Fast Food Professional

Page 1

ISSN 2514-989X

(Formerly Fish & Chips & Fast Food Magazine) The Nations Favourite Takeaway Magazine Now Celebrating its 28th Year


Cost Effective The Bay and Green Generation Fastfood Professional • June and July 2019 Disposables Green

Elite Nets £30,000 for Charity

ForwardThe growing Thinking influence June and July 2019 • Fastfood Professional 1 of Investments Veganism

Image shows serving suggestion


Fastfood Professional • June and July 2019

June and July 2019 • Fastfood Professional


From our headquarters in Wiltshire, our team of 25 multi-skilled catering and electrical engineers, undertake 10,000+ jobs each year at almost 1,700 sites across Great Britain.

The importance of training cannot be emphasised too strongly


very mixed start to the Summer so far with the variations in weather that we seem to be

becoming used to over the last few years. It makes it very difficult for any business to plan and plays havoc with commodity prices. We still have the uncertainty of Brexit and what it

​​ The QSR part of our name stands for Quick Service Restaurant, and it’s within this fast moving restaurant sphere that we have the majority of our experience and expertise. Over the last 30 years, we have become the trusted service partner to some of the biggest names in the UK food industry, including:

will or will not bring and the mystery of who will be the next Prime Minister. In any foodservice business, the importance of training cannot be emphasised too strongly, and in this issue, we feature the training School at KFE where existing and new owners and operators can learn from the best in the business how to prepare and serve the Nation’s favourite, Fish and Chips. The skills learnt will help shops to control and optimise the costs of running the business, most important in uncertain times. For a comprehensive Trade Directory list, visit our digital version which you can find on our website. Have a great SummerHave a great season Athol

Annual Subscription UK: FREE Overseas: £37

“Our aim is to deliver service excellence by prioritising our clients’ safety and satisfaction, and to remain one of the most significant and respected service companies in the UK.” Bob Kirby, Managing Director As you would expect from commercial catering equipment specialists, TOTAL QSR Ltd has obtained all the accreditations expected of a trustworthy and professional service company; Safe Contractor Approved, NICEIC Approved Contractor, IOSH, Gas Safe, IEMA, Assured Altius Vendor and we are a member of the British Safety Council.

Fast Food Professional is published six times a year (January & February), (March & April), (May & June), (July & August), (September & October) and (November & December). Newco Media Ltd 26A Osborne Heights, East Cowes, Isle of White. 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 2019

To learn more about how TOTAL QSR Ltd can help you with catering equipment sales, installation, service and 24/7 reactive repair, please visit or call 01225 79184 June and July 2019 • Fastfood Professional



18 36 20


“Simply put, they’re the best - page 8





6 8 10 12 14 15 16 18 20 21 22 24 26 28 30 31

Fastfood Professional • June and July 2019

Noteworthy events - jot them down in your diary, tap them into your app KFE - “Simply put, they’re the best” Mayflower Ambient Sauce Mix Buckets - Bigger is better Direct Seafoods urges chefs to stay up to speed on sustainability A passion for potatoes – the perfect partner Easy and efficient - Welbilt Elite nets £30,000 for charity Generation Green: The Bay Fish and Chips spearheads sustainability celebration JJ Launches ‘Post a Pizza’ Giveaway Uno due tre a new product range from FAMA, Italy brought to you by eCatering The ultimate in versatility, cost effectiveness and taste opportunities Quality team are streets ahead at James T. Blakeman Services Ltd Henny Penny cracks consistency at Chik’N Evolution Elite Fryer Proves Less is More Pan’Artisan Introduces Aglio Pebble Tear And Share Bread Panasonic Launches Automatic Rice Cookers for Perfectly Nice Rice June and July 2019 • Fastfood Professional





June and July 2019

32 33 34 35 36 38 39 40 42 44 45 46 47 48 50 51 5

In Every Issue

Synergy Grill Technology raise the steaks with outdoor grill launch Three, is the magic number, thanks to Synergy Grill Technology Updated foreign language food hygiene training materials now available from Seafish Global Recognition & Commendation for Jestic In international distributor award Heralding cost-effective disposables to meet all needs

Money Matters

What Aviko are doing to give operators alternatives to the potato products

Our financial section can be found near the back of the issue starting on page 48 in this issue

Entries open for 2019 Seafood Restaurant of the Year competition The growing influence of veganism on our industry A mint new flavour from Shmoo New website launched by poultry products brand Golden Valley Foods KeCo’s KARROT app puts captivating packaging concepts at your fingertips Sarson’s say take pride in your condiments and feel the benefits of Brand Power “Natasha’s Law” welcome to end allergen confusion that puts customers at risk Central Foods Appoints New Business Development Manager Click and collect emerging as revenue driver for casual dining sector The benefits of forward-thinking investments for your caterin business

Fastfood Professional • June and July 2019

The Trade Directory Our instant reference for all those important trade contacts can be found starting on page 52 in this issue

June and July 2019 • Fastfood Professional


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

7th June 2019



13-14 November 2019

National Fish and Chip Day Following the resounding success of last year’s National Fish and Chip Day, NEODA is delighted to annouce that Fish & Chip lovers across the UK are coming together again to celebrate the nation’s favourite dish on Friday, 7th June 2019. National Fish & Chip Day 2019 is set to be even bigger than last year as it brings together everyone involved in creating this iconic British dish; from Fish & Chip shops, pub chains, restaurants, retailers, to the fisherman and farmers who provide the sustainable and natural ingredients needed to create this family favourite.



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

26th/27th November 2019

The Restaurant & Takeaway Innovation Expo

19-20 September

NEC, Birmingham


The Restaurant & Takeaway Innovation Expo, THE ultimate

Excel, London Lunch! is a truly unique trade show that brings together the entire food-to-go industry under one roof. Packed full of everything you need to take your café, sandwich bar or coffee shop business to the next level – from delicious new food and drink and innovative packaging solutions to leading keynotes and unrivalled networking.

21st September - 6th October 2019

British Food Fortnight

marketplace for restaurant and takeaway owners looking to boost their profits, build their brand and grow their businesses. With an astounding 350 exhibitors on offer, you are sure to find all the tools you need to excel in the age of digital dining, revolutionise your establishment, and transform the way you engage with your customers.

5th-7th December 2019

Halal Expo London 2019


Excel, London

Since its beginnings in 2002, British Food Fortnight has

Halal Exhibitions is proud to organise the UK’s Very First

become THE opportunity for those who work in any aspect of

International Halal B2B &

food and drink, to come together and promote the benefits

Consumer Trade Show. This event is expected to host more

of buying and eating from our home produced British larder.

than 500+ Exhibitors & 50+ Speakers. Leading with a profile

Visit -

of Halal Production and Services in all applicable sectors.

Sign up at to receive a regular FREE copy of Fast Food Professional Magazine delivered to your door 6

Fastfood Professional • June and July 2019

June and July 2019 • Fastfood Professional



Fastfood Professional • June and July 2019

June and July 2019 • Fastfood Professional


“Simply put, they’re From inside of one of Plymouth’s most iconic buildings, the glassblowing house on the Barbican, comes the city’s latest addition to fish and chips. Owner Phil Thompson took over from what had become a tired restaurant and, having previously co-owned the multi-award winning Harbourside Fish and Chips for 7 years, had no hesitation in converting it into a more modern eatery in early 2016.


t was a real position A site” explains Phil. “It’s a site

a previous customer at Harbourside I’ve always been

that has always had great potential. It offers stunning

impressed with the customer service not to mention the

views across the harbour and once the planning had

power and efficiency of the equipment. My favourite part

been confirmed for the takeaway, boasts an amazing

of the set-up is the new Swiss grill. No cross contamination

footfall. Being so close to the water is the perfect

and less oil absorption is making the grilled options ever

place to enjoy fish and chips.” When asked why he had chosen KFE to provide his new range Phil said “simply put they’re the best. Having been


Fastfood Professional • June and July 2019

more popular. I’ve always been a massive fan of the basket frying system as it offers speed in busy periods and portion control.”

June and July 2019 • Fastfood Professional


the best” The Harbour is able to offer every option from its menu as gluten free as Phil opted to have a separate pan to cook all gluten free options in. When asked why he had opted for two types of grill (char and flat grill) he replied, “I spend so much time eating in here myself I wanted as many option as possible! It provides healthier options and I can enjoy more varieties of local fish.” The restaurant has gone from strength to strength and in Spring of 2019 Phil expanded the business with the opening of The Harbour in St Ives. Nestled in the Old Lifeboat House the restaurant is another amazing building that Phil has turned around and offers customers wonderful views over a tantalising menu. KFE were proud once again to be the range of choice when he installed a Kiremko 6 Pan HE Allegro Wall Range.


Fastfood Professional • June and July 2019

June and July 2019 • Fastfood Professional



Fastfood Professional • June and July 2019

June and July 2019 • Fastfood Professional



Fastfood Professional • June and July 2019

June and July 2019 • Fastfood Professional


Direct Seafoods urges chefs to stay up to speed on sustainability Direct Seafoods is encouraging chefs to keep up to date with the latest advice on sustainable fish and seafood species, as it increases its support with new online resources and increased access to specialist advice in its network of local businesses.


ith guidance changing regularly according

need to be committed in order to stay up to speed.

to factors such as the time of year and the

He said: “A sustainability programme isn’t something

quantity of specific species being landed,

operators can simply sign up to and ‘tick the box’. Any list

Direct Seafoods’ director of sustainability

of fish and seafood species is a snapshot, as the situation

Laky Zervudachi warns that chefs and hospitality operators

changes all the time. It can depend on the breeding season, changes to quotas and simply the size of the catch, among other factors. “As just one example, wild caught sea bass has become widely used on menus, and the advice now is to switch to farmed varieties or alternative species. We’ve been making this kind of up-to-date guidance available to our customers through our local businesses for some time, and we’re expanding that to ensure the information is also regularly updated online. “The Marine Conservation Society Good Fish Guide provides up-to-date guidance on which species should be avoided and which are ok to eat. We use this as a main reference point for our teams to advise customers on sustainable species.” Direct 10







businesses covering Cornwall to Scotland, under a national brand within the Bidfresh group,





and restaurants, hotels, pubs and other hospitality sectors. With more consumers than ever expecting operators to put sustainably caught and managed fish on the menu, Direct Seafoods will now offer regular online updates not only on which species are being caught sustainably, but which are ‘red rated’ and should be avoided. This includes downloadable posters that can be used by 12

Fastfood Professional • April June and May July 2018 2019

June and July 2019 • Fastfood Professional


chefs as a simple reference guide when ordering, backed up by a range of information and resources. Recognising the need to put responsible sourcing at the heart of its service to operators, the business has recruited a specialist team led by Zervudachi as director of sustainability. Brian Hall, managing director of Direct Seafoods says: “For us, it’s not simply a question of advising operators on sustainability; there are species we simply won’t sell. We’re committed to working with customers to ensure their menus reflect the latest sustainability advice, and we have specialists at all

New Frozen At Sea Fillets Association (Fasfa) Executive Director,

Malcolm Large, Lays Out His Future Focus


ONDON, UK: Malcolm Large, new Executive Director of the Frozen At Sea Fillets Association (FASFA), has laid out the key areas of focus for the organisation over the coming

months, following the retirement of former Executive Director, John Rutherford. Malcolm, who has decades of experience in the commercial

our sites to help ensure that.” of

seafood sector, joins FASFA from his previous role of Head of

organisations including The Marine Stewardship

International Trade and Regions at Seafish. Since taking the



helm of the organisation in February, Malcolm has already led the

the Global Sustainable Seafood Initiative, The

organisation in refuting misleading claims in the media around


Brexit and its potential impacts on the fish and chip supply chain.


Seafoods The





Conservation Coalition,




Malcolm is no stranger to the fish and chip industry, having

Alliance, Global GAP, Sustain and the Blue Marine

managed Seafish’s National Fish and Chip Shop of the Year


competition for many years. His new role means that he is ideally





For more information and resources for operators see Case Study: Ibérica Restaurants – a sustainable approach

placed to make sure FASFA and its members play a key part in the fish and chip industry’s future direction and success. Malcolm Large, Executive Director of FASFA said: “My passion for the industry and the importance of our Frozen

Among the operators working with Direct

At Sea supply chains is rooted in the three pillars of sustainability,

Seafoods is the seven strong Ibérica Restaurants

traceability and quality, which are at the heart of FASFA’s vision and

group. Group head chef Cesar Garcia says: “Guest

focus for the future. I look forward to building on the fantastic work

awareness around sustainable eating has grown

delivered by John as we work with our members to ensure fish and

hugely in recent years, and is continuing to become

chip lovers throughout the UK can access the highest quality fillets

more and more important to people. They are more

from well-managed and sustainable sources all year round.”

interested than ever in knowing where their food

FASFA represents catchers and Frozen At Sea Fillet (FAS)

comes from and many make choices based on

suppliers from the major fishing nations in Northern Europe

sustainability of the ingredients and produce.

including, the UK Russia, Norway, Iceland and the Faroes. As well

“We focus our menus on seasonal produce

as his intention to drive the agenda around responsible sourcing,

wherever we can, which means we use ingredients

quality and the environmental benefits of supplying and serving

that are naturally abundant at the right time of

FAS fillets, Malcolm has also outlined the role FASFA plays in

year. We use free-range meat and eggs from trusted

supporting the UK’s fish and chip industry in the media and

suppliers and all of our fish such as hake, prawns,

consumer consciousness.

and sea reared trout comes from Direct Seafoods.

