Sandwich & Food to Go News – 224 – July 2026

CONT ENTS Welcome

The packaging and recycling landscape for operators is a murky sea of acronyms and phraseology: pEPR, DRS, RVMs, Exchange for Change, etc.

TBH, it’s all a bit overly legislative and poorly thought out, in my opinion. So, I’m very grateful to all of the contributors to our environmental special – who deliver some invaluable insight.

There’s a bumper Sammies Awards special, as we celebrate another amazing night of triumph, innovation, incredible food and music – with a sumptuous dose of glamour!

We also delve deeper into global sauces and avours, get up close and personal with key equipment players and there’s our usual helping of previews and news.

It's certainly a substantial summer issue. I hope you enjoy. Stay

Editor Alex Bell, Tel: 01291 636349, email: alex@jandmgroup.co.uk

Advertising James Morgan, Tel: 01291 636342, email: james.morgan@jandmgroup.co.uk

Production Gareth Symonds, Tel: 01291 636339, email: gareth@jandmgroup.co.uk

Subscriptions and Customer Service

Tel: 01291 636338, email: subscriptions@sandwichandfoodtogonews.co.uk

Editorial Address Sandwich & Food To Go News, Engine Rooms, Station Road, Chepstow NP16 5PB www.sandwichandfoodtogonews.co.uk

Paper used in the production of this publication is sourced from sustainable managed forests.

REGULARS

4 News

59 Index / Manufacturers / Classi eds

THE BRITISH SANDWICH & FOOD TO GO ASSOCIATION

16 The Sammies have been awarded – and what an evening it was!

INSIGHT

35 We catch up with a pioneer of South Asian avours, Urban Rajah

PREVIEW

38 The lunch! Show, as part of the new London Food & Drink Festival

ENVIRONMENTAL

42 As a global enterprise, Go-Pak’s one step ahead of the market

44 The Conglom approach is one of expertise and innovation

46 You want the latest eco-friendly equipment? Check out Nisbets.

48 Reverse vending is the future – EcoVend can guide you through

EQUIPMENT TRENDS

50 For convenience, Merrychef delivers a new level of connectivity

SAUCES, RELISHES & CHUTNEYS

52 Authentic Asian avours are a staple for Lee Kum Kee

56 B Corp status is the latest exciting development at Mei Mei

From exciting and expanding bakery portfolios to trend reports, consumer demand for global flavours and essential summer equipment, we have you covered.

Broadening the range boosts Pret numbers

Pret A Manger has reported a strong start to the year, with system sales growth of 7% (8% in the UK) for the rst four months, supported by rising customer counts and continued estate expansion. It follows full year system sales of £1.2bn for 2025, up 2.7% on a constant currency basis and adjusted for a reduced week (Pret’s 2024 nancial year was 53 weeks).

This is attributed to a focus on freshly prepared food and baristamade drinks, investments in team training and initiatives

designed to ensure faster service and elevation of the customer experience.

Since the start of 2026, Pret has launched a series of innovations.

The Super Plates range has been expanded with protein plates and pots. It’s also introduced half baguettes and wraps, broadening its o ering with more a ordable, smallerformat choices, alongside matcha drinks and a larger co ee size.

Other initiatives include investment in equipment and maintenance, plus enhanced training for baristas.

Meanwhile, the business has continued to expand internationally. Pret’s estate has grown to over 750 shops across 21 countries, a 5% increase year-on-year.

In the UK, expansion in transport hubs and roadside locations continues, including the a rst drive-thru, in Warrington.

La Lorraine Bakery Group has expanded its sweet bakery portfolio with the launch of several premium pastries and cookies, developed to help foodservice operators capitalise on demand for indulgent dessert options across multiple channels.

As consumers prioritise qualityled experiences when eating out, indulgent bakery remains key. According to Mintel, 55% of UK consumers view desserts as an indulgence worth paying more for, reinforcing the importance of premium sweet o erings on menus.

The commercial relevance of

LLBG targets foodservice indulgence

sweet bakery is particularly strong in informal and FTG environments. Data from Allegra shows that sweet bakery accounts for more than 30% of café food sales by value, while performing strongly as an add-on purchase across hospitality formats, including hotels, contract catering and casual dining.

The products combine artisanal baking with convenience, allowing operators to serve high-quality desserts with minimal preparation.

New lines include:

● Butter Croissant with Pistachio

● Lava Cookies (Double Chocolate and Salted Caramel)

Pano Christou, CEO at Pret A Manger, said: “We are encouraged by our start to 2026, particularly as more customers are choosing Pret, despite the nancial pressure many households continue to face. Over the past few years, we have invested signi cantly in our menu and in better value for money for customers, while continuing to support our amazing team members and improve the experience. These results give us con dence that when we stay focused on the customer, we can continue to win the hearts and minds of Pret fans in the UK and around the world.”

● Apple Pie Strudel Stick with Cinnamon.

Designed for exibility across dayparts, the products are suited to counter displays, grab-and-go, dessert menus and plated service.

Kevin Hughes, country director UK & Ireland, La Lorraine Bakery Group, said: “Sweet bakery continues to play an important role across foodservice. These products give operators the ability to meet consumer expectations for indulgence while maintaining consistency, speed and quality.”

Hot Food on the Move

HAND PACKED HOT HANDRAP & RAPTRAY

HIGH PERFORMANCE

Keeps food hot, fresh and tasty with custom vents to protect food from sogginess or drying out

REDUCED LABOUR

It’s intuitive and easy to assemble and pack product

HOTTER FRESHER LONGER

Engineered to keep your food tasting its best for up to 4 hours - with flexible formats customised for your recipe.

MACHINE PACKED HOTRAP

Paper-based structure delivers gentler and more distributed heating, resulting in higher quality food

Designed for batch cooking from frozen to maximise efficiency

INCREASED SUSTAINABILITY

Recyclable board. Sandwich formats ship and store flat, reducing carbon emissions

CUSTOMER-FRIENDLY

Formats designed to showcase your product and are easy to hold when eating

Single packaging SKU and longer hot hold reduces food waste

ONE SKU, ALL THE WAY THROUGH!

One package: from filling, distribution and cooking, food is touched only by the consumer

Greggs taking it to the Bridge!

Greggs has opened its fourth ‘Bitesize’ shop, located in London Bridge Station. The smaller format o ers a range of products to more customers in high-footfall, prime locations which are constrained by space.

