Fastfood Professional

Page 1

ISSN 2514-989X

(Formerly Fish & Chips & Fast Food Magazine) The Nations Favourite Takeaway Magazine, Now entering our 31st Year

The nation’s favourite pie * brand is back on TV With award-winning The People’s Pie campaign, celebrating the Great British Chippy**

*Censuswide survey of 2,019 UK adults conducted between 19th-23rd July 2019 **The Grocer Top Campaign 2019: Meat Snacks category


One Giant leap!

Natasha’s Law

Fastfood Professional • October and November 2021

Changing the Landscape

Donut Worry Be Happy

October and November 2021 • Fastfood Professional

Best in 1 Europe


Fastfood Professional • October and November 2021

October and November 2021 • Fastfood Professional


All Change 30th September 2021 brought significant changes to the hospitality industry across the UK including the Fish and Chip and Takeaway sectors with the end of the reduced, 5%, VAT rate and also the end of the furlough scheme. When combined with the increasing cost of food and materials and the HGV driver crisis which is adding to overheads, the next few months will be somewhat difficult for those who have not engineered the way that they operate to make themselves more efficient and to gain competitive advantages by expanding their reach. The “dark” kitchen emerged and is here to stay. In a similar way, many potential customers have changed the way that they dine with a rapid growth in home delivery and collection as well as card payment. This has opened up new markets for them to buy from widening their menu choices significantly. It could be that this could be the most testing time for those operations that did not react to the changes that Covid has forced onto the market. On a brighter note, “live” exhibitions are back with a combined show at Excel, London for Commercial Kitchen, Lunch and Casual Dining at the end of September and the upcoming European Pizza and Pasta Show at Olympia on 18th/19th October and the Restaurant & Takeaway Expo at Excel on 9th/10th November. Although the internet is a great way to keep up with what is going on, there is nothing better than going to these shows and listening to what the Guest speakers have to say, to meet new and existing suppliers, to network and to see and tasted the new thins coming into the market which will hopefully inspire you to develop your business. Finally, Stephen Nagel, a long-term friend and supporter of mine and Fast Food Professional passed away at the end of August following a long and painful illness. He founded Re-Grit It, the cost effective refurbishment kit for Chip Shop Rumblers and we pass on our deepest sympathies and best wishes to Ryan (his son)

and the Nagel family. Ryan has taken on the business and we wish him every success with this in the future. Stay safe. Athol

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

Fastfood Professional • October and November 2021

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On the Cover Pukka are back on TV. For more from Pukka see Page 28




6 Love Seafood encourages consumers to ‘Bring on Better Living’ 8 5 ways to modernise your traditional fish and chip shop 10 How to Find Your Nearest Sustainable Fish and Chips 11 Thomas Ridley’s New Labelling Software for Natasha’s Law 14 The UK’s first gourmet jackfruit fish fillet launched at Harbour Lights Fish and Chips 16 Serving your fries “Just Right” is our mission. Hot, Fresh and delicious 20 Why a giant leap is only the first step to bossing on line sales 22 Faroese Fisheries have achieved certification to the MSC Fisheries Standard 24 Seafood & Sustainability - can alternatives serve up a safer, more sustainable environment? 26 Brits are demanding sustainable fish with their chips 27 Introducing the New Ultimate Clucking Burger This is Proper Cluck for your Buck! 28 The Changing Chippy Landscape with Pukka 30 Gluten free certification for KaterVeg! vegan sausages and vegan meatballs 31 Popularity of takeaways remains high 32 Baker Street reveals brits’ perfect burger 36 McWhinney’s Sausages - Best in Europe! 37 Synergy Grill Technology get the Craft Guild seal of approval 38 Advancement in time and space for busy fast food outlets 39 The new Hoshizaki Snowflake GII+ is full of positive benefits

Fastfood Professional • October and November 2021

October and November 2021 • Fastfood Professional





45 36





October and November 2021

40 MKN SpaceCombi – the space saving combi In Every Issue 41 Over the sea to Skye with the Prince of Wales and the Duchess of Cornwall 42 Jestic showcased innovative equipment portfolio at Commercial Kitchen 2021 43 JJ Launches Coffee Shop Brochure 44 Mibrasa launches grillware range to keep creativity flowing 45 Mechline’s four steps to clean drains and FOGS compliance Money Matters 46 TNew Seasonal Sweet Treats from Donut Worry Be Happy Our financial section can be 47 Panasonic Increases Focus on Pro-Cooking Division with New Development Chef found near the back of the 48 Crystal clear cubes from the new space-saver - ice-O-Matic Launch the Undercounter UCG Series issue starting on page 50 in this issue 49 Simplicity Itself - The Synthesis 2 From Carpigiani 50 Harrogate welcomes back The Ice Cream & Artisan Food Show 50 Harrogate welcomes back The Ice Cream & Artisan Food Show 51 Improved Communication is key to Sustainable 52 Burgers Revealed as UK’s favourite takeaway but Brexit could spell trouble 53 BillyChip® Awarded National Lottery Funding The Trade Directory Starting on page 58 in this issue 54 A buzzing return for Casual Dining, Commercial Kitchen & lunch! 56 Brand New Collection Bays at JJ Sidcup Branch 57 Sarah Heward, co-owner of The Real Food Café appointed Regional Food Tourism Ambassador for Stirling & Forth Valley 58 Trade Directory - Our instant reference for all those important trade contacts 5

Fastfood Professional • October and November 2021

October and November 2021 • Fastfood Professional


Love Seafood

encourages consumers to

‘Bring on Better Living’ Seafish launches new campaign theme, informed by market research, for second year of its long-term consumer marketing initiative ove Seafood celebrates its first birthday on 1 October 2021. Seafish, the public body that supports the UK seafood industry and drives a nationwide consumer marketing initiative, has announced the theme for campaigns in the brand’s second year. From October onwards, Love Seafood will encourage consumers across the UK to ‘Bring on Better Living’, showcasing how eating seafood can fuel the nation to live better. Marketing activity will focus on reaching target audiences when they’re planning or buying their next meal and highlight why seafood is a great choice. The new direction for the brand has been informed by qualitative consumer research, carried out by independent market research agency Mustard. This summer they created a pop-up online community of individuals from two of Love Seafood’s target audiences - starting out millennials and stretched families. The aim of the research was to get an in-depth understanding of what is more likely to appeal to these audience groups Research participants were asked about their perceptions and understanding of seafood, their behaviour when purchasing, cooking and eating seafood and their preferences for species, flavours and dining occasions. They were also asked to share their thoughts on Love Seafood’s past campaigns. The research concluded that it’s important to play on the positives when promoting seafood, which is seen by consumers as tasty, fresh, light and healthy. It also found that most people are looking for convenience and value when dining at home, but conversely want indulgence and discovery when dining out. Other research insights which could be applied by seafood businesses include: • Online and social media are important channels to push message and influence behaviour. • Perceived expense is a barrier, especially for starting out families – recipes should provide a cost per portion. • These consumers need guidance on how to prepare and cook seafood - showcase simplicity and speed, grade recipes by complexity and provide easy alternatives if complex prepping is needed. • They often look for ideas and inspiration and are more likely to try seafood in meals and cuisines they already like – for example pasta, curries and Asian inspired dishes. 6

Fastfood Professional • October and November 2021

• The biggest opportunity lies in exploring if it’s possible to influence buyer behaviour at the point where they’re planning their meals and shopping for the week. Inspired by this, Love Seafood’s forthcoming year of campaigns will champion the variety of benefits seafood offers, making it the perfect protein for all occasions. Bring on Better Living will also nod to the ever-changing eating behaviours of Love Seafood’s target audiences. It will offer help with meal planning at the start of a week, provide lastminute midweek options and suggest treat dishes for the weekends. Greg Smith, Head of Marketing at Seafish said: “We’ve worked closely with insight from consumer research to inform the year two focus for Love Seafood, as we look to build on the strong foundations laid down so far. We’re confident that our new ‘Bring on Better Living’ theme and strapline will land well, helping to embed the Love Seafood message with those we’re targeting. “We invest in qualitative research to stay close to consumers – and understand how best to play our part in reversing the decline in seafood consumption across the UK. Seafood is a delicious healthy protein, so it’s great to see that consumers are responsive to these positive messages. We’re taking this on board alongside findings on how to approach consumers for different dining situations which will all go towards informing our upcoming campaign plans. “Love Seafood has been built as a 20-year initiative, because changing consumer hearts and minds takes time. We rely on support from across the incredible seafood industry, to help spread the Love Seafood message across the nation. To date, we’ve worked with some incredibly inspirational people – and captured their amazing stories. We’re really grateful to all the seafood businesses that have helped make the first year of Love Seafood a success. We’ll have more partnership opportunities going forward, so I’d encourage anyone who’d like to support the mission to get in touch.” Further information about Love Seafood is available on the Seafish website More information on the qualitative research project is also available on the Seafish website insight-and-research/consumer-research. Businesses interested in finding out more or working with Love Seafood can get in touch with the team behind the brand by emailing October and November 2021 • Fastfood Professional



9-10 NOV. 2021 ExCel, LONDON

Europe’s Leading Event For Restaurant & Takeaway Owners Looking To Boost Their Profits Serving Up Fresh New Delivery Of Ideas And Innovation

1-2-1 Visionary 1,000 Suppliers Inspirational 500 Speakers Innovation + Awards Business Advice

And Much More!



Fastfood Professional • October and November 2021

#RTIE21 #FES21


October and November 2021 • Fastfood Professional


5 ways to modernise your traditional fish and chip shop Here in Britain, we are renowned for our traditional cuisine, from Sunday roasts and bangers and mash to full English fry ups and, of course, fish and chips.


satisfactory - this is exactly what they get when they head down to their local fish and chip shop. Daniel Reid, chief marketing officer of digital food safety consultancy Navitas Safety claims that competition will nonetheless remain high and therefore fish and chip shops must modernise.






traditional, they must up their game and

Evolve with edible trends

modernise the ways in which they serve

Trends such as veganism and vegetarianism are on the

food in order to keep their “plaice” within

rise in the UK, with 3.1 million people following a vegetarian

the food industry.

diet, 2.5 million people considering themselves to be

Currently, there are an estimated 10,500 fish and chips shops

pescatarian and 1.5 million vegans.

in the UK and almost a whopping 2 million #fishandchips

“Fish and chip shop owners must include meat-free and

posts on Instagram, proving just how popular the traditional

trendier offerings, which is why it is so imperative for

British cuisine really is.

businesses to expand their services,” said Dan.

In 2019 almost one in five Brits stated that they visited their

“Playing on the regional delicacies for tourists to try out.

local chippy once a week, with a staggering £1.2 billion spent

Whether it’s a Scottish battered Mars bar, or a Southern

annually, demonstrating its demand with British consumers.

pea fritter, offering something unique on the menu

More recently, almost one in five people ordered fish and

can help you stand out from the crowd, especially at a

chips the night before all UK lockdown restrictions came

competitive seaside town.”

to an end and after more than 18 months of uncertainty,

“The same goes for allergens, and alternatives for those

consumers continue to seek consistency and familiarity.

with the likes of dairy, gluten and wheat intolerances

Marking the date with a meal that is nothing short of

should be provided.”


Fastfood Professional • October and November 2021

October and November 2021 • Fastfood Professional


A great example of this is award-winning fish and chip

“Food and packaging waste is also a massive contributor,

shop The Cod’s Scallops, with restaurants situated across

so the provisions of recycling bins on the premises should

the midlands, it offers’Veggie Monday’s’ and ‘Gluten Free

be considered as well as understanding the ways in which


food waste can be effectively managed.” “Partnering with other businesses can also assist this,

Create Insta-worthy eating out

think about how potato peelings can be purposed into

With social media savvy customers coming through the

compost and how correctly disposed of fryer oils can be

doors, fish and chips shop managers must implement a

used as animal feeds, commercial products such as paint

positive marketing culture.

or repurposed into biofuels.”

“From using humour such as fish puns on menus, right

Improving e-fish-iency: digital technology in your kitchen

through to developing an appealing presence for your

For many busy fish and chip shop owners, improving

premises - for instance using neon signs and adopting

efficiency is at the top of their priority list. Daniel believes

takeaway packaging that stands out, can attract

that introducing modern technology can be a key ally to

consumers to take photos and share them to social media

save time and manual effort, allowing fish and chip shop

- enhancing your reach online.

owners to focus on what truly matters to them.

Making the experience more memorable along with

He said: “What better way to modernise traditional

your brand name and visuals makes your business more

cuisine than with advanced technology? From automatic

recognisable. New generations of consumers want to see

fridge and freezer temperature recording pods, through

you and look for authenticity so add some personality to

digital food probes which monitor food temperatures and

your brand - and on your social media profiles!

use by dates, there’s a lot to gain in terms of efficiency.”

Enhancing this with a 5-star safety rating that is effectively

“From a recent poll we conducted among Fish and Chip

communicated to customers via your website, and social

shop owners, 37% of votes mentioned that getting staff

channels can also reassure potential consumers of the

to do safety tasks correctly was their biggest food safety

high levels of food hygiene and safety that they can

challenge. That’s where digital cleaning schedules and

expect upon their visit.

opening/closing checklists can help. This ensures that staff complete their safety tasks correctly and easily,

Appealing to the conscious consumer

whilst preventing anything from slipping through the net.

Consumers are no longer only after a satisfactory

It is proven that with the right digital safety set up your

meal, but one that is environmentally friendly, whilst

business can save 20+ hours per month in manual work

maintaining high levels of food hygiene and safety

by having everything centralised mand automated.

standards. Sustainability is something that has been on people’s

Introducing hybrid services

minds a lot recently. But even more so since the beginning

Lockdown restrictions may be no more, however

of the pandemic, with 60% of people reporting that

consumers are still as keen to be surrounded by a safe

they have been making more ethical and eco-friendly

and secure environment, and businesses are expected to

purchasing decisions ever since.

provide such a thing.

Both consumers and business owners alike are becoming

“Allowing consumers the opportunity to mitigate risk of

more apprehensive about not just what they eat, but the

infection even further by providing a pre-payment and

way in which the food is produced. Or in the case of a fish

collection hybrid-alternative, will reduce queue times and

and chip shop, how a fish is caught.

busy periods,” said Daniel.

Daniel explains that sustainability can be implemented

And The Cod’s Scallops also offers a collection service,

in various ways. He said: “Consumers are keen to learn

alongside its delivery and eat-in services, proving that

about where the food they are eating is from, and the

smaller franchises and local fish and chip shops can, too,

impact that can have on the planet.”

provide hybrid eating opportunities.

“So fish and chip shop owners should try to source their food, and in particular, their fish, from local fish markets


and suppliers and where possible, organic and ASC-

modernisation of fish and chip shops, visit: https://www.

certified suppliers.”


Fastfood Professional • October and November 2021


information on the food safety and

October and November 2021 • Fastfood Professional


How to Find Your Nearest Sustainable Fish and Chips During Sustainable Seafood Week consumers urged to choose MSC blue ecolabel


eafood lovers can now, for the first time, easily

During Sustainable Seafood Week, (September 16 to 24)

find their nearest fish and chip shop serving

which is being supported by retailers and brands including

sustainable  seafood  with


Waitrose, Sainsbury’s, Bird’s Eye, the Co-op and Young’s,

list launched by the MSC UK today (Friday 17

consumers are being urged to choose seafood products

September) as a celebration for Sustainable

with the blue MSC ecolabel on and this includes MSC



Seafood Week.

certified fish and chips.

Around 80 fish and chips shops from Northern Scotland

The label means the consumer can trust where the fish

down to Devon and Cornwall have been certified as

or seafood has come from while ensuring there will be

sustainable to the Marine Steward Council’s standard for

plenty of fish left in the sea for future generations.

sustainable fishing.

