little wooden

“We’re always looking for ways to improve our

fuss or wastage. We expect them to be a big hit as afternoon tea settings continue to gain in popularity and due to the strong growth of sweet treats out of home following the resurgence in home baking during lockdown.”

spoons with colourful tubs becoming ever more

prominent, what better time for New Forest Ice Cream to announce

makes for the perfect serve either on its own or paired with a scrumptious dessert. Ideal for those who like a zesty taste and to take a walk on the wild side, this ice cream boasts a wonderfully smooth texture, complemented with crunchy shortcake pieces. For chefs that want to get creative, why not try making the ultimate ice cream sandwich – a smooth, thick layer of the lemon

About the Country Range Group With over 30 years of heritage servicing the UK & Ireland’s innovative foodservice sector, the Country Range Group is made up of 12 independent wholesalers - Birchall Foodservice, Blakemore Foodservice, Caterite Foodservice, Creed Foodservice, Dunns Food and Drinks, EFG Foodservice, Harvest Fine Foods, Henderson Foodservice,

ith summer creeping up on the UK faster than ever





Foodservice, Trevors Foodservice and Turner Price. In addition to offering the leading brands from

ice cream spread between two cookies, or a chunky scoop placed within a rich brioche bun to add an exotic twist on popular family favourites. Alternatively use as a delicious base to a milk shake or serve alongside a lemon meringue pie as a refreshing extra. “We are very happy with our latest Lemon Shortcake dairy ice cream! Our pride for quality produce is shown in this product; it is indulgent, creamy and simply packed full of flavour. We are excited for our customers to be able to stock this ice cream, as it is going to be a firm favourite this summer!” – Niki Jenman, Director at New Forest Ice Cream.

around the globe, the Group also provides over 800

Lemon shortcake ice cream is available in two tub sizes: 4

products, all developed exclusively for professional

litres and 4.75 litres allowing chefs, restaurants and alike to keep

caterers under the Country Range brand. Covering

customers satisfied. Suitable for vegetarians and made in a nut

grocery, chilled, frozen and non-food, Country Range

free environment, it can be enjoyed worry free. New Forest Ice

is widely recognised by caterers as a trusted and

Cream is also very proud to not use any preservatives, artificial

reliable brand delivering consistent quality and value for money without compromising on taste and flavour. The Group also publishes its trade magazine Stir it up 10 times a year, which features the latest food, drink and industry news, Country Range brand promotions and in-depth trend reports and sector specific guides to support and inspire all foodservice caterers. Website: Facebook/Twitter/Instagram: @countryrangeuk 35

Fastfood Professional • June and July 2022

colours or artificial flavourings in their products. Founded in 1983, as family-based business, New Forest Ice Cream has accumulated 39 years of experience, which proudly makes them one of the country’s leading ice cream manufacturers. With the commitment to using only the finest ingredient and natural flavours, it is no surprise that they are home to a variety of prestigious awards, including a number of famous ‘Great Taste Awards’. To find out more about the New Forest Ice Cream range please visit or call 01590 647611. June and July 2022 • Fastfood Professional


Inflation-Busting Mozzarella Helps Stretch Budgets Further







new mozzarella blends to help customers

costs on to cash-strapped customers. “The








beat rising inflation on ingredients, without

up, and unfortunately these costs can no longer be

compromising on quality or taste.

absorbed by suppliers. Increases are being passed down the

The Telford-based business, which supplies cheese and

supply chain, but many of the customers we speak to are

dairy products to wholesalers, the food service industry and

reluctant to put up prices for end users who are already

food manufacturers, has started production of Meadow

feeling the pinch from higher living costs.

Valley, a premium value range and Encore, a pricefighter






“ W i t h M e a d ow Va l l ey a n d E n co re, we a re giving our customers the opportunity to flex their

alternatives to their existing cheese products that

mozzarella product selection to a more blended

will help offset soaring ingredients costs.

product which tastes, looks and behaves the

Inflation is already at a 30-year high, reaching

same as our premium mozzarella and cheddar

7.0% in the 12 months to March 20221.

products but with a more affordable price

Year-on-year inflation for dairy products

tag. Meadow Valley is our mid-range offer, while

(milk, cheese and eggs) in the Consumer

Encore is a more value proposition.”

Price Index currently stands at 8.6%2. This is

Both the Meadow Valley and Encore lines are being

all putting pressure on the food service sector and

produced at Bridge Cheese’s recently extended facility

food manufacturers who are already struggling to balance

in Telford and both are available to order now. Meadow

rising production costs.

Valley and Encore are particularly suitable for hot eat

Bridge Cheese Managing Director, Michael Harte, says

products such as pizzas, paninis, jacket potatoes and garlic

many of the companies it supplies are now looking

bread. They offer the same stretch and melt qualities that



customers demand from mozzarella, and can be combined


with mild white cheese or cheddar for extra flavour. Both


protect 36




cheese without

Fastfood Professional • June and July 2022

products passing

June and July 2022 • Fastfood Professional


ranges are available in 2kg and 5kg bags, and in various formats. “The food service industry in particular has had a pretty torrid couple of years”, adds Michael, “so as a strong supplier to the trade, we have to step up and support those customers with the products they need to succeed whether it’s an indulgent, speciality cheese or a costefficient alternative which




functionality on a stretched budget. “If a wholesaler loses one customer, they lose a whole basket of business. We’re keen to support independent businesses, so this doesn’t happen.” 1 Consumer price inflation, UK - Office for National Statistics 2 Food prices on the rise again | The Food & Drink Federation ( About Bridge Cheese Bridge Cheese is a UK company located in Telford, Shropshire that is focused on working on behalf of its customers in the cheese industry.   By gaining an in-depth understanding of customer requirements, it is motivated, not only to meet, but to exceed expectations.   It offers a full range of cheese in multiple formats and weights.

Young’s Foodservice launches New Fish Fillet Goujons


rimsby, U.K. – April 2022 The UK’s largest specialist seafood brand, Young’s Foodservice, is launching the New Crispy Battered 100% Fish Fillet Goujons into foodservice. This

sustainable and exciting new product features crispy coated goujons of 100% Basa fillet and comes frozen in a 4kg case (4x 1kg bags). They are easy to cook, taste delicious and are a valuable source of protein, vitamins and minerals, making it even easier for everyone to achieve the Government’s advice to eat two portions of seafood a week. The flavoursome fish goujons are super speedy to prepare, making them ideal for any foodservice venue. “Whether served simply with a bowl of dip or added to a sandwich of fresh, crusty bread with salad and tartare sauce, or even highlighted on a sharing platter with scampi, chunky chips and crispy vegetable sticks, there are many ways that these new fish goujons can be served”, says Joel Carr, Development Chef at Young’s Foodservice. Dedicated to bringing exciting new ideas to the marketplace, the Crispy Battered 100% Fish Fillet Goujons are frozen, easy to cook and are sure to be a hit, guaranteeing empty plates on the horizon. With the aim of making meal planning easier, the fish fillet goujons are really versatile; they’re great for a quick lunch, a snack and of course work well as part of a main meal, perfect for operators looking to refresh their fish range and offer something new to customers. For further information, please visit


Fastfood Professional • June and July 2022

June and July 2022 • Fastfood Professional


Summer Just Got That Little Bit Sweeter!

