Fast Food Professional - May and June 2018

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(Formerly Fish & Chips & Fast Food Magazine) The Nations Favourite Takeaway Magazine Now Celebrating its 27th Year

Soft serve ice cream commands an excellent profit margin, and can really help to grow a business’s revenue and maximise profits through impulse sales

How Cool is That!? Also inside... 1

The Spyce Boys

Fastfood Professional • May and June l 2018

How to serve Instagram-worthy takeaway food

Give it a go, you never know

May and June 2018 • Fastfood Professional


ISSN 2514-989X


Fastfood Professional • May and June l 2018

May and June 2018 • Fastfood Professional


Fascinating Future of Fast Food It is very exciting that Fast Food Professional will again be a partner with the Restaurant and Takeaway Expo 2018 and Street Food Live at Excel, London in September this year, and over the coming months you will be hearing all the news from us on these increasingly significant industry events. Recently, the “Sugar Tax” has been in the headlines with soft drinks manufacturers all having to either amend their recipes to reduce sugar levels or reduce the size of bottles but keep their original mix and also increase prices. This has a significant effect in our markets and is yet another challenge for operators to deal with. There is much talk about “Meat Taxes” of varying levels, with red meat forecast to be worst hit. Where the classification years ago used to be Omnivore or Vegetarian, we now have many more variations including vegan, pescatarian (fish), pollopescatarian (fish and poultry), flexatarian (a mix of meat and vegetarian diets) to name just a few. Add to that the many intolerances such as gluten and lactose and you can understand the need for traders to keep up-to-date with trends and developments and also to train staff so that they can answer customer questions. With a World focus on cutting both obesity and helping climate change by reducing the dependency of meat producing animals, the industry is faced with key targets to use Food Science to research and develop meat-free alternatives that will satisfy everyone’s taste. The future looks to be very interesting and challenging. Thank you, Athol

Annual Subscription UK: FREE Overseas: £37 Fast Food Professional is published six times a year (January & February), (March & April), (May & June), (July & August),

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 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:

“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.

(September & October) and (November & December). Newco Media Ltd 48B Victoria Street Chatteris Cambridgeshire PE16 6AJ Many of the views expressed in this publication are those of individual contributors and do not necessarily represent the views of the publisher. Printed in the UK by Stephens & George Print Group Goat Mill Road • Dowlais • Merthyr Tydfil • CF48 3TD 3

Fastfood Professional • May and June l 2018

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 May and June 2018 • Fastfood Professional







this issue in

The 30th Annual National Fish & Chip Awards See page 8


6 12 14 16 18 20 22 24 26 28 30 32 34 35

Fastfood Professional • May and June l 2018

The 2019 National Fish & Chip Awards - You’ve got to be in it to win it

Top Tips from the Fryers - Keeping it fresh Refurb or not to Refurb? That is the question Gluten free too! Blakeman’s gluten free version of their ‘Supreme’ sausage Southern style gravy mix a new addition to the Mayflower family Noteworthy events - jot them down in your diary, tap them into your app The Blakemans Team Pledge their Support to the DougieMac New BRITISH cooking oil benefits foodservice users and consumers alike “Love British Food’s” new campaign working with Young Farmers How to serve Instagram-worthy takeaway food Hounö Combi Ovens installed at new Tesco Food To Go Department International recognition for Aircell® open front grab & go cabinet Dr. Oetker Professional Unveils New Website Power Unleashed - the Waring Bolt Cordless Blender, available from Nisbets May and June 2018 • Fastfood Professional


44 30




May and June 2018

36 So cool! - Adding a selection of soft-serve ice creams to your menu 38 Have you seen the Little Muffin Man? 40 Showtime! - Takeaway & Restaurant Innovation Expo 42 A New Concept in Fast Food for Gateshead 44 The Spyce Boys - Spyce, takes you on a trip to the future t 48 Meating demand - growing meat in a lab, is this the future? 50 Just a perfect day A Silicon Valley food start-up make moo-less milk 52 Free online Training in Food Safety and Health & Safety from Seafish 54 Four in ten will eat lab-grown meat and fish within 10 years 55 Benefits of an equity partnership 56 European consumers favour service over home cooking 57 One year until Brexit: food and drink sector view 58 Prep, the frying oil brand, insight paper on food safety law 60 Trade Directory 5

Fastfood Professional • May and June l 2018

In Every Issue

Money Matters Our financial section can be found near the back of the issue starting on page 50 in this issue

The Trade Directory Our instant reference for all those important trade contacts can be found Starting on page 58 in this issue

May and June 2018 • Fastfood Professional


The 2019 National Fish You’ve got to be


Reasons to enter: Increase your turnover Motivate your staff Benchmark your business Fantastic PR opportunities Variety of award categories to enter Free to enter


Fastfood Professional • May and June 2018 l 2018

May and June 2018 • Fastfood Professional


& Chip Awards Celebrating the great tradition of fish and chips, the annual National Fish & Chip Awards showcase the best talent, quality and choice offered by fish and chip businesses across the UK. Rewarding excellence, the awards also put successful businesses on the map, via regional and national media coverage. Now in their 31st successful year, and recognised as one of the most prominent and respected seafood industry events in the UK, the awards have come to be regarded as the ‘Oscars’ of the fish and chips world.


stablished in 1988, the awards, overseen by Seafish,

local PR and marketing opportunities for businesses just

continue to support the wider fish and chip industry

by being part of the awards.


• Rewarding individual excellence in a range of different

TRAVEL AND LEARN In a number of award categories, shortlisted businesses

award categories. • Playing a role in raising quality standards and providing

also have the opportunity to join various all- expenses-

a benchmark for all fish and chip businesses to aspire

paid industry study trip visits, providing the opportunity to


learn more about where our seafood comes from. Previous

• Providing a robust platform from which to undertake a wide variety of media activity promoting the fish

visits have included trips to destinations including Norway and northeast Scotland.

and chip sector and its many diverse facets, and to encourage the continued consumption of

fish and


chips amongst both the UK population and visitors to

Read more on how entering the awards has made the world of

the country.

difference to business owners at www. fishandchipawards.

Entering the awards can also add excitement in


motivating staff to be the best. Entering the awards is easy and the accolade of being judged one of the best fish and chip businesses in the UK can have an enormous impact on business performance. Media activity undertaken by Seafish in relation to the awards generates fantastic publicity for both participating businesses and the wider fish and chip sector. Across the award categories, various judging rounds culminate at a prestigious awards ceremony in London in January where all the award winners are announced.

Kingfisher Fish and Chips of Plymouth, Devon Winners of the 2017 Fish and Chip Shop of the Year Award.


“2017 was a fantastic year for us as national winners of

The accolade of being shortlisted in the awards can have

the Independent Takeaway Fish and Chip Shop of the Year

an enormous impact on business – previous Regional

Award. Winning the title provided us with many new and

winners’ of the flagship Fish and Chip Shop of the Year

exciting opportunities, including being invited to Japan

Award category have seen their turnover increase by up

to showcase award-winning fish and chips to Japanese

to 50% and some past National winners have seen their

consumers. It has been an honour to represent Seafish

turnover increase by as much as 100%!

and the National Fish & Chip Awards on a global scale.”

However, at every stage of the awards there are fantastic 7

Fastfood Professional • May and June l 2018

Nikki Mutton and Craig Maw, Kingfisher Fish and Chips May Mayand andJune June 2018 • Fastfood Professional


The 2019 IN IT National Fish WIN IT & Chip Awards

You’ve got to be to



The National Fish & Chip Awards encompass a variety of different award categories: Fish and Chip Shop of the Year Award

knowledge and promotion of responsible sourcing and

Open to all independent fish and chip businesses with a

sustainability practices.

takeaway facility.

Drywite Young Fish Frier of the Year Award

Fish and Chip Restaurant of the Year Award Open to all independent fish and chip restaurants.

Best Mobile Fish and Chip Operator Award Open to operators of mobile fish and chip businesses.

Best Multiple Fish and Chip Operator Award Open to fish and chip operators with three or more outlets including franchises.

Best Newcomer Award Open to fish and chip operators that are new to the industry from 1 May 2016 onwards.

Open to all applicants who are aged 25 years or younger.

Marketing Innovation Award Open to all fish and chip businesses.

Good Catch The Sustainable Seafood Award Open to all fish and chip businesses, rewarding knowledge and promotion of responsible sourcing and sustainability practices.

Healthy Eating ‘Fish and Chips’ Award Open to all fish and chip businesses and rewarding those that excel in educating

Staff Training and Development Award

and informing their customers on healthy

Open to all fish and chip businesses.

and chips.

Best Foodservice Operator Award

NFFF Quality Award ‘Champion’ Award

Open to all foodservice operators that

Open to all current National Federation of

serve fish and chips but where fish and

Fish Friers Quality Award holders.

chips is not their core offering - such as pubs, cafes, department stores, hotels, travel and leisure locations

choices and the nutritional values of fish

Best Seafood Week Campaign Award Open to all fish and chip businesses participating in Seafood Week 2018.

From Field to Frier Award

For information on category sponsorship opportunities

Open to all fish and chip businesses and rewarding

contact Nikki Hawkins at


Fastfood Professional • May and June l2018 2018

May and June 2018 • Fastfood Professional


07740 66 44 10





14lb KIT £32.99 FREE UK P&P 28lb KIT £45.99 FREE UK P&P 56lb KIT £65.99 FREE UK P&P



07740 66 44 10 9

Fastfood Professional • May and June l 2018

May and June 2018 • Fastfood Professional


The 2019 IN IT National Fish WIN IT & Chip Awards

You’ve got to be to




The 2019 awards opened for entry on 1 May 2018. To find out more and submit an online entry, visit or for further information e-mail You can also keep up to date with all the latest awards news via ENTER AND WIN All businesses entering the awards by 31 July 2018 will also be entered into a free prize draw to win one of two places (along with travel and accommodation) on a training course of their choice at the KFE School of Frying Excellence school-of-frying-excellence


Fastfood Professional • May and June 2018 l 2018

May and June 2018 • Fastfood Professional



FRIED CHICKEN FRESH AND FAST Our 1800 Pressure Fryer, 1100 Pass Through and Vizu Mini Holder can cook, display and store chicken and other products at the ideal temperature and humidity. Our designs and products are some of the most space-saving, energy efficient and service efficient modules available. Our sealed units have been proven to hold and keep food hot, moist, succulent, crispy and most importantly; 100% fresh; at all times. Visit our website for more information on all of our Vizu products.




The Best of the Rest

We’ve shown you just a few of our new and updated innovations to our quick-service range but there is so much more to see on our dedicated Vizu website: Fastfood Professional • May and June l 2018 11

May and June 2018 • Fastfood Professional


Top Tips from the Fryers Fresh Crisp Days of Spring As the fresh shoots of spring emerge, and our customers brave the evening air to come and buy their favourite take away, it’s a good time to think of ways you can help your food quality and your pocket. At Frymax, we want to help wherever we can, so why not check through this list of tips from the Frymax fryers and see how you can make the most of your oil, and also help you save costs.