Open seven days a week, it has created 16 jobs. The new opening marks Greggs’ third shop at London Bridge Station, re ecting the continued demand from customers in one of the UK’s busiest transport hubs, with around 55 million passengers passing through every year1.

Convotherm has launched a range of largecapacity, oor-standing combi ovens for UK foodservice operators looking to increase output, control costs and manage pressure on space and labour.

The new maxx oor-standing models, 20.10 and 20.20, are purpose-built for highvolume kitchens across sectors, including healthcare, contract catering and hotels.

It comes as UK operators face rising utility costs, labour shortages and pressure to deliver quality at scale. For kitchens with de ned peak service periods or uctuating cover numbers, the new models are designed to help teams produce more food within their existing footprint or sta ng levels, without adding unnecessary complexity to daily operations.

Compared with countertop units, the oor-standing maxx models o er a signi cantly larger cooking chamber, allowing more dishes to be prepared at the same time. For example, the Convotherm maxx 20.10 can produce up to 40kg of vegetables in around 12 minutes or approx 20kg of fries in 18 minutes.

The standardised interface means teams can move between units with minimal additional training. Also, manual and

Operating with a smaller footprint, Bitesize Greggs o ers a tailored range of favourites, from Sausage Rolls and Steak Bakes to Sweet Treats and Fairtrade hot drinks. The Bitesize Greggs at London Bridge will also feature some seating.

It follows the successful opening of Bitesize Greggs locations last year at Sevenoaks Railway Station, Dartford Station and Cheshire Oaks Designer Outlet.

The more agile format is being trialled alongside its traditional, larger shops, supporting the company’s broader growth plans, reaching more customers in busy locations where convenience is key.

Tony Rowson, property director at Greggs, said: “This opening marks our third Greggs shop at the station, demonstrating the continued demand for Greggs from commuters and travellers on the go. Our Bitesize format allows us to reach more customers from compact units in high-footfall locations, while still o ering a selection of our best-selling products.”

(1) Office of Rail and Road, December 25.

Convotherm seeking maxx impact

automatic operating modes give chefs exibility, from repeatable production processes to individual cooking pro les.

The units combine e cient energy and water usage, while robust construction and long-term spare parts availability aim to support lower lifecycle costs.

Arndt Manter, director of product management at Convotherm, said: “The new Convotherm maxx oor-standing models have been developed for kitchens with high production requirements, o ering the mix of capacity, cost e ciency and proven quality.”

For more info, visit welbilt.com.

The future of wraps in FTG

Food to go is dynamic and ever-changing. Consumers want convenient meal solutions that o er quality, freshness and value – while retailers need products that stand out. For sandwich and wrap manufacturers, reliable ingredients, consistent performance and the ability to respond quickly to trends are key to success.

Endo Foods works closely with FTG manufacturers. We understand that tortillas are more than just a carrier. Performance impacts production e ciency, appearance, shelf life and consumer satisfaction.

As sandwich and wrap ranges evolve, products must withstand increasingly demanding applications. Whether handling moisture-rich llings, maintaining exibility throughout shelf life or consistency across high-volume production runs, tortilla performance has never been more important.

Endo Foods has invested in developing tortilla solutions speci cally for FTG. Strength, exibility and visual appeal are combined, with the consistency that manufacturers require. From reducing cracking and splitting to ensuring excellent foldability and integrity, every aspect of development has been driven by the needs of customers.

Our technical and development teams work directly with sandwich and wrap producers to understand individual requirements around:

● NPD

● Improving existing products

● Creating bespoke tortilla speci cations.

One area of growth is the grill-marked tortilla range, with manufacturers looking to add a premium appearance to their products. The authentic nish creates the look of a freshly prepared wrap. Standout, visual appeal will always be a key purchasing driver.

And Endo Foods remains committed to supporting sandwich and wrap manufacturers with innovative tortilla solutions that combine quality, consistency and performance – today and tomorrow!

Delice de France & Wildfarmed in sweet harmony

Delice de France has bolstered its range of Wildfarmed products with a trio of traycakes, looking to capture on-trend avours for summer 2026.

Inspired by the classic drink, Vietnamese Iced Co ee Traycake is nished with milk frosting and decorated with co ee swirls. Rich yet balanced, it is best served alongside a co ee. Peach and Turmeric Traycake is a

golden sponge topped with a custard cream cheese frosting, nished with yellow and orange marigold petals for visual appeal.

Finally, Dirty Chai and Matcha Traycake is infused with warming spices – topped with matcha condensed milk frosting and nished with exotic petals.

Each traycake is supplied frozen, defrosted in two hours, with a shelf life of ve days.

It brings Delice de France’s Wildfarmed traycake range to six, sitting alongside Red Velvet Traycake, Lemon & Blueberry Traycake and Carrot Cake Traycake. Launched in 2018, Wildfarmed produces our made with

regenerative farming practices, which improve natural farming ecosystems, leading to more resilient crops.

Thierry Cacaly, Delice de France CEO, said: “These traycakes enable operators to capitalise on the biggest cake avour trends for summer 2026, with a product that appeals directly to eco-conscious consumers.”

KFC at the double with FPG Foods

KFC UK & Ireland and franchise partner FPG Foods (FPG) have announced an agreement to accelerate FPG’s growth ambitions in the UK and Ireland chicken market. FPG is acquiring 17 KFC restaurants across London and the south of England, doubling the size of its UK business and committing to increasing its restaurant estate to 50 by 2030.

Rashied Parker, CEO of FPG Foods, said: “The response since opening in the UK two years ago has given us even greater con dence in the KFC brand. From its strong leadership team to a focus on innovation and customer service, KFC UK&I has the ingredients for sustained growth.

“The dedication of our team, led by FPG Foods UK general manager Tyrone Herdman-Grant, has played an important role in this journey. Through relentless focus on quality, customer experience and team development, they have helped create a platform from which we can con dently pursue our long-term ambitions.”

Rob Swain, General Manager at KFC UK & Ireland, added: “This agreement marks another important step in KFC’s growth across the UK and Ireland. Our franchise partners are central to that ambition, helping us bring great tasting chicken, brilliant service and modern restaurants to more customers, in more communities.

“The UK and Ireland remain one of KFC’s most exciting markets. With strong franchise partners, talented restaurant

teams and continued investment in the brand, we’re well placed to build on our leadership position and unlock the next chapter of growth together.”