Millers in Haxby, York, is a fourth-generation family run

From these, eleven fish and chip shops have been named

fish and chip shop who often use their platform to raise

as regional heroes for “going above and beyond” in putting

awareness about the importance of serving sustainable

sustainability at the heart of their businesses

seafood using the blue MSC ecolabel. “Being MSC certified sends out a really strong message that people want to hear,” says Nick Miller. “It says that, as a fish and chip shop, you are doing the right thing – not just by the environment we live in now, but for future generations.” Lee Penaluna, from Penaluna’s Famous Fish & Chips in the Brecon Beacons, Wales, says: “ W hy

wo u l d n’ t

yo u

co n s i d e r

sustainability over the alternative? Why would you want to exhaust the products that serve your business? “As a regional hero, it falls on us to continue promoting all the best practices of the industry and to promote quality fish and chips which you can only get by using quality products.” Kyriacos Karoulla, from  Brockley’s Rock, in London, says: “Healthy oceans are






continuing with the nation’s iconic fish and chips heritage. This should be top of agenda for all serving fish not just chippies alone.” Loren Hiller, MSC Commercial Manager,


Fastfood Professional • October and November 2021

October and November 2021 • Fastfood Professional


UK & Ireland, said: “Fish and chip shops play a vital role in educating their customers about sustainable  fish and chips and we’re excited to be able to launch this list today showing exactly where seafood lovers can find their nearest sustainable fish supper.  “We’re asking everyone to join the national sustainable seafood movement. We can only make a difference if we all play a part.”  MSC UK is hosting a series of activities for Sustainable Seafood Week, including  Sustainable Seafood Suppers  with top British UK chefs showing how to make a variety of delicious sustainable seafood meals, for the whole family to enjoy.   Chefs  Mitch Tonks, James Strawbridge and Elizabeth Haigh will host ocean-themed cooking classes and share their top culinary tips.   One third of fisheries around the world have been fished beyond sustainable limits, and a further 60% are fished to their maximum capacity.  Some 7 in 10 (72%) of seafood consumers agree that in order to save the ocean, we have to  consume fish and seafood only from sustainable sources, according to research conducted for MSC by independent research consultancy, GlobeScan. Choosing the blue MSC ecolabel is an easy way for consumers to help safeguard seafood supplies for the future and keep the oceans teeming with life.

Thomas Ridley’s New Labelling Software for Natasha’s Law Bespoke Labelling Solution for Customers


eading foodservice wholesaler Thomas Ridley has just launched a bespoke labelling solution to help customers to comply with Natasha’s Law. From

1st October 2021, all food businesses in England, Wales and Northern Ireland have to provide a full ingredient list and allergen labelling when selling Pre-packaged for Direct

Photos of the eleven regional hero fish and chip shops

Sale Foods (PPDS Foods) from their premises. The UK

and the regional map can be found at this link: Marine

Food Information Amendment 2019, known informally as

Stewardship Council (

Natasha’s Law, will apply in England, Wales and Northern



About the Marine Stewardship Council

Paul Knight, Sales Director at Thomas Ridley outlines the new labelling solution,

The MSC is an international non-profit organisation which

“Natasha’s Law is a significant change to how operators

sets globally recognised, science-based standards for

label their products and we have worked really hard to come

sustainable fishing and seafood traceability.

up with an easy and bespoke solution for our customers.

The blue MSC ecolabel on a seafood product means

Our easy-to-use software highlights ingredients and their

that: it comes from a wild-catch fishery which has been

allergens as well as providing an area to add logos and

independently certified to the MSC’s science-based

product descriptions. Following the simple step-by-step

standard for environmentally sustainable fishing; it is

process, bespoke labels are created easily and quickly.”

fully traceable to a sustainable source. It can be found on

The new online service is available to all account

more than 100 species of seafood in 100 countries. Marine

customers for an initial free 3-month trial. Simple to

Stewardship Council | MSC in the UK | Marine Stewardship

use, customers just select the ingredients they use in a


particular recipe and the system generates a label that includes all ingredients, whilst highlighting the allergens in bold capitals. With space to add a logo, a description of the product and a use by date, these labels can then be printed and adhered to the finished product. The system also saves all recipes within the customers menu and can be re-printed easily, ensuring up to date audited ingredient data each time they are required.


Fastfood Professional • October and November 2021

October and November 2021 • Fastfood Professional


Frymax is Committed to and Supports Sustainability. SUSTAINABILITY For several years Frymax has been made only from fully segregated certified sustainable palm fruit oil. This means that both palm oil and palm kernel oil are produced by palm oil plantations which have been independently audited and certified. The certification is provided by the official body, RSPO which has developed a set of environmental and social criteria member companies must comply with. Fundamental to this, is that no primary forests which contain significant concentrations of biodiversity, fragile ecosystems, or areas which are vital in meeting basic or cultural needs, can be cleared. This seeks to eradicate the threat of unsustainable palm oil plantations which damage both the regional and global environment and that of indigenous wildlife. Both Olenex and ADM, manufacturers of Frymax, support the global sustainability movement and RSPO. They also have an additional supply chain policy which requires Frymax palm oil producers to respect the core sustainability principles of, no deforestation of high carbon stock forests, no development on peatland and no exploitation of communities.

PROJECT MARIPOSA Frymax sources some of its palm oil from Latin American countries and has undertaken to support producers by providing them with the tools and expertise to produce fully sustainable palm oil. The vehicle to do this is through a new initiative called Mariposa.

The aim is to support families with the means to develop, improve and maintain their sustainable production practices.

In the past three years Olenex has undertaken three very successful Smallholder programmes to support sustainability. Frymax carries the Mariposa logo on its packaging and it is hoped and expected that Mariposa will get increased exposure over time. Says Andrew Marriott, Brand and Marketing Manager of Frymax “We are determined to promote sustainability in any way we can and support those who produce the oils for our product. Our involvement in Project Mariposa demonstrates our commitment to achieve these aims.”

Mariposa is about enabling growers to manage their palm trees sustainably.

The Fryers’ Favourite For Over 60 Years. 12

Fastfood Professional • October and November 2021

October and November 2021 • Fastfood Professional


Frymax Champions Sustainability

You don’t become the Fryers’ favourite for over sixty five years without listening to the needs of your customers and adapting to changing market circumstances. That is why, for several years Frymax has been made only from fully traceable, certified sustainable palm oil. This devotion to sustainability is backed by the RSPO and conforms to the economic, social and environmental requirements laid down by this body. The Frymax commitment to sustainability is evidenced by an involvement in project Mariposa which supports smallholders in Latin America, providing them with the tools and expertise to produce fully sustainable palm oil. This in turn enables Frymax to maintain consistent colour, consistent quality, consistent frying time and consistent delicious end results. As befits a brand leader, Frymax is the first to recognise initiatives which will produce benefits all - round. The commitment to sustainability is clear evidence of this.


Frymax Champions Sustainability For information, advice, or customer support material please contact ADM Trading (UK) Limited. e-mail: 13

Fastfood Professional • October and November 2021

October and November 2021 • Fastfood Professional


Catch of the day! The UK’s first gourmet jackfruit fish fillet launched at Harbour Lights Fish and Chips


he Cornish Seaweed Company and plant-

use of traditional practices. The brand picks 19 tons of

based food tech pioneers Jack & Bry

fresh seaweed a year across 10 different varieties and

have come together to release the UK’s

takes care to harvest only a small part of each seaweed

first gourmet jackfruit fish fillet.

plant in order to limit disruption to the marine ecosystem.

The burger was launched at the

In addition, the company has previously been recognised

Harbour Lights fish and chip shop in Falmouth, which in

for its commitment to the environment; it was awarded

2019 was placed in the top 10 shops in the National Fish &

the Cornish Sustainability Award for best contribution to a

Chip awards. Jack& Bry are also looking to sell the burger

sustainable food economy.

into other UK fish and chip stores, with this launch the first

The Cornish Seaweed Company provides customers with

of what they hope will be many location launches. It can be

an honest superfood: sustainably harvested, local, edible

purchased through fish industry supplier T.Quality.

seaweed. It seeks to introduce seaweed as an alternative

To give the fillet its unique taste, the cooked white

food source that is healthy, nutritious, tasty and good

flakes of jackfruit are marinated in The Cornish Seaweed

for the environment; seaweed does not need pesticides,

Company’s unique blend of seaweed, to infuse the whole

fresh water or fertiliser to grow and is amongst the most

fillet with the beautiful fresh flavours of the sea. Other

productive plants in the world. Alongside Jack & Bry, the

ingredients include a hint of lemon and a splash of healthy

brand also works with Abel & Cole, Tarquin’s Gin, The Eden

apple cider vinegar to mimic the unique texture and taste

Project, Lodge Farm Kitchen and more.

of fresh fish.

For Jack & Bry, the launch comes as the business

Founded in 2012, The Cornish Seaweed Company

continues to expand its fast-growing list of foodservice

harvests, washes, dries and packages by hand only the

partners. Jack & Bry supplies the likes of Papa John’s,

highest quality seaweeds, ensuring quality through the

Prezzo, Zizzi and Neat Burger with alternative meat


Fastfood Professional • October and November 2021

October and November 2021 • Fastfood Professional


products made from jackfruit and also sells a direct-to-

unique product: a fish fillet indistinguishable from the real

consumer range of products including burgers, sausages

thing. We can’t wait for seafood lovers to try it and hope to

and mince which is available on the company’s website,

see it on the menus of other restaurants.”

and via The Vegan Kind supermarket.

Tim Van Berkel, Co-Founder of The Cornish Seaweed

Since its inception in 2019, the food tech business has

Company, said: “We cannot wait to see the vegan fish

been at the forefront of plant-based meat innovation and

fillet hit the streets. Our seaweed mirrors the distinctive

has focused on developing jackfruit, already a naturally

taste of fresh fish perfectly, while only jackfruit can

sustainable and climate-change resistant crop, into a

imitate its flaky texture. Both are sustainability and taste

selection of delicious meat alternatives. Jackfruit pepperoni

champions, so I really cannot think of a better match

was the first product launched by the brand and continues

between ingredients or brands!”

to be its most popular offering. Last week marked the 40

Pete Fraser, owner of Harbour Lights, added: “We were

millionth slice of vegan pepperoni sold in only two years

thrilled when we heard of the partnership of Jack & Bry

since the business began trading, saving an equivalent 1560

and The Cornish Seaweed Company to make a ‘fishless’ fish

pigs from slaughter.

fillet. Our vegan sales have shown rapid growth over the

Speaking about this exciting announcement, Founder

last three years and this product I know will prove to be

and CEO, Bryony Tinn-Disbury, said: “We’re delighted to

very popular and complement our existing vegan offerings

be partnering with The Cornish Seaweed Company to re-

very nicely. Best of all, it tastes great and it brought a lot of

launch the UK’s first and only gourmet jackfruit fish fillet.

smiles to our team during testing.”

They share our focus on quality as well as our sustainable ethos and have been integral in the creation of a truly

For more information, visit

Serving your fries “Just Right” is our mission. Hot, Fresh and delicious The Vizu Fry Dump range is designed to make sure you can deliver hot fresh fries to your hungry customers every time, time after time. They have proven to be amongst our most successful and popular products and are seen in all manner of QSRs


ack in the mists of time, we created the Vizu Fries, a

Fries is equally happy on either side of the fryers, and the

simple but popular fry dump that sold in its hundreds

glass panel can be moved from the left to right using just

to fast food outlets up and down the country and

a screwdriver. Convenient storage for packaging and an

even across the globe. Well constructed and durable,

ambient cupboard just like the Vizu Mini Fries ensures that

they can still be glimpsed today. This simple fry dump has evolved into the range we have today, each model designed to suit different locations, budgets and volumes.

this is our top selling fry dump. If you need something more then the Vizu Mega Fries Topper may be what you are looking for. The Topper

Take the Vizu Mini Fries for example, its conveniently

replaces the cupboard with a freezer drawer ensuring that

small footprint means it’s easy to position even in the

frozen product is always on hand. The biggest bagging

tightest of spaces. Heat above from four halogen lamps

area of all our fry dumps ensures that the Topper is great

and an additional heat mat below the bagging area will

for high volume locations.

ensure your fries remain hot. Two rugged switches control

The Vizu Server Fries is designed to sit on a rear service

the heat mat and lights, allowing the operator to reducing

counter where fries can be cooked at the rear and served

energy consumption during quiet times. An easy to reach

from the front. Plenty of storage for packaging on either

storage area for fry bags and salt just below the bagging

side of the unit makes this a flexible solution where a rear

area means no more looking for a place for the packaging,

service island is used.

and a convenient ambient cupboard base is ideal for storing additional items. A counter topper variant omits the cupboard base meaning the unit can be mounted on an under-counter fridge or freezer for convenient storage of frozen fries.

Vizu products are proudly manufactured in the UK by Fast Food Systems. If you want to learn more about our fry dumps check out our website Come and meet us on stand P10 of the Restaurant

If the Vizu Mini Fries isn’t big enough then the Vizu Mega

and Takeaway Innovations Expo. 9 & 10 November, Excel

Fries will fit right in. At 805mm wide and 710mm deep it

London for more information on Vizu Fry Dumps and the

has 25% more working area than its smaller sibling. Four

rest of our product range.

halogen bulbs above and a heat mat below will keep your

fries hot and ready. As with all the fry dumps the Vizu Mega

01189 44 11 00


Fastfood Professional • August Octoberand andSeptember November 2021

October and November 2021 • Fastfood Professional



Fastfood Professional • October and November 2021

October and November 2021 • Fastfood Professional



Fastfood Professional • October and November 2021

October and November 2021 • Fastfood Professional



Fastfood Professional • October and November 2021

October and November 2021 • Fastfood Professional


Why a giant leap is only the first step to bossing on line sales Mark Petrou – Previous National Fish and Chip shop of the Year winner, founder of and author of Fish and Chips - a National Treasure shares his 3 step strategy to maximizing profits from online sales.


was at the top of my profession (winning fish and chip

DNA. One of the most obvious things I’ve seen in nearly

shop of the year 2006) in a time when there was only

every shop I’ve visited before, during and as we come out

really one type of customer (apart from phone orders)

of the lockdown era is that many operators are caught up

– The walk-in…

in the day to day pressures of running their business and

The walk-in customer is without a doubt the most

price sensitive customer you will be likely to encounter (unless you’re daft enough to throw away your brand value

are failing to look ahead. Are you making plans or maximizing the opportunity of having your business online?

to Groupon). Nowadays we have many types of customers. Walk-ins, the grey pound, the time-poor parents and the weekend millionaires. We have phone orders, app delivery orders, click and collect customers, eat-ins and contactless aggregators who may have never even visited our store. Covid 19 has forced many independent operators into accelerated modernisation. We’ve had to adapt very quickly. Some have partnered up with aggregators like

Three clear steps to maximise online success Step 1 - Online ordering Earlier in this article, I wrote that we now have many types of customers. Since smart phones appeared (2007) Consumers have been sucked into changing the way they like to spend and shop. No one can argue that having online ordering is a fundamental way to future proof your

Just Eat, whilst others have been turned off by the fees

business. More and more future customers will want to

and have chosen to go independent and set up online

order their meals this way. The walk in customer is the

ordering without. Many shops have also taken to social

person that makes a front line owner/operator afraid to

media as well but I wonder just how many have actually

put their prices up – in fact an online customer will typically

had a plan in place as to where this path leads to? Have

spend twice as much per transaction as a walk in customer

you even considered the power of the data that is growing

and price increases are much easier to implement and be

in the back end of all this technology?

accepted online as well.