Malcolm continued:

We look to work with responsible suppliers across

“The fish and chip industry can occasionally take a battering

all of our food and drink purchasing and our fish is

from negative headlines in the press and I suspect we will see more

no exception. We then reflect this in the dishes we

of this in the run-up to Brexit. It’s incredibly important to challenge

serve on our menu.

any misleading facts surrounding the fish and chip industry and its

“We have worked with Direct Seafoods for four

supply chain by providing media with the relevant facts and figures

years, and trust their commitment to responsible

on the sector. Fish and chip fans will always be able to enjoy the

fishing. We work with them because they promote

nation’s favourite dish as part of a healthy diet.”

sustainability, which, in turn, means we can offer

FASFA will be supporting this year’s National Fish and Chip

our guests a dish made with sustainable and

Day organised by NEODA and taking place on June 7. For more

excellent quality fish.”

information on FASFA and its members, please visit www.fasfa,


Fastfood Professional • June and July 2019

June and July 2019 • Fastfood Professional


A passion for potatoes – the perfect partner


There’s something very special about a potato. What other food could feature in more than one-third (34%) of eating-out occasions, and Lamb Weston has been specialising in this field for 60 years?

n the year ending June 2018, 3.3 billion eating-out visits

perfect as an accompaniment to a main, to share or as an

involved a potato product (including sweet potato).

all-day snack!

That’s more than one one-third (34%) of eating-out

Tempt diners with Sweet Potato Fries with Parmesan &

occasions, [MCA/ADHB] with potato-based sides account

Rosemary – cook Lamb Weston Sweet Potato Shoestring

for 26% of sides offered on spring/summer 2018 menus

Fries. Five minutes before the fries are ready, place them

(MCA Menu Tracker). And it’s no wonder – fast, flavoursome and infinitely versatile, ready to please consumers in such spectacularly varied guises. You could serve up potatoes all day long and never present the same dish twice!

on an oven tray and sprinkle with grated parmesan, fresh rosemary, smoked paprika, salt and pepper. Place in the oven for the remaining five minutes. Heaven on a plate! Seduce sharers with BBQ Pulled Pork Sweet Potato CrissCuts® – place cooked Lamb Weston Sweet Potato

The joy of the potato is that as well as the firm favourites

CrissCuts in a serving dish and cover in freshly prepared,

like fries and mash, whatever hot new crazes are trending,

shredded, hot, cooked pulled pork. Sprinkle with salt and

potatoes can fit right in.

drizzle with BBQ sauce before serving.

Operators can simply fire up their menus by partnering

Healthy eating on trend!

potato fries with exciting flavours, tapping into the trends

With the new trends towards healthy eating (three-

from around the world that are so popular with today’s

quarters of industry leaders expect healthy eating offerings

flavour hungry consumers. And they can provide diners

to grow the fastest over the next 3–5 years [MCA]), and for

with a cheap, no risk entry point to sample some more

exciting flavours and dishes from around the world, ever

adventurous cuisines.

adaptable potatoes are the answer.

Global category leader Lamb Weston, with their passion

Delve into Lamb Weston’s vast range of potato products

for innovation, provides a huge range of solutions to make it

to create exciting dishes such as taste-bud tingling mashes

easy for operators to thrill their customers.

to keep flavour hungry adventurers satisfied. Try Red Skin

Discover Lamb Weston’s vast, exciting range of quality

Mashed Jalapeno Cheddar, a full-flavoured, red skin mash, a

fries and potato products to upgrade menus and maximise

perfect standout signature side with its rich, cheesy blend of

non-traditional day parts like brunch and late-night snacks

real cheddar, cream cheese and zesty jalapeno pieces.

– and keep the most demanding of grazers, sharers and snackers happy.

Then there are sweet potatoes – in all styles, all cuts, these versatile little superheroes are here to stay. A little

“Current food trends suggest there’s a great need for more

different, a little tastier, seen as a superfood so a little better

innovative recipes as diners want to graze and share during

for you. Lamb Weston has a sweet potato product for your

meal and drink occasions,” says Andrea Deutschmanek,

every need!

Lamb Weston’s Country Marketing Manager UK & ROI.

And there are hash browns. Non-traditional breakfasts

“Fries are very versatile – snacks, sides, starters, sharing

and brunches are becoming more popular and hash browns

plates, dirty / loaded fries. Also, breakfast is growing – mini

are benefiting. Lamb Weston’s range of hash browns enable

or normal hash browns, even potato puffs, are perfect to use

operators to add inspiring, innovative and stand-out dishes

in different ways.”

to menus to seduce consumers and keep them coming back

These inspirational ‘dirty’ or ‘loaded’ fries recipes are 14

Fastfood Professional • June and July 2019

for more. June and July 2019 • Fastfood Professional


By - Steve Hemsil, Sales Director – UK & Ireland, Welbilt:

Easy and Efficient T here are a huge range of fryers on the commercial

combined with the SMART4U® technology, such as the

market, from the basic entry level units to models

Oil Attendant, which automatically replenishes oil from

which feature advanced fry-station management

an in-cabinet oil supply helps control food and oil quality,

technology in order to provide a superior frying and

oil life and equipment performance, all while improving

oil usage performance.

efficiency and frying superiority.”

More advanced frying units, such as the Frymaster FilterQuick, now available with easyTouch® Display, feature Auto Filtration and an integrated oil quality sensor, which enables the operator to filter the oil at

Welbilt UK - - Tel: 01483 464900

the simple push of a button when prompted by the fryer’s Oil Quality Sensor. Not only will this produce outstanding frying results, but will also use up to 40% less oil and 10% less energy than previous models. The fully automatic filtration ensures that the oil quality is maintained to a premium standard, by filtering out impurities from the oil as required. The oil is filtered down to 10 microns, to retain the Total Polar Materials (TPM) below the recommended level. By removing food waste and contaminants, the oil quality is not only improved, but a high quality of clean, crisp, tasty fried food is ensured. Started (and stopped) at the push of a button at the front of the fryer, the filter options make it quick and convenient to use reducing health and safety issues through minimal oil handling. This results in significant time, material and labour savings. The state of the art optional in-built oil quality sensor is also available to help operators gauge the quality of the oil in the frypot and to measure the oil’s total TPM contaminants, before advising operators when the oil needs to be changed. This, 15

Fastfood Professional • June and July 2019

June and July 2019 • Fastfood Professional


Elite Nets £30,000 for Charity The Elite Fish & Chip Company celebrated 30 years in business in Lincolnshire by aiming to raise £30,000 for charity in 2018 – and smashed it!


he award-winning fish and chip chain, which has

“As always, we credit our wonderful staff who work

outlets in Lincoln, Sleaford and Ruskington, wanted to

tirelessly every day to serve quality fish and chips with a

do something memorable in honour of the company’s

smile, and a huge thank you also goes to our loyal customers

30th anniversary in 2018.

who have selflessly donated to our fundraising efforts.”

The Elite set a fundraising target of £30,000 to be divided

Rachel Huxford, Director of Marketing, Fundraising and

equally across three charities – the RAF Association, the

Trading at the RAF Association, said: “We are very grateful

RNLI and Sleaford Dementia Support.

to Elite for choosing the RAF Association as one of its chosen

A year-long schedule of celebrations was planned as

charities. The money raised will be used to help serving RAF

part of the fundraising efforts, which included live music

personnel, RAF veterans and their families when they need

evenings, competitions and a charity quiz. An exclusive


beer, named by one of Elite’s customers, was also launched in collaboration with The Lincolnshire Brewing Company.

Rebecca Mezzo from Sleaford Dementia Support said: “It’s just amazing that Elite have raised so much for our local

On Monday (13th May), Elite staff members and

dementia charity. We’ll be able to make such a difference to

representatives from the three charities gathered at Elite’s

people with dementia and their carers from Sleaford and the

restaurant and takeaway in Sleaford to hear the final count

surrounding villages. Thank you just doesn’t seem enough.”

of £32,128.92.

Daniel Cooper from the RNLI said: “We’re incredibly

Adrian Tweedale, Co-Director at The Elite Fish & Chip

grateful for the ongoing support provided by Elite. Already

Company, said: “We are incredibly proud to have reached

this year, our lifeboats in Lincolnshire have launched over

our fundraising target and delighted that we were able to

25 times, and these launches wouldn’t be possible without

make such a fantastic contribution to three charities that

such fantastic backing. The money Elite has raised for the

really mean a lot to us.

RNLI allows us to continue our lifesaving work around the

“The RNLI was chosen because of the fantastic work

coastline of the UK and Ireland.”

it does to save lives at sea and the RAF Association was

The recent news follows a successful start to the year for

chosen because of the company’s long-standing military

the company, which earlier this year celebrated a double

ties. Sleaford Dementia Support was chosen as our third

award win at this month’s East Midlands Federation of Small

charity because my mother Freda suffered with dementia

Businesses (FSB) Celebrating Small Business Awards 2019.

during the last years of her life.

The company also announced a new restaurant in Lincoln’s

“It’s been 30 years since my mother and father set up the

historic Bailgate which is due to open later this year.

first Elite in the village of Ruskington in September 1988,

To find out more about The Elite Fish & Chip Company,

and it’s been an emotional time for us as we reflect on 30

follow its Facebook, Twitter and Instagram feeds or visit

years in business.


Fastfood Professional • June and July 2019

June and July 2019 • Fastfood Professional


+ or and


Superpad Clear Flow Single Pass

SuperSorb Activated Carbon Single Pass Superpad

42cm disc for Merlin, Bitterling Aries and Pura

Rectangular for Bitterling BLA 170

Kiremko Basket Liner for 4 x Finer Filtration

Call 01325 377189 or Buy online 17

Fastfood Professional • June and July 2019

June and July 2019 • Fastfood Professional


Not even poor weather could dampen spirits as The Bay Fish and Chips, Edenholme Care Home, and Arduthie Primary School celebrate sustainability in Stonehaven. Photo by: Les Black

Generation Green: The Bay Fish and Chips Spearheads Sustainability Celebration Over 75 Stonehaven residents from 8 to 80+ have pledged to become Green Champions, in a day of celebration organised by The Bay Fish and Chips.


6 Edenholme residents and 23 Arduthie Primary

It’s wonderful to be able to bring what’s grown on our

School pupils worked together with Calum Richardson,

doorstep to the residents of Edenholme and the pupils of

founder and owner of The Bay Fish and Chips, to learn

Arduthie primary school as we celebrate what locals can

all about fishing from future stocks and the importance of protecting the ocean from plastic wherever possible.

do to go green. Things like growing your own potatoes or shopping

The Green Champions initiative, which is piloted by

for MSC-certified fish may seem like small tweaks,

Aberdeenshire Council, is designed to equip people with

but everything adds up to make a difference that will

the knowledge and skills to make eco-friendly choices in

hopefully be felt for generations to come.”

their everyday lives.

Both Edenholme care home and Arduthie primary

J&M Fraser Farms based in Burnorrachie, joined Calum

school have previously worked together as part of the

at Edenholme to explain how potatoes make the journey

Green Champions programme – creating bug hotels

from field to fork, before everyone rolled up their sleeves

as friendly havens for all kinds of creatures, from

to plant seedlings in Edenholme’s very own vegetable

bumblebees to hedgehogs.

patches, despite the adverse weather. (Arduthie Primary School Pupils enjoy a portion of fish and chips during their sustainability day at Edenholme care home. Photo credit: Les Black) Celebrations wrapped up with The Bay’s award-winning fish and chips, enjoyed by young and old alike. Calum Richardson commented on the day: “Stonehaven is more than just a beautiful town – it’s a real community. 18

Fastfood Professional • June and July 2019

Jason Strathdee, Manager of Edenholme Care Home, said: “What we’re doing today is an example of how the dining experience can bring people together irrespective of age and ability. Part of Edenholme’s service vision is to be at the heart of our community and working with local school children and businesses like The Bay is making that vision a reality.” June and July 2019 • Fastfood Professional



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JJ Launches ‘Post a Pizza’ Giveaway National wholesaler JJ Foodservice is giving away a case of its NEW pizza boxes and a sample of its new Buffalo Superior Stretch Mozzarella cheese to the restaurant with the most unique pizza dish.


he wholesaler just announced the winners of its internal ‘Post a Pizza’ campaign where staff battled it out to design the most unique pizza box on JJ’s newly launched plain brown boxes.

The winner was a ‘Buffy The Pizza Slayer’ entry from the Newcastle

Warehouse Team. Now the wholesaler is opening the pizza challenge up to restaurants and takeaways. Caterers simply need to post a picture of their pizza dish with a short explanation of why it is unique to JJ’s Facebook, Twitter or Instagram page with the hashtag #JJPostaPizza. Winners will also be offered a free website with JJ’s online ordering sister company, FOODit. The shortlist will be announced on June 13th 2019.


Fastfood Professional • June and July 2019

June and July 2019 • Fastfood Professional


uno due tre eCatering, one of the UK’s lowest price Online Catering Equipment Supplier, is delighted to announce the arrival of a new product range from FAMA, Italy


Catering already offer a wide range of Professional Catering Equipment, however, they have just added a range

of FAMA products to their ever-expanding portfolio. FAMA Italy designs and manufactures some

of the best grinding, mincing, grating, and cutting systems on the market today thanks to many years of experience and an evolution in material technology. FAMA is able to provide high quality machinery to the food industry and eCatering have taken the initiative to bring these magnificent top-quality Italian made products to the UK to add to their stock. Marketing Manager Michael Morris said “This is really exciting for eCatering to be at the forefront of product distribution in the UK. We have brought these magnificent FAMA units in for our customers as many are looking for Italian made products that meet their specific demands. eCatering is on a rapid expansion programme and this is just one of many lines you will see in 2019 as we exceed our targets and reach for the next set of development goals.” It’s fair to say that eCatering are certainly striding forward in their expansion plans as we have already seen over 200 new products added to their website since the start of 2019 and things are only set to get better for this outstanding supplier. To find out more about this exciting and innovative company and see their incredible product ranges and savings, visit their website at today or call 01539 234 350. 21

Fastfood Professional • June and July 2019

June and July 2019 • Fastfood Professional


By - Tom Styman-Heighton, Development Chef at Funnybones Foodservice.