It follows KFC’s 2025 growth plan, outlining that it will deliver a £1.5 billion impact in the UK and Ireland, including plans to open hundreds of restaurants over the next decade. Delivering that ambition will rely on continued investment from KFC and its franchise partners, with longstanding franchisee Gastronomy announcing in September 2025 that it will more than double its KFC restaurant count by 2030. Latest earnings showed UK system sales grew 9% in the rst quarter, with the brand seeing strong momentum ahead of Q2, driven by Pickle Mania – its most successful limited-time range in UK history.

Crispy Bacon

Ready to eat

Convenient to use

Natural beechwood smoked bacon rashers

STEAM COOKED & ROASTED CHICKEN BREAST FILLET

•Succulent and ready to eat

•No additives

•EU-27 origin

•Diced / strips / slice / whole fillet

LARDONS

•Versatile

•Great tasting

•Crunchy

•The ideal ingredient

COATED CHICKEN

Coated breast fillet products

•Crunchy coatings with tender chicken

•Cookin 5 range

•Be-spoke product design service

•EU-27 origin

STREAKY BACON ON PARCHMENT

•Limited handling

•Natural beechwood smoke

•Convenient, cook it your way

•Great tasting

BACK BACON

•Ready to eat

•Convenient

•Thinly sliced

•The perfect breakfast rasher

All aboard the Wyberton SpudBros Express!

Jacket potato creators SpudBros has o cially launched its latest Express store in Wyberton. Together with Taster, the European leader in creatorled food brands, and EG On The Move, the opening forms part of an ambitious plan to roll out 30 roadside locations across petrol forecourts over the next three years.

It follows a succession of SpudBros Express openings in London, Liverpool, She eld and Portsmouth, alongside EG On The Move concessions in Blackburn, Wake eld, Barnstaple and Newcastle, which marked the brand’s rst dedicated move into roadside and forecourt retail. The expansion re ects growing

demand for fast, a ordable and high-quality food on the go.

The Wyberton site is one of 15 locations con rmed for this year. Purpose-built for high-footfall, convenience-led environments, the SpudBros Express concept has been designed to deliver fresh, fully loaded jacket potatoes in minutes. Developed to cater to every part of the day, the recent introduction of a breakfast menu re ects this.

Each location serves cult-favourite menu items, from the Tram Classic with garlic butter, the signature three-cheese mix, beans, crispy onions and world-famous tram sauce, to the Spudfather topped with chilli con carne, tuna coleslaw and bolognese, alongside the build-your-own option.

Jacob Nelson, co-founder of SpudBros, said: “Whether you’re commuting, travelling along the A17 or heading to the coast, you’ll now be able to grab one of our loaded spuds in minutes. The support we’ve had from UK communities has been incredible and we can’t wait to

welcome the people of Lincolnshire through the doors.”

Bertrand Peyrat, CEO of Taster, continued: “SpudBros has built a loyal following by combining a simple, high-quality product with a genuine connection to its audience. Wyberton is another important milestone in our national expansion strategy with EG On The Move. Together, we’re creating a modern roadside food experience that delivers quality, convenience and consistency for customers.”

The new Wyberton site is located at The Quadrant, Coney Way, Boston.

Canny Snacks launches with Radnor Hills

A new player has entered the UK snacking market with the launch of Canny Snacks – backed by soft drinks manufacturer, Radnor Hills.

As its rst major move, Canny Snacks has secured the sales, marketing and distribution rights for Burts Snacks, the premium British brand owned by Europe Snacks. The partnership brings together three complementary strengths: Canny Snacks’ dedicated focus on brand growth, Radnor Hills’ established route to market and the manufacturing expertise and innovation capabilities of Europe Snacks.

Burts Snacks remains owned by Europe Snacks, which acquired the brand and its Plymouth manufacturing facility in 2023. Europe Snacks will continue as Burts’ exclusive manufacturing partner, with production remaining in Plymouth using the same sourcing and manufacturing processes that have helped establish the brand as one of the UK’s leading producers.

Operating as a standalone company, Canny Snacks is led by Tom Carne and supported by

Radnor Hills’ wider commercial and operational teams. The business will also bene t from the experience of William Watkins, founder and CEO of Radnor Hills, and Adrian Carne, former CEO of Yeo Valley.

Carne said: “Canny Snacks has been created to bring fresh thinking, focus and ambition to the snacking category. Launching with a brand of Burts’ calibre gives us a fantastic foundation. By combining the strengths of Radnor Hills, Europe Snacks and our wider partners, we are building a business capable of delivering long-term growth for brands, customers and consumers alike.”

Genuine freshness from Carpigiani

Carpigiani has added the Friulinox Combi Ice – an all-in-one refrigeration system perfect for ice cream shops and pastry laboratories – to its portfolio of industry-leading professional equipment.

Eliminating the need for separate units for chilling and storage, the Combi Ice simpli es and improves various aspects of production, storage and management through combining blast chilling and positive storage capabilities. In addition to ease of use, the Combi Ice is designed to elevate product quality, maximises resource e ciency and ensures the highest standards of food safety.

Paul Richards, sales director, Carpigiani UK, commented: “We’re

delighted to add the Combi Ice to our portfolio, and are especially excited to exclusively o er this Friulinox product directly to customers via our Carpigiani UK sales team. This refrigeration system is a gamechanger for venues serving ice cream and gelato, as it combines blast chilling and storage capabilities in one modern, functional and highly productive system!”

The Combi Ice uses R290 ecological refrigerant gas and a highly ventilated evaporator to maximise cooling e ciency. It also delivers greater control and consistent results through its 5” colour touchscreen interface.

For more info, visit carpigiani.co.uk

Happy birthday, Shake Shack & Wildfarmed

June 2026 marks one year since Shake Shack UK introduced regenerative our into burger buns, in collaboration with Wildfarmed. Since the launch, more than 35 tonnes of Wildfarmed our has been used across the initiative.

A global burger brand from New York, Shake Shack’s buns contain regeneratively farmed our. The partnership marks one of the rst ne-casual restaurant concepts in the UK to introduce regenerative our. The work speaks to Shake Shack’s Stand For Something Good® mission, which prioritises ethically sourced ingredients, employee development and community investment.