Keeping it fresh… If Spring makes you think of spring cleaning, that’s also something you can do to help your oil last longer. No customer likes to see specs of dark or blackened crumbs coating their food. But it doesn’t have to get to that stage before particles of older food can start having a negative effect on your oil and your fried food flavour and quality. If you have an inbuilt filter system on your fryers, make sure it is used frequently and always, but safely, filter your oil when shutting down. Every time you fry a batch of food, especially anything sweet or salty like onion rings or battered items, be very careful to remove all possible crumbs, as these rapidly increase the rate your oil goes off. A good skimming tool and instructions to all your staff to use it often can really help extend the life and quality of your oil.

Keeping it clean... But also be wary when you are doing a full clean down. After cleaning fryers with detergent or degreasing agents and even when wiping down surfaces, make absolutely sure none of the detergent gets into your oil or is left in the system. Rinsing and drying are critical to removing the detergent which is another enemy to your oil’s life, and can cause safety issues when it promotes foaming. If you have any questions or want to add any of your own top tips, please contact us via the details below.

“The Fryers’ Favourite For Over 60 Years.” For information, advice, or customer support material please contact ADM Trading (UK) Limited. Tel: 01322 443025


Fastfood Professional • May and June l 2018


May and June 2018 • Fastfood Professional


David Henley always fries in David Henley has run a successful, award winning fish and chip shop for over 15 years. His secret is simple, to produce great tasting fish and chips every time. To achieve this, David has built up a store of knowledge as to which are the best ingredients to use and in particular which frying medium will deliver consistent results every time ...and that frying medium is Frymax. He knows that Frymax is pure white sustainable premium palm, made from the highest quality raw materials. And that there is none better at giving long lasting performance, which is so important in the current economic climate. Frymax has rightly earned the reputation as the number one cooking oil. It is as good today as it was when launched all those years ago. David Henley recognises its worth and the role Frymax plays in making his fish and chips taste really great.


The Fryers’ Favourite For Over 60 Years. For information, advice, or customer support material please contact ADM Trading (UK) Limited. Tel: 01322 443025 e-mail: 13

Fastfood Professional • May and June l 2018

May and June 2018 • Fastfood Professional




Refurbish or notto


Fast Food Professional caught up recently with David Henley, award winning fish and chip shop owner and Frymax ambassador, to talk about his admission that after being in our Industry for over 35 years and having opened 7 Fish & Chip Takeaways and Restaurants, he has learnt some valuable lessons, sometimes the hard way.


e told us that “Whether refurbishing your

and installed a new 5 pan high efficiency range. The previous

own shop or opening a new business the

Mallinsons 4 pan range had served us well for over 14 years,

principles are the same. You’re going to need

in fact, so well that in 2007 we made the Guinness Book of

a good reliable builder and if you haven’t

Records for the Fastest Chip. We peeled it, fried it and Served

worked with one before always get personal

it in a record 3 minutes 42 seconds the record still stands

recommendations, go and see their work and meet or speak

today!, and in that time it has only needed one pan to be

to their old and existing clients.”

replaced, and that was because a team member left the pilot

He added, “Don’t be afraid to ask questions and get an

light on without any oil in the pan!”

agreement in writing in place. This is quite easy to do yourself

David added, “With new bespoke counters maximising our

and should include the start date, the completion date and

storage solutions I use a mobile filtration unit to manage

include their quotation for the exact work to be carried out,

the oil. Terry suggested that we have it incorporated into

and how the builder/contactor will regularly keep you updated

our counter with all the power points exactly where you

on costs. Ask for a “Quotation” as this is very different from

need them so when not in use it just slides away. We also

an “Estimate”, and this will help you to manage the project if

have 3 till points designed in to give 5 serving positions and

costs start to overrun for any reason.”

compartments made to the exact sizes of chip bags we use. It

He stressed that “As with all trades make sure they are qualified with the right Certification especially Electricians,

is literally like having a bespoke suit tailored to your specific needs as we all know each shop is unique.

Plumbers, Gas Engineers and you are going to need all the

Finally, David pointed out that “Once you have the perfect

installation Certificates for Building Regulations and your

shop you need to protect it. In. 2002 I had a fire which closed

Insurance Company”.

my business for over 6 months. At that time, I had to take my

He was keen to point out that:

Insurance company and broker to the High Court in London

“The heart of every Fish & Chip shop is its Frying Range;

to get satisfaction. That taught me a very important lesson

‘The Engine Room’. Over the years I have worked on many

about not seeking the cheapest quote. You need to find an

Ranges but I have always chosen ‘Mallinsons of Oldham’ as

experienced broker who understands your industry your

my range of choice. For over 30 years I have used Mallinsons

business and its pitfalls.2

and their knowledge and expertise is second to none. I have

For many years now, David and Lisa have insured

dealt with Terry, one of the Mallinsons’ directors personally

my businesses with Dale at Glover & Howe, Highwoods

in all of that time from design to installation. He and his

Insurance Services. “Dale & his Team really understand

team are amazing from the first site visit they will guide you

my business and its needs - they are true professionals. If

through everything you need from the gas supply to liaising

I have a problem or just need some advice they

with your builder”.

are always available”

He continued, “I have just refurbished my shop in Wivenhoe 14

Fastfood Professional • May and June l 2018

May and June 2018 • Fastfood Professional



Fastfood Professional • May and June l 2018

May and June 2018 • Fastfood Professional


‘Gluten FreeToo!’ The Blakeman’s ‘Supreme’ brand -

its meat suppliers dating back around 50 years. Ensuring

synonymous with quality, taste, consistency

this reliability around the quality cuts that they deliver ,

and value, contains 40 per cent pork with the more recently launched ‘Premier’ brand boasting 50 per cent pork content


combined with the Blakeman’s secret seasoning formula means a reputation for quality and consistency has been maintained for almost half a century. Quality, consistency and taste are obviously paramount but the introduction of a collagen casing for the sausages

owever, the business also produces its Prime

in the 1970s by Blakeman’s was also a key milestone. This

pork sausage range which has an impressive

development meant fish and chip shops were able to deep

70 per cent pork content.

fry products from frozen without splitting the sausage.

With this broad spectrum of products that

This has undoubtedly contributed to making the

are available in various sizes, and includes a

Blakeman’s sausages a mainstay of the near 11,000 fish

gluten free version of the ‘Supreme’ sausage, the business

and chip shops in the UK.

is recognised as the market leaders and have a business development team which can work with fryers to increase their business. Blakeman’s has a long and established relationship with 16

Fastfood Professional • May and June l 2018

May and June 2018 • Fastfood Professional






Adande Refrigeration @Chefsloveadande 17

Fastfood Professional • May and June l 2018

May and June 2018 • Fastfood Professional


Southern style Gravy Mix a new addition to the Mayflower family Mayflower present their all-new, never before seen Southern Style Gravy Mix


he launch of Southern Style Gravy Mix

another key trend of health and wellbeing.

will take Mayflower onwards and upwards

Every day consumers are for American Inspired shown

as it replicates the success of the current

through the success of many fast-food outlets. King

Mayflower Curry Sauce Mixes. Many

Asia Foods wants to take advantage of this ever growing

years of development has come together

cuisine. The Southern Style Gravy Mix aims at the heart

to perfect this Southern Style Gravy Mix. Time has been

of social media trending ‘fakeaway’ culture. Mayflower is

spent adapting and altering each recipe. Once it was just

bridging the gap between American culture and the Great

right, King Asia Foods felt they had a secret recipe that

British menu.

they had to hold onto tightly!

The Southern Style Gravy Mix is completely versatile

King Asia Foods founded in 1985 pride’s itself in

and unique as there has been a gap in the market for this

producing quality driven oriental products. They strive to

style of gravy for many years now. The Southern Style

work with customers in creating innovative food solutions

Gravy Mix retail release has started to create a real buzz

within the retail and foodservice sectors. Mayflower came

on social media.

about by Kin Him Fong, the founder of King Asia Foods, he stated “we wanted to emulate Chinese dishes from restaurants and take away outlets but through retail and offer a convenient way of enjoying this cuisine. The success of Mayflower has become the heart and soul of King Asia Foods!” Mayflower Curry Sauce Mix is the market leader, the success of this product has led to the launch of another sauce that will stand shoulder to shoulder with its siblings. The marketplace currently has a vast number of trends that are emerging and making sure product developments are meeting these different trends is essential. The

Instagram Comments: #MayflowerGravy “… the Southern Style Gravy was immense! It’s 100% being made again.” @Slimminglouise28 “Mayflower Gravy, in love with this stuff, especially over chicken.” @healthy_holly_mfp “Whoop whoop!!! Finally found the mayflower gravy!! Had it for dinner tonight on sw chips with broccoli and steak!! Was delish!!” @lifelovesnlosingweight “KFC takeaway for the first time tonight - with mayflower sooooooo yum! @sophiesslimming

vegetarian market is being met by this product because it is suitable for both vegetarians and vegans. Mintel Academic research suggests that while there is a concern

* For more info and a free sample

for welfare of animals and the planet, the reasons

Tel - 01302 760070

behind choosing vegetarian products is leaning towards

Visit -


Fastfood Professional • May and June l 2018

Email -

May and June 2018 • Fastfood Professional



Fastfood Professional • May and June l 2018

May and June 2018 • Fastfood Professional


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



June 1st 2018

National Fish & Chip Day Nationwide

25th - 26th September


Restaurant & Takeaway Expo ExCel London

Celebrate our National Treasure!

Restaurant & Takeaway Innovation Expo is THE event to help you boost profits, build your brand, grow your business, and much more!

5th - 6th June 2018

THE Catering Equipment Show

Held at ExCeL London, and will play host To:

NEC Birmingham.

• 150 Free Seminars

Whether you’re a decision maker from a chain or

• 350 Innovative Suppliers

independent pub or restaurant a food-to-go multiple or

• Panel Debates

a hotel, to a school, hospital or care home – you can see

• National Scale Networking Features

and compare the latest equipment at the UK’s only show

• Expert advice areas

dedicated to the running of effective, profitable kitchens.

• Interactive Features A unique opportunity to interact and connect with the industry’s visionaries who are shaping the restaurant

June 14th-17th 2018

and takeaway scene of the future.


26th - 27th September

BBC Good Food Shows and FEAST Festivals The ultimate experience for food lovers!

Street Food Live

Live entertainment, cooking inspiration, shopping

ExCel London

and tasting are at the heart of our UK-wide Good

Having moved away from its image of greasy burger

Food Shows and BBC Good Food’s FEAST festivals –

vans, street food is big business. Whether you’re

every event has its own unique flavour, but include

starting out or looking to grow, you can meet

a fantastic BBC line-up of the UK’s best chefs and

suppliers, take part in seminars, and meet the experts

experts cooking live, great brands, exciting new

in the industry at their master-classes. Targeted at

flavours, the latest trends and carefully selected

caterers, restaurateurs, and those behind the scenes in

independent producers of the finest food, drink and

the catering business, it’s a great source of inspiration.

culinary products. Join the BBC at one of their flagship

You’ll also find this show incorporating mini-expos like

Birmingham NEC Shows, visit your nearest regional

Takeaway Expo, Restaurant, Bar and Hotel Tech, and

Show, or try one of the unique outdoor festivals.