I’ve been consulting for chip shop owners privately with

The fear for many of setting up online ordering is

a dedicated team of experts to support me (Spud Guru)

managing the switch and if you’re considering delivery as

for over a decade and never promoted it before. From fish

well as click and collect, the whole “driver, insurance, pay

cutting and frying to mixing batter and from driving sales

thing” can also be daunting. This fear often drives us to

to cutting costs, Knowledge sharing has always been in my

making the mistake of choosing to work with an aggregator


Fastfood Professional • October and November 2021

October and November 2021 • Fastfood Professional


who has their own system and drivers (going with an

online ordering system belongs to you whereas the data

aggregator can work for you – but the timing for this step

you generate from working with someone like Just Eat

is absolutely critical). When we go down this path, we

belongs to them. Essentially – you end up giving your

satisfy ourselves by charging more online to compensate

online customers to them and they let you keep 70% for

for the cost of the relationship with the aggregator and get

doing all the work.

comfortable with their drivers making it easier but don’t

The best time to use an aggregator is actually once

realise that we’ve actually stepped forward into a trap. (see

you’ve levelled out on your own online system. You can

step 3 – data management).

then use an aggregator to entice their customers over to

Most shops also have attempted a social media presence before considering implementing an online ordering service. Step 2 - Social media Unless you’re over 70 or just arriving from another planet, it’s unlikely that you have not heard of social media. Social media is defined as “interactive technologies that allow the creation or sharing of information, ideas and interests via online communities.” You may recognise the most common as being Facebook (nearly 3 Billion users) Instagram (owned by facebook -1 billion users), TikTok (1billion users) and Twitter (less than half a billion users). Most independent fast food professionals use one or more of these platforms to promote their business but are they doing the job right? Me and My fellow Spud Guru’s have identified 9 different post types that work across these platforms and they all do different jobs. Some drive sales, some grow your audience, some build your brand awareness and some grow your brand value. The key to having an effective social media presence lies in identifying who you want to speak to, what type of post is going to engage them and when is the best time to reach them. Before you can do that, you really ought to know your customers first because attracting more of the same type of customer gets you better retention that attracting different types and makes the job of feeding them easier too. Having a plan and doing it right saves time, effort and money. It’s the difference between having a social media presence and using social media as a powerful business tool to generate sales. Many businesses don’t even realise that there is a back end to all of these social media platforms that allow you to use the data from your audience. Many businesses don’t even realise that this data and the data from your online ordering platform is where your top line sales will come from… Step 3 - Data management drives sales.

you. It’s perfectly legal and ethical too and no different to what they do to you. So once you’ve grown a customer base on your online ordering system and an audience on your social media, how do you convert that into more sales? Your online ordering service can be automated to identify lazy and lapsed customers through visit frequency data analysis to send them messages and offers to entice them back in. Not only that, you can automate it to send them vouchers on their birthday, run a Christmas promotion or give you a great review. This valuable data can also provide you with information about how much extra revenue it generates verses how much it costs to run (very typical results are normally 5 times more in sales than it costs). The very best feeling is turning a one time visitor into a weekly returning customer virtually for free. Your social media audience data can be used to find similar people just like them and to directly target them with incentives to spend with you just like your existing customers. That’s why the aggregators want it so much. If you fall out with the aggregator, they will simply aim their other fast food shops at your customers instead. Spud Guru is myself and 3 other talented experts. I know fish and chips and they know online ordering, social media and data management. Spud Guru are different. We don’t charge you for our expertise and then keep you locked in and in the dark. We charge to show you how to do it yourself and support you until you can. Spud Guru go at your pace and your budget. We only work with a limited number of clients at a time and usually see them managing on their own after about 12 months. Spud Guru don’t just do digital. We specialise in fish and chip shop refits, staffing, compliance and operational consultancy. We help experienced operators as much as new starts. For more information go to or

When you sign up to an aggregator, you are gifting them

call me on 07825872130 (you may have to leave a message

the most important key to driving sales in the digital

and the best time to call back) if you just want to chat

market place. The data you retain from having your own

about what can do with you.


Fastfood Professional • October and November 2021

October and November 2021 • Fastfood Professional


Faroese Fisheries for Cod and Haddock have achieved certification to the MSC Fisheries Standard


he FISF Faroe Islands cod, haddock, tusk and ling

where the Faroese fishing authorities adjusted the fishery

fishery has achieved certification for cod and

management system to be sustainable according to

haddock to the Marine Stewardship Council’s (MSC)

international principles.

globally recognised standard for sustainable fishing

“We therefore applaud that the independent auditors

this month. The new certification for cod and haddock is

have now certified the Faroese fisheries for cod and

an extension of the current MSC certification for ling and

haddock as sustainable against MSC’s Fisheries Standard.

tusk in Faroese waters.

This will benefit the industry and society as a whole.”

The certification follows a rigorous and independent review that verified the fishery’s sustainability to the global science-based standard set by the MSC.

Jacob Vestergaard, The Minister of Fisheries in the Faroe Islands said: “Our objective is to manage the fishing stocks under

This is a significant milestone for the Faroe Islands, a

Faroese sovereignty in such a manner that the future

country of 53,000 people which relies on exports for jobs

generations can obtain the same benefits from our sea

and income.

resources as the current generations.

As well as safeguarding fish stocks and the marine

“I therefore chose to implement a system with a

environment, the fishery will now be able to export MSC

management plan based on scientific advice for each

labelled cod and haddock products to overseas markets,

fish species, where we, in a systematic manner, follow

helping to create new market opportunities.

the scientific advice to ensure sustainable fisheries. It is

To help manage fish stock sustainably and achieve MSC

very satisfying to see that these efforts have paid off with

certification, the fishing industry influenced the Faroese

MSC certification. This benefits all parties, since the world

Government to change the law. In December 2020, Jacob

demands sustainably caught fish products, while we need

Vestergaard, Minister of Fisheries, made an executive

the income from the fish exports.”

order to introduce a scientifically-based management

Durita í Grótinum is the chief executive officer of

plan limiting the number of fishing days for the cod and

FISF said: “FISF has represented the Faroese industry

haddock fisheries.

in the process of certifying the Faroese fisheries as

The fishing industry also created a new unified fishing

sustainable. Our cooperation with MSC has been very

body, the Faroe Islands Sustainable Fisheries (FISF), with

satisfying. MSC has a lot of formal requirements to the

the aim of raising fishing management standards in line

fisheries and the fisheries management system to meet

with the MSC’s robust sustainability standards.

their principles. That we have been able to achieve this

Loren Hiller, MSC Commercial Manager, UK &

goal is because the Faroese authorities have listened

Ireland, said: “The Faroese fishing industry has been

to experts to implement a management plan. Going

actively engaged with the MSC since their first certification

forward, it is vital that we follow through in accordance

of herring in 2010. We applaud the national effort made

to the management plan for the different fish species to

where industry and government worked effectively

preserve the MSC certification. It has also been vital that

together on national management improvements. MSC

the Faroese Marine Research Institute has internationally

certification offers the most robust assurance of fisheries

recognised scientists, who foster scientific confidence in

sustainability available. This certification, and traceability

the Faroese fisheries management system.

along the supply chain, will enable cod and haddock from

About the MSC:

this fishery to carry the MSC label to credibly demonstrate

The Marine Stewardship Council is an international non-

to shoppers and diners that the seafood originated from a

profit organisation. It recognises and reward efforts to

well-managed fishery.”

protect oceans and safeguard seafood supplies for the



future. The MSC certification is based on three main

Sustainable Fisheries (FISF) said: “In the industry we

principles: (1) Sustainable fish stocks. (2) Minimising

have been working systematically towards this situation,

environmental impact. (3) Effective fisheries management.






Fastfood Professional • October and November 2021

October and November 2021 • Fastfood Professional


07952 937813

07952 937813 23

Fastfood Professional • October and November 2021

October and November 2021 • Fastfood Professional


By Kirsty Jones, environmental health expert at Navitas Safety

Seafood & Sustainability - can alternatives and more sustainable environment?


s it currently stands, there are an estimated

way in which the food is produced, or in the case of a fish

10,500 fish and chips shops in the UK,

and chip shop, how a fish is caught.

proving just how popular the traditional British cuisine really is.

Whilst it may not be the top of everybody’s list, coming

behind Chinese, Indian and then pizza as the most popular takeaways, the classic ‘chippy tea’ is deemed the least risky of all.

Films and documentaries have only accelerated this, and Netflix’s Seaspiracy shocked the world with some devastating statistics, causing people to ponder over sustainable fishing and the effects of commercial fishing. Sustainable fishing is the act of catching or farming fish and other seafood in such a way that considers the future

In 2019, almost one in five Brits said they visited their

and longevity of each species. This consists of leaving

local chippy once a week, and a third said that they treated

enough fish in the ocean to ensure the replenishment of

themselves to a fish and chip shop takeaway once a month,

the population.

proving its popularity. And more recently, almost one in

The Frozen at Sea Fillets Association represents fisheries

five people ordered fish and chips the night before all UK

in the North Atlantic and explains that 90% of UK fish and

lockdown restrictions came to an end.

chip shops use produce from sustainable fisheries. And

After more than 18 months of uncertainty, consumers

the best way for consumers to seek sustainably sourced

continue to seek consistency and familiarity, as well as a meal

seafood is to look out for the Marine Stewardship Council’s

that is nothing short of satisfactory – which is exactly what

logo and blue tick.

they get when they head down to their local fish and chip shop.

With that in mind, now is the perfect time for businesses

But here, Kirsty Jones, environmental health expert at

to up their game within the realms of sustainability

Navitas Safety, discusses the sustainability of fish and chip

so that our favourite seaside snacks can be enjoyed

shops and whether or not offering seafood alternatives

without damaging the environment, whilst keeping our

will help to serve up a safer and ‘greener’ environment.

consciousness clean and free from guilt.

The sustainable truth, no sea-crets

Alternative offerings and making changes

With food consumers becoming more concerned about

One business owner was so shocked by the impact of

where their food is from and whether it is sustainable

pollution on our oceans that he closed his very own fish

and ethical, this of course poses the question of just how

and chip shop and focused on offering vegetarian and

sustainable our favourite takeaways, such as fish and chip

plant-based alternatives on a full-time basis.

shops, really are.

Foods such as halloumi and vegetables are a much

Sustainability is something that has been on people’s

more sustainable food source, and as we move further

minds, but even more so since the beginning of the

into 2021, is now the time for businesses to be considering

pandemic, with 60% of people reporting that they have

making the switch, or at the very least, offering vegan and

been making more ethical and eco-friendly purchasing

vegetarian alternatives? We think so.

decisions ever since. Both consumers and business owners alike are becoming more apprehensive about not just what they eat, but the 24

Fastfood Professional • October and November 2021

However, it isn’t just the food that can negatively impact the environment. The way in which businesses choose to work plays a huge part in this, too. October and November 2021 • Fastfood Professional


Paper-based processes, food waste, as well as energy usage, are all huge contributors to an increased carbon footprint. If all 10,500 fish and chip shops throughout the UK used a one-page paper safety checklist every day, then annually, they are wasting a collective 3.83 million pieces of paper. If that isn’t significant enough, for this alone, this would use almost 480 trees to do so. With this in mind, business owners should be seeking

help serve up a safer to switch to more digital processes to become more of a sustainable business for ever more demanding customers. Taking the plunge By opting for digital food safety processes, hospitality businesses will have everything they need in one place:

Revolutionary meal delivery service, Tribe Kitchen, uses QikServe and partners to underpin new, ‘Smart Kitchen’


ikServe is proud to announce that it has been chosen by Tribe Kitchen to provide the technology for its unique multi-restaurant ordering and delivery system.

Bringing together the best of Edinburgh’s dining via

a high-tech cloud kitchen, Tribe Kitchen launched in Edinburgh in August 2021. Its goal is to revolutionise the way Scots enjoy takeaway, whilst helping the wider

a digital, interactive dashboard - accessible from tablet or

restaurant industry keep up with rising demand for at-home

mobile. This will save hours of manual work, lower labour

restaurant quality experiences. QikServe’s technology will

costs, reduce food waste, optimise fridges temperatures

play a vital role in meeting that objective.

and generate energy efficiencies - an all-encompassing tool to become more efficient overall.

As part of Tribe Kitchen’s suite of smart kitchen tools, QikServe integrates with food delivery management

Our digital food safety kit could save a business that has

platform, OrderLord as well as smart kitchen management

nine fridges and freezers for example, a monthly average

technologies from QSR Automations. In combination, the

of 20 hours of work, £300 of labour costs, and more than

three partner platforms manage every link within the food

four hours of manual work. Online food safety training and utilising digital technology such as a Smart Probe and Smart Pods can help a business to become more efficient thanks to automated temperature monitoring, ensuring that they are providing a service to the highest of standards.

ordering, preparation, fulfilment, and delivery process. Through the white labelled QikServe platform consumers can order a mix of dishes, from a variety of independent restaurants, as well Tribe Kitchen’s own brands. All of this is managed in a single transaction. The completed order is then prepared by Tribe Kitchen’s chefs and delivered in its entirety by the company’s delivery drivers.

Not only that, but digital food safety technology can

Daniel Rodgers, President and Founder at QikServe,

help businesses to avoid cross-contamination thanks to

comments: “Tribe Kitchen will be a disruptive force within

greater allergen traceability. This allows them then to

Scotland. Contrary to common delivery models here, there

offer a variety of vegetarian and vegan alternatives which

are no hidden costs, capital outlay, staff, or logistical issues

will, in turn, boost their sustainability efforts.

for registered brands. Instead, these businesses are freed to

As well as this, by using technology within food safety,

focus attention on their on-premises customer experience

businesses will be able to ensure that they are correctly

and to grow their revenue streams. We are excited to be

and sustainably disposing of cooking oils, as well helping

working with a business we believe is setting the scene for

them to reduce waste with optimised temperatures - never losing stock again! Navitas Safety is a key safety partner within the food and hospitality industries, as well as in the fish and chip shop industry. Working with restaurants, as well as suppliers, delivery and takeaway businesses, the digital food safety

a new age of aggregator ordering in the UK.” Tribe Kitchen co-founder, George Wright, adds “Tribe Kitchen isn’t your run-of-the-mill aggregator platform, nor is it a standard cloud kitchen. We have set out to build a technology-first business, intent on using digital solutions to empower restaurants and consumers to make smart order and delivery choices. QikServe and its connected

specialists provide its clients with a complete digital food

partner solutions play a core role in that. With the help of

safety net.

these technologies and others we are confident that our

To find out more, please visit our new fish and chip website and blog on more sustainability tips. 25

Fastfood Professional • October and November 2021

‘hob to home’ model will change Scotland’s food delivery market for the better.” October and November 2021 • Fastfood Professional


Brits are demanding sustainable fish with their chips…

...they want more help choosing too With staycations now the norm, many Brits are craving nostalgic experiences like fish and chips on the seafront. But although we’re all keen for a return to better times; what’s expected inside the chip wrapper is evolving, according to new research by the Norwegian Seafood Council. And as sustainable fish rises up the agenda, diners are demanding greater transparency, helping them to make the right decisions when they’re choosing from a menu


he UK continues to be a nation of fish and

helpful for fish and chips shops to tell them more about

chip lovers. More than a third of Brits tuck into

the sustainability credentials of their dishes.

them once a week or more, and 65% partake

Younger generations indulge more frequently, with 70%

at least once a month. Environment is key for

of 18-24 year-olds eating fish and chips at least weekly.

this highly evocative dish: 62% of respondents

But although Generation Z tucks in the most, they’re more

prefer fish and chips straight out of the packaging – 46%

demanding when it comes to environmental credentials:

with their fingers. And almost a quarter (24%) of diners

85% think the origin of a catch is important when buying

like to dig in on the beach.

fish in a fish and chip shop. Plus, they’re more savvy, with

But there’s strong consensus when it comes to

63% being confident they can spot a cod from a haddock.

sustainability: nearly 9 out of 10 diners (87%) agreed that

Highly regarded by fish and chips shops across the UK

sustainable fish is important to them. Despite this, only

for its cod and haddock, Norway leads the whitefish sector

a quarter (24%) said they knew what to look for when it

on sustainability and quality. The country’s environment

came to sustainable fish in a fish and chip shop, and the

and location provide the perfect conditions for fish, and

majority (53%) aren’t even sure they can tell the difference

its rich marine ecosystem teems with unique seafood that

between cod and haddock.

includes the world’s largest stocks of Atlantic cod.

74% of respondents agreed that they would find it 26

Fastfood Professional • October and November 2021

Understanding the importance of protecting these October and November 2021 • Fastfood Professional


precious resources, Norway has long been a global pioneer in sustainable fishing methods. So whenever diners buy seafood with the origin mark, ‘Seafood from Norway’, they can be sure it meets exemplary standards in sustainability. Hans Frode Kielland Asmyhr, UK Director, Norwegian Seafood Council says, “We’re seeing a sea change in public awareness around sustainability. And as the traditional fish and chip supper adapts to meet these needs, customers are asking for more help to make the right choices. Nostalgia remains a key component. As one of the nation’s favourite dishes, fish and chips will always hold a special place in British hearts – young and old. But diners now expect more when it comes to sourcing, and this is

BYRON Introducing the New Ultimate Clucking Burger This is Proper Cluck for your Buck! Byron launches its newest chicken rival all burgers!