Made from wheat grown in the UK using methods that put nature rst, Wildfarmed our is produced using a regenerative agriculture approach. This focuses on improving soil health, increasing biodiversity, minimising water pollution and reducing carbon emissions through farming practices that work in partnership with nature.

Richard Franks, business director at Shake Shack UK, commented: “Our burger buns make up part of the core foundation of Shake Shack, so we’re proud they continue to deliver the same great taste and quality, now made with regeneratively grown our

from Wildfarmed. This partnership re ects our commitment to doing what’s right over what’s easy, investing in better farming practices and greater transparency, while ensuring the Shake Shack experience stays exactly as our guests expect.”

Edd Lees, co-founder of Wildfarmed, added: “Shake Shack has helped bring regenerative farming to a wider audience through a product millions of people already know and love. Initiatives like this help raise awareness of how food is grown and the positive impact farming can have on the environment. We’re proud to continue working together to make regenerative agriculture more visible.”

Shake Shack is also heading to Reading in summer 2026 – its 20th location in the UK.

NE-SCV3 High Speed Convection Oven Fast. Versatile. Efficient.

Compact yet powerful, the Panasonic NE-SCV3 cooks, toasts, bakes and grills with ease.

Built on four key pillars: Performance with Twin Inverter technology for faster, efficient cooking; Technology with app-based control and menu management; Service with a 24-hour swap-out warranty; and Support via a dedicated training platform.

From pastries in 20 seconds to fresh pizza in under two minutes, high speed cooking has never been so simple, efficient or versatile.

Find out more

UK diners ‘shifting to bold flavours’

Almost three-quarters (74%) of UK consumers are seeking new avours when they eat out, according to Paulig PRO’s inaugural Taste the Future Flavour Trend Report

Released as part of Paulig’s 150th anniversary, the study is the rst in a biannual series exploring how food culture continues to evolve. The research draws on insights from a panel of 15 chefs across 12 countries, in-depth conversations with more than 30 chefs in their own kitchens, and input from guests and sta in over 150 foodservice environments.

This is complemented by a study of 1000 consumers in the UK, a market selected for its strong in uence on emerging trends in Europe, as well as interviews with journalists and analysts.

The ndings reveal that diners are seeking new avours, with cultures such as Korean, Filipino, Taiwanese and Middle Eastern garnering in uence. Dishes featuring heat, acidity, smoke and umami are gaining ground.

The report explores four key themes shaping the future:

● Fading Into Fusion: Fusion is being rede ned by chefs from multicultural backgrounds, shaping a more uid expression of global avour.

● Flavour Touch Down: Provenance and storytelling are becoming increasingly important.

● Unlocking Parts Unknown: Underexplored regional cuisines are stepping into the spotlight, driven by chefs drawing on cultural roots.

● Beyond The Menu: Guests seeking social, shareable and immersive occasions, giving them more reasons to return.

With 73% of UK consumers preferring to try a new restaurant when eating out, the Taste The Future Flavour Trend Report suggests newness is key. Research also highlights that 60% of UK diners want to know more about the story behind avours on the menu, giving operators the opportunity to use provenance to drive premiumisation and value.

Herbs and spices take centre stage, as chefs seek complexity and authenticity. From rare pepper varieties to locally sourced herbs, these ingredients are shaping how dishes are prepared and experienced – re ecting a broader shift towards more intentional and informed eating.

The report was launched in London at Flavour Forum ’26, bringing together chefs, operators and foodservice professionals. The programme featured a discussion with key industry gures, including Seamus O’Donnell, culinary director at The Alchemist; Martin Eshelby, Bidfood’s rst culinary director; and Rebecca Grayson, senior category insights manager at Paulig PRO.

Eshelby said: “Consumer research shows the need for new avour pro les, such as Korean and Eastern Mediterranean, as well as avours like Za’atar and pomegranate molasses.

We’re also seeing techniques such as smoking, pickling and fermenting.”

O’Donnell continued: “At The Alchemist, we bring the menu to life – you’ve got to be brave. People also like bold visuals, especially for social media. Think torched marshmallows, French-dip sandwiches and cheese pulls. You have to stretch the boundaries of a dish – you want people to come back. Paulig does a great job of bringing the avour to us.”

Nick Minchin, head of regional marketing UK&I and BeNe, Paulig Group, said: “Inspiration moves across many food & drink environments, from restaurants and cafés to on-the-go concepts and workplace settings. With this report and the Flavour Forum ‘26, we’re sharing insights straight from chefs and foodservice professionals to highlight what’s shaping the future. It’s an invitation to see what people will be enjoying tomorrow.”

Visit: https://tinyurl.com/yzyr7bbb.

Everyone’s a winner

It’s time to take our annual look back on the biggest event of the year. The Sammies Awards Dinner brings the whole sandwich and food to go industry together for a night of celebration.

The evening is a focal point to reflect on 12 months of innovation, growth and success for all concerned. The big hitters from the high street were recognised in the finalists and winners, but so too were many smaller, emerging brands.

Hosted by celebrity chef Theo Randall and Britain’s Got Talent winner, magician Richard Jones, we kicked off with presentations for the Sandwich & Food to Go Designer competition, which had taken place earlier in the day.

Congratulations to all the winners and we hope everyone who came along had a brilliant night.

A special mention goes to those hardy souls who kept the Sammies team company for post-awards refreshments.

Same time, same place next year?

Overall Winner

Ham Hock & Welsh Rarebit Stuffed Focaccia by Sophie Piccirilli from The FSC Group

Kings Fine Cooked Meats Gammon Category Winner

Ham Hock & Welsh Rarebit Stuffed Focaccia by Sophie Piccirilli from The FSC Group

Futura Foods Italian Mozzarella Category Winner

Molten Mooli Melt by Gareth Hopkins from Greencore

H. Smith Food Group Chicken Category Winner

Sesame Sweet-Heat Crispy Chicken Focaccia by Sophie Piccirilli from The FSC Group

Sodiaal Cheese Category Winner

Brie Mi by Harry Dempster from Samworth Brothers

Liba Bread Flatbread Category Winner

Bombay-Style Chaat Bomb Sandwich by Oliver Bloxham & Emma Corkish from The FSC Group

Flexeserve / ProAmpac Hot Hold Category Winner

Cheer up Cherry Pie by John Grantham from Anchor Sandwich Co

Now operating as Paranova, we continue a legacy that began in 1994 as Paragon Print and Packaging, later part of Coveris’ Paper division.