The ultimate in versatility, cost effectiveness and taste opportunities The humble potato is one of the key staples of a catering menu, offering the ultimate in versatility, cost effectiveness and taste opportunities. From crisps to chips to Sunday roasts, potatoes are at the very epicentre of a British food offering.


otatoes are the ultimate food - versatile, cost

American-inspired potato snacks

effective and infinitely tasty. BUT – preparing them

Nearly everyone loves a chip, but there are now many ways

is time consuming. Peeling potatoes and then frying,

to enjoy them. The classic fried potato chip will always

boiling, mashing, roasting or whatever else you wish

have its place on a menu but as diners become more

to do with them is a long process, and this is often time

adventurous they are looking to enjoy similar treats from

which is not available to chefs.

other parts of the world.

Potato products freeze beautifully and can be cooked

The Americas and the Caribbean for example offer a

quickly from frozen, and so they give chefs the opportunity

number of root vegetables that make great alternatives to

to serve great quality products to their customers, whilst

the potato chip, and also give an exotic twist to the menu.

also saving considerable preparation time. There are so

Plantains, sweet potatoes and yuca all make delicious fried

many varieties of potato products that it is impractical for

chip-alternatives and can be dressed with a wide variety of

venues to be able to produce them all fresh. By relying on

dips and dressings.

frozen products chefs can offer variety and quality.

As well as a wide variety of chips in different shapes and

Chips don’t always have to play a supporting role – they

sizes we have also taken inspiration from the Americas

can be the star of the show. Chips and dips make great

to offer a number of potato products which come ready

sharing platters for groups and are a perfect grab and go

prepared and can be quickly cooked to be served as sides


or snacks.

Offer a variety of chips – skin on, skin off, chunky and skinny, sweet potato and also more adventurous versions

Mini Potato Totes

such as our Yuca Fries. Offer delicious dips such as salsas

These delicious little golden nuggets are like potato

and guacamoles, ketchup, and relishes like our Sweetcorn

popcorn. The puffs of potato and onion can be fried from

or Tomato and Chilli versions.

frozen until golden and crispy in only three minutes, and


Fastfood Professional • June and July 2019

June and July 2019 • Fastfood Professional


have a homemade appearance which adds to the appeal

Caribbean where they are served alongside fish and meat

of the finished dish. Serve them hot in small bowls with

dishes, perhaps with a dip or topped with cheese.

a little dipping dish of ketchup or salsa or as a side dish.

Tostones are a handy shape for dipping, so can be paired with delicious sides such as a garlic dip or maybe

Hash Browns

a traditional accompaniment like a Mojo sauce made with

Chopped potaotes shaped and fried till crispy, our hash

oranges, limes and garlic. You could also offer a classic

browns can be finished from frozen in a few minutes.

Queso ( cheese dip), a Frijoles (bean) dip or make a nacho

Traditionally served with breakfast they also make a great

style dish topped with pulled meat. Any of the guacamoles

side dish.

and salsas from our range would also work. Yuca Fries are made from the tuberous root also known

New World Chips

as Cassava. They are perfect served simply sprinkled with

The Americas and the Caribbean offer a number of root

salt, pepper and lime juice or can be accompanied by a

vegetables that make great alternatives to the potato

variety of latin toppings such as hot sauce, pico de gallo

chip, and also give an exotic twist to the menu. Plantains,

or salsa verde. Or pair them with a meat dish such as our

sweet potatoes and yuca all make delicious fried chip-

Pulled Pork Tinga or Beef Barbacoa.

alternatives and can be dressed with a wide variety of dips and dressings. Sweet potato chips are quickly gaining popularity in this country, and for good reason. Beyond being delicious,

Our new Yuca Fries and Tostones plantain are fried till crispy so are tasty alternatives to the potato chip, and both are staples of the Americas and the Caribbean where Funnybones Foodservice focusses its’ expertise.

sweet potatoes rank much lower on the glycemic index

Funnybones Foodservice specialises in American,

than regular potatoes as they contain a higher density of

Tex-Mex and Caribbean foods, offering a wide range

nutrients, and they have an impressive nutritional profile.

of authentic specialist and mainstream products that

Tostones are slices of green plantain which are peeled,

represent the best of the cuisines from this part of the

sliced and fried before being crushed and then fried


again until they are crisp and golden brown. They are an

To find out more or to place an order call 01707 321321 or

extremely popular side dish in South America and the



Fastfood Professional • June and July 2019

June and July 2019 • Fastfood Professional


Quality team are streets ahead… It takes years to build up a reputation for quality and consistency and just seconds for that all to come tumbling down.


hich is why Kevin Moller, Operations Director –

The team constantly monitor and record a multitude

Services, at James T. Blakeman Services Ltd in

of checks and measures for each product, throughout

Staffordshire, has invested heavily in his quality

the entirety of its manufacture to ensure its consistency.

control team.

Temperature checks are carried out throughout the process

Kevin said: “We have a team of more than 20 highly

of production, from incoming raw materials, frozen and chilled

trained and professional quality control personnel who are all

raw product and cooked product, including data logging, as

dedicated to guaranteeing the quality and consistency of our

well as having an automated monitoring system in place to

products and maintaining the Blakeman reputation.

monitor all temperature controlled production and storage

“Despite the fact we are already one of Europe’s leading

areas, including our delivery fleet.

producers of sausage and a meat product, the company is

Further internal testing includes inspection of all meat

still a family business and the Blakemans pride themselves on

upon arrival, organoleptic assessments, weight and length

delivering excellent food on a consistent basis for all of our

measurements, metal detection and x-raying products. The

customers – many of whom have been with us for decades.”

business also completes raw material micro, species and

The fully-integrated ‘Tropos’ computer system provides real-time, full traceability that allows the quality team to track ingredients from order to warehouse, through production to finished product. 24

Fastfood Professional • June and July 2019

allergen testing as standard and nutritional and finished product micro as per customer requirements. Whilst James T. Blakeman and Co Ltd has been a feature on the UK food scene for 65 years, the “Services” part of the June and July 2019 • Fastfood Professional


business is much younger at just 19 years. But it retains the

the amount of product that is required per portion and

same core values as the older and more established part of

regenerate them in a matter of seconds in the microwave

the company.

whilst maintaining a high quality and consistent product that

James T. Blakeman (Services) Ltd produces cooked product

their customers will love whilst eliminating waste.

for the food-on-the-go, catering and ready meal markets and

“Smaller outlets and firms - such as independent caterers,

also boasts a continually expanding contract cooking service

food-to- go outlets, pubs, restaurants and so on - can obtain

for external manufacturers.

our products from most good wholesalers.

Being an M&S A list supplier and upholding a BRC AA

“We also supply bespoke products such as sausages,

grade for some years, its products are supplied into a large

meatballs, stuffing balls, pigs in blankets and pork patties and

repertoire of businesses, including well-known bakery and

burgers of all sizes and flavours that we develop in our on-site

coffee shop chains, various supermarkets and wholesalers.

development suite, manufacture and deliver.

In an expanding market that requires the convenience of a

“On-top of this we offer a third party cooking facility,

ready cooked product, Blakemans has the facility to provide

which is growing at a fantastic pace. This is over and above

fried, oven cooked and steamed products.

producing our own brand of products”

It also offers the customer the ability to coin/slice products

A £1.7 million investment in a state-of-the-art frying facility

as well as the production of meat/stuffing balls and burgers/

at the Blakemans’ complex in Newcastle-under-Lyme has

patties with its in-line formers.

been a key to this success.

The business’s double helix spiral freezers allows it to

Kevin said: “Our new facility opened in June 2017 and it has

supply customers with either frozen or chilled products and

provided us with an in-line system which is capable of going

the packing room is able to offer versatility of pack sizes

from ingredients to fully cooked, frozen and packed sausages

ranging from 1 to 10kg.

in just 55 minutes. This has enabled us to keep up with the

The manufacturing facility, based in Newcastle-under-Lyme,

fast turnaround required by the food-to-go industry.

is widely regarded as one of the most efficient in Europe and

“Investments like the fryer room and our real-time traceability

is capable of producing in excess of 100 tonnes of cooked

system keeps us ahead of the game and leading the sector.”

product in a standard working week.

• Check out the full product range online - www.blakemans.

Kevin said: “Our pre-cooked, individually frozen products are ideal for the fast-paced food service and food-to-go sectors. “Our products enable kitchen staff to take out only


Fastfood Professional • June and July 2019 . • If you want more information or wish to place an order then e-mail a message to the Blakemans’ team at admin@

June and July 2019 • Fastfood Professional


Henny Penny cracks Development Chef, Ash Mair explains need for ‘Smart Fryer’ technology


concept launched early in 2017 following the

impressed by the results. We knew we were looking for a

success of sister brand, Chick ‘n’ Sours, Chik’N, is a

more traditional open fryer for Chik’N, but equally wanted

quick service restaurant, conveniently located on

something that could deliver the quality and consistency

Bakers Street in the heart of London. With a menu

expected by our customers, so for this I took the trusted

targeting the top end, fast casual market, founders David

advice of the Jestic team.” Ash explains. “Testing the

and Carl work in conjunction with Ash to create a stand

Henny Penny Evolution Elite range at Jestic’s development

out menu.

kitchen, I was able to see just how the technology in

“Our main focus is using the very best ingredients for our offering.” Ash starts. “Organic, free-range chicken,

these smart fryers work, and how it could benefit us as a business.”

sourced from a farm in Somerset where they’re free to

As oil prices continue to rise and businesses making a

forage outside on a diet of corn and cereals. Fresh and

conscious effort to do more to look after the environment,

seasonal vegetables, the finest potato buns and even a

particularly when it comes to the disposal of waste oil, Ash

range of homemade sauce helps us to really stand out in

and his team were keen to find a suitable solution for the

this market.”

new restaurant, going on to say, “Right from the start, we

Open daily from 11am to 11.30pm (midnight on Fridays

wanted a way to re-use our waste cooking oil. We found a

and Saturdays) and with a menu consisting primarily of

solution whereby we store it onsite in a large tank, before

fried chicken and fries, Ash understands how vital it is to

it’s collected and transported away to be turned into bio-

use the correct oil and the latest frying technology. Having

fuel for trucks. There are only certain fryers that are able

had experience of working with Jestic, and Henny Penny

to operate with this sort of system, but thankfully Henny

frying equipment in previous roles, Ash researched the

Penny was one of those. What’s more, they claim oil savings

latest innovations from the brand to see how they would

of up to 40% compared to other commercial fryers thanks

fit with the bespoke requirements at Chik’N.

to the technology incorporated and the unique design -

“I’ve used Henny Penny pressure fryers before and been 26

Fastfood Professional • June and July 2019

having used them, I’d say these savings are justified.” June and July 2019 • Fastfood Professional


consistency at Chik’N As Development Chef, Ash does not spend all of his

do it for us. It means we don’t need to rely on one of our

time at the restaurant, but still demands the same great

team to remember either, as it’s set to a particular number

quality regardless. Using a bank of four Evolution Elite

of cycles, depending which product is cooked in that fryer.

fryers, his team of dedicated chefs can ensure this, even

The ease of use has helped us greatly with efficiency in the

with minimal training. “The fryers are able to deliver

kitchen, allowing us to de-skill our training to some extent

remarkable consistency across our menu. Whether it’s

and at the same time improve our output.”

the precision temperature control, the pre-programmable

Having used Jestic in the past, Ash knew of the services

options or the smart monitoring that accurately measures

and aftercare provided. Testing the Evolution Elite fryers

the quantity of a product placed in the basket and adjusts

in the Jestic Development Kitchen, he then worked with

the oil temperature and time to accommodate for it. This

the culinary team to design a bespoke basket that suited

means we get a uniform finish, texture and taste whether

the makeup of the product at Chik’N. “I’ve always found

we put one piece of chicken, or twelve pieces of chicken

the service at Jestic to be excellent. Right from the initial

into the fry pot at the same time.”

enquiry, through to installation and staff training, it’s

With Friday and Saturday evenings being the peak

seamless.” Concludes Ash. “In addition to the Evolution

trading times for Chik’N, it is important to maintain

Elite fryers, we also use an Ayr King breading table and

output and minimise anything that could affect this. The

Irinox blast chillers at Chik’N, all purchased from Jestic. I

Henny Penny Evolution Elite range features an automatic

would have no hesitation in recommending Henny Penny

filtration system, which after a set number of cook cycles

and Jestic to others looking for a quality, reliable fryer

for a particular product, drops the oil through the filter,

or an equipment distributor who offers great service and

before returning hot, clean oil back to the fry pot within

ongoing support.”