What better way to step into summer than with a new, tempting flavour from New Forest Ice Cream… say hello to Redcurrant Sorbet. This latest addition is made with sweet and tangy red berries and is a perfect refreshment to help customers cool down on those hot, sunny days, whether served alone or as an accompaniment to a dessert.


hy not try pairing with a panna cotta or fruity

for those who like a lighter or dairy free alternative, this

crumble or serve with a measure of gin to create

sorbet offers a wonderfully smooth texture which is

a more adult friendly treat. Alternatively, try

bursting to the brim with the flavour of summer.

blending with lemonade to create a delightful

Redcurrant Sorbet is available in 2 litre tubs which allows

summertime mocktail - The tanginess of the berries

restaurants, chefs and alike to keep all customers satisfied.

perfectly complements the sweetness of the lemonade

Suitable for vegans, and made in a nut free environment, it

and makes for a great family friendly treat.

can be enjoyed by all consumers, worry free! The product

The Redcurrant Sorbet also works pleasingly as a palate cleanser in between courses and is perfect to add to a

is also made without any preservatives, artificial colours or artificial flavourings

selection of ice creams as a tempting dessert. There are so

Founded in 1983, as family-based business, New Forest

many ways to enjoy and serve this latest addition, the only

Ice Cream has accumulated 36 years of experience,

issue will be making sure you have enough in stock!

which proudly makes them one of the country’s leading

“We are absolutely thrilled with how our new Redcurrant

ice cream manufacturers. With a commitment to using

sorbet has turned out! The texture is silky smooth and

only the finest ingredient and natural flavours, it

full to bursting with the taste of tangy, sweet red berries.

is no surprise that they are recipients of a variety of

This is going to be an absolute, must have flavour, in any

prestigious awards, including a number of famous ‘Great

restaurant, kiosk or café this summer season.”

Taste Awards’.

– Niki Jenman, Director at New Forest Ice Cream New Forest Ice Cream has a vast collection of family favourites and this unique flavour is no exception. Perfect 38

Fastfood Professional • June and July 2022

To find out more about the New Forest Ice Cream range please visit or call 01590 647611. June and July 2022 • Fastfood Professional


Sales, Service and Repair

rlton Catering a C



E q uip m e nt


e 5y Ca t 2 r ering fo h a s b e e n e s ta b l i s h e d



We sell New and Reconditioned Bold Potato Chippers and Peelers and offer a complete repair and maintenance service to include a loan machine where necessary We stock spare parts Lease purchase is available We are Open 7 days a week

Carlton Lease purchase available tailored to your needs

Visit our website for Catering online Equipment spares and special offers XL Fish Fridge Carlton Catering

Carlton Catering Equipment


Hygienic • Reliable • No Maintenance • CFC Free ALL Fish Cabinets are constructed Carlton Carlton entirely from Catering Catering Equipment 304 specification Equipment stainless steel, including the drawers. Black and white versions

Bold MX1 Batter Mixer

R1 Chipper

The Bold MX1 Stainless Steel Batter Mixer Machine is simple to use, just switch on and add ingredients.

Stainless steel construction and unique design of cutting action ensures maximum yield - more chips, less bits producing a quality chip.



Fastfood Professional • June and July 2022

B56 Full Bag Peeler Bold Peelers are leaders in the fish frying and catering industry, combining ease of operation and reliability.

Aries Filter The Aries Oil and Fat Filter unit reduces the quantity of contaminants found in hot cooking oil so prolonging oil and fat life giving a consistent quality to fried foods.


01709 540004

June and July 2022 • Fastfood Professional


Riot predicts a bright future thanks to Jestic and Henny Penny Riot Chicken is the brainchild of entrepreneur Khalid Al-Qaqa, and since his first restaurant opened in Battersea in May 2019, the promise of ‘Your Chicken Your Way’ is proving very popular with customers


halid took two years to research, develop and hone

results, stating that: “The Henny Penny pressure fryer gives

the Riot Chicken concept as he knew that succeeding

us the exact crispiness and colour we want. The cooking

in the competitive fried chicken QSR market would

process also seals in flavour and moisture without absorbing

require a clear proposition with a focus on freshness and

oil. The food is delicious!”

quality: “We wanted to be different, to in effect ‘riot’ against

Henny Penny’s Evolution Elite open fryers also play

conventional High Street fried chicken shops. We do not offer

a starring role at Riot Chicken - perfectly frying their

a mind-boggling number of meal options. We simply offer

‘extra tasty’ skin-on fries, chilli cheese bites, chicken bites

quality, fresh chicken that customers can choose to have

and battered halloumi thanks to the pre-set ‘i-control™’

fried or grilled, original or spicy. If they want five wings with

programmes. The automatic oil filtration of the Henny

two grilled and three fried, that’s what they’ll get.”

Penny Evolution Elite was a particularly important feature

Any new venture that aims to be different needs support

for Riot as Khalid explains: “Oil is a vital element of any

and expertise from those within the industry that know what

fried chicken concept. Without clean, fresh oil the food

is and isn’t possible. For Khalid, that advice came through

will be inferior and the reputation of your business could

a partnership with Jestic, who he got involved from day

be damaged. The Henny Penny open fryer features auto-

one. As Khalid explains: “Working with Jestic has not just

filtration, which means the oil is always clean and as a result

been a customer-supplier relationship, it has been a true

the food always looks golden and appetising. Quite simply,

partnership without which, we would never have opened our

Henny Penny fryers have given us the touch, the taste, the

doors. Working closely with Jestic’s Culinary Team in their

look and the quality we wanted.”

development kitchen proved invaluable in developing our

In addition to the fryers, Henny Penny holding cabinets are

menu, whilst the Henny Penny fryers we trialled stood out

proving their worth for peak service times. As Khalid explains:

from any other equipment we tested.

“Before busy periods in the day, we cook the chicken and

“Jestic helped us to set up the Henny Penny equipment

the Henny Penny holding cabinet keeps it perfectly tender

to achieve the quality we were looking for and devised

meaning that it doesn’t lose freshness, touch or taste. Our

programmes tailored to our menu. The best part is that the

commitment to our customers is that they will get the same

fryers are so user-friendly. Getting perfect results is now just

quality of chicken no matter when they visit us – this would

the push of a button away.”

be an impossible mission without the Henny Penny holding

Jestic’s Culinary Team also visited the Battersea restaurant


to train the Riot Chicken team on how to use and maintain

With ambitious plans for more Riot Chicken restaurants

the Henny Penny equipment, so all employees felt confident

in London, the UK and even overseas, Khalid was keen

about how to get the best results from each appliance.

to highlight Jestic’s support: “Jestic is a very important

A key piece of equipment at Riot Chicken is the Henny

stakeholder in the Riot Chicken story. Using Henny Penny

Penny PFE-500 pressure fryer which is used to cook a variety

equipment and Jestic was a no-brainer. You get the best

of items on the menu including chicken on the bone, wings

equipment and unrivalled service from the best distributor. I

and fillets, all available with Riot’s innovative double coating

would whole heartedly recommend Jestic for any new start-

of batter and breading. Khalid is clearly delighted with the

up or existing restaurant.”