Today, Paranova is home to Europe’s largest fibre-based food-to-go manufacturing operation and award-winning packaging offer. We are committed to developing innovative, sustainable solutions that meet both consumer expectations and evolving legislation.

paranovaprintandpackaging.com

Bagel Society, Bristol

Cibo Italian Subs, Bedford

No 11 Deli, Castle Donington

Sandwich Sandwich, Bristol/London

The Norfolk Deli, Hunstanton

The Two Mugs, Solihull

New Packaging Winner

Samworth Brothers with Paranova Print and Packaging

Co-op Turkey & Gravy

Double Dip Wrap

Independent Retailer Platinum Winner

Sandwich Sandwich Bristol/London

Marketing Winner

Urban Rajah Burotis by Urban Rajah

Spudway by Subway Business & Product Innovation Winner

No Waste by Coveris/Paranova Print and Packaging Environmental & Sustainability Winner

Crunchy Pickle Pieces by Leathams New Ingredient Winner

Healthy Eating Winner

Korean Kimchi Inspired Salad by Simply Lunch

New Sandwich - Hot Winner

Festive Beef Yorkshire Pudding Wrap by M&S

New Food to Go Winner

Prawn Taco by M&S

New Sandwich - Cold Winner

Miso Chicken Sando by Tootoomoo

Café Retailer In-store Winner

Café Retailer High Street Winner

Booths

Chain Retailer Winner

Pure

Two Magpies Bakery

En-Route Retailer Winner

Convenience Retailer Winner

Scotmid Co-operative

Multiple Retailer Winner

M&S

Highly Commended

Futura Foods Italian Mozzarella Category Mozza Me Crazy by Kirsty Fonseca from Greencore

Kings Fine Cooked Meats Gammon Category Rise & Swine Breakfast Hash by Gary McDowell from Deli Lites

Liba Bread Flatbread Category

Mediterranean Chicken Köfta Burrito by Melek Yagiz from Greencore

Flexeserve/ProAmpac Hot Hold Category Death by S’mores by Stephen Jordan-Bird from Samworth Brothers

Multiple Retailer Award Sainsbury’s

Business & Product Innovation Award MezzeIQ

Environmental & Sustainability Award Deli Lites for Sustainability Vision

New Packaging Award Paranova Print and Packaging for Tesco Sub Roll Nested Trays

New Sandwich Award – Cold Category M&S for Red Diamond Strawberry & Creme

Café Retailer Award – In Store National Trust

Café Retailer Award – High Street Cornish Bakery

En-Route Retailer Award Rontec

Sandwich & Food to Go Industry Award Winner

Jamie Joyce from Flexeserve

Jamie Joyce came into the food to go industry straight from school and over the next 30 years worked his way from sweeping the floors to Global CEO.

His vision has revolutionised the way people eat around the world, simply by understanding that consumers wanted and deserved a better eating experience.

With a clear strategy, building a dedicated team and by harnessing Flexeserve’s unique technology, his foresight has led to every supermarket, small café or

high-street chain being able to expand their range, to sell more and waste less.

As a result, their hot-hold solutions are now a familiar sight across the globe and, under our winner’s guidance, the company received the Queen’s Award for Innovation.

In recognition of an outstanding career, the BSA management committee honours Jamie Joyce. We hope that he is as proud of this award as he is of his trip to Buckingham Palace.

This Isn’t Bread. It’s Arte

Artisan Italian baked specialties made to enhance premium sandwiches and food to go

Crafted with 100% Italian flour and traditional biga dough, Our Pane Arte range brings authentic Italian character to every serve

Designed for food-to-go that stands out, because great fillings deserve exceptional foundations

Upgrade Every Serve with Pane Arte

Hand folded and stone baked, each piece delivers a thin, crisp crust with a soft, open crumb

OF THE YEAR 2026 SANDWICH

Ahead of the Sammies Awards Dinner, as always, was the final of the Sandwich & Food to Go Designer of the Year competition.

Before the first sandwich was assembled, the atmosphere was already building.

Finalists arrived from across the country, ready to compete on the biggest day in the industry calendar.

Among them were plenty of familiar faces – competitors who return year after year, driven as much by the opportunity to showcase their creativity alongside the industry’s finest as by the prospect of taking home the coveted title.

As they got settled at their workstations, the judges and sponsors took their places. The main judging panel featured Spencer Craig, CEO and founder of Pure, Angelina Newberry, interim group buying director at Pret A Manger, and returning head judge, renowned chef and restaurateur Theo Randall. They were joined in each category by a representative from the sponsor.

Competitors were invited to create innovative sandwiches or food to go products in accordance with the sponsor brief – making the sponsored ingredient the star of the show –together with any other ingredients of their choice.

The six sponsored categories each represent a standalone competition. Each finalist has already progressed through a rigorous selection process, beginning with recipe submissions to the category sponsor before earning a place through one of three regional semi-finals.

Entries are assessed on taste, presentation, texture, commercial viability and the creative use of the sponsor’s product.

It was a truly exceptional day of culinary creation, and while there was a clear overall winner, many of the categories were very challenging for the judges – so much so, there were four highly commended entries singled out for praise. Discover a little more about the winning recipes on the following pages.

Kings Fine Cooked Meats Gammon Category Winner

Elevating the classic ham and cheese concoction, this sandwich delivers distinctive flavour in every bite. Ham hock, rarebit sauce, onion marmalade and foccaccia proves a winning combination.

Here’s what Sophie had to say:

“As a development chef with Italian heritage, I wanted to present these traditional British flavours in a modern Italian carrier. Focaccia is increasingly popular across cafés and grab-and-go formats because of its deep-fill capability, visual appeal and premium perception, making it the ideal vehicle to modernise a classic.”

THE FINALISTS

Futura Foods Italian Mozzarella Category Winner

Exemplifying fusion full of flavour, this is a folded pinsa bread with a twist: black sesame seeds and gochujang paste provide the exotic, while the fried mozzarella pearls give a nod to the traditional.

Here’s what Gareth had to say:

“Fusion is a big trend right now, taking inspiration from Italian cuisine using the mozzarella and folded pinsa bread, and mixing it with Korean flavors such as gochujang, sesame and Japanese with the togarashi. Another source of inspiration was looking at Korean fried chicken and thinking how I could put a twist on that by using mozzarella.”