For more information on Chik’N please see

“The filter system is a brilliant concept and really helps, call 0207 935 6648

us maintain service times during our busiest periods. No

or email

longer do we need to manually filter oil, having waited for

For more information on Henny Penny, please see

it to cool first, as the Henny Penny fryers automatically or call 01892 831 960


Fastfood Professional • June and July 2019

June and July 2019 • Fastfood Professional


BY - Steve Morris, Sales Director at Jestic Express:

Evolution Elite Fryer Proves Less is More one that should be carefully considered. Modern fryers have been developed to not only withstand the demands of busy kitchens, but also remain reliable and energy efficient for their lifespan. It is also important to consider the on-going running costs, and in doing so look for a fryer that can help operators save money and operate as sustainably as possible without compromising on performance or the quality of the food cooked. Henny Penny, a global leader in the manufacture of commercial fryers and equipment, offers restaurants and fast food outlets a wide range of different appliances to suit individual needs. The Henny Penny Evolution Elite series takes consistency and efficiency to the next level. Utilising Henny Penny’s innovative reduced oil capacity technology not only helps to reduce the amount of oil consumed by as much as 40%, but also extends the life of the oil. This ensures operators can cook efficiently and keep their costs


down, but remain safe in the knowledge that the quality of

o stand out in the increasingly crowded fried

their food isn’t affected.

chicken market, fast food restaurants and

The life of oil within a fryer is not only a key element

takeaways have to offer a delicious end product

of frying, it is also an area in which operators can save

using quality ingredients. Key to delivering

money by taking advantage of the latest technology and

exceptional food time and time again is a

developments. The Henny Penny Evolution Elite fryer has

modern high-performance fryer.

a built in, sensor activated Oil GuardianTM which monitors

The purchase of a fryer is a substantial investment and

oil level, automatically replenishing from an oil reservoir

The New CVap 7-Series Cook & Hold from Winston

Smart looks and precise control The Winston CVap® range of holding cabinets, drawers and cook and hold ovens from Jestic has always given chefs precise control over a food’s temperature, moisture and texture whilst preserving quality. Now, the all new CVap 7-Series Cook & Hold cabinets add a sleek, modern design and a host of smart features, including touch controls to make serving up consistently great food even easier. The new CVap 7-Series Cook & Hold cabinets still harness the patented CVap® ‘Controlled Vapour’ technology, producing a vapour laden environment with the exact amount of moisture needed to prevent even the most delicate of ingredients from drying out or overcooking. Once the food reaches the desired state of cooking, the CVap technology automatically switches to a ‘hold cycle’ meaning ingredients can be held at the perfect conditions until they are ready to be served. The CVap 7-Series has the versatility to roast, braise, poach, or low temperature steam and can also be used in sous-vide mode for increased precision. The CVap® technology also allows the user to safely cook high risk meat products like the ‘pink burger’ before holding them in accordance with the FSA 6-log 10 cook times and temperatures. 28

Fastfood Professional • June and July 2019

June and July 2019 • Fastfood Professional


inside the fryer cabinet ensuring you are always cooking

The fryer generates a pressurised cooking environment.

in the right amount of oil. Smart Touch Filtration improves

Having sealed in the flavour and sealed out any excess

oil savings, product quality and employee productivity

cooking oil, the Velocity pressure fryer achieves food with

by filtering individual vats at the touch of a button, while

a wonderful taste, moisture and consistent finish faster

allowing vats to cook uninterrupted. The filter system

than any other method when cooking high volumes.

drains oil, rinses away crumbs and returns hot filtered oil

Great tasting food for the customer is complemented with

to the vat in less than four minutes. No handles, valves or

ease of use for the operator. A patented counter-balance

anything else to pull, open or close.

system makes raising and lowering a load effortless, whilst

This technology removes the need for a cold zone

intuitive touch controls mean that operators can pre-

in the fryer, meaning the Evolution Elite provides the

programmed up to 160 products into the controller using

same production capacity as a fryer with a much larger

the USB interface. Safety is observed thanks to a pressure

oil volume. The Henny Penny Evolution Elite series also

lock monitor, high-temperature protection and a heavy-

features i-control with 10 programmable cook cycles, idle

duty, fully insulated stainless steel fry pot to withstand the

and melt modes and load compensation.

demands of a busy restaurant kitchen.

For high volume pressure frying, the pioneering design

Once the chicken comes out of the fryer the Henny Penny

of the Henny Penny Velocity pressure fryer offers the

Smarthold Hot Holding Cabinet means operators can hold

ultimate in performance, consistency and cost savings.

foods like fried chicken for longer, maintaining quality and

With the ability to fry up 72 pieces of chicken in 25% less

improving yields. The Smarthold Cabinet includes patented

oil, it sets a new standard for performance and savings. And

humidity control allowing operators select to maintain

no wonder, the Velocity Series is a completely new pressure

precise humidity levels between 10% and 90%. There is

fryer designed from the floor up to dramatically lower the

even a constant digital humidity/temperature display and

cost of high volume frying. The fryer automatically filters

digital countdown timers for each shelf.

the oils between cooks in the same time it takes to rack

For more information on the Henny Penny range or to

the next load. This automatic filtration combines with the

find out about the other commercial products supplied by

use of pioneering oil jets to wash food particles from the

Jestic Express, please visit or

pot, eliminating scorching and reducing the time needed

call 01892 831960.

to clean the unit at the end of a shift, saving on both time and money in a busy catering environment.

Featuring a new touch-sensitive user interface, the

includes capacitive-touch controls and HACCP (hazard

new CVap 7-Series offers eight programmable channels,

analysis and critical control points) data download

complete with USB connectivity for updates and menu

capability for temperature monitoring.”

development, especially useful for chains and groups

The CVap 7-Series will be on display at the Jestic

looking to maintain consistency across an entire estate.

Foodservice Equipment stand E21 at the Commercial

What’s more, the equipment also features near-field

Kitchen Show on 4th and 5th June at the NEC, Birmingham

communication (NFC) allowing the user to set the cook

as well as UCFF on the 25th of June at Farrington Oils,

cycle via a smart phone with the new CVap programming

Northamptonshire. For further information on the Winston

app ‘Kitchensync’.

CVap range or any of the other equipment exclusively

Michael Eyre, Culinary Director at Jestic Foodservice Equipment comments:

distributed by Jestic, please call 01892 831 960 or visit

“Our Winston CVap range has proved really popular with chefs in fine dining establishments, hotels, pubs and casual dining chains alike as the unique technology offers tremendous versatility, helps to maintain the speed of service, whilst decreasing wastage and provides a significant increase in yields. The new CVap 7-Series Cook & Hold cabinets include a number of technological enhancements giving the user even more control. A smart new digital control panel 29

Fastfood Professional • June and July 2019

June and July 2019 • Fastfood Professional


Pan’Artisan Introduces Aglio Pebble Tear & Share Bread Pan’Artisan extends its range further with the introduction of a new variety of its hand-made, artisan Aglio Pebble Tear And Share Bread.


he new addition perfectly addresses the

The irregular round shape provides a rustic ‘homemade’

increasing consumer demand for sharing

appearance whilst delivering a choice of portion sizes,


suitable for both children and adults.





preference for more sociable and relaxed

The bread is 7” in size, is quick to serve and easy to

eating environments prevail, especially in the casual dining

prepare; simply remove the paper liner, keep it in its baking


case, place on a baking sheet and into a preheated oven

David Jones, Sales & Marketing Director, Pan’Artisan

190-200oC for 8 to 10 minutes to allow the garlic topping to

Ltd; “To compliment our existing Tear and Share Garlic

melt into the bread. Bake until golden brown, then serve.

Bread we have developed a new variant which is packed

Available in packs of 12 per case, 90 cases to a pallet.

with flavour due to the delicious Italian herbs that are

For more information on the Pan’Artisan range of

incorporated throughout the light and fluffy dough, plus a

products call 01730 811490 or visit

generous topping of fine quality, aromatic garlic butter that seeps into the bread on baking for a moist and flavourful menu choice, resulting in a truly Italian taste and delicious eating experience.” 30

Fastfood Professional • June and July 2019

June and July 2019 • Fastfood Professional


Panasonic Launches Automatic Rice Cookers for Perfectly Nice Rice Panasonic returns to Commercial Kitchen to reveal the latest addition to its professional cooking range of equipment.


he rice industry is worth £750m per year in the UK,

hot, are non-stick so easy to clean, are perfectly suited to

with 25% of that being consumed in the catering

front or back of house, don’t need extraction and are very


Rice cookers, both commercial and

simple to use. They are available in two sizes; 23 and 40

domestic, are commonplace in the Far East but in

cup capacities. One portion is generally accepted as ½ a

the UK, we are still yet to appreciate the benefits using

cup of uncooked rice, or roughly 90g, so these will cook

one can bring to a commercial operation. Panasonic’s rice

approximately 46 and 80 portions respectively.

cookers are aimed at those who want to serve perfectly

Panasonic will be on stand G29 with Regale Microwaves

cooked rice every time, while minimising the waste that

at the Commercial Kitchen show at the NEC, June 4th – 5th.

often occurs through lack of experience or confidence in cooking rice. Iain Phillips, Sales and Marketing Manager, Panasonic UK; “For the fourth year running we are revealing our newest launch at Commercial Kitchen because of its specific audience. This show has proven to be effective in the past and on this occasion even more so, as we expand our range with a range of commercial rice cookers. Many operators will be cooking rice in volume and reheating to order or using individual ‘heat in the bag’ options, which can prove expensive, so we expect a lot of interest in our rice cookers as they offer a simple, cost effective solution.” The Panasonic rice cookers will safely hold rice

* Sources: The Rice Association, HM Revenue & Customs, Kantar Worldpanel

To find out more about the range of Panasonic commercial equipment, call 01344 476516 or go to professional-cooking.html


Fastfood Professional • June and July 2019

June and July 2019 • Fastfood Professional


Synergy Grill Technology raise the steaks with outdoor grill launch Cambridge based company, Synergy Grill Technology, is delighted to introduce a range of superior Outdoor Cook Stations to their commercial grill portfolio: a range of grills that allows operators to tap into the thriving outdoor catering scene in time for the summer surge


nlike traditional outdoor units which lose heat rapidly, thus requiring regular restoration of coals,

compromising on the food quality served. He continues:

the Synergy Grill Outdoor Unit is able to maintain

“Outdoor cooking is an easy and simple way to increase

a powerful, consistent heat thanks to a combination

food revenue during the summer months, whether it’s a fine

of fuel injection air gas technology and natural ceramics.

dining restaurant or casual pub dining.

Thermal shock resistant bars also allow chefs to cook a higher

The cleanliness of the Synergy, as well as its environmental

volume of food, safe in the knowledge that the temperature

excellence, which has now been Accredited by the Carbon

will remain consistent which is something unheard of within

Trust, opens new avenues for pub gardens etc.

the outdoor grilling sector.

With the peaks and troughs experienced with outdoor food

Like Synergy’s indoor counterparts, the Synergy Outdoor

service, Synergy Grills allow the chef to focus on the cooking,

Grill Unit uses on average 59% less gas compared to

rather than worrying about the temperature of the equipment.

commercial gas grills of similar sizes, thus less gas bottles

From succulent steaks, chargrilled chicken, juicy sausages,

are required during outdoor food services, allowing for a

veggies and more, Synergy’s outdoor grill technology ensures

more cost-effective, storage-savvy solution. An innovative

perfect grilling results time after time.”

gas distribution valve within the Outdoor Units also allows

Complete with heat capturing ceramic technology to

operators to easily switch from one bottle to the other without

guarantee a cleaner, safer, greener and more succulent quality

having to change gas pipes which proves particularly useful

of food, Synergy’s new Outdoor Cooking Station truly excels

during busy trading periods. Add to this the fact that the

on every front.

Outdoor Unit is large enough to hold two 13kg propane gas bottles, and operators are left with a truly practical unit.

Available in wood cladding or stainless steel, the mobile grill is available in Synergy SG630, SG900 and SG1300

Justin Cadbury, Chairman of Synergy Grill Technology,

sizes. Featuring sturdy, lockable castors which make it

is delighted to see the brand enter the outdoor cooking

easy to manoeuvre, the Outdoor Cook Station extends


beyond the kitchen to provide fantastic additional

“We are pleased to launch our Outdoor Synergy Cook Stations following the tremendous success of our indoor

revenue for caterers throughout the Spring and Summer months.

grills: a unit which turns outdoor areas into excellent

Synergy Grill also offer a wide range of accessories that

revenue earners. When using an outdoor grill, many catering

prove ideal for outdoor grilling including a rotisserie accessory,

professionals are unable to decide whether gas is the most

garnish rails and griddle plates.

convenient, if charcoal produces a better flavour or if electric

For further information on Synergy Grill Technology, visit

is the most reliable. The Synergy Grill can offer the benefits of call 01480 811000 or email info@

all three, along with stress-free, high-quality cooking without


Fastfood Professional • June and July 2019

June and July 2019 • Fastfood Professional


Three, is the magic number, thanks to Synergy Grill Technology Synergy Grill Technology is proud to present ‘The Trilogy Range’, our third generation of Synergy Grills. Offering three variable heat control settings, three coloured finishes, as well as three accessories as standard, you can certainly say that all good things come in three’s!


he three different settings – low, medium and high,

is delighted to see the brand launch their third

really puts the control back in the hands of chefs.

generation of grills:

The low setting is perfect for cooking foods that

“We are thrilled to be introducing The Trilogy Range to

have a high fat content, the medium setting gives

our portfolio of grilling equipment. Synergy Grills have

the operator a more general heat, whilst the high setting

become the trusted equipment for individual restaurants

allows for additional searing, where required.

and hotels, large national chains and groups across the

The three different finishes; Polished Steel, Matt Black and Synergy Blue in the recognisable Synergy SG630, SG900 and SG1300 units, means that any three of the grills within the Trilogy Range make for a sleek and sophisticated addition to the commercial kitchen, perfect for any operator that wishes to integrate the pioneering technology of Synergy Grill in to their cooking line-up.

globe, as well as being the prime cooking equipment of choice of Michelin star and top chefs. The Trilogy Range really is the next step in giving operators more control in their own kitchen.” Justin continues, “Before the Synergy Grill, chargrilling technology hadn’t changed in over 20 years. We’ve brought it

Furthermore, with three accessories as standard;

into the 21st Century with innovative commercial

the quick release garnish rail, the slow cook shelf

gas grill technology you won’t find anywhere else

and the stainless steel bar lifter and scraper, chefs will

in the world. Combining high power with low energy

be well equipped for everyday kitchen operations. As if

consumption, Synergy Grills enable operators to prepare

that wasn’t enough, there are also three different cooking

food faster at less than half the energy costs. The Trilogy

surfaces available to order including standard char bars, a

Range is no exception to this. As the third generation of

griddle plate top and reversible diamond bars, to ensure

Synergy Grills, The Trilogy Range perfectly showcases how

there is no limitation to the ingredients that can be used on

we as a company continue to revolutionise the catering

a Synergy Grill.

industry and constantly strive to give our customers the

Justin Cadbury, Chairman of Synergy Grill Technology, 33

Fastfood Professional • June and July 2019

very best grilling experience.” June and July 2019 • Fastfood Professional


Updated foreign language food hygiene training materials now available from Seafish Seafish, the public body that supports the £10bn UK seafood industry, has released updated foreign language materials for its introductory level food hygiene taught course.