The Food Entrepreneur Show.-

Further details -

Update your diary regularly - visit - and click on events

Sign up at to receive a regular FREE copy of Fast Food Professional Magazine delivered to your door 20

Fastfood Professional • May and June l 2018

May and June 2018 • Fastfood Professional



Fastfood Professional • May and June l 2018

May and June 2018 • Fastfood Professional


The Blakemans Team Pledge their Support to the DougieMac to Mark their Milestone Year As part of their 65th anniversary celebrations, James T. Blakeman and Co Ltd, one of Europe’s leading food manufacturers have pledged to support the DougieMac by choosing the hospice as their nominated charity for 2018. Pictured - Mr James Morris ( Blakeman’s Head of Business Development) with Suzi Smith (Head of Corporate Fundraising and Events Douglas Macmillan Hospice)


heir senior management team, have in

Newcastle Town Football Club and sponsored body waxes.

fact committed to undertake fundraising

James Morris, Head of Business Development at

activities right throughout 2018, as just

Blakemans said: As a business we have always actively

one of the exciting ways the Newcastle

supported a number of local charities and community

based business is planning to mark its

groups through donations, but with this being such an

milestone year. The first event that the Blakemans team supported was

important year for us we wanted to mark it by doing something extra special.

by putting a team to participate in the DougiMac 5k race

We already have a great relationship with the DougieMac

which was held at the Wedgwood Estate in Barlaston on

Hospice and it is such a worthwhile local charity for us to

March 25th.

get behind and support.

Blakemans have also been confirmed as the headline sponsor for the leisure locations annual bike ride in May. This event will see entrants raise money through taking on a number of challenging courses from the MiniMac 9 mile route to the Ultra 90 mile course. A team from Blakemans will themselves be competing in the cycle event, with both participants and spectators

‘Committing to undertake multiple events throughout the year is a real challenge but one that I know the whole team will rise to.’ Suzi Smith, Head of Fundraising at the DougieMac said: ‘ We are delighted that Blakemans have chosen to support the DougieMac in what is also a significant year for us, as we celebrate our 45th anniversary’

being able to sample some of the manufacturers delicious

‘We can’t wait to see all of the activities the Blakemans

sausages at a barbeque laid on by them at the end of the

team take on and we wish them luck in completing all of


their challenges!’

Other fundraising activity planned by the team at Blakemans during 2018 includes members of staff taking on the challenge of the Potters Arf Marathon, UK Corporate Games and Killer Mile, hosting a Fun Day at 22

Fastfood Professional • May and June l 2018

May and June 2018 • Fastfood Professional



Fastfood Professional • May and June l 2018

May and June 2018 • Fastfood Professional


New BRITISH cooking oil benefits foodservice users and consumers alike Great taste perception, sustained frying colour and reduced heat deterioration are among the benefits of a new ‘alternative’ cooking oil, sourced from crops grown by British farmers.


roduced from a new variety of oilseed rape – the

of the highest smoking points from any oil available.”

familiar yellow-flowered crop that’s the third-

In tests, not only were consumer experts highly

largest source of the world’s vegetable oil needs

complimentary about the taste of foods cooked in HOLL

– the new oil, known as ‘HOLL’, also promises

oil, but HOLL also delivered a very well appreciated colour.

healthier eating. While rapeseed oil already boasts

Fries cooked in HOLL produced the much-sought ‘golden’

the lowest levels of saturated fat of any edible oil, HOLL

colour valued by consumers, a colour that HOLL was able

has been bred to contain even lower levels of saturated and

to maintain consistently throughout the frying cycle.

trans-fatty acids, two compounds known to increase levels of cholesterol. “HOLL Oil is one of those rare win:win products,” says Lionel Lordez, HOLL’s business development leader, “benefitting the food business operator as much as the consumer and customer.

“That’s because of HOLL’s inherent stability. Against conventional rapeseed oil, HOLL’s heat deterioration was at least 40 per cent slower, while oxidised compounds were 20 per cent lower than with high-oleic sunflower oil. “With new legislation on managing acrylamide levels due to take effect from April 2018, business operators will be

“It’s produced from rapeseed, an oil with which

interested to hear that, compared to rapeseed, corn, soy

foodservice users are completely familiar. There’s no

and olive oil, HOLL produces lower levels of acrylamide in

procedural change. Yet it has significant advantages over

fried food.

‘standard’ rapeseed oils, thanks to improved performance,


lifecycle and consumer benefits.






including a highly respectable 4.3 ratio between omega-3

“This is Rapeseed Oil 2.0,” says Mr Lordez.

and omega-6 fatty acids and prominent Vitamin E levels,

Specially bred, HOLL delivers an oleic acid content of

plus its sustainable sourcing from Britain and Europe, we

at least 75 per cent, explains Mr Lordez. “That’s about 25

think there are compelling reasons to consider a switch

per cent more than conventional rapeseed oils,” he notes.

from conventional rapeseed or other oils such as soybean

“Higher oleic acid content lends stability and longevity to

and palm oil.”

the oil, allowing repeated use for heating and frying


without deterioration. HOLL also offers operators one


Fastfood Professional • May March and and June April l 2018 2018 2018

HOLL is widely available nationwide. Find out more at

May and June 2018 • Fastfood Professional


in g !

f ry

h en



t ast

o f e an d of n o i c ol o u r p e r c e p t

If your oil isn’t HOLL, you’re missing out. Missing out on a healthy oil with the lowest saturated fat, rich in oleic acid and a source of Omega-3. Missing out on longer frying life and fewer messy, time-consuming oil changes. And missing out on a sustainable, fully traceable oil, grown here in Europe by responsible, dedicated farmers. All of this from a truly multipurpose oil that’s suitable for seasoning, cooking and frying.

HOLL Rapeseed oil. Find out more today.


Fastfood Professional • May and June l 2018

o ds



HOLL a better rapeseed oil, naturally

For further information visit or email

May and June 2018 • Fastfood Professional



Fastfood Professional • May and June 2018 l 2018

May and June 2018 • Fastfood Professional


“Love British Food’s” new campaign working with Young Farmers The Love British Food campaign has announced a series of activities planned on the build up to Autumn’s British Food Fortnight.


lexia Robinson, founder of Love British Food,

young farmers to shout about what they are doing around

explains: “If ‘British Food’ was a brand like

the UK. We should all be proud to be involved with the

any other it would have a TV and marketing

British food industry and this campaign will really help

campaign telling consumers about the superb

promote what we do.”

standards of British food and promoting the

The campaign extends into the Autumn during British

buy British message. It is not; but what it does have is

Food Fortnight, 22nd Sept – 7th Oct, to promote British

a network ‘army’ of superb, inspirational, young farmers

food. The group plans various activities wearing ‘British

across the country who are increasingly taking it upon

Food is Great’ t-shirts and explaining to people why they

themselves to do what they can to promote their

should buy British; visiting local schools to give talks; and

industry whether via social media or through the deep

reaching out to pubs and takeaways, to promote their

reach they have in their communities. We want to tap

British supply chains.

into their energy and get them all to be walking, talking advertisements for British food.”

Love British Food, the definitive source of information on British Food and social media – thousands of people are

Activities kicked off this Spring with a ‘My name is…’ social

now following Love British Food on Facebook and Twitter.

media campaign in the build-up to Easter, the first major

Join them for the latest food and drink news from around

food shopping decision-making time for consumers. Love

the globe.

British Food calls on young farmers to post a photograph of themselves and their farm on Twitter and Instagram saying very simply what they produce and highlighting a high standard they adhere to. Using the hook ‘My name is…’ and hashtags #BritishFoodisGreat #LoveBritishFood, the aim is

What Resources Are Available To Help People Take Part?


Keep a look out on

to make the link between farmers, food producers and top

for details of all the activities, lots of ideas for taking part

quality British food. Celebrity farmers are being invited to

and 14 things you can do - one for each day of British Food

post ‘My name is…’ messages in support.

Fortnight. Check out our What’s Happening Map for foodie

Richard Bower, youngest ever candidate for Vice

events taking place near you. Download our bunting and

President at the NFU and a young farmer from Staffordshire

posters. Be the first to hear the news by following the

said: “I am incredibly passionate about British food and

activities on Twitter @LoveBritishFood, #LoveBritishFood,

farming and really looking forward to encouraging other

and Facebook: Love-British-Food


Fastfood Professional • May and June l 2018

March May and June April 2018 • Fastfood Professional


How to serve Instagram-worthy takeaway food


Fastfood Professional • May and June l 2018

May and June 2018 • Fastfood Professional


Mike Hardman is the Marketing Manager at catering equipment wholesaler Alliance Online. Here, he explains how you can ensure your fast food restaurant attracts more millennials by making your takeaway dishes more Instagrammable.


illennials have a strong preference

business is sure to impress the Instagram generation.

for convenience and spend more

Remember that presentation is everything

time eating in restaurants than

How your food is presented will go a long way to

any other generation, according

determining whether your takeaway is going to become

to a report released by the US

the next Instagram hotspot. So, it’s well worth putting

Department of Agriculture. The same research also

some time and effort into getting this right. It’s also vital

found that the spending power of millennials will surpass

that all of your kitchen staff are briefed on any changes

that of baby boomers this year. So, if you want to ensure

you would like to make, and that everyone knows your

you capitalise on this, you need to ensure you’re doing

goals when it comes to making food that is guaranteed to

everything you can to attract young people to your

be a hit on Instagram.

takeaway restaurant. One way to do this is by ensuring your restaurant’s

As a general rule, the more colourful your takeaway dishes look, the more Instagrammable they’re going to

dishes and interior décor are Instagram-worthy. Many

be. So, wherever possible, it’s a good idea to go heavy

young people like to share everything — from what

on the vegetables, and you should also put plenty of

they’re wearing to where they’re going on holiday —

thought into the packaging you use for your takeaway

on social media, which means they’re always on the

food. Plain polystyrene boxes and foil trays aren’t going

lookout for the best possible photo opportunities. So,

to cut it. Instead, opt for food boxes, bags, and wraps

if your takeaway looks quite bland and your dishes don’t

in a bright or pastel colour. These should also be decorated

challenge the status quo, you might struggle to get young

with your logo and branding so, when your customers

people through your door.

post the food they’ve bought from you on Instagram, their

Of course, if you’ve never had to take the Instagram factor into account, you might not know where to start

followers will be able to see exactly where they got their lovely takeaway from.

with making your food more photogenic. So, I’m going to share my top tips to help you out. Read on to learn more.