THE FINALISTS

H. Smith Food Group Chicken Category Winner

Featuring layered umami flavours, sticky-glazed chicken is the hero of the piece. Set on a classic Italian foccaccia, this delectable offering aimed to transform our views of an ordinary chicken sandwich; and it succeeded.

Here’s what Sophie had to say:

“It’s designed to deliver umami at every level: nori and black sesame, oyster and soy, and the savoury depth of the sticky chilli chicken. The focaccia respects classic Italian bread culture, while embracing bold East-Asian flavours to a create a contemporary fusion product.”

THE FINALISTS

Liba Bread Flatbread Category Winner

This distinguished flatbread is packed full of classic Indian street food flavours, with tamarind chutney, turmeric-battered chickpeas, cooked mini potatoes rolled in a chaat masala and a fresh salad sealing all of the culinary goodness inside.

Here’s what Emma had to say:

“The Bombay-Style Chaat Bomb Sandwich recognises Indian cuisine as a beloved staple in the British market, translating rich culinary tradition into a neat, portable sandwich that fits seamlessly into modern, on-the-go lifestyles.”

THE FINALISTS

Flexeserve / ProAmpac Hot Hold Category Winner

Fruity cherry compote and creamy vanilla custard snuggled side-by-side in a puff pastry shell, finished with a hit of cinnamon sugar. This hot, crispy, sticky-sweet treat wowed the judges with its novel combination of tried and tested flavours and textures.

Here’s what John had to say:

“My inspiration is the classic American Cherry Pie. This version is a contemporary twist. It’s also unusual to see a dessert of this type in the hot hold grab and go section.”

THE FINALISTS

Sodiaal Cheese Category Winner

Infused with homemade raspberry chilli jam and deep-fried breadcrumbed brie, this pretzel sub is a feast for the senses.

Here’s what Harry had to say:

“For this brief I wanted to make the brie the absolute star of the show. Which is why it is solely the hero ingredient in this innovative sandwich,. However, I also wanted to use the brie in a slightly different cuisine/format to what you would normally see it paired with. The creaminess of the brie works perfectly with the zingy Asian flavours.”

THE FINALISTS

Sophie Piccirilli from The FSC Group

Sandwich & Food to Go Designer of the Year

THE WINNING ENTRY

Ham Hock & Welsh Rarebit Stuffed Focaccia

Sophie’s amazing sandwich blew the judges away. The rarebit focaccia brilliantly complemented sponsor Kings FIne Cooked Meats’ ham hock. Sophie told us about her fascinating journey when creating the recipe.

“This product is inspired by the enduring popularity of Welsh rarebit and classic ham-and-cheese combinations, which have remained café and pub favourites for decades. These flavours are instantly recognisable, comforting and trusted by customers, making them a strong foundation for a premium foodto-go product.

“By baking the rarebit directly into the focaccia dough, the dish delivers cheese flavour in every bite, elevating a familiar sandwich into something more indulgent and distinctive. The addition of pulled ham hock adds richness and texture, while onion marmalade provides a subtle sweetness to balance the savoury depth.

“As a development chef with Italian heritage, I wanted to present these traditional British flavours in a modern Italian carrier. Focaccia is increasingly

popular across cafés and grab-and-go formats because of its deep-fill capability, visual appeal and premium perception, making it the ideal vehicle to modernise a classic.”

Congratulations to each of the finalists and especially to Sophie for a well-deserved win.

A DATE TO REMEMBER

Sponsorship opportunities

For over 30 years, the Sammies have been the highlight of the sandwich and food to go industry calendar.

The Sammies Dinner is a veritable who’s who of key names from across the industry, with senior figures from major retailers such as M&S, Sainsbury’s and Waitrose, high-street chains like Greggs, Costa Coffee and Pret, along with leading suppliers and manufacturers.

As well as offering fantastic exposure for your brand, being front and centre as a sponsor provides you with a head start in making connections during the judging process and at the Awards Dinner.

Don’t miss this outstanding opportunity to put your business at the heart of the industry on the biggest and most exciting day and night of the year.

Food with purpose

It was no surprise to see the pioneer of South Asian flavours, Urban Rajah, triumph at the Sammies Awards. We spoke to the heartbeat of this passion project, Ivor Peters.

How did the business start?

Urban Rajah was born in a slum in Chennai, India.

My wife and I were visiting community projects, supporting families in extreme poverty. We saw first-hand how a relatively small amount of funding could provide healthcare, teachers and vital services. Once you’ve witnessed these conditions up close, you can’t unsee them. And there is a choice: do nothing or do something.

So, we hosted fundraising supper clubs in our home called Cash n Curry. Friends, neighbours and colleagues would come round for dinner and pay whatever they thought the evening was worth. Every penny went towards these projects.

As we became more involved, we learned that many families had become trapped in cycles of bonded labour, modern slavery and human trafficking. Today, more than 50

million people globally are estimated to be living in conditions of modern slavery – closer to home that’s over 120,000 people in the UK. And that’s where Urban Rajah really began.

We launched the business with a single purpose: to fight human slavery and trafficking. Our vehicle was a love of South Asia and the incredible energy of its street-food culture.

What followed was a cookbook, festival demonstrations, TV appearances, pop-up restaurants and catering experiences. This eventually led us into retail.

Today, we’re known for our trademark take on the burrito, Burotis. South Asian fillings wrapped in a roti-style flatbread and designed for modern food-to-go occasions.

I’ve always believed Indian food isn’t simply a category; it’s a living, evolving system of flavour, culture and experience. Urban Rajah exists to bring that richness into everyday British eating occasions.

We’re not chasing scale for the sake

of it. We’re building a platform that allows us to have a bigger impact than we could ever achieve on our own. It influences the people we work with, the products we create and decisions we make. It’s also what keeps us motivated when the entrepreneurial journey inevitably gets tough.

At Urban Rajah, food is the medium but purpose is the mission – everything else flows from that.

How do you see FTG right now?

Consumers want convenience but are looking for experience as well.

It is no longer about grabbing something quickly as fuel. People desire authenticity and a sense of discovery. They expect vibrant, flavourled food on the move to be every bit as exciting as a restaurant offering.

That creates a huge opportunity for brands willing to move beyond generic interpretations of world food and embrace regional flavours, cultural authenticity and interesting formats. Our own consumer research points to the same conclusion, and the wider category data supports it too.

The days when convenience alone was enough are behind us – character is now key.