Mayonnaise Takes The Spice Route Perk up your salads, spice up your chips and ramp up your burgers – world food specialists Funnybones Foodservice are introducing two NEW mayonnaises with hot credentials.


he new Encona Mayos are being launched as mayonnaise continues to grow in popularity, and is now even bigger than ketchup in the

his short half-day course is ideal for a group of up to 15 trainees and can be taught in eight

condiment market*.

“Hot and spicy are still the fashionable flavours that

languages: English, Latvian, Lithuanian, Polish,

excite consumers when it comes to sauces and dressings,



and Encona are makers of the UK’s number one hot pepper

The course can be delivered at a venue that is suitable

sauce**” says Tom Styman-Heighton, Development Chef

for the business and trainees complete a 20 question

at Funnybones Foodservice. “We are launching these two

multiple choice exam at the end of the course to achieve a

new mayos for foodservice outlets with great confidence

nationally recognised and regulated qualification.

that our customers are going to love them and consumers




Lee Cooper, National Learning and Standards Manager

are going to be asking for more.”

at Seafish, said: “Successful food businesses invest in

“Very tasty and versatile, the mayos are ideal as dips to

developing their people with regular learning and training

serve with dishes such as chips, chicken, burgers or salads,

and we update and develop our training materials to

and can also be used as a sauce to mix with chicken, eggs

ensure the information we provide is in line with the latest

or tuna to create spicy sandwich or jacket potato fillings.”


Thai Sweet Chilli Mayo

“Maintaining food hygiene standards is essential so we

This is mildly spicy but full of tangy, garlicy flavours.

are pleased to be able to offer updated materials available

The sauce has the sweetness of Sweet Chilli Sauce, the

for our food hygiene course in multiple languages. I

creaminess of traditional mayonnaise and a gentle kick of

would encourage any businesses interested in taking the

chilli. Perfect for dipping, using in sandwiches and wraps,

opportunity to upskill their employees to get in touch.”

and potato salads.

Michael Bates, a Seafish approved trainer and the

Carolina Reaper Chilli Mayo

Technical Manager at Seafood Ecosse Ltd, said: “You

The Carolina Reaper is one of the hottest chillies known

cannot measure the importance of providing training

to man. Encona had huge success with their Encona

materials in foreign languages. It gives people access to

Carolina Reaper sauce and the new mayo offers the same

a qualification that is necessary to fully understand the

deliciously smoky, fiery flavours. Billed their ‘HOTTEST

importance of the role they play in producing a safe,

MAYO’ and labelled ‘Try at your own risk’, this is a mayo

quality food. As our Industry adapts to changes in food

with attitude that will appeal to lovers of all searingly spicy

safety and quality it is encouraging to see that the training

dishes. Particularly good with barbequed meats.

materials are also reflecting those changes.”

Encona Thai Sweet Chilli Mayo and Carolina Reaper

To find out more or book a training course contact

Chilli Mayo will be available to the foodservice market

the Onshore Training team on or

through Funnybones Foodservice from mid-June. It comes

telephone 01472 252 300.

in case sizes of 6x285g top-down squeezy packs

For more information about training courses and

*Source: Mintel Condiments and dressings, UK Jan 2018.

resources available visit the Seafish website: https://

** Source: IRI UK Hot Sauces, Retail Sales, MAT 52w/e 34

Fastfood Professional • June and July 2019

30th March 2019 June and July 2019 • Fastfood Professional


Catering for every need British manufacturer and importer of high quality disposables, Herald is renowned for its vast catalogue of goods, providing an unrivalled breadth of choice. For over thirty years, Herald has sourced the most cost-effective products without sacrificing quality; refusing to stock products that fall below a certain grade in order to preserve customer confidence. Its extensive disposable product range consists of plastic cups, paper cups, cutlery and other related tableware; bar disposables, including plastic glasses and cocktail accessories; food containers and packaging; novelty straws; bakery products; candles; and disposable aprons, gloves, headwear and other janitorial items.


Fastfood Professional • June and July 2019

See how Herald can help your business Tel: 0208 507 7900

June and July 2019 • Fastfood Professional


Heralding Cost-Effective Disposables British manufacturer and importer of high quality disposables, Herald is currently enjoying an increase in sales across its full product range in the fastfood industry as more customers are taking advantage of its best price offering. Providing an


ll items in Herald’s vast catalogue of goods enjoy a keen market however the company’s selection of disposable cutlery is gaining a particularly strong following among fastfood professionals at the moment. All

items are reported to be selling well, from the wrapped meal sets to the easy-to-use, folding, plastic cutlery, Clik, and the wooden products. Herald is a company that takes a pragamatic approach to its product offering, choosing to lead with three key selling features - quality, price and choice - while affording

unrivalled breadth of choice, a quick

equal importance to each. The supplier has a strong and

turnaround on goods and a speedy

the variety of its range and its efforts to keep all prices

delivery, the family-run company continues to go from strength to strength…

loyal customer base thanks to its reputation for quality, down. Such has been the surge in levels of demand across many of the cheaper disposable items, Herald has increased the amount of warehouse space set aside for goods such as plastic cutlery pieces to best manage demand. Sales of meal packs, containing napkins, salt and pepper, are also bouyant, which is consistent with food to go providers competing to ensure that their offering is among the very best. Providing cutlery, napkins and condiments in a single pack is both convenient and hygenic, which is, of course, a winner with the customer and end-user. Herald also sells natural birchwood cutlery, stirrers and skewers. Part of the company’s quality Rootier range, these products are on trend as the demand for natural disposables, made of paper and wood, continues. Managing director of Herald, Yogesh Patel comments: “Natural products are regarded as more environmentallyfriendly, presenting a conscientious, worthy option that sits better with a growing majority. We’ve thoroughly embraced this concept and are extending our overall range to cover a full mix of materials, including eco and completely compostable choices.” Herald’s Rootier selection also includes ice-cream and lolly sticks, ice-cream spoons and chopsticks. It sits alongside the popular Mr Chip birchwood chip fork, which has established its own following in recent years with the brand securing almost 100 per cent of repeat business for Herald. Yogesh adds: “Mr Chip is a personal favourite


Fastfood Professional • June and July 2019

June and July 2019 • Fastfood Professional


to Meet All Needs

of mine as the customers love it and that single product

supply standardised plain products alongside its printed

accounts for a large proportion of our wooden catering

items so that smaller concerns can tailor the packaging

disposables turnover.”


Herald recently introduced a range of paper straws to

A cheaper and most cost-effective alternative, these plain

its product selection. The paper straws provide a durable

items can be labelled accordingly and as needed. Herald is

and robust choice and are available in a selection of

also happy to take orders of any size, which also helps if

block colours. Yogesh states: “There’s usually a cost issue

customers have storage issues.

attached to more sustainable items but we have worked

With over thirty years since its inception, the company

hard to ease the price bracket, making these straws a most

is renowned for its vast catalogue of goods that provides

attractive option.

an unrivalled breadth of choice for the bar, catering and

“We all know sealife is suffering due to the mass of

FM sectors. As well as importing goods from all around

plastic products, including straws, at large in our oceans.

the world, Herald manufactures certain products and

We wanted to give our customers the opportunity to react

has recently invested in new machinery, including extra

with an alternative, eco-friendly option.”

injection moulding machines, and more space in a bid to

Other products available in the company’s extensive disposable range include plastic and paper cups and plates, lemon wipes and other related tableware; bar disposables, including





increase its manufacturing output and to grow its market share. The supplier adheres to a standard, refusing to stock


products that fall below a certain grade in order to protect

microwaveable containers, food containers and packaging;

the company’s reputation and its customers’ expectations.

bakery products; candles; and disposable aprons, gloves,

Herald is currently reviewing its website as it prepares for a

headwear, along with other janitorial items.

period of strategic growth.

The company is also mindful of its customers’ needs when it comes to both printed and plain packaging, choosing to 37

Fastfood Professional • June and July 2019

For more information, visit or call 0208 507 7900 June and July 2019 • Fastfood Professional


By Mohammed Essa, Commercial Director, Aviko UK & Ireland

Mohammed Essa, Commercial Director for Aviko UK and Ireland gives Fast Food Professional magazine a general look at what Aviko are doing to give operators alternatives to the potato products that they sell and considers the benefits of these A general look at potatoes and pre-prepared chips (chilled and frozen) and also the associated products such as potato whitening products. We would like to look at the benefits of each of the alternatives believing sweet potato is healthier, 30% prefer the taste and 23% simply opting for something different. The demand for sweet potato fries has really grown in recent years and it is showing no signs of slowing, especially as a staggering 66% of UK consumers think there are currently not enough sweet potato options available. The growing appeal of sweet potato demonstrates it is an opportune time to make the most of this key trend and appeal to a wide group of consumers looking for a healthier option. ^Toluna/Aviko August 2017

Premium Crunch Fast Food Fries With the delivery market now worth over £4.2million and up 73% in the last decade*, it provides a golden opportunity for the quick service market. To support operators in providing high quality takeaways, Aviko has launched the new Premium Crunch Fast Food Fries. Created using the latest technologies, the Premium Crunch Fast Fries will stay piping hot and crunchier for longer, making them ideal for

British Grown Potato Skins

use in deliveries.

As 22.3 million consumers in the UK make a conscious effort

No longer do operators need to be concerned with

to cut down on their meat consumption* by following a

delivering cold or soggy chips! We have specifically designed

flexitarian, vegetarian or vegan diet, the arrival of Aviko’s

the Premium Crunch Fast Food Fries to support operators

handmade 1/4 and 1/2 Potato Skins provides a golden

in delivering the highest standard of chips possible. With a

opportunity for operators to tap into this trend.

thicker coating, the new fries are perfect for home delivery

Veganism has gone mainstream and the meat-free market

packaging and will arrive without any breakage or loss of

is now worth over £780 million,** providing a massive profit

heat and will also remain satisfyingly crunchy.

opportunity for operators. Our new Potato Skins offer the

Available in two varieties – Crunch Shoestring 7mm and Crunch 9.5mm – the premium Fast Food Fries can assist

perfect platform to try out plant-based flavour combinations and increase the appeal of menus.

operators in increasing profits whilst also catering for gluten-

Made from British grown baking potatoes with a higher

free diets and being suitable for vegetarians. Our Premium

natural sugar content to provide a superior taste, Aviko’s

Crunch Fast Food Fries have a rice-flour based coating which

Potato Skins can be both fried or oven-cooked, maintaining

provides an excellent crunch whilst also providing operators

a crispy outer texture even when loaded.

with peace of mind in catering for coeliac customers. * NPD April 2018 ^Aviko/Toluna August 2017

Aviko’s new Potato Skins are handmade, ensuring excellent and consistent quality every time. Operators can request a free sample by visiting to start benefiting

Sweet Potato

from the endless possibilities loaded Potato Skins provide.

Demand for sweet potato – including fries – is at an all-time

* Waitrose Partners Food & Drink Report 2018-19 **Mintel Nov 2018

high. Aviko’s research shows that 66% of UK consumers think

For more product information on Aviko’s extensive range

there should be more sweet potato options on menus^. This is due to a variety of reasons including a third of consumers 38

Fastfood Professional • June and July 2019

call 0800 633 5611 or visit For everything Aviko visit: June and July 2019 • Fastfood Professional


Entries open for 2019 Seafood Restaurant of the Year competition Celebrating the fantastic fish and shellfish available to be enjoyed by diners all over the UK, the 2019 Seafood Restaurant of the Year Competition is now open for entry


eafish, the public body that supports the £10bn UK seafood industry, is proud to once again sponsor the competition, which is run by the Caterer, as restaurants across the country are invited to make

their bid to be crowned champion in 2019.

prepare and serve an excellent seafood dining experience.