Fastfood Professional • June and July 2022

June and July 2022 • Fastfood Professional


Three is the magic number as Fri-Jado extends innovative MDD range Expanding on the innovative Multi Deck Display (MDD) Hot Range that was launched in October 2021, Fri-Jado is pleased to announce the addition of a 3-level unit, designed to complement the existing 4-level and 5-level units


he most compact appliances in the range, the

relative to the size of the appliance. A compact footprint

new 3-level units are the manufacturers shortest

and a transparent top also help to make the most of

models, but thanks to a transparent glass top,

floorspace without compromising on food visibility –

provide added visibility of the food being displayed – a

something that our customers have told us is vital to their

key USP of the MDD range. The introduction of the 3-level


units also means the new MDD range is now able to replace

Available in a choice of formats, the new 3-level MDD

Fri-Jado’s existing MD range, with operators benefiting

units can be supplied in solid back or pass-through design,

from the latest innovative technology, energy efficient

have the option of glass doors for even greater energy

operation and irresistible food display.

efficiency and can be supplied with accessories including

The launch of the MDD range in 2021 demonstrated

merchandising racks, condiment holders and shelf dividers.

the commitment that Fri-Jado has to delivering display

With a width of 60cm, the 3-level units offer a total shelf

equipment with a full focus on the food, the best hot holding

display area of 0.75m2 and a compact footprint of just

conditions and ongoing sustainability. The combination

0.45m, ensuring they are ideal for sites limited on space.

of advanced manufacturing techniques to deliver a fully

For more information on the 3-level MDD units, or to

transparent design, ultra-thin shelves and patented Hot

find out about the full range of products and services

Blanket airflow recirculation technology, along with LED

offered by Fri-Jado, please visit or

lighting, helps enhance the customers’ view of your food,

call +44 (0)189 527 2227.

while saving as much as 50% of energy consumption. Taking the same features and technology as the larger units in the range, the new 3-level units enable the operator to set individual temperatures per shelf, enabling the conditions to be fine-tuned for different food groups. On the launch of the 3-level MDD, Gary Thacker, Sales Director at Fri-Jado UK comments: “Since we launched the MDD range at the end of 2021, our customers have been delighted with the combination of the state-of-the-art technology, the ergonomic design and the flexibility that the multi-temperature functionality gives them. Expanding the offering, we’re delighted to launch the 3-level MDD units, allowing even the most compact site to offer fresh, quality and consistent hot food-to-go for their customers. Featuring the same innovative technology found in the larger models, the 3-level units offer a large display area 41

Fastfood Professional • June and July 2022

June and July 2022 • Fastfood Professional



Unox delivers space-saving equipment solution


ith the average commercial kitchen becoming



compact, combined with a customer’s expectation of food waiting times being shorter than ever, choosing the right

equipment is crucial. Now, thanks to the latest offering Unox has launched a new ‘bake-off’ solution. Combining everything an operator needs to prove, cook and bake in one convenient stacked unit, the new bake-off solution features a BAKERTOP MIND.Mapsä combi oven, a DECKTOP MIND.Mapsä deck oven, a BAKERTOP MIND. Mapsä Prover and an integrated extraction hood. Ideal for sites producing a range of bake-off products including pastries, breads, pizzas and cakes, the solution also offers the versatility needed to produce a host of other dishes found on a traditional menu. Remarkably space efficient, the stacked solution gives operators three unique appliances, controlled independently through one single digital user-interface. With a footprint of just 750mm x 783mm (w/d), the bakeoff solution is ideal for compact kitchens with a high turnover and peak trading periods. The Unox BAKERTOP MIND.Mapsä is an intelligent combi oven that is capable of grilling, frying, roasting, browning, smoking, cooking with steam and much more. Featuring fully automatic cooking programmes, the oven can deliver exacting consistency, while the robust design and innovative technology can withstand the requirements of even the most demanding chefs and kitchen environments. Designed for bakery use, flow fans create a uniform temperature, while a unique chamber design ensures compatibility with larger 600mm x 400mm trays, optimising versatility, speed and guaranteeing the perfect cooking results. Complementing the combi oven, the Unox DECKTOP MIND.Mapsä static deck oven offers the perfect balance of technology and tradition. Helping a chef to deliver wonderful artisan dishes, the unit opens up a world of 42

Fastfood Professional • June and July 2022

June and July 2022 • Fastfood Professional


possibilities in baking, delivering outstanding results on breads, leavened desserts, pizza and focaccias. A quality stone base delivers rapid heat transfer, reducing baking time, while the integrated boiler generates steam to achieve the perfect crust. The final appliance in Unox’s new bake-off solution is the BAKERTOP Mind.Mapsä Prover. Precisely balancing temperature, humidity and time, the prover achieves the optimal conditions needed to create the perfect dough – every time. State-of-the-art sensors monitor internal conditions, while the design, without an internal fan, helps to create a natural environment, preventing any drying of the delicate surface of the dough.

Shaking Up The Shake Market With Carpigiani’s 161K

An integrated ventless extraction hood, complete with self-cleaning filter allows the stacked units to be placed anywhere on site, removing unwanted odours and humidity without the need for dedicated ventilation. Controlled using one MIND.Mapsä PLUS interface, all three units can be quickly and easily programmed to deliver fully-automated cooking and baking. Up to 384 individual programmes can be stored on the controller to deliver effortless, consistent and intelligent cooking. “The new Unox bake-off solution optimises kitchen space while delivering versatility and flexibility for a business. With a BAKERTOP MIND.Mapsä combi oven, operators can produce a wide range of bakery items as well as traditional menu dishes. The integrated deck oven and prover are ideal for dough-based items such as breads and pizzas. Stacked for greater space efficiency, the new solution is easy to operate, thanks to one simple, intuitive touch-screen panel which controls all three units, and the addition of a ventless extraction hood, meaning the equipment can be placed virtually anywhere. This solution from Unox is designed to help our customers achieve even better cooking and better business.”

Carpigiani UK announces the new 161K, the most advanced countertop shake maker on the market. Featuring Carpigiani’s exclusive Hard-O-Tronic® system for perfect consistency every time, the 161K is packed with the latest technology to ensure operators can turn out perfect milkshakes quickly and easily


eading the market with built in self-pasteurisation as standard, this innovative piece of equipment only needs cleaning every 42 days, creating savings in both labour

and mix wastage. Easy to use, simply pour your base mixture into the top of the machine and the 161K will dispense a perfect milkshake; a flavoured syrup can be added and the machine’s in-built spinner blender will create a delicious shake in seconds. Along with the high capacity tank volume of 18L, the 161K will produce shake after delicious shake. Paul Ingram, Managing Director at Carpigiani UK explains more, “The market for shakes is in incredible growth and the new 161K makes creating perfect shakes easy. This is a compact machine that works off a 13amp single phase plug, it has a controllable delivery flow to meet all volume and production needs and it is quite simply, one of a kind.” This space saving, counter top, plug & play shake machine is already in high demand, simply because it doesn’t exist

Unox BAKERTOP MIND.Mapsä has been proven to be

anywhere else. The 161K is a self-pasteurising machine with

one of the most effective solutions for pastry kitchens

vertical air flow that optimises installation. Its tank agita-

and bakery shops. It ensures maximum performance

tor has an adjustable speed to prevent stratification and

in terms of uniformity, precision and temperature

improve heat exchange during pasteurisation, plus the flex-

management – three essential elements to producing the

ible dispensing speed allows a controllable delivery flow to

best bake-off results.

meet all volume and production needs. There’s never been a shake machine like this before.