UK already use Norwegian haddock and cod – not just


because of sustainability credentials, but also because

buttermilk fried, succulent chicken has been coated in a new

of its quality. We’re keen, not only to reassure diners that

flour recipe, exclusively at Byron, which creates the perfect

they’re choosing sustainable fish suppers, but also to help

level of crisp and spice, to create something very nice!

being driven by younger, more environmentally-aware consumers. Significant numbers of fish and chips shops across the

these businesses attract and retain customers by making this more explicit.

oly smokes, it looks like there might be some beef amongst the burgers at Byron this week. There’s a new sheriff in town, and he’s taking no prisoners.

Enter, the all new Smokey Chicken Burger. This crunchy,

The Chicken Smokey hits menus today, and it will blow your mind. A combination of crispy buttermilk fried chicken,

We’re obsessive that our seafood is sustainably fished,

smokey pancetta, cheddar cheese, a hit of heat with smoked

so it’s a missed opportunity when fish and chip shops that

chilli BBQ sauce, sweet crispy onions, tangy pickles and

serve our fish don’t let customers know about its origin.

fresh lettuce, to really get the taste buds tingling!

It’s good for business, it reassures the customer, and it’s a hard-earned badge of honour for us.”

The new burger joins its already esteemed cluck buddies, The Clucky, The Bacon Clucky, The C-Rex and crunchy

To learn more about Norway’s unique location, diverse

Chicken Strips, but has certainly ruffled some feathers

seafood, generations of experience, and industry-

amongst their beef counterparts, as it’s here to stay, and

leading sustainable fishing techniques, go to https://

it’s ready to disrupt, shake it up and provide loyal Byron

fans with some proper cluck for their buck. To accompany this clucking great burger, diners can pair it with a heavenly choice of Byron’s extensive and unsurpassed selection of side dishes - Byron slaw, onion rings, mac and cheese, halloumi fries - you name it and they most probably offer it. Better still, wash it down with Byron’s crowning glory - a thick milkshake! Oreo, strawberry, vegan salted caramel shakes to name a few. The Smokey Chicken & Fries for £13.95 Sides from £3.00 and shakes from £5.00


Fastfood Professional • October and November 2021

October and November 2021 • Fastfood Professional



hen lockdown first landed, fish and chip

and chip shops get back on their feet, grow their customer

shops across the country were hit hard.

numbers and ultimately help increase their takings. Our

Chippy owners had to introduce new

support for foodservice never stops. In fact, we’ve recently

services overnight to continue feeding

launched a brand-new social media toolkit, designed to

their local communities such as call & collect, click &

help chippy owners make the most of their social media

collect and home delivery – and for some, this was brand-

channels and reach new and existing customers. It’s free to





Fisher, General Manager at Pukka. “As we have ridden the wave in and out of lockdowns – and even now with the easing

The Changing

of restrictions – it is clear that as a nation, our habits have changed long-term. “With more people choosing to work from home and

download from and we urge businesses to take full advantage.”

spending time in their local area, there are new sales opportunities. To take full advantage of these, our advice

What To Stock

to chippy owners is to implement these flexible delivery

Fisher says: “We have seen a trend over the past year of

services indefinitely. And to those who are yet to branch

fish and chip shops reducing the number of options on

out into the digital world, there is no better time than the

their menus, with the overall number of menu items in

present - and you certainly aren’t alone.

foodservice down from an average of 73 in 2019, to just

“At Pukka, fish and chip shops are our heartland, and the

58 a year later . We understand that this hesitancy comes

industry remains at the front of our minds – more so now

from not wanting to have surplus stock, resulting in excess

than ever. For example, throughout the pandemic, we ran

waste which is every owner’s nightmare. However, this

a campaign where we published personalised social media

can be overcome by stocking the products that customers

advertising, targeting chippy owners’ local communities

want most.

to help them share the news that they were still open for business.

“When looking at savoury pie and pastry offerings, it is important that chippy owners have a range which suits

“We repeated the activity multiple times over the year

different taste preferences and dietary requirements, so

that followed, to keep showing fish and chip shops that

that you have something on offer for everyone. Not only

Pukka has their backs. In the end, we helped over 50 fish

are we the number one pie brand across foodservice – with


Fastfood Professional • October and November 2021

October and November 2021 • Fastfood Professional


30% of people preferring a Pukka from the chippy to any

our foodservice website (

other pie brand – but we deliver all our foodservice pies in

to help fish & chip shops spread the word that their

boxes of 12 frozen wrapped pies which can be baked straight

customers can enjoy a tasty vegan pie and chips meal. By

from the freezer. This makes for longer shelf-lives and easy

reaching people in the early stages of their shopper journey

storage, so chippy owners don’t need to worry about food

or interrupting them as they walk past your shops, you are

waste or waiting for products to defrost.

more likely to influence their decision to visit your chippy

“To successfully capture sales and encourage repeat

for their meal – and ultimately drive sales,” explains Fisher.

visits, it is important to offer food that the whole family

“Despite the challenges that the pandemic has thrown the

can enjoy. We have a wide range of pies available to make

industry’s way, we know that there is still a huge demand

sure there is a Pukka for everyone, from the traditionalist

for this Great British mealtime favourite, with more people

All Steak, to Chicken Balti for the curry lover. Our Steak

looking closer to home for their food choices. Chip shops can

& Kidney pie remains our bestselling recipe, followed by

tap into this new sales opportunity by stocking the nation’s

Chicken & Mushroom and Minced Beef & Onion – which are

favourite pie brand that customers want – whether they are

absolute must-stocks for chip shops.

meat eaters, meat-reducers, flexitarians, veggies or vegans.

“But the demand doesn’t stop there. We have seen huge

Now, there really is a Pukka for everyone.”

growth in the number of vegans in the UK, which have increased +350% in the last year , and we wanted to offer

Back on TV

chip shop owners the opportunity to cater to this growing

“As we enter the autumn months – which represent a

trend and drive plant-based sales with products that don’t

particularly busy sales period for fish & chip shops – we’re

compromise on taste.”

thrilled to be bringing our award-winning ‘The People’s Pie’ campaign back. It will be launching nationally across TV

Make the Most of the Vegan Opportunity

and Video on Demand on 13th October and will once again

Fisher continues: “With a vision to put more pies on more

spotlight the Great British Chippy. Alongside our continued

plates more often, last year we launched a duo of vegan

social media support, the campaign will help chip shop

Chippy Landscape pies complete with the Vegetarian Society Approved Vegan

owners drive sales growth even further amongst people

trademark. With this launch, we were able to bring chippy

wanting a filling, tasty and convenient meal to enjoy with

customers the bestselling recipes they know and love,

their friends, family and loved ones in the comfort of their

but made with 100% vegan ingredients. Our tasty range

own homes during the cooler months,” Fisher concludes.

currently consists of our Vegan Chicken & Mushroom pie and Vegan Minced Steak & Onion pie. “The range has had an overwhelmingly positive response since its retail debut, and is already worth over £2 million, so we are confident that they’ll continue to make waves into foodservice. The range is available to these operators wrapped, to allow them to be served in the safest possible way. “However, some businesses have said they find it challenging to justify stocking vegan options, as customers don’t always know they are available. To overcome this, we advise all chippy owners to really make the most of the POS materials we have available on our website, to catch potential customers walking by. Furthermore, we have some ready-made social media assets available on 29

Fastfood Professional • October and November 2021


Lumina Intelligence, Spring/Summer 2020


Pukka commissioned research 2019


IGD 2020


IRI 52 we 16.05.21

October and November 2021 • Fastfood Professional


Gluten free certification for KaterVeg! vegan sausages and vegan meatballs


aterVeg! vegan sausages and vegan meatballs have

KaterVeg! vegan and gluten-free meatballs are perfect for

been awarded gluten-free certification – making

pasta sauces, as a pizza topping or for a hot sub-roll filling.

them suitable for coeliacs as well as those on a plant-based diet.

The KaterVeg! vegan mince, which can be used as a meat-free and gluten-free menu swap in a wide range

The two products are part of the extensive vegan

of favourite dishes from spaghetti bolognaise, tacos and

range offered to the food service sector by frozen food

chilli to lasagne, shepherd’s pie and even pizza toppings,

distributor Central Foods.

was launched in 2020. It’s simple to use, straight from the

This new accreditation brings them in line with the

freezer, directly into recipes and it doesn’t need browning

KaterVeg! vegan mince, which is also suitable for gluten-

or frying beforehand. The vegan mince comes in a free-

free diners.

flow format to allow caterers to use as much or as little

Gordon Lauder, MD of Central Foods, said: “Demand has

as they like, which helps to avoid wastage. It’s also high

been growing for ‘dual’ dietary criteria products, such as

in protein, low in fat, low in sugar, a source of fibre and

those that are both vegan friendly and gluten-free.

has salt levels below the PHE 2024 targets – all positive NNIVERS tA

now ensure their menus work even harder, so many are

and vegan options. In addition, it has no shrinkage

including fewer products but ensuring these are suitable

during cooking (unlike actual meat), so each 100g of

been growing. “We’re delighted that the KaterVeg! vegan sausages



“At the same time, interest in plant-based options has





menu dishes.


for a maximum number of dietary requirements and


attributes when you’re keen to offer healthy free-from AR

“As a result of the impact of Covid-19, caterers must



raw product provides 100g of cooked product i.e. 2025% greater yield than the equivalent weight of minced beef or lamb. This means there are more portions per 1kg bag than the equivalent 1kg bag of minced beef or lamb. Northamptonshire-based




and vegan meatballs have now been certified as gluten-

hundreds of different lines into foodservice, ranging from

free, as it makes them incredibly versatile products for our

vegan, vegetarian and free-from items, meat products,

customers – helping them to avoid menu proliferation.”

bakery items and canapés through to buffet products,

Made with seasoned textured soya protein and high in

desserts and puddings. It currently sells to more than 240

protein, low in saturated fat, low in sugar, a source of fibre

independent wholesalers, as well as larger national and

and with salt levels below PHE 2024 targets, the KaterVeg!

regional wholesalers, and foodservice caterers across the

vegan sausages and vegan meatballs were launched

entire foodservice industry including schools, universities,

earlier this year.

pubs, bars, restaurants, hotels, leisure centres, garden

The KaterVeg! vegan and gluten-free sausages, which

centres, cafés, care homes and many other outlets.

weigh 50g each, are skinless and not pre-fried, can be oven

Founded in 1996, and celebrating its Silver Anniversary

cooked or grilled and are ideal for a range of menu items

this year, Central Foods is one of the UK’s leading frozen

including sausage, mash and veg, toad-in-the-hole, hotdogs

food distributors.

or as part of a vegan-friendly cooked breakfast. The


Fastfood Professional • October and November 2021

Visit for more information.

October and November 2021 • Fastfood Professional



Popularity of takeaways remains high

hile the pandemic and lockdowns understandably led

understand how the sector is developing, as it allows them

to an increase in demand for takeaways and deliveries,

to plan their menus to take advantage of the latest trends,”

it seems it’s resulted in a more permanent shift in

added Gordon Lauder. “It looks like hospitality at home is

consumer behaviour in favour of the sector.

here to stay – with consumers keen to purchase delicious meals for delivery. NNIVERS tA





The latest CGA and Slerp Hospitality at Home Tracker

“To encourage orders, add tempting options to suit

lifted, deliveries and takeaways remain popular and are

all tastes to your menus, including all-time favourite

set to maintain a significant share of restaurant and

chicken, as well as items for your customers with dietary





pub groups’ operations.


reveals that despite restrictions on indoor dining being



requirements. We have a wide range of products at Central

Sales in July 2021 were 206% higher than in July 2019.

Foods that are just perfect for takeaway and delivery

Gordon Lauder, MD at frozen food distributor Central

menus – helping fast food operators to take advantage of

Foods, attributes this in part to consumers becoming more

this increasing demand for takeout and delivery.”

familiar with the quality and convenience of takeaway and

Browse the range at

delivered food. “It’s very interesting that the CGA and Slerp statistics show that even though consumers returned to eating out once restrictions were lifted, the increased demand for hospitality at home has remained high,” he said. “Consumers have become used to the convenience of deliveries and more aware of the high quality takeaway options that are available.” Central Foods supplies a range of fast food products to the sector, including chicken and poultry under the Golden Valley Foods brand and vegetarian and vegan items under the KaterVeg! brand. “It’s very useful for takeaway and delivery operators to 31

Fastfood Professional • October and November 2021

October and November 2021 • Fastfood Professional


TOP TOPOF TOP OFOFTH THT Top 5 sauces Top 5 sauces

Top 5 sauces 1. Ketchup (49%) (49%) 1. Ketchup 1. Ketchup (49%) 2. Mayonnaise (30%) (30%) 2. Mayonnaise 2. Mayonnaise (30%) 3. Mustard (21%) 3. Mustard 3. Mustard (21%)(21%) 4. Relish 4.(21%) Relish 4. Relish (21%)(21%) 5. Barbecue (20%) 5. Barbecue 5. Barbecue (20%)(20%)

5 fillings 5Top fillings TopTop 5 fillings

1. Beef 1. Beef (56%)(56%) 1. Beef (56%) 2. Chicken 2. Chicken (38%)(38%) 2. Chicken (38%) 3. Steak fillet 3. Steak fillet (26%)(26%) 3. Steak fillet (26%) 4. Lamb 4. Lamb (22%)(22%) 4. Lamb5.(22%) Veggie burger 5. Veggie burger (20%)(20%) 5. Veggie burger (20%)

BAKER STREET REVEALS BRITS’ New research reveals what Brits expect from a ‘perfect’ burger, ahead of what’s set to be a busy bank holiday for the nation’s restaurants


xtended-life bakery brand Baker Street has revealed

opting for a white burger bun over and above any other

what the perfect burger looks like, according to


burger lovers nationwide. In an average month, Brits

Chris McLaughlin, Commercial Director at St Pierre

are eating three burgers a month, which bodes well

Groupe which owns the Baker Street brand, said: “Everyone

for restaurants and chains across the UK looking to recoup

loves a burger and it’s a staple on our restaurant menus,

last year’s lost sales.

but clearly there are a lot of ways it can be done wrong.

The formula for the perfect burger as informed by the

“People have their preference of bun, meat and

Baker Street research, includes one type of cheese, two

additional fillings and the options really are endless. Four

sauces, two patties, two salad items and one additional

of the top seven concerns around how to make a burger

filling such as a grilled mushroom or hash brown.

are centred on the bread – which proves to us that a great

What’s more, this substantial stack is to be encased in a white bun, with more than half the country (56 per cent) 32

Fastfood Professional • August Octoberand andSeptember November 2021

burger starts with a great bun.” It seems people prefer traditional flavours as beef, October and November 2021 • Fastfood Professional



BURGERSACROSS ACROSSBRITAIN BRITAIN BURGERS More than half of burger-loving Brits think a burger should be

5 cheeses Top 5Top cheeses 1. Cheddar (51%) 1. Cheddar 1. Cheddar (51%) (51%) 2. American style sliced 2. American 2. American stylestyle slicedsliced burger cheese burger cheese (35%) burger cheese (35%)(35%) 3. Mozzarella 3. Mozzarella (19%) 3. Mozzarella (19%)(19%) Leicester 4.Leicester Red Leicester (18%) 4. 4. RedRed (18%)(18%) 5. Blue Cheese (13%) 5. Blue Cheese (13%) 5. Blue Cheese (13%)

More than half of burger-loving Brits think a burger should be eaten by hand – and for 72%, there’s no such thing as a burger eaten by hand – and for 72%, there’s no such thing as a burger without bread. Britain’s perfect burger hastype one of type of cheese, without bread. Britain’s perfect burger has one cheese, two condiments, patties one additional two condiments, twotwo patties and and one additional filling.filling.