How do you stand out in such a competitive sector?

We don’t compete by imitation. We compete through originality.

A perfect example is our trademarked Buroti, designed specifically to bring South Asian

flavours into a format consumers already understand and love.

More broadly, we don’t simplify South Asian food; we celebrate its complexity, thinking carefully about flavour, texture, heat and freshness.

We’re also a brand-led business in a category that can become productled. That gives us the freedom to build a bigger story around culture, flavour and innovation. Most importantly, consumers are responding.

Recent NielsenIQ data shows Urban Rajah delivering +838% value growth versus year-ago performance, while our expansion into more than 1000 Tesco stores demonstrates growing mainstream demand. As NIQ also noted: “Urban Rajah has significant runway ahead, supported by a distinctive proposition and strong consumer pull for world-food flavours.”

For us, that’s encouraging proof that consumers are ready for something different.

Let’s talk business relationships. We’re fortunate to work with partners who understand that FTG is one of the

most exciting and innovative areas of retail. Leading manufacturers such as Samworth Brothers and Westmill Foods have enabled us to bring genuinely differentiated products to market and scale them effectively.

Our Tesco expansion is another example of what can happen when retailers embrace new ideas and back emerging consumer trends

Looking ahead, we’re interested in dayparts and occasions. There’s enormous potential across snacking, deli, premium FTG and hotter handheld formats.

We don’t want to simply create more of the same. We’re interested in building experiences that redefine

South Asian food is one of the richest and most exciting flavour systems in the world, yet in retail it’s often reduced to a handful of

what South Asian food can look like in mainstream retail.

Tell us about your journey to a Sammies award.

The Sammies have always held a special place in the industry because they sit at the point where creativity meets commercial reality.

FTG is one of the most innovative sectors in retail, so to be recognised by your peers means a great deal.

Our relationship with the awards actually goes back several years. We first entered through the Sandwich Designer opportunity and were fortunate enough to win a category. We returned the following year and reached the finals again.

Winning the Marketing Award in 2026 felt particularly significant. It wasn’t validation of a campaign; it was validation of a belief.

We’ve spent years arguing that

familiar products. This award felt like recognition that the category is ready for something bigger. More importantly, it illustrated that

purpose-led brands with a clear point of view can still cut through. That was the real prize.

What does the future hold? It about expansion, not dilution. We know that consumers are hungry for a contemporary take on South Asian food but we’re only scratching the surface of what’s possible.

More importantly, it means thinking across every dining occasion, from breakfast through to evening meals. Ultimately, we’re trying to do for South Asian food what speciality coffee has achieved and what street food did for burgers.

Moving it from a small, predictable corner of the fixture into an everyday choice people actively seek out. We call it ‘Delicious Living’.

As we build up to the new London Food & Drink Festival, we chatted with event director of lunch! – and lunch! North – Katie Tyler.

Tell us about the lunch! Show in 2026 – and how it has developed. For 18 years, lunch! has been the unmissable event for the food-to-go sector. We’ve seen start-ups take their first steps on our show floor and grow into names that define the industry. For example, Vita Coco, Pip & Nut and TRIP, alongside long-standing suppliers like Kellogg’s (Kellanova), Samworth Brothers and Lindt. It’s what keeps lunch! a firm favourite in

Experience the innovation

the calendars of café and coffee shop operators and major retailers (like Pret, Tesco, Costa, Sainsbury’s, M&S and Waitrose to name a few). This year, the show reaches a new milestone with the launch of The London Food & Drink Festival, making it our biggest edition yet.

We are uniting lunch!, The National Restaurant, Pub & Bar Show, (the new) London Drinks Exchange, Natural & Organic Food Show and Artisan Food & Drink Show, creating a single destination for the entire hospitality and retail sector. The numbers speak for themselves: 15,000 attendees, 600+ exhibitors and eight stages of content. We’re really looking forward to delivering the biggest event for the sector this autumn.

How do you keep abreast of trends?

People often comment that lunch! is the industry show for innovation. Once again, we will be running our popular Innovation Challenge, with hopefully a record-breaking number of entries!

In addition, we are also constantly talking to operators, buyers and suppliers, and those conversations are often the earliest signal of where things are heading. Long before

something becomes a trend report or headline, someone on the show floor has told me about it!

Obviously, there are huge financial obstacles right now. What responses have you seen?

While times remain challenging, what stands out is the resilience of the sector. FTG has consistently outperformed the wider foodservice market, and operators are getting smarter with technology and menu

"nothing replaces face-to-face business, aND this year we’re taking it to another level, with festival elements making it an experience as much as an event."

innovation, rather than necessarily growing footprint. What’s also caught my attention is the role of brand consistency and community building – businesses that invest in both are seeing it pay off. In a crowded market, that sense of identity and loyalty can make all the difference.

How important are trade events in the current climate?

They create a community and get the industry together when everyone is so busy. lunch! has always been that place – where operators discover suppliers, deals get done and everyone takes stock. Nothing replaces face-to-face business, and this year we’re taking it to another level, with festival elements making it an experience as much as an event.

The fact that operators and buyers keep coming back in bigger numbers tells us the appetite for events is only growing.

Is the demographic of exhibitors changing?

We’re seeing more challenger brands than ever before. Alongside that, there’s growth in functional health, including mushroom coffee, collagen water, prebiotic fibre drinks and protein bars.

At the same time, the established names are still there, including

exhibitors like Simply Lunch, Around Noon, Flexeserve, Yeo Valley, Zombie Snacks and The Coconut Collab, who have supported lunch! for years. But they are increasingly sharing floor space with brands that didn’t exist five years ago. That mix makes the show so alive and exciting, and is one of the things I’m most proud of – lunch! always moves with our industry.

What does the future hold?

The outlook is genuinely positive. Lumina is forecasting 3.4% growth for FTG in 2026, and you can feel that

momentum in the market.

More brands are thinking about experience, trust and quality, with investment in infrastructure. On the menu side, hot and healthy is a sustained focus rather than a trend. Global flavours, functional health and protein are also high on the agenda. We’re already seeing it with major brands: Black Sheep Coffee is serving lion’s mane, collagen and prebiotic fibre drinks, while Starbucks has launched Protein Cold Foam. These aren’t experiments – they’re signals of where the market is heading.