For more information on the bake-off solution or to

For more information on the Carpigiani 161K or for details

find out about the full Unox equipment portfolio, please

of the Carpigiani Gelato University training courses, please

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

visit or call 01432 346018


Fastfood Professional • June and July 2022

June and July 2022 • Fastfood Professional


SmartLever proves a smart choice for Creams’ first Dark Kitchen


reams was founded in 2008 and is the UK’s number

half the space which was no easy task. We need to be really

one dessert parlour with locations stretching

organised to work efficiently to maximise our productivity

from Glasgow to Brighton. With a tempting menu

- we needed more order.

that includes a variety of indulgent sweet treats

“We got in touch with a national dealer, General Catering

including Waffles, Sundaes, Cookie Doughs, Crepes and

who we have worked with previously and they helped us

Freak Shakes, Creams has quickly become a dessert

to come up with the design and concept for the kitchen.

devotees dream. A wide selection of 24 Gelato and Sorbet

As part of this, General Catering introduced us to Jestic

flavours, plus a range of special toppings and sauces also

Foodservice Solutions who recommended we try the Metro

means that customers can customise and create their

SmartLever system.”

own unique desserts with whatever flavour combinations they so wish.

SmartLever’s cantilevered design provides unobstructed access to shelves which can mean 30-50% more storage

At the height of the 2020 lockdown, franchisee, AA Food

capacity versus traditional four post shelving. SmartLever

Concepts, took the brave decision to open a new Creams in

allows operators like Creams to configure workstations for

the heart of Doncaster, focusing purely on click and collect

maximum productivity, as Nisar explains:

and home delivery orders. Not only was this a gamble for

“The SmartLever system is a simple and effective storage

AA Food Concepts, it also signified what would be the first

and workstation solution consisting of a back grid, a work

dark kitchen in the Creams estate.

surface, shelves plus baskets and a variety of storage and

As Nisar Hussain, Operations Director at AA Food

organisation accessories which can be put where you need

Concepts explains, such a concept meant a new way of

to suit the height of each staff member and whatever the

working both front, as well as back of house:

preparation task. The flexibility it brings is just amazing.”

“In comparison to a typical Creams restaurant, space is

“Thanks to the SmartLever system we have been better

at even more of a premium in our Doncaster kitchen and

able to define the areas for each menu product type – so

we ended up having to fit the same amount equipment in

we have a section for beverages, one for waffles and the


Fastfood Professional • June and July 2022

June and July 2022 • Fastfood Professional


crepes, and another for the cookie dough. With the ability to store products and packaging at different heights to suit individual stations it has made it really easy for us to prepare orders even during the busiest periods. SmartLever is an absolutely fantastic way of maximising the space in our kitchen, as we can easily move the shelves and baskets to respond to the needs of our business when new products come on board”. Having a single integrated system for workstations and storage was also a big plus for Nisar: “I’ve had other fast food businesses with different storage equipment in from different suppliers and it was always like Lego in as much as we were trying to make different bits fit together. However, with the Metro SmartLever system we’ve got all the pieces from one place and it helps us to bring order to the chaos.” Nisar also reflected on how quick and easy SmartLever is to set up: “The Metro SmartLever system is just so easy to install. It arrived flat packed and in a few hours the kitchen was ready. If I can do it, any one can do it! Jestic works closely with dealers and businesses like AA Food Concepts to ensure they have the best equipment solutions for their business and the knowledge that they brought to the table was something that Nisar fully appreciated: “The support that we have had from Jestic, from initially placing the order through to the equipment arriving was seamless and smooth. Since then we’ve also had fantastic after sales support. I would highly recommend the Metro SmartLever system from Jestic to other operators.”



he craft juice specialist, CRAFTED® by Cracker Drinks Co, has revealed a sleek and sustainable new packaging design for its Still, Cloudy Lemon-

ade 1 litre foodservice cartons. Emphasising the brand’s key USPs including ‘1 of your 5 a day’ and ‘no added sugar or sweeteners,’ the new eye-catching design has made it easier than ever for operators to identify CRAFTED®’s strong health credentials as Christopher Banks, Chairman of CRAFTED® Drinks, explains: “When reworking our packaging, our main goal was to convey the zesty, sharp and refreshing flavour of our Still, Cloudy Lemonade whilst still communicating the core credentials of the CRAFTED® brand. The bright yellow design combined with the black typeface mirrors the bold and beautiful flavour of our Sicilian lemons whilst highlighting our vegan ingredients specially selected for every one of our craft juices. It goes without saying that sustainability was also at the forefront of the design process. As such, our Still, Cloudy Lemonade is now packed in TetraPak cartons ‘the pack that grows back’ - which are made from up to 75% renewable materials and are fully recyclable. At CRAFTED, we’re committed to playing our part to protect the environment and small changes like switching to TetraPak can make a big difference!” CRAFTED® by Cracker Drinks Co. Still, Cloudy Lemonade is available through the UK’s leading wholesale foodservice supplier, Brakes.


Fastfood Professional • June and July 2022

June and July 2022 • Fastfood Professional


Kopa Launches New Self-Contained Fireplace Cooking Station


With modular design for ultimate flexibility OPA Grilling Solutions, the specialists in charcoal

or to be retrofitted into an existing kitchen.

ovens, has launched the KOPA FirePlace, a self-

The platform is also designed such that its back and side

contained modular cooking platform that gives

walls have built in fire bricks, so that no expensive building

foodservice consultants and end users the ability

or installation works are required to ensure global fire safety

to design a bespoke cooking station that can be adapted to accommodate multiple cooking styles on a daily basis.

compliance. Miran Stirn, Managing Director of KOPA Grilling Solutions,

Fully customizable, KOPA FirePlace enables customers to

says that flexibility is key: “Our mission is to create memorable

create the perfect cooking station from a range of cooking

dining experiences, but it is also to create memorable cooking

equipment, from flat grills to rotisseries, pizza ovens to

experiences for those who use our equipment.

smokers, and swap in/out different equipment as needed to adapt to changing menus.

“By being modular, chefs can set up the cooking station quickly and easily to accommodate different menus on

Customers can choose from a complete suite of KOPA

different days and move with the trends. And while we have

products, from the Japanese-style Robata multi-level/multi

typical sizes, and use standard materials, principally stainless

zone charcoal grills, to its popular Argentine-style Parilla

steel to ensure product quality, our key differentiator is that

grills with its impressive chain and wheel structure. Each

everything we build can be bespoke.

station can also accommodate different fuel types, including

“It is anchored to a core belief that a consultant should

charcoal and wood, and ancillary equipment including heated

be able to imagine a kitchen and we design our equipment

or refrigeration drawers and storage cabinets.

around them, and not the other way around.”

First previewed at Horeca in 2020 and now formally

available, KOPA FirePlace cooking stations can be built in all shapes and sizes depending on customer need. It allows users and foodservice consultants to design into new spaces, 46

Fastfood Professional • June and July 2022

June and July 2022 • Fastfood Professional


FOR TAKEAWAY S THAT NEED A STAND-OU T BRAND... ...W E ‘TAK EAWAY’ THE HAS SLE So what’s on your menu when it comes to gaining a really competitive edge? A wow-factor logo? Must-keep door-to-door promos? Punchy point-of-sale? Snazzy workwear? Packaging that packs a punch? And of course, the all-important menus themselves? Well, we’re no experts in delivering amazing takeaway food. But we’re very, very good at delivering the marketing essentials that will quickly build your brand. We can even help you with online ads and social media if you’ve an appetite for more exposure.