Make sure you have your own Instagram presence If your takeaway isn’t currently attracting the younger

Keep an eye out for trends you can follow

clientele you would like to target, you’ll need to get the ball

New food trends are emerging all of the time, and many

rolling by ensuring people know your establishment has

of these are picked up by Instagrammers looking to show

had an Instagram-friendly update. And, you can do this by

that they’re ahead of the curve. So, if you want to ensure

making your own account and updating it with plenty of

that people who visit your takeaway get shutter happy, it’s

envy-inducing photos. So, if you’ve focused on enhancing

well worth keeping an eye out for trends that are gaining

your menu, post plenty of high-quality images of the food

traction online, so you can incorporate these into your

you’re serving. If you’ve already given your décor a social


media-worthy update, you can mix things up with some

Of course, while there are lots of trends out there that

photos of your eatery, too.

you could jump on, it’s best to only go with those that

To ensure you know exactly how to show your food in

actually make sense for your takeaway. So, if your menu

the best light, I would highly recommend checking out

is primarily made up of burgers and chips, you shouldn’t

BBC Good Food’s guide to taking the best food photos for

start offering acai bowls and avocado on toast out of

Instagram. Then, you can simply jump online and start

nowhere. But, instead, you could jump on board with the


trend of offering more Instagram-friendly vegetarian and

If you’re looking to attract the younger generation

vegan options, or you could add a burger to your menu

to your takeaway, updating your menu to make it more

that comes in a bright green matcha bun. While these

Instagrammable can make a huge difference. Take these

small tweaks won’t mean you have to change your menu

tips on board, and you’ll soon have millennials queueing up

too much, following the trends that make sense for your

to try your trendy dishes.


Fastfood Professional • May and June l 2018

May and June 2018 • Fastfood Professional


Hounö Combi Ovens Installed at New Tesco Food To Go Department Equipment manufactured by Danish combi oven specialist, HOUNÖ A/S, has been installed within the food to go department at a new 31,000 sg ft Tesco Superstore, recently opened in Calne, Wiltshire. A 6 grid combi oven stacked with a 6 grid convection oven and a 6 grid combi oven stacked with a rotisserie were supplied by HOUNÖ’s strategic UK retail distribution partner, Fri-Jado UK


he food to go department is located at the front of the store, providing an enhanced and more convenient shopping experience for customers. The ovens are positioned front of house to create kitchen theatre and promote impulse purchases.

The food to go department offers an extensive range of freshly cooked hot food, including whole chickens, chicken

The ovens supplied incorporate HOUNÖ’s unique

portions, ribs, pizzas, panini, sausages, pies and sausage

passthrough feature, whereby raw food is loaded from the

rolls, as well as a breakfast menu.

rear of the oven and cooked food is unloaded from the

The HOUNÖ ovens benefit from a combination of radiant

front, minimising the risk of product cross contamination.

heat and steam injection, together with a nine speed

They are also equipped with an integrated fat separation

reversible fan, for perfect cooking results. Ease of oven

system, which diverts grease into a tray mounted beneath

operation is assured via a user friendly digital controller with

the oven. The tray is then emptied into a suitable container

a selection dial interface. The ovens installed at the Calne

for environmentally responsible disposal of the fat. The

store were pre-programmed for items on the food to go

system helps avoid clogged drains and prevent fat passing

department’s menu, allowing simple and accurate operation.

into the watercourse.


Fastfood Professional • May and June l 2018

May and June 2018 • Fastfood Professional


HOUNÖ’s Business Development Manager, Vincent

ranging from 6 to 20 grid sizes, as well as a 16 tray option

van Delft, reported that the company has enjoyed

and a comprehensive selection of CombiSlim models,

sustained success across all areas of the food retailing

provides scope for flexible oven configurations to meet

sector and has been supplying combi ovens to Tesco

desired cooking capacities.

for over 20 years. He added that over 5,000 HOUNÖ

In addition to the three HOUNÖ combi ovens, installed

passthrough ovens have been installed in the UK alone.

at the Calne store, Fri-Jado UK also supplied an eight spit

He cites the inherently robust construction of the ovens

programmable rotisserie oven, a 1.2 m hot self-service

as particularly suitable for the large volume of cooking

counter and a matching 1.2m hot serve over counter,

experienced in retail operations, over extended trading

demonstrating its ability to act as a single source of

hours. He added that the company’s extensive portfolio,

equipment for food to go operators.


Fastfood Professional • May and June l 2018

May and June 2018 • Fastfood Professional




Fastfood Professional • May and June 2018 l 2018

May and June 2018 • Fastfood Professional


OPEN FRONT GRAB & GO CABINET Adande Refrigeration’s Aircell® Crivat open front, integral refrigerated Grab & Go cabinet has been announced as the Silver winner of the heavy equipment category in the SCI Equipment Awards 2018. The inaugural SCI Equipment Award programme is organised jointly by the Food & Hotel Asia 2018 exhibition and the Foodservice Consultants Society International (Asia Pacific Division). The presentation of the award will be made at a ceremony on 27 April during the exhibition being held in Singapore.


n making the award, the judging panel agreed that

measured to a bandwidth of 3°C in the Aircell® Crivat

the Aircell® Crivat Grab & Go cabinet had satisfied

model, compared with an average range of 13°C in the

the competition’s criteria for sustainability, cost

store’s existing open front multi deck.

savings and innovation in the foodservice sector. Adande also demonstrated that the Aircell®

Adande’s Chairman, Nigel Bell, commented:

Crivat cabinet offers food to go focused features,

“This award further endorses the environmental credentials

including reduced energy consumption, tighter holding

of Aircell® open front cabinet technology, highlighting its

temperatures, a warmer shopping environment, a large

tangible benefits for the display of chilled food to go in

display capacity and unfettered access for ease of

foodservice and convenience retailing operations. In this

browsing and shopping.

competition we were up against some stiff opposition,

In support of its award entry, Adande submitted the results of an in-store trial of an Aircell® Crivat cabinet

including worldwide market leading brand names in the catering and foodservice sectors.”

at Le Pain Quotidien food to go outlet in Soho, London. Over a three week test period, energy consumption of the

how it works

Aircell® cabinet was measured as 33% less than the store’s

Aircell® works by dividing the refrigerated display case’s

existing open front multi deck display. This reduction in

merchandising envelope into separate air flow managed

energy consumption would represent an annual saving in

cells with small, low pressure air columns. Each cell has

electricity costs of £365. During the same trial, cabinet air

its own air curtain, which is more efficient than a full case

temperature was measured to a bandwidth of 4°C in the

height air curtain on a conventional multi deck case. The

Aircell® model, compared with an average range of 11°C

net result is less pressure on the inside of the air curtain

in the store’s existing open front multi deck. The narrow

of each cell and a substantial reduction in cold air spillage

temperature range of the Aircell® model helps to maintain

from the case. Crucially, Aircell® does not require back

the quality and fresh appearance of food to go, providing

panel flow to support the air curtain, so it does not over

a more enjoyable eating experience for the customer and

cool and freeze food at the rear of the cabinet.

reducing waste.

The main benefits of the Aircell® system, for retailers

Adande also cited results from an in-store trial at a

and cabinet manufacturers, are significantly reduced

UK food hall. During simultaneous monitoring under the

energy consumption, tighter operating temperatures

same store operating conditions, over a three week test

and a more comfortable environment for shoppers and

period, energy consumption of the Aircell® Crivat Grab &

staff. The Aircell® system has been tested against the

Go cabinet was measured as 53.6% less than the store’s

cabinets of various manufacturers, on both sides of the

existing open front multi deck display. This reduction

Atlantic, demonstrating energy savings in excess of 30%,

in energy consumption represents an annual saving in

compared with conventional open front refrigerated multi

electricity costs of £660.65. Cabinet air temperature was

deck cabinets.


Fastfood Professional • May and June l 2018

May and June 2018 • Fastfood Professional


Dr. Oetker Professional Unveils New Website Dr. Oetker Professional has launched a brand new website, as part of its continued commitment to supporting its foodservice customers and driving their businesses in the year ahead


he pizza and bakery specialist’s new hub

to view the full pizza and bakery ranges available. To make

it even simpler, Dr. Oetker Professional has highlighted


caterers to quickly find the right products


to help them create memorable dining

recommendations for every business requirement.

experiences every time. From leisure, hotels







Richard explains:

and pubs to education, healthcare, accommodation and

“Whether you are looking for a fresh dough pizza base

B&I, visitors can discover the latest innovations to support

for your restaurant or wanting to serve a branded pizza

their menus with ease.

solution at your university, or even trying to decide which

Commenting on the new website Richard Cooper, Senior Brand Manager – Dr. Oetker Professional, (UK) Ltd said;

bakery items are most suitable for your care home, our new website makes it simple for you to find the perfect

“Dr. Oetker Professional is the dedicated partner to

solution. If you can’t find what you’re looking for our

chefs, corporate companies and independent businesses

expert team are here to listen, advise and go the extra mile

across the UK, so it’s important that our valued customers

to ensure your menus stay one step ahead.”

have a website designed for them. Our pizza and bakery

Dr. Oetker was founded in 1891 and has a dedicated

products are developed to make lives easier, so it’s only

professional range working to provide quality solutions that

right that the website does the same and puts 100 years

add excitement to menus with total ease and reassurance.

of expertise at your fingertips – this is an exciting start to 2018, watch this space as there’s more to come!” Caterers with a specific product in mind or looking for inspiration can use the ‘discover our products’ navigation 34

Fastfood Professional • May and June l 2018

* For more information on Dr. Oetker Professional, please contact 0113 823 1400

or visit May and June 2018 • Fastfood Professional


PowerUnleashed 2 By Tom Atkinson, Waring Brand Manager for Nisbets Plc


aving the right equipment

With a convenient cordless design perfect for commercial

in situ is vital for all caterers

kitchens where space is at a premium or access to mains

and when it comes to essential

power is restricted, the Waring Bolt Cordless Blender

pieces of food preparation equipment,

WSB38XK (CN981), available from Nisbets, is perfect for

caterers should opt for models designed

making all kinds of soups, gravies, stocks, purees and

for use within a commercial environment to ensure they are suitable for frequent use.

sauces effortlessly. Featuring an efficient, brushless DC motor and long

Including a powerful stick blender in a

lasting 12V lithium ion battery, the Waring Bolt Cordless

kitchen gives operators the opportunity

Blender can easily blend and aerate up to 15 litres of

to ensure their menu includes fresh,

ingredients, without the need for messy wires. The

good quality ingredients – demonstrating

consistency of foods can be easily controlled using the

attention to detail and allowing chefs to

variable speed function (5,000 to 13,000 rpm), while Its

retain complete control of the ingredients

user-friendly, ergonomic design also includes a quick

they are using. In addition, making foods

charging docking station, and removable dishwasher safe

such as sauces from scratch can prove

blending shaft.”

more cost effective and help operators to cater for those with special dietary


requirements, such as those with food allergies

or intolerances.