The competition is open to all UK restaurants that include fish

“The Seafood Restaurant of the Year competition

and shellfish on their menus. It seeks to recognise and celebrate

provides a fantastic opportunity to showcase the wide

restaurants, cafes and other eateries that demonstrate both

range of restaurants, pubs and cafes that are excelling in

excellent examples of cooking and serving of fish and shellfish,

providing customers with top quality fish and shellfish dining

and evidence of fish and shellfish knowledge. The judges also

experiences and I would encourage business to get their

look for clear evidence of responsible sourcing of sustainable

entries in now for a chance to benefit from the fantastic

raw ingredients, successful fish and shellfish promotion on

opportunities on offer for the winners.”

menus, first rate product knowledge both front and back of

As part of the range of prizes on offer, members of the

house, and examples of how customers are encouraged to eat

overall winning restaurant will be invited on an all-expense

fish and shellfish.

paid study trip to the winner’s choice of either Brixham, Devon

The 2019 competition judging panel features a number of leading UK chefs and prominent restaurant and foodservice industry experts including: • Adam Thomason, Executive Head Chef, The Genuine Dining Co., London; • José Souto, Chef lecturer in Culinary Arts, Westminster Kingsway College, London; • Guy Owen, Owner/Chef, The Idle Rocks, St. Mawes, Cornwall; • Calum Richardson, Proprietor, The Bay Fish & Chips, Stonehaven, Aberdeenshire; • Amanda Afiya of Sauce Intelligence, London; • Giovanna Grossi, Group Area Manager, AA Hotel Services; • Lisa Jenkins, Products and Suppliers Editor, The Caterer, London; • Adam Bateman, Group Operations and Development Chef, Principal Hotels/InterContinental Hotels Group.

or to Peterhead, Aberdeenshire, to learn about the catching, processing and supply of seafood to other parts of the UK. In addition, members of the winning restaurant will also be invited on an all-expense paid study trip to visit Billingsgate Fish Market in London and to attend a masterclass event at the Billingsgate Seafood Training School. The winner of the 2018 Seafood Restaurant of the Year Competition was The Idle Rocks, St. Mawes, Cornwall. Head Chef Guy Owen said: “We were absolutely over the moon to be awarded the Seafood Restaurant of the Year 2018. It was, without a doubt, thanks to the fantastic team here – who work so hard to understand our food and ensure that we are sourcing the fish and shellfish that we use in a responsible and sustainable manner, in order to protect the biodiversity of our oceans.” Lisa Jenkins, The Caterer’s Products and Suppliers Editor, says, “The Caterer has been showcasing the best

Andy Gray, Trade Marketing Manager at Seafish said:

restaurants in the UK for over 140 years, and partnering

“UK consumers have a tendency to focus our seafood

with Seafish on their campaign to find the very operators

consumption on five main species - salmon, tuna, cod,

serving and educating their customers on fish and shellfish

haddock and prawns - and yet on any one day it is estimated

in this industry, is a responsibility we take very seriously”.

that there is in excess of 100 different species of fish and

Entries to the 2019 competition close on Monday 8 July 2019.

shellfish available for consumers to purchase and enjoy in

For further information on how to enter visit

the UK; a veritable bounty from the seas. This fantastic array

of seafood is a main menu choice for many people when


they eat out of home and put their trust in a chef to expertly 39

Fastfood Professional • June and July 2019

June and July 2019 • Fastfood Professional


The growing influence of Veganism on our industry Mohammed Essa, Commercial Director, Aviko UK and Ireland told us how he sees this trend developing in the coming years


eganism has gone mainstream and the meatfree market is now worth over £780 million,** providing a massive profit opportunity for operators. The arrival of Aviko’s handmade 1/4

& 1/2 Potato Skins provide the perfect platform to try out plant-based flavour combinations and increase the appeal of menus amongst flexitarians, vegetarians and vegans.

Curried Chickpea & Spinach Loaded Skins

To inspire operators in choosing their toppings, Aviko has

Ingredients (Serves 4)

created a host of innovative recipes including Superfood

• 2 tbsp vegetable oil

Greens, Firecracker Peppers, Slow-Cooked Four Bean Chilli

• 1 large onion, sliced

and Curried Chickpeas & Spinach. These can be viewed at

• 5cm piece root ginger, peeled and grated along with step-by-step video tutorials.

• 2 cloves garlic, crushed

Made from British grown baking potatoes with a higher

• 2 tbsp madras curry paste

natural sugar content to provide a superior taste, Aviko’s

• 200ml vegetable stock

Potato Skins can be both fried or oven-cooked, maintaining

• 1 (400g) can chickpeas, drained

a crispy outer texture even when loaded.

• 150g baby spinach leaves, roughly chopped • 1 tbsp mango chutney • Squeeze of lemon juice • Salt and pepper • 12 x 1/2 potato skins • To serve: crispy onions and chopped coriander

Method 1. Heat oil in a medium pan, add onions and sauté for six minutes until soft and golden. Add the ginger, garlic Recipe inspiration

Loaded Vegan guacamole Potato Skins

and curry paste and cook for one minute. 2. Add the stock and chickpeas and season well. Bring to


the boil, then simmer uncovered for 15 minutes or until

• 12 x 1/2 Potato Skins


• 2 ripe avocados • 1 lime • 1/4 cup red onion, diced • 1/4 cup cherry tomatoes, diced

3. Add the spinach leaves and stir well until wilted. Add the mango chutney, then add lemon juice and season to taste. 4. Cook the potatoes according to pack instructions.

• 1/4 cup fresh coriander, chopped

Spoon the mixture into the half potato skins - allowing

• 1-2 cloves garlic, minced

three per person. Finish with crispy onions and

• 1/2 jalapeño pepper, seeded and minced (optional)

chopped fresh coriander.

• 1/2 teaspoon cumin • 1/2 teaspoon sea salt

* Waitrose Partners Food & Drink Report 2018-19 **Mintel Nov 2018

Method Begin by mashing the avocado flesh in a bowl. Simply

For more product information on Aviko’s extensive

stir in the remaining ingredients until everything is nicely

range call 0800 633 5611 or visit

combined, load into the cooked potato skins and serve. 40

Fastfood Professional • June and July 2019

For everything Aviko visit: June and July 2019 • Fastfood Professional





YEARS 1983

Gilbert Lamb invents the Lamb Water Gun Knife, which is now hailed as the industry standard worldwide

Fun-to-eat Twisters® are introduced


For more than half a century, Lamb Weston has consistently led the industry with the invention of ground-breaking processing technology and new products. The story began in 1960 with the ‘Water Gun Knife’, invented by Gilbert Lamb, used to cut fries from potatoes using a high speed water jet. From then on, the inventions just kept coming, resulting in innovative creations that set the standard others would follow. Day after day, our goal is to develop sustainable improvements and solutions for our customers.

Lamb Weston invents CrissCut Fries

1994 Patented Stealth Fries® coating revolutionises the industry - fries are crispier and stay hotter for longer

1994 Joint venture is formed between Lamb Weston (US) and Meijer Frozen Foods (NL) to enable distribution throughout Europe, the Middle East and Africa

1994 Twisters®, CrissCuts® and Stealth fries® are introduced in UK and Ireland



2015 Introduction of Connoisseur Fries

2015 Unique Potato Dippers are launched

2018 The invention of Hot2Home™ brings a REAL solution to home delivered fries


Fastfood Professional • June and July 2019

T. 0800 963962

June April and July May 2018 2019 • Fastfood Professional 41

Leading thickshake brand, Shmoo, has added a brand new limited-edition flavour to the mix with the introduction of Chocolate Mint.


oasting a rich, yet refreshing all-natural flavour, Shmoo’s new Chocolate Mint option is the perfect addition to any drink’s menu. Appealing

to milkshake loving consumers on the search for added freshness, this tasty new flavour brings a new dimension to one of the nation’s favourite flavours, chocolate. Karen







commented: “We are delighted to have launched Shmoo’s limited-edition flavour, Chocolate Mint. The decision to add Chocolate Mint to the Shmoo portfolio was as a result of consumer research where Chocolate Mint was voted the preferred flavour. Karen continues: “We can’t wait to see consumers enjoying this delicious new option and we look forward to welcoming more new flavours to the Shmoo family in the very near future.” As with all of Shmoo’s other milkshake flavours, Shmoo Chocolate Mint allows operators to offer authentic, low fat, artificial-free thick shakes that are suitable for vegetarian and gluten-free diets. To create a Chocolate Mint Shmoo shake, simply add a scoop of the milkshake mix into a branded cup, pour milk to the line and mix using the unique Shmoo in-cup mixer. The mix will double in size and create the perfect thickshake consistently every time, providing a cost-effective milkshake concept that all ages will love! Shmoo’s




will be available for a limited period starting from the 17th of June 2019. To find your nearest stockist, or for more information on Shmoo, contact Aimia Foods on 01942 4086000 or visit 42

Fastfood Professional • June and July 2019

June and July 2019 • Fastfood Professional


WE’RE VERY EXCITED to be launching our new website and Kiremko brochure

Visit to download the new Kiremko brochure and to check out our new content

Meet the team

Downloadable Brochures

Training Videos

Events Calendar

Latest news

The range company of choice for award winning fish shops 43

Fastfood Professional • June and July 2019

June April and July May 2018 2019 • Fastfood Professional


New website launched by poultry products brand Golden Valley Foods Golden Valley Foods – one of the UK’s most popular poultry product brands for takeaways and fast food outlets – has unveiled a new website.


“We are delighted that the brand now has its own website to showcase the poultry products to our food service customers.” The Golden Valley Foods brand features a variety of chicken products in various formats – breaded, battered,

he website showcases the range of chicken products,

marinated, and coated. It also features a number of Halal-

which includes nuggets, goujons, chunks, fillets,

approved items.

wings, steaks, mini kebabs and more.

It also highlights the new gluten-free breaded chicken

range launched recently by Golden Valley Foods.

The products are supplied in small boxes, making them easy to handle and taking up less room in the freezer. Smaller boxes also means smaller upfront outlay, helping

“The Golden Valley Foods range is our most popular range

operators to better manage their cash flow. Versatile and

at Central Foods, supplying hundreds of takeaways and

tasty, they are quick and easy to prepare straight from the

fast food outlets with high quality chicken products,” said


Gordon Lauder, managing director of frozen food distributor Central Foods. “Every item in our own-brand, Golden Valley Foods, poultry range has been sourced and produced to the highest specifications, so you can be fully reassured you will be offering only the best. 44

Fastfood Professional • June and July 2019

The new website includes images of every product, with serving suggestions too. Visit the website at or follow on Twitter @GVF_chicken Golden Valley Foods products are available exclusively from Central Foods. June and July 2019 • Fastfood Professional


KeCo’s KARROT app puts captivating packaging concepts at your fingertips

Always keen to research and develop the latest packaging concepts and invest in NPD is leading carton board packaging manufacturer, KeCo Foodservice Packaging Ltd. The Company has developed KARROT – an augmented reality app for packaging, which engages end user consumers with the packaging thanks to dynamic promotion.


sing the KARROT app, KeCo customers will

in a fun and more interactive medium. We can work with

be able to maximise technological advances

our customers to create their own personalised content

and capture the imaginations of consumers

and apply it to their packaging. What’s more, the app

with video and audio content, graphics and

also features campaign management and analytics, so

animations – overlaying multimedia in real-time to improve

campaigns can be analysed too without the additional

and enhance their experience.

expense which can often be incurred with determining

Using augmented reality, brands can be brought to

the success of an initiative.”

life; and this smart packaging is a great marketing tool

The KARROT app is perfectly suited to enhancing

to provide consumers with limited edition content and

packaging concepts aimed at children, and can be used for

exclusive promotions.

It’s also a fantastic method of

licensed products which promote the latest film releases

communicating key messaging, as well as supply product

(for example). Yet it’s equally as beneficial for use in the

information and encourage interaction with social media

product design of disposables intended for more adult


service – great for incorporating music and sound bites;

Speaking about the development of the KARROT

as well as information about the outlet from which food

app John Young, Sales and Marketing Director, KeCo

and drink is being bought, and even to provide interaction

Foodservice Packaging Ltd. Said:

about the ingredients and dietary information of the

“The KARROT app is an innovative mobile application combining a marketing platform,

product about to be consumed. To learn more about how augmented reality can benefit

which allows for the promotion of brands, products,

your business and to discover how KeCo Foodservice

business and services through augmented reality to

Packaging can create bespoke content to enhance the

dynamically deliver interactive content that will engage

experience your customers receive, please visit www.

communication to help propel a brand, product or or call 01480 869077. Alternatively, please

promotion; or support sales initiatives, awareness and


profile. Significant investment from KeCo was made to create a dynamic marketing tool which would allow our customers to enhance their brand profile and engage with consumers through promotional and key messaging 45

Fastfood Professional • June and July 2019

June and July 2019 • Fastfood Professional


Sarson’s Calls on Chippies to Take Pride in Their Condiments and Feel the Benefits of Brand Power New insight* from Sarson’s has uncovered just how particular fish & chip shop patrons can be when it comes to their condiment preferences, with the British brand sounding a rallying cry to chippies not to let their choice of vinegar sour their customers’ experience.


he research, carried out with over 500 chip shop devotees, has found that 9 out of 10 would prefer their chips to be sprinkled with Sarson’s Malt Vinegar rather than a non-brewed condiment (NBC)*. As the

UK’s number one malt vinegar brand^, Sarson’s owes its distinctive flavour to a unique seven-day craft brewing process – a time honoured 200-year-old technique that sets it apart from non-brewed products.

passionate and proud of the fish and chips they serve. Why

When it comes to brand power and quality perception,

spoil it at the final hurdle by adding non-brewed condiment,

fish & chip fans were again unequivocal; 90% of

when your customers want Sarson’s? It is, after all, a small

respondents said they prefer to see condiment brands

change (in both senses) that’s big on taste.

they know and trust when eating out, while 75% say that

“This summer we’re making it simple for chippies to

they actually perceive a chippy to be of better quality if

meet the demand from their own customers and make the

there are branded condiments on offer*.

switch to Sarson’s Malt Vinegar with our ‘Proud to Serve’

On the back of the results, the company is launching

campaign. As well as supporting the great British fish and

a campaign aimed at fish & chip shops, ‘Proud to Serve

chip shop with our consumer campaign ‘Respect Your

Sarson’s’, helping them to quickly and easily switch

Chips!’, which aims to remind people of those classic fish

to Sarson’s. The first 100 chippies to sign-up at www.

and chip moments, helping to drive customers to fish and can claim a completely FREE

chip shops across the country!”

twenty litre ‘Bag in Box’ sample and POS kit (decal and A3

The twenty litre ‘Bag in Box’ format is also set to be

poster), helping them proudly display their allegiance and

on promotion exclusively for T. Quality customers between

reassure customers that they’re serving the brand they

August and October.

want on their chips.