And best of all, we do it all at a price that won’t take your breath away. Why not give us a call or drop us an email, and we’ll tell you more.

+44 (0) 161 667 2759 47

Fastfood Professional • June and July 2022

THINKING OUT LOUD CREATIVE MARKETING & DESIGN PEO PL E June and July 2022 • Fastfood Professional


Mars Foodservice demonstrate how caterers can cook up five different dishes from a single jar from their iconic sauce range Following the recent re-brand of Ben’s Original™ PROFESSIONAL, Mars Foodservice is excited to unveil ‘5 ways with’: a series of short recipe videos which demonstrate how caterers can create five delicious dishes from a single jar of Ben’s Original™ PROFESSIONAL foodservice sauces


or example, in one of the three-part video series,

create delicious dishes from a single jar of Ben’s Original™

esteemed chef Paul Dickson demonstrates how to


create on-trend sweet potato tikka and lamb tikka

What’s more, caterers can tap into food-trends from

kebabs with Ben’s Original™ PROFESSIONAL

across the globe when using sauces from the Ben’s Original™

tikka masala sauce, before going onto provide three further


recipes: Chicken Masala Salad, a Tikka Turkey burger and

catering for a range of diets such as vegan, gluten-free and

a traditional Indian Mulligatawny Soup – recipes which, as


Paul vouches, were a “pleasure” to create: “Collaborating with Mars Foodservice to create these recipes has been an absolute pleasure, not just because the

To watch the ‘5 ways with’ videos, click here: https://www. videos

sauces are so versatile but because they are such excellent quality meaning the end result tasted as good as they looked! These products are simply perfect for caterers who want to expand their menus with ease.” Alison Smith, Global Product Developer for Mars Food, shares in Paul’s enthusiasm for these recipes: “Chefs continue to be under pressure to create delicious,

For more information about Ben’s Original™ PROFESSIONAL or DOLMIO PROFESSIONAL® range, visit: Mars Foodservice - Aimia Foods To find out more about the range of foodservice products the Mars Foodservice offer, please visit: www.

varied menus quickly and so the need to source products which make menu development easier is absolutely paramount to the success of a catering operation. It is for this reason that Mars Foodservice created the ‘5 ways with’ video series, allowing caterers to receive new menu inspiration whilst discovering just how easy it is to 48

Fastfood Professional • June and July 2022

June and July 2022 • Fastfood Professional


Get Real with Jamaican Patties from Funnybones Foodservice So, here is the real thing... Funnybones Foodservice Jamaican Patties are truly, deeply Jamaican. From their golden flaky pastry to their spiced fillings, our Jamaican Patties are now available in NEW formats, bringing a Caribbean staple to convenience stores, bakeries, cafés and foodservice outlets and retail shops


Jamaican Patty is more than just another pastry product; it’s a food icon in the streets of Kingston, in the school yards, and in the office canteens throughout all of the Caribbean islands.

True to form, Funnybones dishes replicate the flavours of the region. We live by them. The three patties in the range bring all that warmth and joy to the counter. We continue to expand on Irie Eats brand, the company’s flagship Caribbean collection which features authentic dishes from Jamaica and the Caribbean region. “Funnybones is the foodservice arm of Grace Foods,

gold appearance which is created by including

founded 100 years ago in Kingston, Jamaica, so we really

turmeric in the flaky pastry. And, when it comes to the

know our Caribbean foods,” explains Marja Lawrence,

fillings, Funnybones has stayed close to home, making

Commercial Manager at Funnybones Foodservice. “These

them to traditional Jamaican recipes using authentic

patties are one of our most popular products, so we are

herbs and spices including pimento, and thyme. Heat

now introducing new formats so that they can be sold in

levels are mild, medium or hot depending on the flavour.

more outlets in the UK. Traditionally, In Jamaica you’d get your patties at most bakeries and gas station convenience


Beef Patty Made with fine ground beef and diced

shops as well as specialist patty shops. And now, we are

onions slow cooked in a richly seasoned sauce to give

making it possible for you to buy them, right here in the

an authentic taste (medium heat).

UK! We’re making sure you don’t miss out.” 1.

Fully cooked. Aimed at convenience retailers, patties

dish from the region. Here, the tender chicken is marinated

arrive individually wrapped and frozen, ready for

in proper jerk paste with all the traditional punch and

placing in the chilled section. Perfect to take home

flavour (hot heat level).

and heat through for a quick meal. Alternatively, heat and sell from the hot cabinet as a ready to eat snack. 2. Uncooked. Patties come frozen in packs of 10 and need to be cooked for about 25 minutes. They then have multiple applications in outlets such as bakeries and take away as a hot hold, or can be


Jerk Chicken Patty Jerk Chicken – perhaps the best loved

Stew Peas Patty

A meat-free version with a totally

authentic Caribbean twist. This vegan patty is packed with kidney beans that have been braised in a coconut sauce made to a traditional stew peas recipe and infused with a mild blend of spices (mild heat level).

served in hospitality outlets such as pubs and cafes.

Available from Funnybones Foodservice, https://www.

You can always tell a Jamaican patty from its’ sunshine or call +44(0)1707 321234

Fastfood Professional • June and July 2022

June and July 2022 • Fastfood Professional


Lion’s hygienic, single serve dip pots add summer flavours Lion sauces from AAK Foodservice have recently launched a range of products perfect for summer dining


ive of its bestselling, on-trend sauces and dressings

100 x 25g and have a 12-month room temperature shelf life.

have been captured in 25g single serve dip pots

The Dip Pot Collection

and are a hygienic and convenient way to bring

Garlic and Herb Dressing: A creamy dressing subtly

extra flavour to your menu this summer season.

Lion Sticky BBQ Sauce, Garlic & Herb Dressing, Sweet

Chilli Sauce, Very Hot Chilli Sauce and Chunky Tomato Salsa are all available in the new 25g individual portion size and are made using Lion’s premium ingredients. This selection of sauces, dressings and salsas act as the perfect accompaniment to summer salads and sharing platters. They’re also ideal when used as dips for crunchy vegetables and fries and for adding an extra taste dimension to barbequed meat, fish, halloumi and tofu. Designed for ease and speed of service in pubs,

flavoured with garlic and a variety of aromatic herbs. Chunky Tomato Salsa: A juicy, tangy classic, packed with tomato, onion and garlic, and mildly spiced with chilli. Sweet Chilli Sauce: A sweet and sticky sauce punctuated with chilli spice for that distinctive sweet chilli kick. Sticky BBQ Sauce: A classic sweet, sticky and thick BBQ sauce. Very Hot Chilli Sauce: Made with red hot chilli peppers, this sauce is designed to add fire to any food. For more information about Lion’s 25g dip pots and for Lion’s complete range of sauces, product sizes and recipe ideas visit the Lion website:

restaurants, takeaways and cafes, Lion’s handy 25g dip

Menu ideas

pots are convenient for al fresco dining, giving diners the

Three bean sticky BBQ chilli burger, featuring sticky

ultimate opportunity to tailor their menu choice to suit

BBQ sauce:

their individual taste.