Tel: 0845 1405555

Fastfood Professional • May and June l 2018

March May and June April 2018 • Fastfood Professional


So Cool 2 By Scott Duncan, Sales Director at Carpigiani UK:

“Ice cream is undoubtedly a favourite of children and adults alike, so adding a selection of soft-serve offerings to your menu can be an easy way to ensure your menu appeals a wide range of customers. Quick and simple to produce, available in a choice of flavours, freshly produced, soft serve ice cream commands an excellent profit margin, and can really help to grow a business’s revenue and maximise profits through impulse sales


Fastfood Professional • May and June 2018 l 2018

May and June 2018 • Fastfood Professional



oft serve ice cream machines come in a range of sizes and styles in order to meet individual operators’ needs. Carpigiani is a global leader in the manufacture of ice cream equipment offer a wide-ranging number of both floor

standing and countertop appliances, with a choice of one or two flavours. Simple to operate and maintain, a Carpigiani soft serve machine will produce wonderfully smooth and indulgent soft ice cream. The new Carpigiani 161 series of soft serve models is the perfect choice for venues where space is at a premium. Offering a real breakthrough in soft serve ice cream technology, the 161 combines state-of the art technology with features usually reserved for larger, floor standing models, including a self-pasteurising model. What’s more, the unique design of the 161 range means a footprint of just 300mm x 630mm x 850 mm (w/d/h). The New 161 range uses cooled technology, generating flow through a removable air filter at the base of the unit, channelling hot air exiting at the top. This not only improves efficiency, but also allows the unit to be positioned directly next to another appliance, for even greater space efficiency on a limited countertop. A contemporary stainless-steel counter top design, complete with multifunctional display, standard 13-amp plug-and-go operation (never before available for a selfpasteurising model) and the ability to be connected to our wireless Teorema software gives operators the choice of using our unique remote monitoring and diagnostic software, means an easy to use appliance, with an impressive hourly output of up to 15kg. As with the other models our soft serve range, the new Carpigiani 161 is fitted with a unique tank agitator to ensure an exceptional product consistency, while also allowing operators to serve frozen yoghurt without risking a separation of the mix. Staff will also enjoy using the 161 G SP model as it comes with an automatic self-pasteurisation function, which is capable of achieving an extraordinary 42 day cleaning cycle. A heated cylinder function quickly defrosts the chamber to further speed up the process of manual cleaning when required.”


For more information on the Carpigiani 161 or

for expert advice and knowledge of soft ice cream, frozen yogurt, cream whipping and thick shake machines; as well as the Carpigiani Gelato University training courses, please call Carpigiani UK on 01432 346018 or visit


Fastfood Professional • May and June l 2018

May and June 2018 • Fastfood Professional


Have you seen the Little Muffin Man? Mini-baked muffins and doughnuts launched by Central Foods


rozen food distributor Central Foods has

hazelnut filling and crumble topping. The apple and

launched five new tasty ‘bite-sized’ baked

cinnamon filled mini muffins contain real apples pieces, an

products to cater for increasing demand for

apple puree filling and crumble topping.

smaller, indulgent sweet treats.

The mini sugared doughnut balls, 19g in size, are made

The KaterBake range includes mini doughnut

from a traditional soft butter dough. The 25g mini jam

balls and mini filled muffins – currently the only filled mini

filled doughnut balls feature a fruit jam filling (raspberry,

muffins available to foodservice.

blueberry and blackberry) and the 25g mini chocolate

“Consumers love to treat themselves, but there’s a

doughnut balls contain a chocolate filling and are sprinkled

growing awareness of health which is leading to a rise in

with sugar snow. All three have a defrosted shelf-life of

popularity of smaller portions and products,” said Gordon

three days and are available in packs of 70.

Lauder, MD of frozen food distributor Central Foods.

“Mini options of some of Britain’s favourites, like

“The five new KaterBake products are small in size but

doughnuts and muffins, fit really well with a number of

big on taste. All the indulgence, but without the guilt! They

current trends in food to go,” added Gordon. “We know

are perfect accompaniments to a hot drink or as a morning

that out of home demand for breakfast and brunch

or afternoon snack, as well as being ideal items to offer as

has been increasing, but also that the lines between

part of a selection of take-out treats.”

traditional meal times have been blurring, so consumers

The range, suitable for vegetarians, includes apple and

are eating baked goods throughout the day. We also know

cinnamon filled mini muffins, chocolate hazelnut filled

that many consumers are looking at ways to still indulge,

mini muffins, mini jam filled doughnut balls, mini chocolate

but without the guilt associated with larger portions. In

doughnut balls and mini sugared doughnut balls.

addition, the trend to share snacks is on the rise, and

The 26g muffins have a defrosted shelf-life of two days

these mini baked goods are perfect items to offer as a

and are supplied in packs of 42. The chocolate hazelnut

selection at a counter. They can be popped into a bag to

filled mini muffins feature real chocolate chips, a chocolate

take out, as well as to eat in.”


Fastfood Professional • May and June l 2018

May and June 2018 • Fastfood Professional


One Ice Fits All Non-dairy ice cream-style dessert available nationwide from Central Foods


range of non-dairy ice cream-style desserts – suitable for vegetarians, vegans and coeliacs – is now available nationwide from frozen food distributor Central Foods. The selection, which suits a range of

dietary requirements, is available in scooping packs to foodservice professionals and caterers via wholesaler Bidfood. It has been launched in response to soaring demand for free-from items in the foodservice sector. Gordon Lauder, managing director of Central Foods, said: “The demand for free-from items, including products suitable for those avoiding gluten and who are vegetarian or vegan, is increasing all the time and this non-dairy ice cream-style dessert range ticks a number of boxes. “As well as being really creamy (despite being milk-free!) and tasty, the range is free from wheat, gluten, eggs and nuts. “We know from Horizons research that ice cream tops the most popular dessert chart across all catering outlets - both in winter and summer - year after year, so our new range is an ideal dessert for food professionals to have to hand – whether they work in a restaurant, pub, hotel, café,

Based in Northamptonshire, Central Foods has been

garden centre, care home, university, leisure venue or other

supplying frozen food to the foodservice sector for

catering operation. Ice cream remains a popular option for

more than 21 years. It currently supplies more than 220

dessert – either on its own or as an accompaniment – and

independent wholesalers, as well as larger national and

as a treat, because it reminds people of their childhood

regional wholesalers, and foodservice caterers across the

and happy times on holiday. Our new range is available in

entire foodservice industry.

scooping tubs, providing menu flexibility and variety, and

Offering a one-stop shop to the foodservice sector,

allowing even vegan and free-from consumers the chance

Central Foods sources products from around the world

to enjoy everyone’s favourite treat.”

and the UK, supplying more than 400 different lines,

Branded Food Heaven, the selection is available in

ranging from meat, bakery items and canapés through to

four different flavours; blueberry, chocolate, raspberry,

buffet products, desserts and puddings.

and vanilla, with each flavour supplied in 1 x 900ml tubs,

* For more information about Central Foods,

offering approximately 18 x scoops. 39

Fastfood Professional • May and June l 2018


May and June 2018 • Fastfood Professional



Takeaway & Restaurant Innovation Expo is THE event to help you boost profits, build your brand, grow your business, and much more! Find out what’s coming next at Europe’s leading event for the hospitality industry.


iscover some of the most exciting new

debates, networking opportunities, innovation awards,

products from around the world that are

1-2-1 expert advice from the most relevant people in the

transforming the takeaway and restaurant

industry, interactive features, 150 seminars featuring the


world’s best industry experts and much more!

Meet industry experts and learn how to

attract and win lots of new clients Obtain the latest tools, techniques and advice within an ever-changing industry Keep ahead of market trends by discovering the technology that’s changing the industry Meet and connect with over 8,000 like-minded visitors

in partnership with

with our national scale networking features 150 seminars. Be inspired with some of the fastest growing food chains right now in the UK, and hear the business views from some of the most senior people within the industry

Fast Food Professional will again be a partner with the Restaurant and Takeaway Expo 2018

Plus, over 300 of the most cutting edge suppliers, panel 40

Fastfood Professional • May and June l 2018

May and June 2018 • Fastfood Professional











TAKEAWAYEXPO.CO.UK | 0117 930 2107 | #Hungry4growth 41


Fastfood Professional • May and June l 2018

May and June 2018 • Fastfood Professional


New Concept Fast Food Gateshead

A in for

A new concept in fast-food is set to bring a range of healthy, fast-food to Gateshead’s Trinity Square. Chloe Wilson and partner, Darren Appleton, are finalising plans to open NU TO GO, a contemporary café/take-away, which will ensure nutritious, healthy food is readily available and affordable.


xtensive research and personal experience

2016, the pair showed the resilience typical of entrepreneurs

of trying to find healthy fast-food on the go

when the deal fell through at the last minute and they were

revealed unsurprisingly, that many people do

left looking for a new location. Determined to secure the

not have the time to prepare meals, preferring

ideal setting they were prepared to wait and eventually

the convenience of grabbing a takeaway or

identified a unit in Trinity Square, becoming an addition

ready meal. Further investigation uncovered that many

to the list of famous brand restaurants and entertainment

people, including families with young children, would prefer

in the recently developed, contemporary shopping and

that meal to be healthy rather than the traditional fast

leisure complex. In addition, a burgeoning population of

food of chips, pizzas and burgers. This feedback resulted

students from Northumbria University’s 933 room student

in the duo identifying a gap in the market that will change

accommodation is situated directly above NU TO GO.

the concept of healthy and nutritious eating on the go. Having first located premises in central Newcastle in 42

Fastfood Professional • May and June 2018 l 2018

Whilst Darren has continued with his day job as an electrician, Chloe has project managed the design and May and June 2018 • Fastfood Professional


Increasingly people are becoming more health conscious and aware of what they are putting into their bodies.” Interior fit out is nearing completion on the 1,100 sq ft unit transforming it into a café style venue offering nutritious food, served in disposable and recyclable containers, that can be eaten inside or taken away. In warmer weather there is also an extensive outside area for more seating. As a graduate of Northumbria University, Chloe has been able to take advantage of the excellent support offered through its unique Student and Graduate Enterprise Service. This provides free enterprise skills training and start-up support for the university’s students and graduates. Experienced mentors have provided legal, financial, marketing and public relations support which fit out of the new premises. Juggling carpenters, sign

Chloe and Darren were able to take advantage of.

makers and decorators, as well as taking on a chef and

Graham Baty, enterprise manager at Northumbria

waiting staff, it has been a busy time as they prepare for

University explained that recent studies have shown there

opening at the beginning of April. Chloe said:

is a growing trend for young people to set up their own

“We are both so excited about bringing NU TO GO to Gateshead. The location in Trinity Square is perfect for us.

businesses with many considering their social impact as well as profitability, he said:

There is an excellent range of shops, restaurants,

“With NU TO GO, Chloe and Darren have spotted an

gymnasiums and entertainment as well as a host of

emerging gap in the market and they are determined to

thriving businesses nearby.

ensure that eating healthy and nutritious food isn’t just

“Our aim is to change the stereotypical view of health

a fad, but a way of life that is as convenient as unhealthy

food – that it’s all lettuce leaves and mung beans as well

types of fast-food. I’m sure this venture will be a great

as being too expensive and time consuming to prepare.

success for them.