5 toppings Top 5Top toppings Top 5 toppings

1. Onions (45%) 1. Onions (45%) 1. Onions (45%) 2. Bacon (42%) 2. Bacon (42%) 2. Bacon (42%) 3. Lettuce (41%) 3. Lettuce (41%) 3. Lettuce (41%) 4. Tomato (38%) 4. Tomato (38%) 4. Tomato (38%) (18%) 5. Mushrooms 5. Mushrooms (18%)

5. Mushrooms (18%)



PERFECT BURGER cheddar cheese and ketchup all make up the ideal burger. This combination sees the average adult enjoy more than 1,500 in their lifetime. The research also looked at the different ways people across the country choose to enjoy their food. For 13 per cent of the nation, burgers should be eaten using a knife and fork. Other finger food was also highlighted as requiring cutlery with 37 per cent using tools for pizza, 23 per cent for chicken wings and 13 per cent needing help with hotdogs and toasties.

of the bun and eating the meat separately. Baker Street’s McLaughlin added: “What’s clear from

The study also found of the 87 per cent who eat their

this research is that the Classic Burger Bun is here to stay.

burgers by hand, 56 per cent said doing so is part of the

At Baker Street we believe buns should be built for burgers

experience of having a burger and 29 per cent believe it

and it looks like most of the country agree with us.

tastes nicer when eaten that way.

“We’ve compiled a burger map of Britain online, so you

A further 22 per cent even enjoy the mess it makes. But

can see how best to cater to your customers. That said,

those who use cutlery worry the fillings will fall out and

whether your chefs are smothering on 20 sauces or opting

their mouth isn’t big enough to bite into it. A third even

to dish up a burger sandwich, Baker Street is always there

dissect a burger before eating it, by removing the top piece

– however you serve yours.”


Fastfood Professional • October and November 2021

October and November 2021 • Fastfood Professional



Fastfood Professional • October and November 2021

October and November 2021 • Fastfood Professional



Fastfood Professional • October and November 2021

October and November 2021 • Fastfood Professional


BEST IN EUROPE! As you will undoubtedly know, McWhinney’s Sausages have been sizzling sausages since 1898 and during this time we have learned a thing or two about our craft. One of the core principles that we have always believed in is that “Quality Matters”, we also firmly believe that quality is remembered long after price is forgotten.


of the Year) “I would not use any other sausages in my takeaways”. Kevin McWhinney, our current MD is so passionate about the quality of our range that he refuses to sell any product to the public that he would not be happy serve to his own family. This gives you confidence that you are selling only the best sausages to your customers! As the saying goes, self-praise is no praise at all, so to add some weight to our message we would also like to inform you that we have recently been awarded the title of “Pork Sausage Manufacturers of the year 2021 - Europe” at the Lux Life Food & Drink Awards.

LUXlife’s awards

have a merit driven approach to ensure that only the most deserving businesses and products are recognised. Their aim is to identify those most dedicated to demonstrating expertise and an unwavering commitment to excellence within their field!

ur Premium pork sausages are made using

Why not try McWhinney’s Sausages for yourself? You

70% prime pork and are extremely popular

can taste them at this year’s Restaurant & Takeaway

with takeaways, café’s & restaurants who

Innovation Expo – visit our stand H82

prefer to offer consistency and quality to their

customers. In the words of John Molnar, owner of The


Cod’s Scallops (Winner of the National Fish & Chip Shop

Fastfood Professional • October and November 2021

Get in touch today for more information. |

October and November 2021 • Fastfood Professional


Synergy Grill Technology get the Craft Guild seal of approval


ynergy Grill Technology has been awarded with The

Andrew Green, Chief Executive of The Craft Guild of Chefs,

Craft Guild of Chefs ‘approved product’ accreditation

explains the significance of the programme:

for their range of grills after each one was tested by

“The Synergy Grill portfolio including Trilogy, CharGo

a panel of highly ranked chefs. The certification was

and eGrill, were all awarded with the highest accolade of

awarded to Synergy’s original Trilogy grill, the best-of-both

a ‘Grade A’ rating which is well above the average industry

chargrill oven, CharGo, and their newly launched electric

benchmark. We mark equipment on a range of criteria

grill, the eGrill, all of which received a ‘Grade A’ rating for

dependant on their usage. For cooking equipment such

their outstanding performance.

as Synergy grills, quality of food, ease of cleaning and

The Craft Guild of Chefs Product Endorsement

crucially, sustainability credentials are all very much part of

Programme enables business partners of the Craft Guild to

our assessment. We are pleased to be able to recommend

test products within their portfolios using high level chefs

Synergy Grill Technology to other industry professionals

from across all sectors of the Hospitality Industry.

and we wish the Synergy team every success with the

Justin Cadbury, Chairman of Synergy Grill Technology, is

range as well with further expansion of their product

delighted that the Synergy Grill range has received such

ranges in the future.”

an honourable accreditation:

The award-winning, multi-patented Synergy Grill is a

“Our range of grills are industry-changing pieces of

unique, British designed and engineered chargrill and

equipment and to be awarded with The Craft Guild of

griddle, tailored to meet the ever-changing demands of

Chefs’ seal of approval further validates that operators

the hospitality industry. The unique technology revolves

and chefs are making a positive choice by investing in our

around a patented gas and electric burner system which

equipment. There is no point in buying expensive food to

delivers focused and exceptionally high heat using a

then cook it on inferior equipment, which is where our

natural ceramic heat bed for the gas grills and a heavy

range of grills reign supreme. Our revolutionary patented

steel bed for the electric units. High heat atomises fat

technology provides chefs with faster cooking times, less

molecules, so there’s no fat tray for chefs to clean and no

energy consumption, carbon footprint reduction and, of

risk of irresponsible disposal of fatty waste.

course, money savings. We are delighted and proud of our achievement to develop a product range that receives

For further information on Synergy Grill, visit

such high level of praise by our peers, and we thank the, call 01480 811000

Guild for their continued support.”

or email


Fastfood Professional • October and November 2021

October and November 2021 • Fastfood Professional


By Roz Scourfield, National Sales Manager at Hoshizaki UK

Advancement in time and space for busy fast food outlets


pace saving refrigeration solutions A common constraint for many fast food operators is the available space in the kitchen, and an increasing number of operators are

now looking to purchase space-saving units. However, for many operators, the prospect of sourcing a compact unit

other cabinets are either too small or too big. Available in

that also has the capacity to withstand vigorous food and

a range of different heights and widths, the Gram Compact

beverage demands can seem an impossible task. However,

range allows operators the flexibility to purchase a unit

thanks to Hoshizaki’s varied portfolio, operators can

that meets their bespoke needs, thus encouraging a

guarantee to find refrigeration solutions that perfectly

better flow operationally as well as benefiting staff and

suit the individual needs of their venue.

design. Featuring the very latest technology, the cabinets

Take the Gram Compact range for example: a series of

within the Gram Compact range also offer excellent

professional refrigeration appliances, designed to fit where

energy efficiency standards, outstanding build quality and unparalleled reliability. Ice on demand Dispensers play a crucial role when operators want to provide ice and/or water to enhance their beverage offering. The three steps of quality ice production, protected ice storage and the quick service of ice are all combined in one device. With the press of one button your refreshment is ready in seconds. Hoshizaki dispensers help improve the efficiency of outlets, where a quick, efficient and food-safe ice-water combinations is needed. A popular model for busy fast food outlets is the Hoshizaki DCM-60KE dispenser as it can produce up to 60 kg of high-quality servings of cubelet ice per 24 hours. With DCM dispensers the user can select from three options or cubelet ice only, cubelet ice and water and water only. For more information on appliances in the Hoshizaki portfolio, please visit or call 01322 616 900.


Fastfood Professional • October August and andSeptember November 2021

October and November 2021 • Fastfood Professional


The new Hoshizaki Snowflake GII+ is full of positive benefits Hoshizaki, the world’s leading refrigeration and ice machine manufacturer, has upgraded its best-selling Snowflake range with the launch of the Snowflake GII+.


s with all preceding Snowflake refrigeration

Frost concludes:

products, the new and improved Snowflake

“These various product changes, alongside the key USP’s

GII+ champions reliability, durability and

carried through from the original Snowflake range, are

affordability, yet with an even sharper focus

what make Hoshizaki’s GII+ a range for all kitchens, scoring

on efficiency and space utilisation. This is thanks to the

pluses upon pluses both from a practical and sustainability

introduction of a brand-new monoblock refrigeration


system as explained by Simon Frost, Director UK & Ireland, Hoshizaki UK: “The Snowflake GII+’s new monoblock cooling system is a self-contained and insulated removable refrigeration configuration with plenty of pluses. Firstly, as this system sits on top of the unit as opposed to inside the unit, access

The Snowflake GII+ will be replacing the previous GII range effective from August 2021. For more information on the new Snowflake GII+, please visit -*Snowflake GII+ refrigerators rank climate class C. Freezers rank climate class D.

for servicing and maintenance is easy. Additionally, as Hoshizaki’s monoblock cooling systems is self-evaporating and fitted with a self-cleaning condenser, our new Snowflake GII+ units do not require space for an evaporator, therefore the user can take full advantage of all internal storage space.” The new monoblock system now means operators do not have to face the challenge of cleaning the evaporator. In fact, so simple is the Snowflake GII+ to clean that the user simply needs to spare a matter of minutes to wipe down all removable shelves, gaskets and unit surfaces. As far as sustainability and energy efficiency goes, Hoshizaki’s monoblock cooling system again scores a massive plus given that this system and other factors such as insulated materials and natural refrigerants, has allowed all GII+ units to achieve a top Climate Class 5 and improved energy rating of C.* From a design perspective, the cabinets available within the GII+ range have also seen a practical change having been lowered to meet the specifications of most UK kitchens which have lower ceilings, therefore making installation easier and more practical.


Fastfood Professional • October and November 2021

October and November 2021 • Fastfood Professional


By - Lee Cogger, Brand Manager MKN and XpressChef - Jestic Foodservice Solutions

MKN SpaceCombi – the space saving combi One piece of equipment which is becoming

so even less experienced staff can produce consistent and

a must have is a multi-function combi

delicious results every time. This includes the AutoChef

oven which can cook a wide variety of

automatic cooking feature which includes more than 250 preselected international cooking processes which

dishes at the touch of a button to a very

can be individually modified. In addition ChefsHelp and

high standard. New to Jestic’s portfolio of

VideoAssist offer interactive user assistance with clips

brands, MKN’s SpaceCombi® with six GN

from professional chefs.

1/1 inserts offers all the power, features and

Mibrasa – Craftsmen of Charcoal Cooking

control chefs could hope for in a combi, but

Another new brand to the Jestic portfolio is the range

at just 55cm wide it is 40% smaller and

of Mibrasa charcoal ovens and grills. Mibrasa pride

with an integrated hood option it can fit in

themselves on being craftsman of premium charcoal cooking equipment. From their engineering workshop in

even the smallest of kitchens.

Spain, Mibrasa produce the finest charcoal ovens and grills


to serve demanding chefs all over the world. he MKN SpaceCombi® is incredibly easy to operate

An advanced Mibrasa charcoal oven offers operators

thanks to the MagicPilot touch and slide operating

a number of advantages as it can bring the deep rich

system with a capacitive true colour touch screen,

flavours distinct to charcoal fired cooking to all types of

which is as simple and intuitive as your smartphone.

ingredients including meat, fish, vegetables, seafood and

SpaceCombi® offers a host of guided cooking technologies

desserts, and consumes 40% less charcoal than an open


Fastfood Professional • October and November 2021

October and November 2021 • Fastfood Professional


grill. What’s more, a Mibrasa oven can retain temperatures of between 250°C and 350°C for an entire service whilst ensuring a heat-free kitchen environment for chefs. Cooking at high temperatures sears and grills the product, sealing in its juices and enhancing its flavour. When the cooking is done, cleaning up is made easy thanks to an integrated ash drawer and grease collector. Xpresschef – Delivering delicious food, fast Speed of service is vital, especially during peak times - so operators will need a powerful and flexible high speed oven which is easy for staff to use and can deliver delicious hot food, fast. This is where the new XpressChef™ 3i comes in to its own as it provides best in its class speed and performance in a compact, front of house footprint and a

and is available with an impressive 4000 or 5000 watts of

Over the sea to Skye

power and the combination of three cooking technologies

The Prince of Wales and Duchess of

– impingement, convection and microwave, makes cooking

Cornwall were in high spirits at Portree,

choice of colours. The XpressChef™ 3i runs off a standard 13 amp socket

a variety of foods on-demand quick and easy whether toasting, grilling, baking or steaming. Ease of use is another hallmark of the 3i as the 7” True-Touch™ HD touchscreen incorporates a fully customisable smartphone-like display with a scrollable image-based menu – so quality results are assured regardless of staff skill levels. The ventless 3i can be positioned anywhere saving on the expense of ventilation systems and also benefits from a number of

in the Isle of Skye, in the Highlands of Scotland on Thursday.


t was their first trip to the island since 2009 and they made the most of their return visit. Of course they were dressed for the occasion in

traditional tartan.

safety features including a cool to the touch exterior and a

During their stay at the island, they tucked into fish

unique, cleverly engineered gasket-less inner door, which

and chips at the harbour from Portree fisherman Dan

drops well below the cooking surface for the safe removal

Corrgiall’s shop.

of food from the cavity.

The royal couple, known as the Duke and Duchess of Rothesay in Scotland, were serenaded by Gaelic singer

For more information on

Robert Robertson, the frontman for folk-rock band Tide

the MKN, XpressChef and

Lines, in front of the backdrop of Ben Tianavaig.

Mibrasa ranges supplied

He said: “It wasn’t nerve-wracking, the duke and duchess

by Jestic Foodservice

have a really down-to-earth way about them. And because

Solutions, please visit

they have attended the Royal National Mod, they have a or call

real interest in that, and in Gaelic.

01892 831960.

“It just felt like a really nice conversation, and it was a real pleasure.” Their visit comes as the Queen has been staying at Balmoral Castle for her first summer holiday at her Scottish estate following the death of her husband Prince Philip in April.


Fastfood Professional • October and November 2021

October and November 2021 • Fastfood Professional


Jestic showcased innovative equipment portfolio at Commercial Kitchen 2021 23-24 September 2021, ExCeL London






delighted to once again be returning to





showcased some of the industry’s finest catering equipment. Jestic continues

to focus on the collaboration between the very best manufacturers, who produce the most innovative equipment and the operators who use the equipment to create outstanding food and drink. A visit to the two Jestic stands (B50 and B51) is a must for any operator looking to improve efficiency and deliver consistent quality. The experienced Jestic sales team will be on hand to discuss how the features and benefits of the equipment can work in one kitchen, or across an entire estate, while the culinary team can discuss any training and menu development requirements during the show. On stand B50 you can see the advanced MKN SpaceCombi® which offers all the power, features and control chefs could hope for in a combi, but at just 55cm wide it is 40% smaller. The MKN SpaceCombi® is incredibly easy to operate thanks to the MagicPilot touch and slide operating system, which is as simple and intuitive as your smartphone. Henny Penny continues to lead the way when it comes to high performance, oil saving fryers and two of 42

Fastfood Professional • August Octoberand andSeptember November 2021

October and November 2021 • Fastfood Professional


their leading models will be on show – including the Evolution Elite which takes consistency and efficiency to the next level and the new Henny Penny GVE low oil volume open fryer - a simplified, easy to use fryer which can cook the same size load in 27% less oil than a traditional 25 litre vat. Also on stand B50 include the Mibrasa® charcoal oven which brings the deep rich flavours distinct to charcoal fired cooking to all types of ingredients including meat, fish, vegetables, seafood and desserts and uses 40% less fuel – and the Mibrasa® Parrilla grill, with its extensive cooking surface and state of the art elevating system suspended over the open fire to give chefs maximum versatility and control. Jestic will also be presenting the latest holding technology from Moduline, which utilises a wire heating element wrapped around the cavity and electronically controlled with precision to hold the humidity contained in food for perfect serving results. The Moduline range of Retherm ovens ensures precise control with an operating temperature range of +30°C to +160°C and quality results when re-heating previously cooked food for service. Other highlights on stand B50 will be the innovative storage and shelving solutions from Metro and the Antunes countertop equipment range which are used by QSR chains around the world. There are also plenty of reasons to visit Jestic’s neighbouring stand B51 where you can see the fast and efficient 3i and 4i high speed ovens from XpressChef which cook fantastic food in a fraction of the time. The XpressChef 3i has a 7” True-Touch™ HD touchscreen with a smartphonelike scrollable image-based menu and combines three cooking technologies to make cooking a variety of foods on-demand quick and easy. The XpressChef 4i makes high-volume, speed cooking easy - harnessing impingement, convection, infrared radiant and microwave assist cooking technologies – and

JJ Launches Coffee Shop Brochure JJ Foodservice is highlighting a handpicked range of foods, drinks and biodegradable packaging in a new brochure dedicated to UK cafés and coffee shops.


rom Italian coffee to buttery croissants, indulgent cakes and ready-to-bake baguettes – we’ve got everything a coffee shop needs,” said

Marketing Manager, Omar El-Haj.

combines a generous 38 litre cavity which can accommodate

JJ’s popularity with coffee shops is growing fast – the

a 14” pizza with a compact exterior which is stackable to

group was recently voted the UK’s 3rd most popular coffee

increase throughput and save valuable counter space.

distributor in the State of the Nation Coffee Report 2021.