Lion’s on-pack labelling also complies with Natasha’s

Garlic and herb roast cherry vine tomatoes, featuring

Law with all ingredients cited on individual labels. This

garlic and herb dressing:

special selection of sauces is nut free, fully vegan, dairy


free, gluten free and soya free. As the servings are


available individually, this ensures the products meet the

Hot chilli con carne, featuring very hot chilli sauce:

needs of customers with food allergies and special dietary



Launched with food hygiene in mind, Lion’s 25g dip pot packaging format means there is no need for customers to share condiments, keeping cross contamination at bay. “From table service to takeaways, our single serve dip pots offer a new simple, speedy, hygienic and cost-effective

About Lions An established brand, trusted by chefs and caterers across the UK, Lion offers an exciting and versatile range of high quality and cost-effective condiments, dressings, sauces and mayonnaises.

way for caterers to serve our most popular sauce and

Lion sauces are suitable for vegetarians, vegans, non-

dressing flavour combinations,” says Lion brand manager

GM and soya-free and are free from artificial colours,

Sarah Lesser-Moor.

preservatives and sweeteners.

All five sauces and dressings are available in packs of 50

Fastfood Professional • June and July 2022

Lion is a brand of AAK Foodservice. June and July 2022 • Fastfood Professional


Winner of Major Chef’s Culinary Challenge 2022 Crowned After battling it out against hundreds of culinary students from across England, Scotland and Wales, Rishiram Chaudhary from Eastleigh College took top spot and Best in Class at this year’s Major Chef’s Culinary Challenge


ormally known as the Major Series, the Chef’s Culinary Challenge is one of the industry’s longest

On winning the competition, Rishiram Chaudhary commented:

standing, most prestigious young chef competitions.

“I am delighted to have won the National Final of the

Run in partnership with The Craft Guild of Chefs,

Major Chef’s Culinary Challenge. Having won my regional

the competition brings together catering students from

heat, I knew the pressure would be on when on the national

across the UK to compete. Giving students one of their

stage, so I practiced hard, creating my dish from scratch.

first opportunities to go head-to-head with their fellow

The competition has allowed me to develop my skills for

pupils, the competition allows them to showcase their skill

the future. My thanks go out to my lecturers at Eastleigh

and talent. Kick-started with regional heats in January and

College for their ongoing support and guidance.”

February at colleges in Eastleigh, Durham, Loughborough,

The Main Course Challenge was the flagship contest of

South Devon, Llandudno and Glasgow, each regional

several competitions that make up the Major Chef’s Culinary

winner and runner-up of the Major Main Course Challenge

Challenge. Students from across the UK also had an opportunity

goes through to the national final in London in March.

to compete in the Street Food Cook-Up, the Pan-Asian Vegan

Taking place at HRC 2022, the Live National Final pitted

Culinary Challenge, Wrap & Go Food Skills, Coffee Shop Cake

the regional winner and runner up against one another in

Bake, Care Afternoon Snack Food, Bakery, Restaurant Skills

the 50-minute Main Course Challenge. Each competitor was

and The Takeaway Coffee & Quick Bite rounds.

tasked with preparing, cooking and

On the longevity and continued success of the

presenting two portions of a plated

competition, Fergus Martin, Senior Development Chef at

main course dish that would be suitable

Major added:

for a fine dining, brasserie menu. Using

“Major is extremely proud to support such a prestigious

at least one Major product, judges were

student chef competition in partnership with The Craft

looking for a dish that was balanced,

Guild of Chefs. Given the challenges that our industry has

flavoursome and well presented, with

faced over the past two years, being able to celebrate the

additional points being awarded for

future talent and rising stars of our industry is needed

professional technique, skill, hygiene, timing, seasonality

more than ever. The Major Chef’s Culinary Challenge

and sustainability.

welcomes students from across the UK to compete to

Taking top spot in the national competition, Rishiram

showcase their talent and skill on a national stage. This

Chaudhary wowed the judges with his great guinea fowl

year, the competition was more closely contested than

dish, taking home the top prize of a £500 voucher, while

ever, which makes Rishiram’s achievement extra special –

his college also received a £200 voucher. Rishiram, a level

our congratulations go to him and the team at Eastleigh

3 Advanced Professional Catering student from Eastleigh

College. We look forward to watching Rishiram’s career go

College, initially entered the competition as a way of

from strength to strength in the future.”

building his own skills for his future career. In a closely

To find out more about the Major Chef’s Culinary

fought final, Rishiram took top spot, ahead of students

Challenge, to apply for a place in next year’s competition,

from Durham, Exeter, Hartlepool, Loughborough, South

or to find out more about Major stocks, sauces and gravies,

Devon and Glasgow.

please visit or call +44 (0)1933 356012.


Fastfood Professional • June and July 2022

June and July 2022 • Fastfood Professional



Imagine never having to get on your hands and knees to clean your castor wheels again!!


Nick Davis

Above this image was part of an evidence bundle to show the Court the general poor condition of the premises. The premises plead guilty to all charges and with fines and costs had to pay just under £12,000.

Silicone Hygiene’s

Castor Wheel Cover

he Founder of Silicone Hygiene, Nick Davis, has

exterior surface that covers the brake pedal is moulded with

patented a Cover that protects your wheels and

a pattern for grip. The two flaps at the front cover make it

then can be cleaned in the dishwasher at the end of

easy to remove the cover for cleaning. The scraper prevents

service. No more embarrassment when the Food Inspector comes around.

debris being redistributed by the wheel as it turns. “No more nightly complaints from the pot washer or trying

In fact, EHO Manager Kevin Gosling has said that “During

second guess when the next inspection is coming. But more

routine inspections I will ask how a business goes about

so, you get the knowledge that your kitchen is as clean as

cleaning and maintaining the wheels and often I am met with

possible, saving one less headache in your busy day.

“well we try our best but they are not easy to clean. “This new design looks to have solved the problem by encasing the wheel with a removable and washable cover. “If used correctly and included within a cleaning schedule they can be removed daily/weekly put through the dishwasher and placed back on the wheel in a matter of minutes.

“We all know how mucky a fryer can get so Silicone Hygiene’s mission is to make hygiene compliance as easy as possible for organisations.”, said Nick, “and there is nothing worse than having to scrub the castors, except maybe the grease trap, and I can’t help there, sorry”. The European Patent Office has granted the patent appli-

“This seems to be a simple solution to overcome a cleaning

cation which will protect Silicone Hygiene and the potential

problem not only in the food industry but any sector where

Licensee from appropriation of the Cover not only within the

mobile equipment is used.”

EU market of 445m people, but also in any country that wish-

Nick said, “I remember scrubbing castor wheels on my

es to do business with EU based organisations.

hands and knees when I started my Chefs apprenticeship –

Under EU law countries that wish to gain favourable trad-

the Cover is designed to make cleaning easier for the Kitchen

ing conditions must enact legislation that ensures goods

Staff while making HACCP compliance easier for Manage-

and services comply with EU phytosanitary regulations. This

ment. The Cover allows organisations to reduce the use and

gives the Cover an even greater market and further protec-

waste of water and chemicals. It only takes one cleaning cy-

tion from appropriation rather than just relying on the World

cle (5 mins) of a dishwasher to clean the 12 wheels of 4 units,

Intellectual Property Organization. The WIPO process con-

ensuring the units are fully regulatory compliant.”

tinues with Patents applied for in the US, China, Japan and

The Product is an aftermarket, injection moulded, fitted

South Korea.

and self-sealing Castor Wheel Cover that is manufactured

This Patent allowed Nick to present the concept to global

from Thermoplastic Elastomer (TPE) a similar material to

organisations like Blickle as potential Licensees while pro-

soft-touch razor handles, which makes the cleaning of equip-

tecting a very simple and effective solution to an increasingly

ment for use in hygiene environments more time efficient

common problem.

and sanitary.