Fastfood Professional • May and June l 2018

May and June 2018 • Fastfood Professional




Fastfood Professional • March May and and June April l 2018 2018

May and June 2018 • Fastfood Professional


Spyce Boys Spyce, takes you on a trip to the future, it is a restaurant featuring a robotic kitchen that cooks complex meals. A concept created by a group of forward thinking students in hopes of solving a problem they found ourselves facing - being priced out of wholesome and delicious food. Along the way, they added in some MichelinStar magic with Chef Daniel Boulud. They are now excited to welcome one and all to the world of Spyce, at 241 Washington Street in Boston. The Philosophy

How does a robotic Kitchen cook food?

They are all about getting to that first bite. They want

It has seven cooking woks, all heated using induction, a

you to chase the flavours. The careful selection of

technology invented by Nicola Tesla. It is efficient and

ingredients, the promise of consistency, innovative

accurate and uses less energy than other heating methods.

technology, the extraordinary talent of the culinary

The induction heating element is located adjacent to each

team – it all comes down to one thing. The first bite

cooking wok. It’s not below and it’s not touching the wok

is the one chance to make a lasting impression, and

there is a long scientific story that explains why, but, let’s

They’re taking it.

just cut to the chase and say adjacent is best.

Is it sanitary? That’s one of the best parts. The robotic kitchen is certified by the NSF (National Sanitation Foundation), and cleans and sanitizes the cooking woks after every meal. It’s programmed to monitor cooking, refrigeration and water temperatures, and all components in the refrigerator that touch food are removed and cleaned by the crew regularly. There is a door on the top of the refrigerator and they pour the ingredients into the food hoppers from above. Continued


Fastfood Professional • May and June l 2018


May and June 2018 • Fastfood Professional


* Continued Spyce operate a commissary kitchen to get our ingredients prepped and ready to roll for the robotic kitchen. It allows them to plate a meal and move a bowl out of the way, so they can wash the wok. This means they can start the next meal with a clean wok as quickly as possible. Of course, it also looks super cool. All meals are cooked to order in three minutes or less The only inputs are electricity and water. They’re all set for a 100% renewable energy country, that’s coming up soon, right?

The Michelin Man “When Michael and his three classmates emailed me about a robotic kitchen that could elevate fast food, I was impressed. Not only had they guessed my email address correctly, the videolink to their cutting edge technology was unlike anything I’d seen before. The experience of the robotic kitchen, the food and the vision of the Spyce team far exceeded my expectations. Their passion and innovation needed a strong commitment to ingredients and excellent recipes. So, in addition to becoming an investor, I accepted the position of Culinary Director, and invited Chef Sam Benson, who had worked for me at Café Boulud, to take on the Executive Chef role.”

Michael Farid, Kale Rogers, Luke Schlueter, and

Daniel Boulud, Culinary Director

Brady Knight, “The Spyce Boys”

The Spyce Boys “We were four really hungry MIT students and water polo teammates tired of spending $10 on take-out lunches and dinners. Our athletic appetites required better nutrition but our student budgets didn’t allow for that kind of expense. While we ate our bland chopped salads and stir-frys, we dreamed of an alternative: a robot that cooked tasty and nutritious meals, served them, and cleaned up after. We were all robotics-obsessed engineers, so we quit yapping and built one in our fraternity basement. Two years and many burns, bruises, and brussel sprouts later, we’re opening our first restaurant and we couldn’t be more excited.” 46

Fastfood Professional • May and June l 2018

May and June 2018 • Fastfood Professional


About the Menu They put a lot of thought into what makes a good meal. First, everything has to taste great, so the recipes are inspired by the most delicious spices, flavours and textures from around the world. It’s also nice to have choices, so each one of our bowls can be customized to your taste and they have vegetarian, gluten-free and vegan options. Finally, they know the importance of presentation, and the Garde Manger (pronounced gar-mahn-jey) will apply the finishing touches. They want the food to look as good as it tastes.

From the Menu

The Culinary The Inspiration

MIT kids and their robotic kitchen, and make food

“This combination of root vegetables, roasted brussel

with real flavour, I knew it was a chance to be part

sprouts and sweet potatoes, brings me straight home to

of something big. With a multitude of Michelin stars

the mountains of Vermont. This dish has been following

and James Beard accolades for his restaurants

me throughout my culinary career. I first began

and contributions to fine dining, Chef Daniel is

experimenting with it when I was a sous chef at Café

considered to be one of the country’s leading

Boulud, and it was the first recipe I developed for the

culinary authorities. When he talks, you listen. His mentorship paved the way for my experience


640 CAL

Brussel Sprouts and Sweet Potatoes marinated in a Balsamic Herb Glaze; Sautéed Kale, Cracked Green Freekeh, Vermont Yogurt, Granny Smith Apples and Quinoa

Sam Benson, Executive Chef

“When Chef Daniel Boulud asked me to join four


Spyce concept menu tasting.” - Chef Sam Benson

in the best kitchens in the US and France, it’s been a

Suggested Garnishes: Smoked Salmon, Pomegranate

fun ride. So here we are, and together we make up

Seeds, Soft Boiled Eggs, Crumbled Goat Cheese,

the Spyce culinary A-Team.”

Almonds, Roasted Chicken

Fastfood Professional • May and June l 2018

May and June 2018 • Fastfood Professional


We all know our world’s population is growing, and unsurprisingly, along with it meat consumption is rising too. Supplying an ever growing demand is going to have a considerable depremantal effect on our environment and exacerbate climate change


he global meat industry produces more greenhouse gas emissions than all ships, aircraft, trains and cars combined. Methane gas, the primary greenhouse

pollutant of animal farming is 30 times more

potent as a heat-trapping gas than CO2. Global meat consumption has quadrupled in the last 35 years and with the world’s population still on a steep upward climb, predictions are that demand will continue to quickly increase.



Fastfood Professional • May and June l 2018

May and June 2018 • Fastfood Professional


Demand Scientists and industry analysts agree it will be

was quite some flavor with the browning and that even in

impossible to meet future demand with current production

a blind trial they would have taken the product for meat

methods already stretched to capacity.

rather than a vegetal copy. The global press coverage was

So, if raising and eating meat is so bad for the planet, why don’t we just stop?

tremendous and the reactions were generally very positive. Having publicly demonstrated and cooked a hamburger

Well there are enough people that find not having that

from muscle fibers, it is now time to take the next step, and

great piece of steak, or their favourite burger or sausages,

intensify the research phase that will take us to the next

or the bacon with their eggs an even more horrifying

level: putting Cultured Meat on the market. We are now

thought than frying the planet to a crisp. They ask - Surely

working on finalizing the development of the first product,

there’s another way?

the process and the regulatory aspects.”

What if science could make it possible to still eat meat without destroying the planet?

But the challenge isn’t necessarily creating the best looking and tasting meatless alternative — it’s pulling down the cost of production so that consumers will see it as a

MosaMeat may have the answer

viable alternative to the real thing.

MosaMeat aims to develop tissue engineering into a

In 2013, it cost around $325,000 to engineer a five-ounce

technology that can mass-produce affordable meat.

in vitro hamburger constructed from pieces of beef muscle

they are a spin-out from the lab of Prof. Dr. Mark Post at

tissue all grown in a lab. Now, with advances in the industry

Maastricht University: the lab that created the world’s first

steadily pushing this field forward, the price has been

tissue cultured hamburger.

whittled down to just $11.36 — that’s 30,000 times less than

Dr. Mark Post says “The switch from traditional meat

when it was first introduced.

production to the use of tissue engineering to produce

This makes lab-grown meat just three or four times more

meat would eliminate many of the negative aspects of meat

expensive than traditional ground beef, so if the biggest

production, and offer us a future where we can preserve

barrier to getting engineered meat to market is cost, then it

this nutritious and delicious product in our menu.”

looks like we’re well on our way.

“On August 5, 2013, we presented and cooked the world’s

Assuming the most ideal growing environment, stem

first lab-grown burger at a news conference in London. The

cells can produce a lot of meat. A single turkey cell could

burger was assembled from 10.000 small strips of muscle that

theoretically be used to produce enough muscle to

were individually grown in our lab at Maastricht University.

manufacture 20 trillion turkey nuggets. Given the growing

Nutritional researcher Hanni Rützler and food writer Josh Schonwald were the two tasters. They reported that there 49

Fastfood Professional • May and June l 2018

demand for food worldwide, something like this has the potential to address pressing concerns. May and June 2018 • Fastfood Professional


Just a Perfect Day So, we have heard all about meat being grown in a lab, Which is all very well, but, if we were to have less cows where do we get our milk, cream and cheese from?

A Silicon Valley food start-up “Perfect Day” may have the answer This is what they have to say -


hat started in 2014 with two guys, a big idea, and a shared passion for cheese, has quickly grown into a company on a mission to create a world of delicious animal-free dairy products. We thought:

Like cows, our yeast needs to graze to produce dairy proteins – and we use sugar from renewable sources. This age-old process converts the sugar into real dairy proteins. Perfect







Why give up our favorite foods? There must be a better

exceptional nutritional and culinary benefits of dairy

way. And so we brought together a diverse team of chefs,

protein for use in foods we love.

food designers, nutritionists, scientists, engineers, and one office dog, Sophie.

Perfect Day dairy proteins are vegan, soy-free, glutenfree, and lactose free and provide the same high-quality

Our mission is to empower people to enjoy the dairy

nutritional benefits as dairy proteins – while ensuring

products they love, while leaving a kinder footprint on the

the same delicious taste, texture and functionality

planet. In order to deliver on that mission and drive the

when used in dairy foods and products. This allows food

greatest impact, we realized we would be most effective

manufacturers to create entirely new products or build on

partnering with food and dairy companies to bring a whole

existing ones to address how we eat today and for years

variety of new animal-free dairy products to market, not

to come.

just one single product.

Perfect Day animal-free dairy proteins are the same

How do we do it? With natural resources and human

nutritious proteins (casein and whey) found in cow’s milk,

ingenuity. Instead of having cows do all the work, we’ve

but made without a single cow. Our dairy proteins are the

developed a process similar to craft brewing. Using yeast

perfect base for dairy foods, ensuring the same delicious

and age-old fermentation techniques, we make the very

taste and texture.

same dairy proteins that cows make. Sourced from the USDA, we cultivate our yeast to produce dairy proteins with the help of science. 50

Fastfood Professional • May and June l 2018

“We can’t help it. We love cheese.” - Ryan and Perumal

* May and June 2018 • Fastfood Professional


The name Perfect Day was inspired by a Lou Reed song. Two scientists discovered that calm, happy cows produce the most milk. And cows are happier when they listen to music! One of the songs that made cows produce the most milk was the song ‘Perfect Day’ by Lou Reed. (Who knew cows were so cool?) As a company on a mission to make cows, people, and the planet happier, it seemed like a perfect fit. 51

Fastfood Professional • May and June l 2018

May and June 2018 • Fastfood Professional


Free online Training in Food Safety and Health & Safety from Seafish At the end of March 2018 Seafish updated and republished their Hygiene open learning module. The Health & Safety open learning module was updated in November 2017. Both modules are available in print (for a small fee) and also free of charge as online PDFs on the website.


oth of the print and online versions are accepted

In December 2017 Seafish became a joint awarding partner

by the Royal Environmental Health Institute

with REHIS. Since then Seafish have developed bespoke

for Scotland (REHIS) as an approved method

exam papers, improved and sped up exam administration

of study. To gain the nationally recognised REHIS

and made the learning materials free of charge online. Exam

qualification candidates will need to sit and pass a formal

papers have also been translated into other languages

multiple choice test. This is a regulated qualification,

(Lithuanian, Polish and Portuguese) – all in an effort to

acceptable throughout the UK and internationally.

help food business employers meet their legal obligations to supervise instruct and/or train their employees.