* Independent consumer insight Toluna June 2019 sample

Sites concerned that a switch to Sarson’s may eat

504 consumers. NBC is a cheaper ‘vinegar substitute’

into the bottom line can be reassured that it costs a

created with water, acetic acid and often caramel

mere £0.0021 per portion** more than NBC to serve the

colouring. ^Brand Health Tracking Study, System 1, Feb

sprinkle that their customer want. Encouragingly, over half

2019; Nielsen, 30.3.19 data. **Calculation based on a 5ml

of customers also state that they would like to be able to

sprinkle comparing a sample wholesaler’s sell out prices

purchase Sarson’s in their local fish & chip shop to add

for Sarson’s Malt Vinegar and NBC in June 2019.

at home, helping drive profits from incremental, impulse









Making the switch makes perfect sense for fish &chip

With over 15 million bottles sold each year, Sarson’s

shops, says Wan Yuan Teo, Head of Foodservice Marketing

Malt Vinegar is the UK’s number one malt vinegar brand.

at Mizkan Euro, the brand owner of Sarson’s. “The findings

Sarson’s is owned by Mizkan Euro Ltd., the European

are clear; consumers care about the quality of the food

subsidiary of Mizkan Group, a family-owned, Japanese

they eat and want the brands they trust. Equally, we

business started in 1804. To find out more call: 0203 675

know that chippies up and down the country are just as

2220 or visit:


Fastfood Professional • June and July 2019

June and July 2019 • Fastfood Professional


“Natasha’s Law” welcome to end allergen confusion that puts customers at risk Compliance will be easier than many food businesses think


6 June 2019 - A new law that will require

cheaper than many people think.”

food businesses to include full ingredients

Research previously conducted by Navitas has highlighted

labelling on pre-packaged foods for direct

how current food allergen labelling regulations put

sale (PPDS) will put a welcome end to the

customers at risk. It found that almost half (48%) of those

current confusion around food allergen

who said they look for allergen information when eating out

labelling. And Navitas, the food safety experts believe

were not fully aware of the different labelling regulations

that most food service businesses should be able to

around food freshly prepped and packaged in a food outlet

comply with the new legislation well in advance of

for direct sale (PPDS) and food pre-packed offsite.

the two-year implementation period designed to give businesses time to adapt to the changes. Announced




While 52% of people who look for allergen information do understand the different allergen labelling regulations,


Michael Gove, the new law follows the death of Natasha

23% thought that the labelling regulations were the same and 25% were unsure whether the rules differed.

Ednan-Laperouse who suffered a fatal allergic reaction

Navitas can support foodservice businesses looking to

and a Food Standards Agency consultation on the issue

improve allergen management within their kitchens with

of allergen labelling. It will come into force in England and

an allergen labelling solution and also online training

Northern Ireland by summer 2021.


However, Navitas Group believes complying with the new

• Navitas allergen labelling solution - The Navitas food

legislation that will create consistency in how allergens

allergen and date labelling printer and software solution

are labelled on PPDS food will be easier and quicker than

allows foodservice businesses to print bespoke labels

many businesses think.

with specific information on the allergens present,

Ben Gardner, CEO of Navitas Group comments: “I know

together with the date and time the food item was

many foodservice businesses who are being proactive and

prepared. Navitas software keeps a record of all label

are already getting to grips with allergen management

information and the details of the staff member who

in their kitchens. Others are concerned about complying

produced it, along with a date/time stamp ensuring

with full ingredient labelling and the costs involved.

transparency, traceability and accountability.

However, becoming compliant is straightforward and not

• Allergy

awareness training – Staff knowledge and

prohibitively expensive even for smaller businesses. For a

education are key and Navitas’ allergy awareness training

stand-alone allergen labelling solution, we’re talking about

is designed to give businesses a full understanding

far less than the cost of a cup of coffee a day.

of the foods that may trigger allergic reactions and

He adds: “Implementing an allergen labelling

the precautions they need to take to guarantee their

system including training takes a matter of hours and

customers avoid these. The online courses are aimed at

our customers find they are full up to speed with it

anyone in the hospitality industry who prepares, serves

in just one day. So compliance is actually easier and

or sells food.


Fastfood Professional • June and July 2019

June and July 2019 • Fastfood Professional




Central Foods Appoints New Business Development Manager Frozen food distributor Central Foods has announced the appointment of John Shephard as its new business development manager


is position at Northamptonshire-based Central

retail sectors, working with a bakery supplier to UK leading

Foods will involve taking care of key accounts

contract caterers and involvement with key hospitality and

including Bidfood, Caterfood and South Lincs

sporting events, and four years’ coffee experience within

Foodservice. Bringing a wealth of over 25 years’ worth of

the hotel, restaurant, café and licensed trade.

experience working in various roles across the foodservice

Central Foods is one of the UK’s leading frozen

industry, specialising in bakery, frozen and chilled food-to-go

food distributors, currently supplying more than 220

(FTG) sectors, John Shephard commented: “I am delighted

independent wholesalers, as well as larger national and

to have joined the Central Foods team and look forward

regional wholesalers, and foodservice caterers across the

to bringing my many years of experience to a company

entire foodservice industry.

dedicated to supplying high quality products and service.”

Offering a one-stop shop to the foodservice sector, Central

Managing Director, Gordon Lauder, added: “We are very

Foods sources products from around the world and the

pleased to welcome John to Central Foods. His experience

UK, supplying more than 400 different lines, ranging from

right across the foodservice sector will help to strengthen

meat, bakery items and canapés through to buffet products,

and grow our business development team.”

desserts and puddings.

John’s experience includes managing multi-million-pound contract accounts within the chilled FTG convenience and

For more information about Central Foods, visit www.

ICA Responds to Camden’s Ice Cream Van Ban


he Ice Cream Alliance (ICA) - the UK’s ice cream

the ICA be part of that consultation process.”

sector trade association - is launching a campaign

The campaign will support ice cream van members of the

to ask that Local Authorities provide sufficient

ICA by writing to their Local Authorities and MPs pointing

electricity points at suitable busy areas so that ice cream

out the benefits of providing sufficient electricity points –

vans can plug in and trade with their engines off. It will also

and help ice cream van traders to lobby local politicians and

be requesting that sufficient consultation takes place with

relevant bodies directly themselves.

the industry (and other interested parties) if anti-pollution

“In a recent poll about happiest childhood memories, the

policies lead to restrictions for ice cream vans legally plying

sound of ice cream van chimes was rated number four – after

their trade.

Christmas Dinner, going to the beach and visiting gran’s

The campaign is in response to recent media reports that

house,” Carr added. “It would be tragic if perfectly laudable

Camden Council in London was introducing a ban on ice

policies to cut vehicle emissions caused the disappearance

cream van trading in 40 of its streets. In fact, this ban had

of ice cream vans from our towns for the want of some

been in place in some streets since 1997. It was also reported

joined-up thinking – and enough electricity points.”

that other councils were considering similar measures.

The ICA has a successful track record on campaigning.

“The media furore clouded the facts about what Camden

In 2014 it fought the governments restrictions on ice

had actually done,” commented ICA CEO Zelica Carr.

cream van chimes and had the policy in England amended

“Camden Council had said it was putting up signage about

including sounding chimes for 12 seconds (rather than four)

the ban in the 40 streets in question – a tiny proportion of

and allowing them to sound when stationary.

the total number of streets in the Borough. Camden is also launching a consultation process about setting up trading zones where ice cream vans can operate. We are asking that 48

Fastfood Professional • June and July 2019

For more information visit, telephone 01332 203333 or email June and July 2019 • Fastfood Professional


Restaurant chain KFC has named De Montfort University Leicester (DMU) its ‘Equipment and Service Supplier of the Year’ in recognition of the degree apprenticeship programme the university designed for the global firm’s managers in the UK.



KFC dishes out prestigious award to DMU MU scooped the accolade at the KFC Partners

grow both academically, and in the work place, sets us

Conference & Awards, where it was also

aside from our competitors. And we are super proud that

shortlisted for the ‘Equipment and Services

over 70% of our employees on the degree programme

Partner of the Year’ and ‘Services Account Manager of the Year’ categories alongside more than 100 other suppliers.

graduate with First Class Honours.”

DMU’s course has been specifically designed to enable staff to combine work with study, attending lectures and

The university has worked with KFC since 2013, after winning a brief to create a Business Management (BA Hons) course for the company.

completing assignments under the expert guidance of academics in the Faculty of Business and Law.

It is accredited by the Chartered Management Institute,

“Our people and our teams are really important to us at

which means the graduates automatically gain a Level 5

KFC, and this award goes to a partner that continues to

Diploma in Leadership and Management along with their

help us support our people and their growth,” said Chris

BA (Hons) degree.

Taylor, Head of People Capability at KFC UK, part of the Yum! Brands Group.

Three cohorts have already graduated and a fourth is due to graduate in summer 2020.

“Thanks to our partnership with DMU, over the past six

Professor David Mba, Pro Vice Chancellor for the Faculty

years we’ve been able to offer our employees opportunities

of Computing, Engineering and Media at DMU, said: “This

to develop, expand their knowledge and gain qualifications

award recognises the outstanding value we offer our

they can carry forward into their future.

partners and reiterates our commitment to supporting

“The impact the programmes have on our people to

national and international commercial organisations”.

UK’s top food safety students announced by Highfield Qualifications Highfield Qualifications has announced the winners of its inaugural UK Top Student Awards competition


he awarding organisation, which is the market leader for food safety qualifications in the UK, announced the winners at its Food Safety in a

Changing World conference on 13 June at the National

an excellent way for us to recognise the achievements

Motorcycle Museum in Birmingham.

of the top performing students in the UK, particularly

The competition recognises the highest achieving

in such important areas. These are the professionals

learners in two of Highfield’s most prestigious qualifications

of tomorrow, and the people who will reaffirm the UK’s

– the Level 4 Award in Managing Food Safety and the Level

reputation globally for high standards in food safety. It’s

4 Award in HACCP for Management.

also encouraging that, in the inaugural year of the awards,

The winners, who received their awards in front of the leading names in food safety in the UK, were: Level 4 Award in Managing Food Safety winner

the standard was so high that for one category we had two winners based on marks achieved’. He added, ‘It was likewise important that we recognised

• Marco Jerruntrup, Shield Safety Group Limited

the important work that training providers do. Our centres

Level 4 Award in HACCP for Management winners

play an invaluable role in developing top-class students

• Catherine Marsland, Adele Adams Associates Ltd

and future food safety professionals, and a large part of

• Simon Rees, IQMS an SAI Global Company

the success and the standing of the UK’s food safety sector

Each winning student received a cheque for £250 and a


certificate to recognise their remarkable achievement,

For more information on Highfield Qualifications, go to

while their training providers received a specially designed Regular updates are also

Highfield plaque to display in their premises.

available on and https://

Richard Sprenger, Highfield chairman, said, ‘This is 49

Fastfood Professional • June and July 2019 June and July 2019 • Fastfood Professional



Click and collect emerging as revenue driver for casual dining sector While home delivery is the food service trend of the moment, click and collect – the practice of ordering food online and collecting it from a restaurant – is also emerging as another revenue opportunity for town centre restaurants, according to the latest GO Technology report from Zonal.


f the 5,000 UK adults surveyed by CGA, one

brands they like (48%) compared to the all-consumer

in five (22%) have used click and collect.

average (36%), so repeat visits are to be won if a

Despite being a modest figure relative to

customer’s experiences good.

delivery, which more than half (58%) of GO Technology

With an average of 9.7 brands in their repertoires, click

respondents have embraced, click and collect is still in

and collect users have plenty of other places to go if their

its relative infancy in the branded restaurant sector, but

experience isn’t good.

as operators adopt it, more consumers are likely to use the service.

That puts pressure on operators to nail the basics, like getting orders right and having them ready on time –

However, for it to be successful, location is everything

the top two frustrations of click and collect users. The

with large proportions of click and collect consumers

integration of ordering and operational systems can

based in city centres (28%) or town centres (30%), where

solve these problems and ensure a smooth click and

the distance needed to travel to restaurants is often low.

collect service.

Unsurprisingly, it is less popular with consumers located in suburban and rural areas.







infrastructure in place is key to click and collect success.

This suggests that click and collect is a convenient way

With click and collect customers also more likely to engage

for consumers to pick up a meal when there’s no time to

directly with brands, rather than third party providers,

prepare food (35%) or as an alternative to a traditional

operators need to make sure that it’s easy for them to

takeaway (40%) when travelling home from work or a day

access the service through their own websites and apps,

out shopping. And it seems busy parents are fond of click

which in turn help to build sales and loyalty.”

and collect with more than half (56%) using the service.

Because click and collect consumers tend to be

“Our GO Technology research shows that convenience

early adopters, it has the potential to become more

is key when it comes to click and collect and it’s most

mainstream over the next few years, with a fifth (22%)

appealing to those who are looking to grab something

of consumers who have not yet used click and collect

appetising for the family on their way home.

finding the idea appealing.