The next global Patent, which Nick is also offering the

The Cover fits over any wheel like a clamshell, with a seal-

Licensee, incorporates improvements to the Cover’s usability

ing mechanism that allows full functionality of the wheel in

and biosecurity efficiency informed by extensive real-world

both axis and the brake to be applied or released with the

testing and feedback.

cover in place. It is made of a single piece of TPE and the 52

Fastfood Professional • June and July 2022

June and July 2022 • Fastfood Professional


Boosting efficiencies, and creating an unobtrusive check-out experience



It’s Lolly Launches Another Major App Enhancement - Scan and Go taying competitive in hospitality and retail means

of all sizes across the UK; from large corporate caterers

juggling lots of demands including keeping on

and stadia, to pubs, restaurants, coffee shops and festivals,

top of rising prices, reducing costs and managing

their mission is to take state of the art technology

inventory. In a market where inflation is rising, adopting

and make it accessible, simple and highly agile for the

technologies that provide the tools to gain competitive

hospitality space.

edge is one way to manage costs, satisfy customers and boost profits. Scan and Go, the latest in-app option from Lolly, delivers

Lolly’s end-to-end, cloud-based EPoS solutions for hospitality and retail make the point of sale simple, efficient and dependable, every time. Lolly covers the

integrated technology solutions, enabling hospitality

complete digital journey from payments, EPoS and self-

owners to control costs and give their customers the brand

serve kiosks, to loyalty and pre-order applications, all of

experience they’ll want to repeat. It does this by saving

which are integrated in real time to a powerful back of

customers valuable time in needless queuing – by scanning

house management system. With their flexible, bespoke

and going, this enables the hospitality provider to improve

offering, businesses simply upgrade as they grow,

customer service, with a fast checkout.

removing the need for costly installs as business needs

Scan and Go puts the power of Point of Sale (POS)

become more

into the hands of their customers. Using the Lolly app

complex. Lolly

customers can simply scan, pay and go in one simple

takes care of

solution, removing the need for a traditional POS or self-

the technology,


giving clients

Peter Moore, CEO, It’s Lolly, comments: “Shoppers are

the time and

often in a hurry particularly when it comes to grabbing

the tools to

lunch or dinner on the go. Speed and efficient service

run their

keeps turnover high and builds brand loyalty. The


unattended shopping environment will become an everincreasing option in the corporate environment and on the high street. Recruitment is a challenge in many industries and hospitality owners want to ensure their staff are utilised in areas where they can add value by assisting customers rather than just processing their check-out experience. During the pandemic customers have become more confident with cashless payments. At Lolly, we are responding to the need for a completely contactless solution by pushing the boundaries of technology to deliver the tools for tomorrow, today. Scan and Go is perfect for sites that have a grab and go area – removing the need for a traditional POS unit so that customers can literally, grab, scan and go.” About Its Lolly – the digital journey It’s Lolly delivers innovative PoS, payment and technology solutions for the hospitality industry. Serving businesses 53

Fastfood Professional • June and July 2022

June and July 2022 • Fastfood Professional



The Sausage Man Expands its Senior Team with Top Appointment The Sausage Man, UK supplier of authentic German sausages, has grown its senior management team with a top appointment, in line with its expanding business


fter record-breaking sales topping 10 million

Frankfurters either! The range offered by The Sausage

sausages in 2021, the Company has added a

Man has transformed perceptions, raised expectations and

senior member to its team to focus on some

is fast becoming the go-to sausage option.”

ambitious projects in the coming year; Charles Coleman takes up the role of Sales Director. The Go-to Sausage Option

To see what Charles has to say, click here! https://www. Jörg Braese, Managing Director, The Sausage Man;

Charles brings with him 30 years of FMCG experience plus

“We’ve spent the last two years building up our reputation

a wealth of retail, foodservice, wholesale and consultancy

with consumers, associating The Sausage Man name with

knowledge, making him a huge asset to the Company and

a mark of quality. Now that our commercial customers are

its ambition to drive availability of German food across the

returning from what has been a difficult time, we are eager

UK. His experience has afforded him valuable insight into

to share the dividends of our work and are delighted to

the specific needs of customers and consumers and will

welcome Charles to our team in order to help us achieve

enable him to achieve his aim of growing availability of

this. We’re certain that he is the perfect person to help us,

The Sausage Man’s flagship products, raising awareness,

and our customers, capitalise on the opportunities that lie

building critical mass and delivering commercial benefits.


Charles Coleman: “I was immediately struck by the fantastic commercial opportunity to build The Sausage Man

For product information, inspirational recipes and to

franchise. As Covid restrictions diminish we aim to make

find your foodservice distributor go to www.wholesale.

our high quality, authentic German products available to, email or call

a much wider audience – and we are not talking old style

01322 867060


Fastfood Professional • June and July 2022

June and July 2022 • Fastfood Professional



his week has seen the publication of two reports

working towards for many years.

raising concerns about transit visas and migrant

“We do not agree with the suggestion that the UK

worker welfare. On Monday The International

fishing industry has made use of the transit visa system

Transport Workers’ Federation (ITF) published a briefing

to enable the exploitation of non-UK workers. The transit

paper suggesting that transit visa loopholes are being

visa system was established to allow merchant seamen

used to exploit migrant fishers on UK fishing vessels. On

to travel to the UK for the purpose of boarding ships at

Tuesday The University of Nottingham published a report

UK ports. Until recently it provided the only visa option

on working conditions across the UK fishing fleet which

for fishing businesses to bring in crew from overseas to

raises concerns about the treatment of migrant workers.

work on commercial UK vessels fishing outside territorial

Response from Seafish, the public body that supports the UK seafood industry:

waters. The UK fishing industry has been working hard to find a better system. We have supported the industry and

“We are committed to a supporting a socially responsible

UK Government throughout the development of a process

seafood industry and do not condone the unfair treatment

which now allows fishing crew to be brought in under the

of crew on fishing vessels. Any mistreatment or abuse

skilled worker scheme. This system is still not without

of fishing crew, regardless of nationality, should be

challenges, and we will continue to work with industry and

condemned outright, and when abuses are uncovered

government to help iron these out, but it is the best way

then the individuals responsible should be dealt with

forward for bringing in overseas workers.

appropriately. The safety and welfare of fishing crews while at sea is of paramount importance.

“We know that access to labour is a significant issue facing large parts of the UK, including the catching sector.

“We are aware of previous issues with poor treatment

As a result many UK fishing vessel rely on crew from

of crew amongst certain vessel operators, but we also

outside the UK. These crew can come from the EU but also

know that the industry as a collective has made inroads

further afield, for example the Philippines and Ghana. We

in identifying and addressing the factors that lead to this

estimate that 19% of crew across UK commercial fishing

type of behaviour. Whilst the welfare issues raised in the

vessels are from outside the UK.