Some of the key points of the Seafish programmes are:

Seafish approved trainers can also offer courses in introductory food hygiene for operatives, while

Both modules are available as a printed open learning

intermediate food hygiene by eLearning (Level 3) is

module which can be purchased from Seafish or an

available across the UK. This 20 hour eLearning programme

approved trainer.

is ideal for managers and many supervisors.

They can be downloaded free of charge as a series of PDFs from or read onscreen. The modules are thorough and in-depth – more than 140 pages of key information in each title.

Business as usual for Apprentice Friers in Northern Ireland, Wales and Scotland Fish friers in England will soon have access to a number of suitable hospitality sector trailblazer standards including Level 2 and 3 production cooking apprenticeships. Fish

The multiple choice exam is available at a time and

friers outside of England can continue to take advantage

place that suits candidates:

of Level 2 and 3 fish and shellfish apprenticeships. For

• Seafish have invigilators located across the UK

more information please visit

• The exam lasts 30 minutes

and go to the news for fish friers section.

• The pass mark is 60%

• There is a charge for sitting the exam The regulated qualifications are recognised nationally and internationally. The two qualifications are:

• Elementary Food Hygiene

• Elementary Health & Safety More than 11,000 people in the seafood industry have used these modules to gain a qualification.


Fastfood Professional • May and June l 2018

Potential Apprenticeship Provider for Wales Are you a fish frier interested in a Level 2 or 3 apprenticeship? Thinking of taking on an apprentice or offering the qualifications to existing staff? Then let us know via an online survey. If there is enough interest Seafish will work to establish another apprenticeship provider in Wales to offer your business more options. The survey is available at

* May and June 2018 • Fastfood Professional



Fastfood Professional • May and June l 2018

May and June 2018 • Fastfood Professional



Four in ten will eat lab-grown meat and fish within 10 years Rising food costs and environmental concerns prompt Brits to consider this new food source


ore than four in ten (41%) of Brits think we’ll

an accepted part of our diet, it needs to mimic closely

be eating lab-grown meat and fish within

the original. The most important quality for consumers is

just ten years, according to research by the

taste, followed by texture, smell and then its look.

human experience company, Starcom.

There is still education needed for the majority

Lab-grown meat and fish, also known as cultured meat,

of Brits to get used to the new food type. Currently

is grown in a cell culture instead of inside of animals. It has

42% of people would eat lab-grown meat or fish in a

been developed for nearly twenty years with NASA being

restaurant, which drops slightly when it comes to fast

one of the earliest groups to research its viability in 2002

food restaurants (37%).

Shortages of meat and fish is the top reason why people say they would eat lab-grown produce, followed

Jodie Stranger, Starcom UK Group chief executive and president of global network clients, EMEA, said:

by environmental and sustainability concerns. This isn’t

“The research is a fascinating look into the motivations

surprising as currently around 18% of global greenhouse

and perceptions of consumers. For a food source that only

gas emissions are produced as a result of the meat industry.

really started proper development in the early noughties

Pescetarians and vegetarians are the most confident with

to have such acceptance already is amazing. It appears

the speed of adoption with 59% and 51% respectively

that this willingness to try something very new, and out

believing it’ll be on our plates within 10 years.

of the norm, comes from a desire to help the planet and

Starcom surveyed 2,000 people as part of its ongoing

reduce the strains of meat production.”

‘Future of…’ thought-leadership series, which is based

“Although greater education about the benefits of lab-

on rich insight into consumer trends and how emerging

grown produce is necessary, Brits are responsive. Nothing

behaviours will impact brands and society as a whole.

can undermine the need for a great tasting and good

With rising food prices already rising quickly, 90% of

quality meal. However, with pressures on the industry to

Brits that do a weekly shop say they would start cutting

source the sheer quantity needed to feed our appetites

back on spending if they were to rise again. Fresh meat

and for consumers to pay for it, we’re going to see a lot

and fish will be culled from the basket before fresh

more on interest in this area. Brands that create a great

fruit and veg.

product and manage to effectively educate the market will

It’s clear that for lab-grown meat and fish to become

reap the rewards.”

The British Takeaway Campaign calls for business rates overhaul The British Takeaway Campaign, an umbrella group representing those involved in the supply and preparation of the nation’s favourite foods, commented on the April 2018 uplift of business rates.


hair of the British Takeaway Campaign Ibrahim

last rates revaluation, and many firms yet to receive the

Dogus, said:

relief they are due, the current business rates regime

“Business rates remain one of the biggest

burdens on takeaway restaurants. The latest rise is a

runs the risk of stifling the growth of an industry worth around £9.4 billion each year.

timely reminder of the need for Government to do more

“That’s why we’re calling on the Government to

to support small independent takeaway businesses who

overhaul the business rates regime to make it fairer and

are facing a triple whammy of rising business rates, food

more transparent, as well as to ensure that local councils

and labour costs.

are prevented from hoarding business rates relief funds.

“With more than a third of all takeaway restaurants warning that they would be negatively impacted by the 54

Fastfood Professional • May and June l 2018

A full review of the business rates regime is now long overdue.” May and June 2018 • Fastfood Professional


2017 saw 650,000 new businesses start globally, a massive 49% increase from six years ago and things don’t seem to be slowing down in 2018. Therefore, the need for cash injections is extremely competitive.



Benefits of an equity partnership or many start-up businesses, accumulating capital

you have someone working with you who has the relevant

is one of the hardest things to do and often getting

business skills to accelerate growth. Your equity partner

a business off the ground is very much dependent

might also have connections that could benefit your

on financial help. The popularity of BBC’s Dragon’s Den,

business and put you in contact with the right people for

now in its 15th series, sees hopefuls having their ideas

future business growth.

and concepts made into a reality when they secure the investment from the likes of successful business owners, Deborah Meaden and Peter Jones. While the popular

An equity partner can add the right knowledge to your business idea

TV show demonstrates the need for cash injection into

Many people who start a business from scratch do so

businesses to increase their chances of success, it isn’t

because they have a fantastic idea or want to make their passion into something profitable. While you

always that easy. Seeking investment from friends and family

might have the best idea, investors look for

when you are just starting out is an option

someone who also has both, business and trade

if those around you can afford to help you.

knowledge. The business knowledge is often

However, dealing with the complications that are

something that has been gained over years and

likely to come from borrowing from those closest

if you are just starting out in business, might not

to you can be a downfall. Then of course there

be something you are likely to have yet acquired.

is the long, drawn-out process of trying to get

An equity partner will have gained these skills

a loan from a bank. There are other options for

and can inject your new business with the right know-how. An equity partnership is a great way

start-ups that don’t include going on national television to gain financial backing from high net

Ruta Gabalis, CEO of AeroBlue

worth entrepreneurs. Every year, more than 18,000 wealthy entrepreneurs privately invest, on average, £850 million into small

to pool together resources and skills to improve

a businesses’ performance. Massive businesses including Uber used the help of financial backers who shared ownership of the business in order to get off the ground.

start-up businesses for an agreed share of the business. Equity partners receive both a significant amount of their

It’s likely to increase profits

partner’s earnings but are also liable for their partner’s

While an equity partner takes a share of a businesses’ profits,

debts. While it might be tempting to go it alone or the

they are a reliable investment for the start-up business in

idea of sharing profits might be off-putting, an equity

the long run. They will not only help you to secure further

partner will want to see your business succeed as much

financial backing but, with their business knowledge, can

as you do. An equity partnership can be the ideal option

help to see anywhere that your business might struggle,

for businesses struggling to secure financial backing and

or where there is opportunity for profitability and growth.

those who are keen to grow their company and increase

Having someone onboard who has proven their abilities

profitability but need someone else’s expertise to do so.

in the business world can increase your confidence with

Ruta Gabalis, CEO of AeroBlue and business turnaround

future business endeavours.

expert, outlines the benefits that an equity partnership could have for your business:

It’s a form of mentorship Business experts claim that investors can receive up

It can attract more investors

to 100 new business ideas a day, however, to make these

Investing in a start-up business is a risk, and investors

ideas work it’s not just all about the money. What is needed

want to know that the business they are buying into has

in most cases is often guidance and advice upon entering

potential to grow and run successfully while you are able

the world of business. New business owners need to know

to produce a credible service. Getting an equity partner

how to survive past the first year of initial success and

onboard is likely to attract more investors as they know

what causes businesses to succeed and fail.


Fastfood Professional • May and June l 2018

May and June 2018 • Fastfood Professional



1 in 5 meals eaten out of home as European consumers favour service over home cooking A new European report on Out of Home foodservice sales from IRI highlights an increase in eating out throughout the day added €4.1bn to food service sales in 2017


ore flexible menus and an increase of meal occasions from breakfast and all day brunch through to dinner has led to a €4.1bn increase

in food service sales in 2017 to €335.9bn according to a new report launched today by IRI GIRA Foodservice. One in five meals (18% of all meals) are consumed outside the home. IRI GIRA Foodservice believes that increasingly fluid families – in particular fewer families with children and more single parent or single occupant homes – and more people working away from home has led to greater demand for convenient meal solutions. According to Virginie Pernin, Chief Analyst at IRI GIRA Foodservice, “Restaurants and other food service outlets have capitalised on these trends by providing options for more meal occasions including breakfast and brunch. It is easier to eat out rather than buy food and cook at home. Food delivery services such as Deliveroo that provide easier ways to order, pay and deliver, are behind the boom in restaurant food at home. Despite sales of ready meals and meal kits in supermarkets also catering to the trend for convenient ‘ready meal’ solutions – with sales in Europe* at €8.3bn in 2017- it seems many Europeans prefer their ‘eat out’ to be eaten in.” IRI GIRA Foodservice predicts the number of commercial kitchens that are dedicated to food delivery through companies like Just Eat, UberEats, Amazon Restaurants and Deliveroo - which has just launched a global advertising campaign to showcase the breadth of food available on its service - will increase by 2020 with a particular focus on healthier and premium options.

The Top 15 food service groups in this market generate 39% of turnover.