Also showcased on Jestic’s stand B51 will be the unrivalled

In a recent customer survey*, 41% of JJ customers said

performance and versatility of Vitamix blenders. Built to last,

that they bought coffee from JJ because of ‘easy online

Vitamix products maximise uptime and save you money

ordering. 40% cited ‘great prices’ and 24% said ‘fast

over the life of your machine, where every component is


designed and built for unsurpassed durability. Another high

The new brochure highlights a wide range of Lavazza

performance range on show will be the soft ice cream and

coffee blends, together with bakery products, snacks,

ice machines from Icetro and the profit generating slush

soft drinks, biodegradable packaging, and other café

machines from Elmeco. Visitors to B51 can also discover more


about the extensive range of professional grade smallwares from Carlisle Foodservice Products.” For more information on the commercial products supplied

JJ and Lavazza are co-exhibiting at the Casual Dining Show on 23-24th September on stand number F41a, where print copies of the brochure will be available.

by Jestic Foodservice Solutions, please visit

Download the brochure here:

or call 01892 831960


Fastfood Professional • October and November 2021

October and November 2021 • Fastfood Professional


Mibrasa launches grillware range to keep creativity flowing


ibrasa has launched a new range of Grillware tools for use with its charcoal ovens and open grills. Made from the best materials, the versatile and robust Grillware range includes

a variety of single and double options including classic, turbot and mesh grills as well as a Smoke and Steam Box that allows chefs to experiment with smoking wood chips, herbs, liquors and more to help add a unique depth of flavour to items on the grill. The range also includes a Flambadou, which uses a centuries old technique to sear or baste food by scorching rendered fat over an open flame. Not only does this provide a delicious taste, but also gives a visual spectacle for diners. Reflecting on the launch of the new range Michael Eyre, Culinary Director at Jestic Foodservice Solutions commented: “Mibrasa charcoal ovens and open grills have been a big hit with chefs and I am sure they will relish the opportunity of using the new Mibrasa Grillware range. Using a charcoal oven or open grill really taps into the culinary instincts of a chef and this new Grillware gives them the tools to keep the creativity flowing, whether they are cooking fish, shellfish, meat or vegetables. The double grills are easy to open, close and flip, enabling speed and agility during service and ensuring the chef is always in control. Grills can also be stacked when not in use, to help with space management.” For further information on the Mibrasa Grillware range please visit or call 01892 831960


Fastfood Professional • October and November 2021

October and November 2021 • Fastfood Professional


Mechline’s four steps to clean drains and FOGS compliance Mechline Developments, the leading manufacturer of specialised equipment for the foodservice and hospitality industry has launched a comprehensive four step FOGS management service - to help operators prevent the build-up of fats, oils, grease and starches in their drains and sewers and to ensure that they are compliant with all relevant UK legislation.


echline’s four step FOGS management service

Kristian Roberts, Marketing Manager at Mechline said:

involves: 1) assessing the FOGS management needs

“It’s a shocking statistic that 70% of commercial kitchens

of a venue; 2) selecting the correct equipment; 3)

do not have any kind of FOGS management in place. Blocked

installation, commissioning and training, followed by

drains affect the hygiene and performance of a kitchen and

4) ongoing service and support. For step one Mechline’s experienced team provide a comprehensive assessment of all factors contributing to

operators can face prosecution for contravening regulations – so it’s never been more important to have an effective FOGS management solution in place.

FOGS management at a venue, including an analysis of

“We have partnered with grease trap and waste water

working drawings to highlight FOGS producing hotspots.

specialist Aqua Mundus which enables us to offer customers

At step two, following the completion of the venue audit,

a comprehensive FOGS management solution from full

Mechline will provide a detailed equipment specification

venue audits, equipment installation, commissioning and

report outlining the recommended equipment solution for

training, through to maintenance and service support to

the venue to meet all current legislation. This can include

keep commercial kitchens free of FOGS and on the right

one or a combination of Mechline’s market leading products

side of the law.”

including the Food Waste Strainer which reduces the build-

Foodservice operators across the UK are already

up of food waste sediment in the drainage system; and

benefiting from Mechline’s FOGS management solution

the BioCeptor system which combines GreasePak’s proven

including James Wilson, Managing Director of Kauai UK – the

biological treatment solution, with the FOG Intercept and

healthy fast food casual restaurant chain, who commented:

Treatment unit (F.I.T) to retain and break down FOGS -

“We have two BioCeptors from Mechline in Kauai, one

preventing it from entering drainage systems.

in the prep and delivery kitchen and one in the display

The third step in Mechline’s FOGS management service

kitchen—and we have just emptied the waste for the first

includes the commissioning of the BioCeptor system and

time, after four months! We are always looking to improve

detailed staff training to ensure the effective operation

our sustainability and lower our carbon footprint and

of the equipment. Plus operators benefit from a 10-year

BioCeptor definitely helps us to do this by minimising our

extended warranty on completion of the commissioning.

waste collections.

Step four incorporates a Planned Preventative Maintenance

We received great support from Mechline. They gave good

(PPM) service which ensures the installed Bioceptor FOGS

advice around key areas of FOG management and they

management system is serviced and cleaned at agreed

supplied us with lots of information as we requested it. Mechline

intervals. A GreasePak Management Service is also available

products are certainly going into the next Kauai store!”

to ensure that all GreasePak units are fully operational and dosing at the correct levels and frequency. Commenting on the new FOGS management service, 45

Fastfood Professional • October and November 2021

For more information on Mechline’s four step FOGS management solution visit October and November 2021 • Fastfood Professional


New Seasonal Sweet Treats from Donut Worry Be Happy Premium donut brand launches first limited-edition donut alongside four new winter products


onut Worry Be Happy is giving caterers the opportunity to drive impulse sales of sweet treats in Q4 and beyond, with the launch of five new premium donuts packed with enticing flavour combinations

and indulgent fillings. Tapping into the growing trend for premium donuts, the brand has launched its first limited edition product, inspired by one of Italy’s most popular recipes. Dolce Tiramisu is double filled with cream and speculoos, covered with a real Belgian milk chocolate glazewithwhite stripes, before being topped with crocanted coffee sprinkles.


Fastfood Professional • October and November 2021

October and November 2021 • Fastfood Professional


Donut Worry Be Happy has also unveiled four seasonal specials for Winter 2021; Caramel Cheesecake, double filled with salted caramel and cream before being topped with a white sugar glaze, milk cocoa stripes and salted caramel sprinkles; Iceberry, including a raspberry jam filling and coated with white sugar glaze and sugar sprinkles; Willamon Tell, providing a classic Winter flavour combination through sweet apple filling and cinnamon sugar coating; and Frosty Bro, a milk cocoa coated donut with brownie cubes and coconut ‘snowflake’ shavings. All five new products are made using the brand’s famous golden-fried dough, offering a lighter dough alternative to other doughnuts on the market and 18% less fat than average competitors1.

Panasonic Increases Focus on Pro-Cooking Division with New Development Chef

Rebecca Dunning, Trade Marketing Manager for La Lorraine Bakery Group, which includes the Donut Worry Be Happy brand, said: “Research shows that 75% of donut purchases are unplanned so the more customers are exposed to impulse, the more you trigger your customers to buying them. “Our seasonal and limited-edition donuts are a great way to get tills ringing, tapping into the growing trend for premiumisation whilst creating fantastic seasonal sales opportunities.

Panasonic has announced that Scott Kedwards is to join its team as development chef for professional cooking.


cott’s previous experience includes working for West Bromwich Albion Football Club, Gleneagles Hotel and Turners, a former Michelin-starred restaurant.

A professional chef with over 17 years experience, and

a graduate from University College Birmingham with a

“We make our donuts with love, passion and dedication.

BA (Hons) in Culinary Arts Management, Scott has also

Ready to defrost within one hour, we freeze them fast and

worked for Compass Group’s fine dining arm, Restaurant

store them in the best conditions for you to easily serve

Associates, has competed successfully in a number of

their fresh taste to customers.”

cooking competitions and is a former member of Junior

Dolce Tiramisu is available for a limited time only, while the seasonal products are available from September

Team England’s culinary team. Prior to joining Panasonic, Scott was development

to February, with each variant available

and demonstration chef for Welbilt so brings with him an

in trays of 48. All five new products

innate understanding of the technology that today’s chefs

from Donut Worry Be Happy are

are dealing with day to day. His brief from Panasonic is

available with a range of matching

clear; focus on new and existing customers and offer them

POS including mobiles, , individual

support in menu and recipe development. Scott will also be

packaging, displays and promotional

supporting the Panasonic pro-cooking team with customer


training, demonstrations and product promotion at trade

For more information please visit

shows, his first being Casual Dining in September. Barnaby Sykes, Head of Category Marketing, Panasonic Europe; “These are challenging times for all and there is no sector in foodservice that hasn’t been affected. We’ve always been committed to supporting our end user customers and distributors and want to ensure we can maintain our high levels of customer service with Scott as an integral part of the team in the months and years to come as we make a return back to normality.” To find out more about the range of Panasonic microwave ovens, call 01344 853231 or go to: pro-cooking


Fastfood Professional • October and November 2021

October and November 2021 • Fastfood Professional


CRYSTAL CLEAR CUBES FROM THE NEW SPACE-SAVER Ice-O-Matic Launch the Undercounter UCG Series Carpigiani UK announces the launch of the Ice-O-Matic UCG Series, the space-saving undercounter machines with contemporary styling that deliver crystal clear, slow melting ‘Gourmet’ or ‘Bistrot’ Ice Cubes. Ice making and storage in one perfectly compact ice machine that fits under most counters and features Ice-O-Matic’s new removable air filter, making cleaning a breeze and ensuring that the UCG is always operating at its optimum performance, extending the expected life-span of the machine. dam Lenton, Brand Director at Ice-O-Matic UK sees real benefits to operators in the UK marketplace,

machine, and we have the full UCG Gourmet Series in stock, ready to deliver.”

“The UCG Gourmet Series is a stylish and

With its contemporary styling, the UCG range fits into

compact range of undercounter ice machines.

any front of house area and features corrosion-resistant

Perfect for smaller spaces, the UCG045 produces 25kg of

stainless steel on the inside and a durable stainless-steel

ice per 24 hours up to the UCG165 that turns out 73kg per

finish. The self-contained gourmet cube ice makers are

day and has a 40kg bin.

designed with many practical features that make them

Front air ventilation allows for flexible installation and

reliable and easy to operate. With durable stainless steel

the range features our horizontal spray technology that

top panels and convenient slide-away doors, the new UCG

ensures each individually produced ice cube is pure, clear

range is perfect for all undercounter applications.

and great tasting. This range is a great option for operators with space limitations who want an undercounter ice 48

Fastfood Professional • October and November 2021

For more information on the Ice-O-Matic UCG range please visit October and November 2021 • Fastfood Professional


Simplicity Itself The Synthesis 2 From Carpigiani


arpigiani UK announce the launch of the Synthesis 2, the innovative modular system to produce and display gelato in one. Simply pour the mix into one of the cylinders and it is transformed into delicious

gelato, stored at the optimal temperature and ready to

system for a gelato shop and the modular units each

serve to customers.

feature two cylinders that can be built up to whatever

Each cylinder can pasteurise and

batch freeze, no need to extract and blast freeze, no thermal shock, just delicious gelato ready to serve in a modern, stylish modular unit. Paul Ingram, Managing Director at Carpigiani UK sees real benefits to operators in the UK marketplace,

number is required for the outlet.” The Synthesis 2 features high efficiency electric motors and high-performance capacitors to ensure optimum energy usage and a digitally operated cleaning program to ensure maximum hygiene.

“This is one impressive piece of equipment. A stylish and innovative system designed with modern operators in

Paul concludes,

mind. We know the space constraints that exist within busy

“The Synthesis 2 is really great for a range of businesses.

kitchens and shops and the Synthesis 2 has this amazing

Smaller operators can squeeze in one unit with the two

ability to create delicious gelato, freeze it and keep it at

cylinders and larger outlets can assemble the system in

the perfect temperature, ready to serve to customers. It

multiples of two which really increases flexibility, it’s also

uses Carpigiani’s Hard-O-Tronic® and Teorema systems

great for a restaurant or café that might be considering

and each individual cylinder has its own LCD to show the

adding takeaway gelato to their menu. A really simple and

selected program, targeted, current and final consistency

well-designed unit that is going to be very popular.”

as well as a modifiable storage temperature, and even the

For more information on the Carpigiani Synthesis 2 or for

speed of the agitator can be adjusted, delivering a perfect

details of the Carpigiani Gelato University training courses,

batch of gelato. When ready, the gelato is maintained

please visit or call 01432 346018

at the selected temperature, ready to be served and the transparent cylinder lids ensure that customers can see

Follow us @CarpigianiUK

the product and choose their favourite. It really is a great


Fastfood Professional • October and November 2021

October and November 2021 • Fastfood Professional


A buzzing return for Casual Dining, Commercial Kitchen & lunch! puts faith back into face-to-face business


he hospitality and foodservice industry experienced

more. The positive buzz across the show-floor certainly

an injection of inspiration, togetherness, and

didn’t go unnoticed as exhibitor testimonials echoed the

a newfound business confidence at the return

“quality” of contacts they met and “genuine enquiries”

editions of Casual Dining, lunch! and Commercial Kitchen

they made – concluding that the co-located ‘supershow’

over 23-24 September 2021 at ExCeL London.

was the “best show yet!”

Food and drink industry leaders, trailblazers, and senior

Chris Brazier, Group Event Director, says: “We’re so

decision makers came in their thousands across the two

delighted to see that the industry has returned to face-

days, with a strong and positive appetite for face-to-face

to-face trade events in no uncertain terms. The brilliant

business. lunch! welcomed 5561 visitors, Casual Dining

exhibitors were back, the buyers were back and the buzz

welcomed 4707 visitors, and Commercial Kitchen saw

was back at our biggest show yet. We won’t rest on our

a huge increase, welcoming 4295 visitors at its debut

laurels and have already started preparing for an even

London show.

better lunch!, Casual Dining & Commercial Kitchen for

Visitors who attended included senior decision makers

14 and 15 September 2022. A huge thank you to all our

and professionals from: The Alchemist, BaxterStorey, Bill’s

exhibitors, visitors, speakers, media and association

Restaurants, Burger King, Caffè Nero, Center Parcs, Coffee

partners for their help and support in getting these much-

Republic, Compass Group, Co-op, Crussh, Dishoom, Five

needed shows open again.”

Guys, Greggs, Heathrow, Hilton Group, Honest Burgers,

Lucy Blythe, Senior Customer Activation Manager at

KFC, Las Iguanas & Turtle Bay Restaurants, Legoland,

Molson Coors (Casual Dining exhibitor) says: “We had

Leon, Merlin Entertainments, New World Trading Company,

really positive conversations with our regular customers

Nando’s, NHS, PizzaExpress, Pret A Manger, The Restaurant

as well as with new business at Casual Dining 2021.