“This is where click and collect wins over delivery, as

Karl Chessell, CGA Business Unit Director, Retail and

you don’t run the risk of arriving home after the delivery

Food, concluded: “With visits to restaurants, pubs and bars

person. But, in order to deliver a seamless experience,

largely flat, click and collect offers an opportunity to add

integrated technology is vital to customer satisfaction,”

incremental sales, build brand loyalty and recover some of

said Zonal Marketing Technologies Commercial Director,

the margin that is lost on third party delivery.

David Charlton.

“Smartphones have made it easier than ever for

For those operators that do embrace click and collect

consumers to order their food, and our GO Technology

the rewards are there for the taking as the demographic

survey shows there is a worthwhile market to be won. But

alignment with delivery consumers is 90%, but the

click and collectors’ expectations are high, and there is a

margins tend to be more favourable on click and collect.

heavy responsibility on brands to deliver a well-executed

Also, click and collect consumers are more loyal to the

and good value experience.”


Fastfood Professional • June and July 2019

June and July 2019 • Fastfood Professional



The benefits of forward-thinking investments for your catering business Foresight is key to any business, but for those in the fast-paced catering and hospitality sector – where consumers’ tastes can change often – it’s even more important.


with investments, instead of reactive. Costly,

Catering equipment leasing for progressive development

one-off purchases may affect the viability of

We want everyone to realise their investment potential.

your business plan: something we mentioned

That means being smart, and preparing for anything, as

ou must work as hard as you can to be proactive

in a previous article, for those in need of strategy advice. Thinking long term when it comes to your business assets matters to your brand. How so? Let us explain catering equipment leasing, and its advantages…

your capabilities expand. Catering equipment leasing is one of the best investments for doing so. Here’s why: • Costs are recouped as the equipment starts to influence your catering ops. If an industrial dishwasher, for example, cleans more dishes and cutlery, you’re able

Avoid a knee-jerk loan First, we should identify the investment risks a catering

to serve more plates at a time. The leased item can therefore pay for itself.

business may take that could impact their financial health.

• You can work towards owning the equipment or returning

Like Johnson Reed, businesses in this sector specialise in

it. Three, four and five-year contracts are additionally

common sense. They are savvy when it comes to seasonal

flexible, so the investment is exactly how you wish it to

tastes, for example, pushing one food or drink deal over

be. Payments remain fixed throughout, so you can budget

another as the year continues. But there’s always room to

effectively too – knowing exactly what to pay and when.

miss a trick. What if you don’t have enough agency staff for

• Thanks to both of these points, creativity can flourish.

a conference dinner? Do you have reserve cash to cover a

You haven’t bought the new tools outright; they are

new pub beer that isn’t selling as much as you’d hoped?

not a ‘done deal’, if you prefer to have them only as

How about uniforms, training courses for managers, or

a temporary means of support. Some menu items or

a mistimed expansion? Often, these are the result of a

services may not catch on at first. With leasing, you

poor business plan that hasn’t prepared for growth and

have a financial safety net as you’ve not made a large


expense, so there’s more room for trial and error.

A loan can seem like a quick, temporary fix until the

We haven’t touched on tax-saving opportunities either…

plan is redrawn. It may get cash flow back on an even

Another main perk for catering equipment leasing in the

keel, yet if profits sink again, there’s something wrong

UK. By not buying the items outright, you can reduce your

at the core of your strategy. This can stop you taking a

corporation tax bill. You can deduct your total spend on

chance on a new concept, recipe or service offering. And

leasing from your year-end profit, reducing your liability.

once you’re in a persistent debt cycle, efforts are bent

Choose Johnson Reed to reach your extraordinary.

on recovering loss, instead of experimenting with new

There’s a lot to discuss for specialist lending channels – call

avenues for business growth.

or message us to find out more.


Fastfood Professional • June and July 2019

June and July 2019 • Fastfood Professional



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

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

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

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

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

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

Henry Colbeck

Fryers Mate

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

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

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

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

Business - Part of the Altius Group

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

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

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

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

Middleton Food Products Ltd,

Carlton Catering Equipment

Fastfood Professional • June and July 2019

Nisbets Plc

Everett, Masson & Furby

T: 0845 3711 522 E: W: W:

52 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 2019 • Fastfood Professional

52 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 2019

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 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:

Total QSR Ltd Crown Chambers, 7a Market Place Melksham, Wiltshire, SN12 6ES T: 01225 791848 E:

Ecolab UK Various UK locations Central: 0 02920 852000

Pattersons Winterstoke Road Bristol, BS3 2NS 0117 934 1270

W: Kerry Foodservice Thorpe Lea Manor, Thorpe Lea Road, Egham, Surrey, TW20 8HY 01784 430777 June and July 2019 • Fastfood Professional



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

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

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:

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

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

07725 434173 Standard and Premium Box listings available

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

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


Fastfood Professional • June and July 2019 Crystal Gate 28-30 Worship Street London EC2A 2AH 0800 038 5389

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

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

Fats and Oils 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

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

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

EPOS Systems

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

It’s Lolly ltd

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

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

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

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

Finance, Leasing & Insurance Complete Leasing Solutions Ltd Manor Farm, 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:

June and July 2019 • Fastfood Professional


Royal Greenland Ltd 4 St Peters Court, St Peters Street, Colchester, Essex, CO11 1WD 0845 602 3866 Gateway House, Styal Road, Wythenshawe, Manchester, M22 5WY 0161 490 4249

Unique Seafood

Fish Suppliers Collins Seafoods Ltd 2 Floor, Grabbex Business Park, Murray Road, Orpington, Kent, BR5 3QY 0203 260 3580

Unit 2, Park 2000, 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


Fastfood Professional • June and July 2019

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:

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

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 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

T: 01225 791848

Frank Ford


Limerick Road, Dormanstown,


Redcar Cleveland TS10 5JU

Henry Colbeck Seventh Avenue, Team Valley Trading Estate, Gateshead, Tyne and Wear, NE11 0HG 0191 482 4242

T: 01642 489868 E: W:

Martyn Edwards Ltd Limerick Road, Dormanstown,

T Quality

Redcar Cleveland TS10 5JU Westmead Industrial Estate, Westlea, Swindon, Wiltshire, SN5 7YY 01793 648900

Fryline in association with KLS

Wilsons Seasonings Ltd

8 Austin Fields Stagenhoe Bottom Farm, Whitwell, Hertfordshire, SG4 8JN 01438 871967

Kings Lynn

T: 01642489868 E: W:

PE30 1PH

T: 01553 772935 / 07770 568939 W: E:

June and July 2019 • Fastfood Professional



Glover & Howe Insurance Services


Florigo 4 Centech Park, Fringe Meadow Road, North Moons Moat, Redditch, B98 9NR 01527 592000


Tchibo Coffee International Ltd UK wide 0345 6069090

Hewigo (UK)Ltd 814 Leigh Road, Slough, SL1 4BD 01494 555900 Tchibo House, 7-8 Blenheim Road, Epsom, Surrey, KT19 9BE 01372 541881 Bateman House, Little Fields Way, Oldbury, West Midlands, B69 2BT 0121 544 9120

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

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

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

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

Frying Range Engineers KLS Frying Ranges Service 8 Austin Fields Kings Lynn PE30 1P

T: 01553 772935 / 07770 568939 W: E:

Gazebos/Mobile Units

Bidvest Foodservice Head Office, Glaisdale Drive, Bilborough, Nottingham, NG8 4LU 0115 929 1101 The Maltings Business Centre, Stanstead Abbotts, Hertfordshire, SG12 8HG 0808 278 3327

Adams Fast Food Supplies


Hopwells Ltd Various UK Depots 01274 492044 Ask for local depot number

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

Grease Traps Oli Environmental Services Units 7-8, Bodmin Business Park, Launceston Road, Bodmin, Cornwall, PL31 2RJ 01208 78844

Hog Roast Machines and Barbecues The Hogg Boss Peake Products, Unit 4, Walton New Road Ind. Estate, Bruntingthorpe, Lutterworth, Leics., LE17 5RD 0116 247 8500

Cinders Barbecues

CF83 8XP F: 029 2085 3323



56 High Bentham, Lancaster, LA2 7NB 01524 262900

Hot Drinks Equipment Franke Coffee Systems UK Ltd 6A Handley Page Way, St Albans , Hertfordshire, AL2 2DQ 01923 635700

Espresso Essential

T: 029 2085 3200 •

Fastfood Professional • June and July 2019

Carpigiani UK Ltd

Caterlink Limited

VTO (Vertical Take Off)

Estate, Bedwas, Caerphilly,

Ice Cream Eaton Works, Allthorpe Street, Leamington Spa, CV31 2AU 01926 432030 Bridge Street, Clay Cross, Derbyshire, S45 9NU 01246 866800

Unit 1, Greenway, Bedwas House Industrial 0800 032 7581


Tasty Trotter

Peter’s Food Service

Scanomat UK Faculty House, 214 Holme Lacy Road, Rotherwas, Hereford, HR2 6BQ 01432 346018 Unit 7, Liberty Industrial Park, South Liberty Lane, Bristol, BS3 2SU 0117 963 1668

General Catering Supplies 18-22 Birch Road East, Birmingham, B6 7DB 0121 328 5757 6 Chapel Lane, North Luffenham, Oakham, LE15 8JP 01780 720679

Instant Promotion (UK) Ltd

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

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

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:

June and July 2019 • Fastfood Professional

56 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

Pies Pukka Pies Ltd

Paragon Quality Foods Ltd Quadrant 3, Yorkshire Way, West Moor Park, Armthorpe, Doncaster, DN3 3FB 01302 834141

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


T: 0116 264 4004 E:

Fylde Fresh & Fabulous

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

Leicester, LE7 1LD

Peter’s Food Service Unit 1, Greenway, Bedwas House Industrial Estate, Bedwas, Caerphilly, CF83 8XP 029 2085 3200

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

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


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) 3 Egerton Close, Daventry Northants, NN11 8PE 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


Fastfood Professional • June and July 2019

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

The Halcroft, Syston,

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

Potatoes 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

Agrico UK Ltd. www Castleton of Eassie, Glamis, By Forfar, Angus, DD8 1SJ 01307 840551

Potato Treating & Equipment


Istanbul Meats

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 Felton, Oswestry, Shropshire, SY11 4HX

T: 01691 839288 E: W:

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

Pizza and Baguette Genus, Hammond Close Attleborough Fields Ind. Est. Nuneaton, Warks., CV11 6RY 02476 254941

Kiren Foods Unit 3, Smallbridge Business Park, Riverside Drive, Rochdale, Greater Manchester, OL16 2SH 01706 526732

Stoupid Pizza UK 84 Holmsdale Road, Coventry, CV6 5BJ 02476 278102

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 2019 • 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

Elite Shopfitters Leeds Ltd.

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

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

Jephsons Shopfitters Ltd Maun House, Maun Way, Hermitage Lane, Mansfield, Nottinghamshire, NG18 5GX 01623 645809 Units 3 & 4, Dana Estate, Transfesa Road, Paddock Wood, Kent, TN12 6UU 01892 831960

Pukka Pies Ltd

T: 0116 264 4004

Promart Manufacturing Ltd

Williams Refrigeration

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

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:

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

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

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

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


Fastfood Professional • June and July 2019

The Halcroft, Syston, Leicester, LE7 1LD


Peter’s Food Service Unit 1, Greenway, Bedwas House Industrial Estate, Bedwas, Caerphilly, CF83 8XP 029 2085 3200

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

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

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

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

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

The Franconian Sausage Company Unit 26, Eldon Way, Paddock Wood, Kent, TN12 6BE 01892 837816

Shopfitters & Fabricators Barland Shopfitting Specialists Unit 18, Honey Hall Ing, Huddersfield, West Yorks., HD2 1GP 0800 043 5523

Trade Bodies Marine Stewardship Council (MSC) 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 2019 • Fastfood Professional


KFE School of Frying Excellence Unit A-B, Bentley Business Park, Blenheim Way, Market Deeping, Peterborough PE6 8LD 01778 380448

National Federation of Fish Friers 4 Greenwood Mount, Leeds, LS6 4LQ 0113 230 7044

Crossways Foodservice Consultants 29 High Street Needingworth, St Ives Cambridgeshire, PE27 4SA

T: 07725 434173 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

Web Design

Harry Ramsden’s 119 Hertford Road, London, EN3 5JF 0203 659 4745

Shinebright Creative 13 University Road Leicester, LE1 7RA 0116 255 3400

Wholesalers and Cash and Carry Maple Court, Ash Lane Collingtree Northampton NN4 0NB

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

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

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

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

Franchise Opportunities Banger Bros

Chicken Cottage

Chop & Wok


Doner Kebab

E: W:


Fastfood Professional • June and July 2019


Muffin Break

Papa John’s Pepe’s Piri Piri

Central Foods

Utility Helpline

T: 01432 378690

London Fish and Chips

Chozen Noodle

Hereford, HR1 2HE

Pro Web Design

Utilities 107 Berrows Business Centre, Bath Street,

Gallones Ice Cream Parlours

Peri Peri Original

Pita Pit UK


Training & Consultancy

Pizza Time


Sam’s Chicken

Subway www,

Waffle Delight

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

07725 434173 Standard and Premium Box listings available

German Doner Kebab

Empire Dogs

Flamin’ Chicken

TRADE DIRECTORY June and July 2019 • Fastfood Professional



Fastfood Professional • June and July 2019

June and July 2019 • Fastfood Professional


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