University of Nottingham report are not reflective of every

“We hope that discussion of the ITF briefing paper and

fishing vessel in the UK, the findings are concerning and

University of Nottingham report can bring about a positive

highlight there is still work to do. We are committed to

change and would encourage engagement and dialogue

working across industry and with government to ensure

with the fishing industry and the wider seafood supply

that the UK fishing sector is an exemplar in what a fishing

chain. Both papers are on the agenda for discussion at

industry should look like.

our Seafood Ethics Common Language Group meeting on

“The ITF briefing paper makes sensible recommendations

Tuesday 24 May.”

on how to improve the visa system and we know that these

Aoife Martin

are issues the fishing industry has been proposing and

Director of Operations, Seafish

Advertise With Call Athol now on

07725 434173 or email Fastfood Professional • April and May 2022


Fastfood Professional • June and July 2022

June and July 2022 • Fastfood Professional



Seafish statement on Transit visas and migrant worker concerns in the UK fishing industry


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

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

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

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

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

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

Henry Colbeck

Fryers Mate

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

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

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

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

Business - Part of the Altius Group

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

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

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

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

Middleton Food Products Ltd,

Carlton Catering Equipment

Fastfood Professional • June and July 2022

Nisbets Plc

Everett, Masson & Furby

T: 0845 3711 522 E: W: W:

56 30 Broughton Street, Manchester, M8 8NN 0161 833 0024

MCS Technical Products Ltd

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

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


Ceres | Pure Food Innovation

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

Blue Seal

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

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

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

Vmotouk 29 Shand Street London E1 2ES 0800 133 7304

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

E&R Moffat Bonnybridge FK4 2BS 01324 812272 June and July 2022 • Fastfood Professional

56 16 Millwater Avenue Dewsbury, West Yorks. WF12 9QN sales@sweet 01924 488619

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

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

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

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

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

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

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

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

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


Fastfood Professional • June and July 2022

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

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

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

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

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

Mammoth Cleaning



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

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

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

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

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

Salty Dog

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

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

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

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

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

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

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

June and July 2022 • Fastfood Professional


Vapor Clean

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

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

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

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

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

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

07725 434173 Standard and Premium Box listings available

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

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

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

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

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

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

T: 0208 814 7810 M: 07912 389446 W:

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

E: T: 01322 444836 W: The

Fryers’ Favourite For Over 60 Years.

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

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

EPOS Systems

Finance, Leasing & Insurance


Complete Leasing Solutions Ltd

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

Manor Farm,

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

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

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

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


Fastfood Professional • June and July 2022

Kepos Systems Ltd 10 Gunton Road, London, SW17 9EL 07939 927624

Revel Systems London Office Moorgate 1 Fore Street London, EC2Y 5EJ 0203 8081 036

It’s Lolly ltd Crystal Gate 28-30 Worship Street London EC2A 2AH 0800 038 5389

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

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

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

Glover & Howe Insurance Services 4 St Peters Court, St Peters Street, Colchester, Essex, CO11 1WD 0845 602 3866 June and July 2022 • Fastfood Professional


Collins Seafoods Ltd Unit 2, Park 2000,

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

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

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

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

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

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

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

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

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

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

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

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

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


Fastfood Professional • June and July 2022

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

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

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

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

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

T: 01223 941450 E: W: Chartered Institute of Environmental Health (CIEH) Chadwick Court, 15 Hatfields, London, SE1 8DJ 0207 928 6006

Frozen Food Suppliers


Fish Suppliers

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

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

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

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

T: 01642 489868 E: W:

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

T: 01642489868 E: W:

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

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

Hewigo (UK)Ltd Bateman House, Little Fields Way, Oldbury, West Midlands, B69 2BT 0121 544 9120

Henry Nuttall Ltd Manor Drive, Dinnington, Sheffield, S25 3QU 01909 560808

June and July 2022 • Fastfood Professional



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

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

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

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


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

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

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

Hog Roast Machines and Barbecues

PE30 1P

The Hogg Boss

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

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

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

General Catering Supplies

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

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

Hot Drinks Equipment Franke Coffee Systems UK Ltd

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

Estate, Bedwas, Caerphilly,

Espresso Essential

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

Peter’s Food Service

T: 029 2085 3200 • F: 029 2085 3323



Tchibo Coffee International Ltd Brakes UK wide 0345 6069090

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

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

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


Fastfood Professional • June and July 2022 Tchibo House, 7-8 Blenheim Road, Epsom, Surrey, KT19 9BE 01372 541881

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

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

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

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

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

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

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

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

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

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

Kismet Kebabs Milton House, Maldon Road, Latchingdon, Essex CM3 6LF 01621 744 055 June and July 2022 • Fastfood Professional


Peter’s Food Service

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

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

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

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

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

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

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

Pies Pukka Pies Ltd

Holland’s Pies 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

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

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

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

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

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


Fastfood Professional • June and July 2022

Potato White Company Unit 7B Bessingby Industrial Estate Bridlington, East Yorkshire, YO16 4SJ T: 01262 228286 E: W:

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

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

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

T: 01691 839288 E: W:



Potato Treating & Equipment

Felton, Oswestry, Shropshire,

Leicester, LE7 1LD


www Castleton of Eassie, Glamis, By Forfar, Angus, DD8 1SJ 01307 840551 Genus, Hammond Close Attleborough Fields Ind. Est. Nuneaton, Warks., CV11 6RY 02476 254941

The Halcroft, Syston,

T: 0116 264 4004

Agrico UK Ltd.

Pizza and Baguette

Kiren Foods


Paragon Quality Foods Ltd

SY11 4HX

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

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

Refrigeration Adande Adande Refrigeration Ltd. 45 Pinbush Road, South Lowestoft Ind. Est Lowestoft, Suffolk NR33 7NL 0844 376 0023 June and July 2022 • Fastfood Professional



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

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

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

The Halcroft, Syston,

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

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

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

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

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

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

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

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

Dibs Distribution

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

Keejays Limited Crockatt Road, Lady Lane Ind. Estate, Hadleigh, Suffolk, IP7 6RD 01473 827304

Sausages, Pies and Burgers James T Blakeman & Co Ltd, Millenium Way, High Carr Business Park, Newcastle –under- Lyme, Staffordshire, ST5 7UF 01782 569610


Fastfood Professional • June and July 2022 Maun House, Maun Way, Hermitage Lane, Mansfield, Nottinghamshire, NG18 5GX 01623 645809

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

Trade Bodies Marine Stewardship Council (MSC)

Westaway Sausages Ltd.

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

Jephsons Shopfitters Ltd

Jestic Foodservice Equipment

Williams Refrigeration

Elite Shopfitters Leeds Ltd. 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 Marine House 1 Snow Hill London, EC1A 2DH 0207 246 8900

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

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

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

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

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

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

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

June and July 2022 • Fastfood Professional


Web Design

Gallones Ice Cream Parlours

Pro Web Design

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

National Federation of Fish Friers 13 University Road Leicester, LE1 7RA 0116 255 3400

KFE School of Frying Excellence 4 Greenwood Mount, Leeds, LS6 4LQ 0113 230 7044

Shinebright Creative

London Fish and Chips


Muffin Break

Papa John’s

Crossways Foodservice Consultants

Wholesalers and Cash and Carry

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

Central Foods

Peri Peri Original

Maple Court, Ash Lane Collingtree Northampton NN4 0NB

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

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

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

Simon Jersey 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


T: 01604 858 522 E: W:

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

T: 01432 378690

Pita Pit UK

Pizza Time

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

Sam’s Chicken

Subway www,

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

Utility Helpline

Pepe’s Piri Piri


Training & Consultancy

Waffle Delight

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