Group, Sainsburys, Tesco, Waitrose, WH Smith, and many

We have some great leads and it was brilliant to have


Fastfood Professional • October and November 2021

October and November 2021 • Fastfood Professional


conversations with premium suppliers.” Justine Carruthers, Managing Director at Traybake (lunch! exhibitor) says: “Everyone is pleased to be here, and there have been significant buyers and senior people to speak to who know what they are looking for. lunch! is the show that helps us grow our business, our top customers have come from exhibiting here. Iain Phillips, Deputy Managing Director at Regale (Commercial Kitchen exhibitor) says: “The quality has been high at Commercial Kitchen. We’ve taken genuine enquiries and orders across a range of our products. It was great to engage with large accounts and it has allowed us to reconnect with customers. Possibly, the best show we have done!” Expert advice and inspiration The multiple Keynote Theatres were packed full of inspiring talks, interviews, and business advice from senior professionals in the business – including Roger Whiteside (CEO of Greggs), Neil Lake (MD of Costa), Alasdair Murdoch (CEO of Burger King). Hannah McKay (Head of Food & Beverage at Caffé Nero), Atul Kochhar (Chef Patron, Atul Kochhar Restaurants), Sat Bains (Chef Patron, Restaurant Sat Bains with Rooms), Cyrus Todiwala OBE DL (Chef Patron, Café Spice Namasté and Mr Todiwala’s Kitchen), Jon Knight (Managing Director, Leisure & Concessions of The Restaurant Group); Mark Selby (Co-Founder and CEO of Wahaca); Anthony Pender (Co-Founder of The Yummy Pub Co); Susan Chappell (Divisional Director - City Division of Mitchells & Butlers); Steve Holmes (CEO of Azzurri Group), Martyn Clover (Head of Food at Tortilla), and many more., Food Future Insights, IGD, UKHospitality, and CGA shared essential market updates and overviews, plus strategies needed to help the sector recover and build resilience after the pandemic and deliver a return to growth ahead of forecast. “I’ve been blown away by the diversity of suppliers here and the quality of what they are doing. If you are looking for certain suppliers that are doing something really niche, I guarantee that they’re going to be at lunch!,” says Alasdair Murdoch, CEO of Burger King. 51

Fastfood Professional • October and November 2021

October and November 2021 • Fastfood Professional


Harrogate welcomes back The Ice Cream & Artisan Food Show The only UK trade event for the ice cream sector is back! he Ice Cream & Artisan Food Show will be held

growth of our sector. And where better to meet than in the

8th – 10th February 2022 at the Yorkshire Event

fabulous town of Harrogate with its wonderful hotels, bars

Centre, Harrogate. In addition to everything that

restaurants and beautiful surrounding countryside. I look

the makers and sellers of ice cream need to run

forward to seeing you all there.”

their businesses, the Show will also include exhibitors

The Mayor of Harrogate, Councillor Trevor Chapman,

selling coffee and other beverages, cakes, confectionary

was also keen to welcome back the Show: “I am

and savoury snacks.

delighted that the Ice Cream Alliance are once again

The Ice Cream & Artisan Food Show is organised by the Ice Cream Alliance (ICA), the trade body for the ice cream sector. “The last live Show in 2020 was the first to be extended to include other products sold by parlours, mobilers, cafes and others,” commented ICA CEO Zelica Carr. “That was in response to a survey of our members that revealed the other products they wanted to see at the Show - 69% sell coffee, 63% tea and other hot drinks, 61% sell cakes, 61% confectionary and 41% savoury snacks.”

returning to Harrogate for their exhibition in February 2022. We recognise the importance of the show which attracts companies and visitors from across the world and I would like to wish the company every success at the Harrogate Yorkshire Event Centre” Heather Parry, Managing Director of the Yorkshire Event Centre added: “We are very excited to welcome The Ice Cream & Artisan Food Show back home to the Yorkshire Event Centre. It is great to be hosting events again, doing what we do

In common with other hospitality businesses, the ice

best, presenting large scale events like this which are so

cream sector has had a tough time during the pandemic.

important for the industry and the economy. This is a very

But it has bounced back in 2021 with the support of the

special and delicious event and is great for the YEC, for

ICA’s Great British Ice Cream Staycation campaign and

Harrogate and for Yorkshire.”

record numbers holidaying in this country. “The 2022 Show will be bigger and better than ever,” added Zelica. “It will provide a launch pad for the further 52 52

Fastfood Fastfood Professional Professional •• October October and and November November 2021 2021

To exhibit at next year’s Ice Cream and Artisan Foods Show telephone 01332 203333 or email To register to attend the show go to October and November 2021 • Fastfood Professional


Growth in Quick Service The pandemic has undoubtedly had a significant impact on the fast food industry however: the successful vaccine rollout and pent-up customer demand are now paving the way for good recovery with continued industry growth predicted over the next five years. This is largely driven by the popularisation of collected and drive-thru orders, which account for the majority of takeaways as well as greater innovation, as operators have rapidly adapted, allowing consumers to dine in, take out, order via a food delivery or ordering app, or use drive-thru and curbside service. And, as Tom Downes, CEO, Quail Digital, explains, at the heart of this innovation and sustained growth lies improved communication across all aspects of business operations.

From optimising accuracy and efficiency at the point of order and point of delivery, to enabling retailers to maximise the increasing number of digital ordering channels - including mobile apps; touch screen table service; and third party websites - communication within and throughout the entire estate is fundamental to an efficient and profitable operation. As every restaurant owner knows, the clearer you can hear the customer, the more accurate and quicker the order preparation process is and the less waste there is. The speedier the execution, the better the customer experience. The latest generation of communication hardware,

Digital Transformation

such as digital, multi-channel headsets, enable new

The pandemic has resulted in a fundamental shift in

levels of agility and flexibility with the addition of a third

consumer behaviour towards quick service and to keep

communication channel for single and dual lane drive-

pace with this, years of transformative investment in

thru, curbside ordering and in-restaurant table service,

technology have been rapidly realised to address this. From

all from the same headset, with a range that covers

cloud-based software and communication platforms that

kitchen, seating on two floors, drive-thru lanes, drive-to

streamline ordering, payments and inventory, to curated

bays and parking lot.

experiences as guests drive up, digital technologies have

Moreover, they will come with advanced noise

enabled the industry to embrace remote ordering and


– in some cases – delivery – as well as adhere to social

all the constant noise it hears, such as traffic and

distancing measures, almost overnight.

weather, leaving just voices. This allows for improved






While these technologies are facilitating the shift in

intelligibility by creating a decibel level of closer to 60 in

how consumers dine, they’re also allowing us to rethink

the headset of the order taker, which is around the level

nearly every other aspect of the quick service trade.

we experience with face to face conversation.

From outdoor dining to curbside pickup, innovative operators are rethinking their real estate options; reimagining how customers navigate lines, with new and creative app-based, kiosk and tableside ordering / pickup options. The physical space is being reinvented to meet the changing needs of consumers that may want faster, more touchless options and less face-to-face interactions. Accurate & Clear Communication

Conclusion The last 18 months have demonstrated how quickly consumer behaviours can adapt and change. They have also demonstrated how quickly the quick service industry has embraced innovation to evolve in line with consumer demand. As the industry works through the remaining challenges of the pandemic, the restaurant business model, consumer habits, and our definition of ‘normal’ will have changed, probably permanently.

With so many companies thriving with drive thru and

While innovation continues to take place in many

curbside conversions, this could well be the retail model

ways, what has remained constant is the fact that clear

of the future. So how can operators ensure all orders are

and accurate communication sits at the heart of the

taken and fulfilled accurately and efficiently, across the

customer experience. Digitisation and modernisation of

entire estate, while keeping both customers and staff

quick service communications can help to make every

members safe?

second count, across all aspects of business operations.


Fastfood Professional • October and November 2021

October October and and November November 2021 2021 •• Fastfood Fastfood Professional Professional

53 53


Improved Communication is key to Sustainable


Burgers Revealed as UK’s Favourite Takeaway But Brexit Could Spell Trouble Foodhub data reveals UK could be in for a burger shortage this autumn


New data from takeaway delivery platform Foodhub

to get enough chicken to match demand – showing even the

has revealed that the humble burger has seen off

biggest operators in the industry can be struck down.

traditional favourites, Chinese, Indian and pizza, to

be named the UK’s favourite order. The online food delivery company has revealed almost half (49%) of their orders in 2020 were in the burger category

As things stand, takeaway owners are having to shell out even more on their stock to satisfy their customers – but they have warned increased outgoings cannot go on forever. Ardian Mula, Foodhub’s CEO said: “We understand and

and that the same option has so far accounted for

appreciate how important burgers are to the

45% of purchases in 2021.

industry, which is why we are so concerned by these

However, the news signals a concern to thousands


of takeaway owners across the country, who are

“It’s a troubling situation for customers and

worried they will not be able to cope with demand due to

business owners alike, with some in the unenviable position

supply issues and the rising costs of ingredients.

of having to pay more for ingredients or removing burgers

Traders say that following the UK’s departure from the EU

from their menu.

on 31st January 2021, the prices of flour, chips, chicken,

“We hope to see this issue resolved as soon as possible.”

cheese and other ingredients have sky-rocketed, which has

Phil Adams, who runs multiple takeaways in Stoke-On-Trent

left takeaway bosses begging the question, what’s a burger

including Burger Bite, said: “Burgers are an integral part of

without cheese and fries?

our business model, in fact they are one of the most popular

In light of Foodhub’s recent findings and the realisation that

items we offer across our entire portfolio of takeaways.

burgers have become crucial to the industry, the issue of

“Sales have been shooting up over the past 18 months or so,

rising costs is especially concerning.

with orders flying in for traditional offerings as well as vegan

Many are fearful the development and supply issues could

and vegetarian options.

result in a burger shortage this autumn, which would signal a

“It’s really exciting to see this development, but now we are

crushing blow to industry.

concerned with the prices, which we can clearly see are going

Business owners say they are usually given notice about

up and up.

industry-wide price increases, but the uncertainty of a deal/

“Since leaving the EU the cost and availability of key

no deal Brexit put a huge level of anxiety on businesses, and

ingredients has changed drastically. If we don’t get this under

before they knew it – the prices of their essential items had

control there is every chance we could see a burger famine


later this year.”

Now they don’t know whether they will be able to continue offering the fan-favourite dish. Their concerns were increased further last month when Nando’s shut around 50 restaurants because they were unable

Phil added: “The main problem was the lack of information we had prior to this, as it just made forward planning impossible. “Now we are left in a position where we don’t know what we will do going forward.”

JJ Foodservice Appoints 11 Mental Health First Aiders


J Foodservice has invested in training eleven members

– there’s a qualified person nearby who is willing to listen

of staff across ten branches to become qualified Mental

and help.”

Health First Aiders. The move is part of its investment into supporting and promoting the wellbeing of staff. Jaz Sandhu, Learning & Development Manager at JJ said, “It’s been a tough year and our team have worked incredibly heard through unprecedented circumstances. “We want everyone to know that if they ever need to talk 54

Fastfood Professional • October and November 2021

In addition to the Mental Health First Aiders, JJ offers an Employee Assistance Programme, which is a free, confidential






employees access to counsellors and advisors 24 hours a day, seven days a week and 365 days a year. Staff can use the service any time for support with emotional, medical, legal and financial issues. October and November 2021 • Fastfood Professional


Funding Pays for Starter Packs for Outlets Signing Up To The Social Enterprise Scheme


eg Abernethy-Hope and Jon Hope, Co-

donations, Billy was surprised at the small percentage of

Founders at BillyChip® with their Starter

donations given directly to people living rough for fear




of the money being used for drugs or alcohol. The social



BillyChip offers a solution, delivering kindness,

supporting rough sleepers, has been awarded

compassion and food and drink to homeless people

funding from the National Lottery Community

in the UK.

Fund. The funding, amounting to almost £10,000, will pay for 300 BillyChip Starter Packs, which will be given free of charge to new food and drink outlets signing up to the scheme.

The BillyChip Foundation was established as a registered charity by Meg Abernethy-Hope, Billy’s sister, and Jon Hope, Billy’s father. In 2021, Meg was awarded the Diana Award for her charitable work.

The BillyChip platform allows people to purchase a token from participating food and drink outlets which can then

About The National Lottery Community Fund

be given to rough sleepers and homeless people as an

We are the largest community funder in the UK - we’re

alternative to cash. They can then redeem the BillyChip for

proud to award money raised by National Lottery players

food, drink and other products. The Starter Packs contain

to communities across England, Scotland, Wales and

25 BillyChips, window stickers and decals, and a range of

Northern Ireland. National Lottery players raise £30

POS items including posters and strut cards.

million each week for good causes throughout the UK.

The National Lottery Community Fund distributes

Since June 2004, we have made over 200,000 grants and

money raised by National Lottery players for good causes

awarded over £9 billion to projects that have benefited

and is the largest funder of community activity in the UK.

millions of people.

Meg Abernethy-Hope, Co-Founder at BillyChip and Diana

We are passionate about funding great ideas that

Award winner, shared: “We’re over the moon to have been

matter to communities and make a difference to people’s

recognised by the National Lottery for the work we are

lives. At the heart of everything we do is the belief that

doing with the homeless. It’s so wonderful to think that

when people are in the lead, communities thrive. Thanks

every time someone plays, their money is going towards

to the support of National Lottery players, our funding

helping those who have so little. Thank you to everyone

is open to everyone. We’re privileged to be able to work

who supports the BillyChip. We really wouldn’t be able to

with the smallest of local groups right up to UK-wide

do this without you!”

charities, enabling people and communities to bring their ambitions to life.

About BillyChip® BillyChip is a new social enterprise platform which aims to empower rough sleepers. The platform allows people to purchase a BillyChip token from participating food and drink outlets which can then be given to rough sleepers and homeless people as an alternative to cash. They can then redeem the BillyChip for food, drink and other products. BillyChip was set up in 2018 to continue the legacy of Billy Abernethy-Hope, a twenty year old ambulance driver from Bristol. After helping support the homeless, Billy felt disheartened at how little the general public gave to local homeless people. Although many make regular charitable 55

Fastfood Professional • October and November 2021

October October and and November November 2021 2021 •• Fastfood Fastfood Professional Professional



BillyChip Awarded National Lottery Funding ®


Record-breaking bank holiday on the motorway Almost one million visitors take a break at Roadchef service areas over the 3-day weekend


With more families embarking on domestic

in Cumbria and Taunton Deane in Devon, experienced record-

holidays this year than ever before, leading

breaking trade over the three days. But taking the crown as

motorway service area provider, Roadchef, has

the most popular Roadchef motorway service area over the

experienced its busiest summer since the start of the COVID

August bank holiday weekend was Strensham (combined

pandemic – and one of the busiest in its trading history.

North & South sites) on the M5, followed by Norton Canes on

Almost 1 million people visited the company’s sites across

the M6 toll and Sedgemoor on the M5.

the UK over the August bank holiday weekend. During this

To cater for the UK’s biggest staycation summer, Roadchef

period, the company served almost 230,000 hot drinks and

hosted interactive pop-up entertainment such as The Hedge

over 200,000 McDonald’s burgers.

People, Flower People and a Caricaturist to help rejuvenate

Mark Fox, CEO at Roadchef, said: “As we expected, it’s been an

travellers on long journeys at some of its Southwest sites

exceptionally busy summer on the road, particularly this bank

including Taunton Deane and Sedgemoor. Further to this,

holiday weekend. This is without question, one of the busiest

the company also installed a number of outdoor food kiosks,

weekends in our trading history and we are very proud that we

in addition to their traditional offering, to offer grab-and-go

have been able to provide a place for holidaymakers to stop and

delights including bagels and ice cream.

de-stress on their travels. We planned ahead for the crowds and

Mark Fox concluded: “The last 18 months have been

ensured that there were sufficient dining options and space for

completely unprecedented; we have gone from being

more customers than ever before to visit our sites.”

extremely quiet – welcoming occasional essential road users –

With the pandemic continuing to affect international travel

at the height of the pandemic, to one of the busiest weekends

plans, this year’s ‘staycation summer’ has seen millions of

on record. Its testament to the fantastic teams that we have at

people take to the roads to visit British beauty spots in popular

Roadchef that we are able to flex our business so dramatically

destinations including Cornwall and the Lake District. Roadchef

to cater to demand. We are very much looking forward to what

sites on the way to these destinations, such as Killington Lake

the rest of the year brings.”