• Foodservice represents €111bn of food purchases – 70% of these are food with 30% being beverages. Other key trends: • Celebrity chefs drive increase in premium eating occasions. • Healthy and sustainable eating out – Superfood, green and protein food trends lead to a rise in restaurants sourcing local and healthier food items for their menus. The emphasis is on the origin of the product and additive free. • Consumers spend more when they order online or through an app. This provides an opportunity for restaurants to capture new customers using technology and packaging without compromising on food quality, which is often the route to increased margins in food service. • Hot spots – restaurants that have branded themselves with clear and meaningful positioning appeal to consumers. • Blurring of the boundaries between table service, selfservice and quick service restaurants with some concepts offering a mixture of all services. • Increased demand for ‘food to go’ in service stations and convenience stores. “The food service sector is facing a challenging paradoxical environment, but the pace of change will intensify in the framework of dynamic, emerging players and evolving consumer needs,” added Virginie Pernin, Chief Analyst at IRI GIRA Foodservice. “Digitalisation provides a huge opportunity for the food service sector as we have already seen with the success

Key findings in numbers:

of disruptive new entrants like Just Eat and Deliveroo.

• €335.9bn – value of European food service market in

Understanding and targeting customers according to

2017, an increase of 2.5% per year on average since

their needs and at different times of the day and for


different eating occasions is critical in this new world.

• 48.5bn meals or snacks were sold in 2017, an increase

Food marketers are becoming more mindful to the need to

of 1.5% since 2016, highlighting a return of consumer

appeal to human emotions in order to sell new concepts or

confidence across the region. IRI Gira Foodservice

provide a surprising or personal experience.”

predicts this will increase to 50bn by 2020. •


Over 35% of sales in this sector are by big foodservice

* The full report is available for purchase on:

groups including the top five: McDonalds, Compass,

Sodexo, Elior and Burger King.


Fastfood Professional • May and June l 2018

May and June 2018 • Fastfood Professional


Darren Seward, food and drink manufacturing specialist at commercial insurer NFU Mutual, said: “Leaving the EU presents the food industry with vulnerability to a variety of potential practical pitfalls when decisions are made regarding issues such as labour, subsidies, new legislation and so on, and Government solutions for where our food will come from are already under tough scrutiny from industry and consumers.


ur own research found that only one in ten people have confidence in a global supply chain, and upset concerning

less likely to be susceptible to fraud. “Of course it is not possible for everything to be grown here and there are challenges with how the entire food

the prospect of widespread cheaper GM foods and

industry would be supported to cope with such demand,

chlorinated chicken from the US are examples of outcries

but it is, at least, promising that there is appetite for

that represent the naturally high standards of UK

British-produced goods amongst consumers.

consumers, who have been reasonably sheltered from these practices for many years. “With just one year to go until Brexit, producers now need answers and reassurances to enable them to plan for

“The most important thing is that the food industry has the detail, time and head space to properly plan for Brexit and to encourage genuine and lasting consumer confidence in a post-Brexit food landscape.”

a changed British food landscape. “The way that the food industry approaches supply

Statistics from the NFU Mutual Food Fraud Report:

strategies is already changing. A Brexit-induced drop in

• 27% of people are concerned about how Brexit will

the value of sterling has contributed to significant price

affect the UK food industry and 30% have little

rises in imported produce, forcing retailers to improve

knowledge about food regulation

supply efficiencies, reduce margins or increase prices

• A third of consumers believe that food crime is likely to

for consumers. In attempts to offset rising import costs,

increase in the future, which may be a product of Brexit

retailers are bidding to source more goods produced in

and general economic and global uncertainty

Britain. “Our research also found that 99% of consumers would buy more British or local food if retailers made it easier for them, with almost half (49%) considering products to be

• Only one in ten people have confidence in the global food chain • 99% of consumers would buy more British food if retailers made it available to them

‘most British’ when the ingredients are grown here. British food also has its advantages through a shorter and better regulated supply chain that may be more manageable and 57

Fastfood Professional • May and June l 2018

* A PDF copy of the NFU Mutual Food Fraud Report

can be found at

May and June 2018 • Fastfood Professional



One year until Brexit: food and drink sector view


Prep publishes insight paper to help businesses comply with new food safety law Prep, the high performance frying oil brand, has prepared an insight paper to help food businesses comply with new food safety laws in relation to Acrylamide.


he paper, Acrylamide in food: Understanding the

need to do to meet the requirements of the law.

law, minimising the risks, has been published

“Our Prep insight paper has been developed to serve

online to coincide with the new legislation that

that purpose. It explains the law, the reasons for the new

came into effect on 11th April 2018. The European legislation requires all businesses that

manufacture food, or prepare and serve it to customers, to understand the potential risk of acrylamide, take steps to reduce it and be able to prove that they have done so. Acrylamide forms naturally in foods when amino acids and sugars react during the cooking process. It occurs

legislation, information about acrylamide and how it forms, and it offers guidance on what businesses must do and how they should go about it. “Many businesses will already be carrying out many of the steps they need to take to comply with the new law, as they concern food quality and good kitchen practices, such as oil management techniques.

typically - but not exclusively - when foods with a high

“Ultimately, this is an opportunity for food businesses

starch content, such as potatoes and bread, are fried,

to demonstrate their understanding of food safety and its

roasted or baked. It is also present in coffee, forming when

positive impact on quality.”

the beans are roasted.

Prep’s insight paper, Acrylamide in Food: Understanding

Olivia Shuttleworth, brand manager for Prep, says

the law, minimising the risks, is available to download now.

businesses need straightforward, realistic advice for

It relates to the Commission Regulation (EU) 2017/2158

complying with the new legislation.

of 20 November 2017: Establishing mitigation measures

“Over the past few months we have had lots of enquiries

and benchmark levels for the reduction of the presence

from our customers, many of whom were worried about the

of acrylamide in food, which comes into effect in all EU

implications of the new legislation. What became clear is

member states on 11th April.

that there was a need for a clear, plain-language summary

More details about the legislation are available

that spells out how the new law affects businesses that


make, prepare or serve food, and what food operators


Advertise your product or services in Fast Food Professional Call Athol now on

07725 434173 58

Fastfood Professional • May and June l 2018

May and June 2018 • Fastfood Professional


Biffa, the leading national recycling and waste management provider, is urging food businesses in England and Wales to do the right thing, with its new ‘Food for Fuel’ campaign encouraging businesses to pledge to segregate all quantities of inedible food waste.


urprisingly, there is currently no legislation in

and costs to be the biggest challenges faced.

England and Wales that makes recycling food waste

Businesses also often don’t realise that general waste

mandatory for businesses, meaning that huge

is more expensive to dispose of, so separating food waste

volumes of food waste are disposed of as residual waste,

will help to lower the costs of waste disposal and save

some of which ends up in landfill. Meanwhile in Scotland

businesses money. The cost of food waste disposal can be

and Northern Ireland, businesses are obliged by law to

as much as 70% cheaper than residual waste and so it

segregate and dispose of food waste responsibly when

makes economic sense to segregate food and arrange for

producing quantities over 5kg.

it to be collected separately.

By capturing and properly segregating inedible food

According to the research almost half of businesses

waste, it can be sent to an

in the UK were not aware of the

Anaerobic Digestion (AD) plant,

cost savings available as result of

which converts it into a form

segregating food waste.

of green energy which can be

Fran Morrissy, spokesperson for

exported to the National Grid.

Biffa said: “We were pleased to find

Despite this lack of regulation in

that the majority of businesses

England and Wales, Biffa is trying


to help educate food producing

important but were surprised that

businesses and encourage them

so many don’t have a process in

to take responsibility to ensure

place for effectively dealing with

all potential renewable energy is

their waste. Inedible food waste

utilised by segregating 100% of

in particular is often forgotten,

inedible food waste, no matter

despite it being such a huge

what the size or weight.

percentage of waste that could

The ‘Food for Fuel’ campaign




be recycled and used to fuel our

was launched following research


carried out by Biffa revealing that

Other key findings from the

inedible food waste makes up 40%


of the total food wastage in the

businesses don’t have recycling

UK, and yet 1/3 of food businesses

targets for their food waste and

admit to not doing anything to

over half of businesses don’t have

recycle it.





official training in waste management.

Edible food waste recycling often makes the headlines,

Fran continued: “Most people have multiple bins at

prompting supermarket chains nationwide to partner with

home to separate their personal waste, and we believe

charities and dispose of food waste responsibly, but too

it should be no different in the workplace. Biffa’s Food

often a lot of food waste is not disposed of effectively,

Waste Collection Service can help businesses to identify

resulting in a massive percentage of potential energy

how much inedible food waste they’re producing and put

being thrown in the bin.

a strategy in place to segregate it ready for collection –








saving both money and creating clean energy.

management and discovered that 83% of food businesses

“We encourage all business to embrace the ‘Food for

- such as, caterers, restaurants, and hotels - think waste

Fuel’ concept and remember that 100% segregation is the

management is important but few have processes in place

best way to ensure they’re doing the most that they can to

to manage their waste effectively – citing resources, time

positively impact the environment.”



‘Food for Fuel’ campaign launched to recycle more inedible food and save businesses money

Fastfood Professional • May and June l 2018

May and June 2018 • 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 • May and June l 2018

Nisbets Plc

Everett, Masson & Furby

T: 0845 3711 522 E: W: W:

60 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 May and June 2018 • Fastfood Professional

60 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 • May and June l 2018

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 May and June 2018 • 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 • May and June l 2018 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:

May and June 2018 • 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 • May and June l 2018

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

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

Redcar Cleveland TS10 5JU

T: 01642489868 E: W:

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

T: 01553 772935 / 07770 568939 W: E:

May and June 2018 • Fastfood Professional



Glover & Howe Insurance Services


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

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

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

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


Tchibo Coffee International Ltd UK wide 0345 6069090 Tchibo House, 7-8 Blenheim Road, Epsom, Surrey, KT19 9BE 01372 541881

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

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

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

General Catering Supplies Peter’s Food Service Unit 1, Greenway, Bedwas House Industrial Estate, Bedwas, Caerphilly, CF83 8XP T: 029 2085 3200 • F: 029 2085 3323




Fastfood Professional • May and June l 2018

Scanomat UK 0800 032 7581

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


Caterlink Limited Eaton Works, Allthorpe Street, Leamington Spa, CV31 2AU 01926 432030 Units 7-8, Bodmin Business Park, Launceston Road, Bodmin, Cornwall, PL31 2RJ 01208 78844

Hog Roast Machines and Barbecues The Hogg Boss

T: 01553 772935 / 07770 568939 W: E: 18-22 Birch Road East, Birmingham, B6 7DB 0121 328 5757 6 Chapel Lane, North Luffenham, Oakham, LE15 8JP 01780 720679

Kings Lynn PE30 1P

Logic Vending Peake Products, Unit 4, Walton New Road Ind. Estate, Bruntingthorpe, Lutterworth, Leics., LE17 5RD 0116 247 8500

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

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

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

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

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:

May and June 2018 • Fastfood Professional

64 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 • May and June l 2018

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 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

May and June 2018 • Fastfood Professional



Istanbul Meats


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 • May and June l 2018

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 May and June 2018 • 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 • May and June l 2018


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 May and June 2018 • Fastfood Professional



Fastfood Professional • May and June l 2018

May and June 2018 • Fastfood Professional


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