Brand New Collection Bays at JJ Sidcup Branch JJ Foodservice has invested in new collection bays at its Sidcup branch to boost capacity by 150% in response to increased demand for collection


“The campaign has been so popular, we had to increase our capacity,” said Local Branch Manager, Iskren Mitkov. “We now have fifteen new bays, up from six, ready for collection customers, helping more caterers to make great savings when they order online and collect,” he added.

he business launched a ‘Collect and Save’ campaign in July offering caterers savings of up to 30% when they

order and pay online, for collection. 56

Fastfood Professional • October and November 2021

October and November 2021 • Fastfood Professional



t was recently announced that Sarah Heward, founder

helping promote Scotland’s food and drink tourism scene

and co-owner of The Real Food Café in Tyndrum has

to a global audience”.

been appointed as one of Scotland Food & Drink’s

The ambassadors themselves will provide a much-

25 Regional Tourism Ambassadors. She will represent

needed boost to their regions during what has been an

her region as part of a new programme which will place

acutely challenging time for Scotland’s food and drink

food and drink at the heart of the recovery of Scotland’s

and tourism sectors and bring producers, suppliers and

tourism. Each ambassador will represent a different part

hospitality businesses much closer together to grow local

of Scotland’s diverse food landscape and will each play


a key part in raising Scotland’s profile as a global food tourism destination.

Bringing Scotland’s destinations and food & drink to life through storytelling will be central to the role of the

In 2005 Sarah gave up her job as managing director

ambassadors in the lead up to Scotland’s ‘Year of Stories’

of wine bar and merchants, Corney & Barrow in the City

themed year for 2022, with each of them shining a light on

of London and quit the rat-race to pursue her dream of

our regions as food destinations of choice, with their own

opening her own business. She opened The Real Food Café,

unique provenance, people and stories which in turn create

transforming a derelict Little Chef into an award-winning

the quality, authentic food and destination experience

roadside diner. Famous for its fish and chips and home

which today’s visitors are looking for.

baking, the cafe serves over 250,000 customers per year.

The Real Food Café is a leading business in Scottish

She currently chairs the Tyndrum Infrastructure Group,

tourism and hospitality. With a growing team of 20

whose goal is to improve rural infrastructure in Tyndrum

permanent staff, Sarah and Managing Director Alan’s

and beyond. Recently, she featured in VisitScotland’s

priority is to continue to develop their team and

responsible tourism advertising campaign, promoting

champion careers in hospitality, particularly in the fish

local food and drink.

and chip industry. They are committed to the SVQ Modern

Sarah said:

Apprenticeship Programme and coach and mentor

“With over 200 applicants for the 25 ambassador

junior managers through the process, with the end goal

places, I am absolutely delighted to have been

being to help candidates make a real positive impact on

selected to represent Stirling and Forth Valley. The

the business. They are also an accredited Living Wage

café has constantly evolved over the years to cater for

employer and one of only a few hospitality businesses in

international and home-grown tourists alike. We’ve had

Stirling to be accredited.

our menus translated into Mandarin, added electric car

In 2020 The Café won the National Fish Fryers

charging points and ensure our staff are trained to the

Federation’s Quality Award Champion at the National Fish

highest level of customer service. I have always been an

& Chip Awards and was crowned Best Informal Dining

advocate of tourism and I am really looking forward to

Experience at the national Thistle Awards


Fastfood Professional • October and November 2021

October October and and November November 2021 2021 •• Fastfood Fastfood Professional Professional



Sarah Heward, co-owner of The Real Food Café appointed Regional Food Tourism Ambassador for Stirling & Forth Valley


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

Rosens Business Transfer Agency Unit 3, Alexander Charles House, Station Passage, South Woodford, London, E18 1JL 0208 539 6426 7b Edward 7th Quay, Navigation Way, Ashton-On-Ribble, Preston, PR2 2YF 0844 248 8257 Kent Road, Pudsey, Leeds, LS28 9NF 0113 257 7934 Business Incorporating Bruce & Co Redwoods Dowling Kerr Kings Business 01772 775776

MCS Technical Products Ltd

Everett, Masson & Furby Unit 67, Gravelly Industrial Park, Gravelly Park, Birmingham, B24 8TQ 0121 327 5575 Building 2, Westmead Drive, Swindon, SN5 7YT 01793 5383908

Blue Seal 3 Cornhill, Ottery St Mary, Devon EX11 1DW 01404 813762

Restaurant Supply Store

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 • October and November 2021

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

Hopkins Catering

Business - Part of the Altius Group

T: 0845 3711 522 E: W: W:


Nisbets Plc

Fish Friers- Part of the Altius Group

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

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

Business and Property Sales


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 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 October and November 2021 • Fastfood Professional

58 16 Millwater Avenue Dewsbury, West Yorks. WF12 9QN sales@sweet 01924 488619

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

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

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

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

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

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

PD Catering International

Cook Co Nottingham Ltd MFG Group Nile Street Bolton, Lancs. BL3 6BW 01284 382800 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

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

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

Carlton Catering Equipment Grange Farm, Braithwell Road, Ravenfield, Rotherham South Yorks., S65 4LP 01709 540004 Unit J, Knockmore Ind. Estate, Lisburn, Northern Ireland, BT28 2EJ 028 9260 4619

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

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

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

Chicken Coaters & Marinades Chicken Train

Cleaning Materials

T: 0800 138 1938 E: W: Dibs Distribution 1432b Clock Tower Road, Isleworth, Middlesex, TW7 6DT 0208 568 6668


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

Lowe Rental Ltd

Kerry Foodservice, Birstol,

Mammoth Cleaning



Fastfood Professional • October and November 2021

Ecolab UK Various UK locations Central: 0 02920 852000

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

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

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

October and November 2021 • Fastfood Professional


Vapor Clean

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

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

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

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

Duct Cleaning and servicing Specialists

Shana Foods

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

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

Standard and Premium Box listings available

CKC in association with KLS

Fats and Oils

8 Austin Fields Kings Lynn PE30 1PH T: 01553 886101 / 07766 747405 W: E:

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:

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:

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

E: T: 01322 444836

Just Filters

W: The

Fryers’ Favourite For Over 60 Years. Omega House, Unit 7, Sarbir Industrial Park, Cambridge Road, Harlow, Essex, CM20 2EU 01279 420289

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

Network Hygiene

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

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

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

EPOS Systems

Finance, Leasing & Insurance


Complete Leasing Solutions Ltd

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

Manor Farm,

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

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

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

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


Fastfood Professional • October and November 2021

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

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

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

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

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

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

Glover & Howe Insurance Services 4 St Peters Court, St Peters Street, Colchester, Essex, CO11 1WD 0845 602 3866 October and November 2021 • Fastfood Professional


Collins Seafoods Ltd Unit 2, Park 2000,

Frozen Food Suppliers

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

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

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:

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

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

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

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

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

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

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

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

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

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


Fastfood Professional • October and November 2021

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

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

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

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

T: 01642 489868 E: W:

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

T Quality

T: 01642489868 E: W: Westmead Industrial Estate, Westlea, Swindon, Wiltshire, SN5 7YY 01793 648900

Fryline in association with KLS 8 Austin Fields

Wilsons Seasonings Ltd

Kings Lynn Stagenhoe Bottom Farm, Whitwell, Hertfordshire, SG4 8JN 01438 871967

PE30 1PH

T: 01553 772935 / 07770 568939 W: E:

Food Safety & Hygiene

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

Checkit Limited Broers Building JJ Thomson Avenue Cambridge, CB3 0FA

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

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


Fish Suppliers

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

October and November 2021 • Fastfood Professional



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

Mallinsons of Oldham Ltd 6 Chapel Lane, North Luffenham, Oakham, LE15 8JP 01780 720679 4 Trafford Road, Reading, Berks., RG1 8JS 0118 957 1344

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

Frying Range Engineers

Kings Lynn 0800 032 7581

Oli Environmental Services

Valentine Equipment Limited

8 Austin Fields

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

Grease Traps Trent Industrial Estate, Duchess St, Shaw Oldham, Lancashire, OL2 7UT 01706 299000

KLS Frying Ranges Service


Hog Roast Machines and Barbecues

PE30 1P

The Hogg Boss

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

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

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

General Catering Supplies

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

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

Hot Drinks Equipment Franke Coffee Systems UK Ltd

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

Estate, Bedwas, Caerphilly,

Espresso Essential

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

Peter’s Food Service

T: 029 2085 3200 • F: 029 2085 3323



Tchibo Coffee International Ltd Brakes UK wide 0345 6069090

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

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

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


Fastfood Professional • October and November 2021 Tchibo House, 7-8 Blenheim Road, Epsom, Surrey, KT19 9BE 01372 541881

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

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

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

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

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

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

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

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

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

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

Kismet Kebabs Milton House, Maldon Road, Latchingdon, Essex CM3 6LF 01621 744 055 October and November 2021 • Fastfood Professional


Peter’s Food Service

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

Holland’s Pies

Oil Management Baxenden, Accrington, Lancashire, BB5 2SA 01706 213591

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

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

Packaging Coveris UK Food & Consumer 7 Howard Road, Eaton Socon St Neots, Cambs PE19 8ET T: 01480 476161 E: W:

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

Crafti’s Ltd (For Kids) 3rd Floor, Towcester Mill, Chantry Lane, Towcester, Northants, NN12 6AB 01327 358508

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

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

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


It’s a Wrap (JR Press)

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

7 Stephenson Close Daventry Northamptonshire NN11 8RF Tel 01327 301566

PlanglowLtd The Quorum, Bond Street South, Bristol, BS1 3AE 0117 317 8600 Unit 1, Headley Park 9, Headley Road East, Woodley, Reading, Berkshire, RG5 4SQ 0118 944 1100

Pukka Pies Ltd


The Halcroft, Syston, Leicester, LE7 1LD

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

E: W:


Fastfood Professional • October and November 2021

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

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

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

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

T: 01691 839288 E: W: 84 Holmsdale Road, Coventry, CV6 5BJ 02476 278102

T: 0116 264 4004

Potato Treating & Equipment

Felton, Oswestry, Shropshire,

Stoupid Pizza UK


www Castleton of Eassie, Glamis, By Forfar, Angus, DD8 1SJ 01307 840551 Genus, Hammond Close Attleborough Fields Ind. Est. Nuneaton, Warks., CV11 6RY 02476 254941 Unit 3, Smallbridge Business Park, Riverside Drive, Rochdale, Greater Manchester, OL16 2SH 01706 526732

Southern Fried Chicken

Agrico UK Ltd.

Pizza and Baguette

Kiren Foods


Paragon Quality Foods Ltd

SY11 4HX

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

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

Refrigeration Adande Adande Refrigeration Ltd. 45 Pinbush Road, South Lowestoft Ind. Est Lowestoft, Suffolk NR33 7NL 0844 376 0023 October and November 2021 • Fastfood Professional



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

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

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

The Halcroft, Syston,

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

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

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

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

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

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

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

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

Dibs Distribution

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

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

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


Fastfood Professional • October and November 2021 Maun House, Maun Way, Hermitage Lane, Mansfield, Nottinghamshire, NG18 5GX 01623 645809

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

Trade Bodies Marine Stewardship Council (MSC)

Westaway Sausages Ltd.

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

Jephsons Shopfitters Ltd

Jestic Foodservice Equipment

Williams Refrigeration

Elite Shopfitters Leeds Ltd. Rollover House, 802 Oxford Avenue, Slough, Berks., SL1 4LN 01753 575558

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

Shopfitters & Fabricators Barland Shopfitting Specialists Unit 18, Honey Hall Ing, Huddersfield, West Yorks., HD2 1GP 0800 043 5523 Marine House 1 Snow Hill London, EC1A 2DH 0207 246 8900

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

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

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

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

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

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

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

October and November 2021 • Fastfood Professional


Web Design

Gallones Ice Cream Parlours

Pro Web Design

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

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

KFE School of Frying Excellence

Shinebright Creative 4 Greenwood Mount, Leeds, LS6 4LQ 0113 230 7044

London Fish and Chips


Muffin Break

Papa John’s

Crossways Foodservice Consultants

Wholesalers and Cash and Carry

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

Central Foods

Peri Peri Original

Maple Court, Ash Lane Collingtree Northampton NN4 0NB

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

T: 01604 858 522 E: W:

Pita Pit UK

Pizza Time

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

Sam’s Chicken

Subway www,


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

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

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

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

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

Simon Jersey Altham Accrington Lancashire, BB5 5YE 0370 4609 047

Pepe’s Piri Piri


Training & Consultancy

Franchise Opportunities

Best Workwear FRS Countrywear Limited Unit 1 Building 6 Stanmore Ind. Est. Bridgnorth Shropshire, WV15 5HP 08454 65 66 65


Banger Bros

Chicken Cottage

Chop & Wok


Chozen Noodle

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

T: 01432 378690

Waffle Delight

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Doner Kebab German Doner Kebab

Empire Dogs



Flamin’ Chicken



Fastfood Professional • October and November 2021

October and November 2021 • Fastfood Professional



Fastfood Professional • October and November 2021

October and November 2021 • Fastfood Professional


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Sarah Heward, co-owner of The Real Food Café appointed Regional Food Tourism Ambassador for Stirling & Forth Valley

page 57

Brand New Collection Bays at JJ Sidcup Branch

page 56

BillyChip® Awarded National Lottery Funding

page 53

A buzzing return for Casual Dining, Commercial Kitchen & lunch

pages 54-55

Simplicity Itself - The Synthesis 2 From Carpigiani

page 49

Burgers Revealed as UK’s favourite takeaway but Brexit could spell trouble

page 52

Crystal clear cubes from the new space-saver - ice-O-Matic Launch the Undercounter UCG Series

page 48

Improved Communication is key to Sustainable

page 51

Panasonic Increases Focus on Pro-Cooking Division with New Development Chef

page 47

TNew Seasonal Sweet Treats from Donut Worry Be Happy

page 46

Mechline’s four steps to clean drains and FOGS compliance

page 45

Mibrasa launches grillware range to keep creativity flowing

page 44

Jestic showcased innovative equipment portfolio at Commercial Kitchen 2021

page 42

JJ Launches Coffee Shop Brochure

page 43

Over the sea to Skye with the Prince of Wales and the Duchess of Cornwall

page 41

MKN SpaceCombi – the space saving combi

page 40

The new Hoshizaki Snowflake GII+ is full of positive benefits

page 39

Advancement in time and space for busy fast food outlets

page 38

McWhinney’s Sausages - Best in Europe

page 36

Synergy Grill Technology get the Craft Guild seal of approval

page 37

Gluten free certification for KaterVeg! vegan sausages and vegan meatballs

page 30

The Changing Chippy Landscape with Pukka

pages 28-29

Popularity of takeaways remains high

page 31

Introducing the New Ultimate Clucking Burger This is Proper Cluck for your Buck

page 27

Baker Street reveals brits’ perfect burger

pages 32-35

Brits are demanding sustainable fish with their chips

page 26

Faroese Fisheries have achieved certification to the MSC Fisheries Standard

pages 22-23

5 ways to modernise your traditional fish and chip shop

pages 8-9

The UK’s first gourmet jackfruit fish fillet launched at Harbour Lights Fish and Chips

pages 14-15

How to Find Your Nearest Sustainable Fish and Chips

page 10

Seafood & Sustainability - can alternatives serve up a safer, more sustainable environment?

pages 24-25

Serving your fries “Just Right” is our mission. Hot, Fresh and delicious

pages 16-19

Love Seafood encourages consumers to ‘Bring on Better Living’

pages 6-7

Why a giant leap is only the first step to bossing on line sales

pages 20-21
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