And for anyone on the fence about attending, I would say that the relationships you build in two days at lunch! can take months to replicate any other way. Business is about people, trust and those conversations that don’t happen over email. Whether you’re looking for a supplier, staying ahead of the competition or just taking the pulse of where the sector is heading, lunch! is where it happens.

lunch! returns to Excel London on 16-17 September as part of The London Food & Drink Festival. To register for a free trade ticket, head to lunchshow.co.uk and quote priority code: VLU44

Comprehensive portfolio

As a global enterprise, Go-Pak has a broad base of expertise to call upon. Mike Bristow, group sales & marketing director, talks NPD and the complexities facing the sector.

How should operators approach the challenges around FTG packaging? They need to think beyond packaging as a simple commodity and view it as a strategic part of a product offering and operational efficiency. Speed of service, shelf appeal, protection and ease of use all influence customer experience and repeat purchasing.

At the same time, operators are managing increasingly complex ranges, tighter margins and evolving legislation. Packaging therefore needs to support not only performance and compliance but flexibility across menus and formats, without creating unnecessary supply chain burden.

This is where a consultative approach becomes important, ensuring packaging is selected based on operational requirements, rather than just specification or price alone.

It’s a competitive market – how does your business achieve cut-through? Via a combination of product quality, supply chain strength and a genuinely consultative approach with customers. Ultimately, understanding operational needs and delivering the most effective packaging solution – with performance, legislation and end-use application all taken into account. This is particularly important for large customers that require bespoke and tailored solutions, rather than standard off-the-shelf products.

And we’ve invested in our manufacturing capability, including folded box board production, while expanding our board-based packaging range for a comprehensive and integrated portfolio.

From a supply chain perspective, we have a robust UK distribution operation, with over 24,000 pallet spaces, ensuring strong availability and service levels. In Ireland, we also operate dedicated distribution capabilities. And via Go-Pak International in Vietnam, we provide direct container supply of mixed product anywhere in the world. This is valuable for multi-site operators requiring flexibility and efficiency.

Is changing legislation around environmental expectations making things difficult?

It is fair to say that the pace and complexity of regulatory change presents a real challenge.

The intent is clear but the practical application – particularly around materials, reporting requirements and evolving EPR frameworks – can be difficult to navigate consistently across multiple sites and regions.

As a result, operators are not just looking for compliant packaging but guidance and clarity. This is where suppliers can play a more consultative role, helping customers interpret legislation and select packaging that meets both operational and regulatory requirements, without adding unnecessary complexity.

"any legislation must be designed to work at scale in the real world, without creating unintended inefficiencies, administrative burden or supply chain disruption."

If you were in government, what would you do to make things easier? I would focus on three key areas: clarity, consistency and practicality. Clear, stable guidance would allow businesses to plan with confidence, rather than having to react to shifting interpretations. Consistency across materials standards and reporting requirements would also assist national and multi-site operators. Most importantly, Extended Producer Responsibility (EPR) needs to be simplified and made workable in practice. While the intent behind it is understandable, the pace and complexity of implementation has

placed pressure on the industry, and in many cases the practical implications have not been fully considered.

Foodservice businesses operate in fast-moving, high-pressure environments where cost, hygiene and speed of service are critical. Any legislation must therefore be designed to work at scale in the real world, without creating unintended inefficiencies, administrative burden or supply chain disruption.

What is next for Go-Pak?

Expanding our portfolio, particularly within folded box board. We are also strengthening bespoke and customerspecific development capability, suitable for large operators requiring tailored solutions aligned to their brand and operational model.

Alongside this, we remain focused on enhancing our supply chain infrastructure to support growth. This

includes our UK distribution centre, dedicated Irish distribution capability and continued development of our Vietnam-based consolidation business to support global customers.

The packaging industry is evolving rapidly, and success is no longer just about having a broad product range. It is about how well you understand your customers’ operations and how effectively you can support them.

At Go-Pak, we differentiate through a combination of excellent quality, a strong and resilient supply chain and a consultative approach that puts customer needs first.

Whether it’s bespoke development for large operators, expanded board capability through our own manufacturing investment or global consolidation via Go-Pak International in Vietnam, our focus is on solutions that are practical, compliant and effective across every market we serve.

Long-term support

Looking to navigate change and create opportunity, the Conglom team takes us through its approach to excellence in customer relationships.

REALITY BITES

The foodservice packaging sector is in a period of significant change. New legislation, evolving customer expectations and increasing scrutiny around waste are no longer issues for the future – they’re operational realities. While navigation brings undeniable challenges, it creates opportunities for those prepared to adapt, invest and plan ahead.

The most significant driver of this shift remains the rollout of packaging Extended Producer Responsibility (pEPR). As we move away from initial phases of simple data collection, there are tangible financial impacts

of fee structures and accountability. Meanwhile, stricter regulations are demanding unprecedented levels of recycling segregation and supply chain transparency.

Kin Mok, compliance manager at Conglom International, said: “Compliance is now a strategic business consideration. With the implementation of modulated fees, keeping pace with legislative evolution is a commercial necessity. Businesses that proactively review packaging

alongside informed, transparent supply partners will significantly mitigate financial exposure and secure a distinct advantage.”

For distributors, wholesalers and foodservice operators, these developments heavily influence costs and long-term planning. Understanding the scope of legislation has become just as critical as managing day-to-day logistics.

KEY PARTNERSHIPS

The ultimate objective of these changes is positive: reducing waste and keeping valuable resources in a circular loop. However, the priority is ensuring these environmental ambitions are delivered in a practical and commercially sustainable way.

This is where strong supplier partnerships become valuable. Customers want more than products alone – they need data accuracy, supply chain resilience and assurance that their packaging inventories comply with evolving UK law.

At Conglom International, we view this as an opportunity to strengthen our support for customers. Alongside monitoring legislation and industry developments, we are investing significantly in our own infrastructure.

Later this year, we relocate to our purpose-built head office and warehouse facility in Wellingborough, Northamptonshire. With more than 100,000ft2 of logistical and operational space, we are significantly increasing stockholding capacity to

support service levels across the UK and Europe.

Chris Castle, MD of Conglom International, said: “As we grow, it’s important our facilities grow with us. This investment gives us capacity to expand, while maintaining excellent customer service and reliability.”

Greater stockholding capacity, improved efficiencies and enhanced logistic capabilities all contribute to the service our customers expect.

Fern Timmins, sales manager at Conglom International, added: “Customers face a range of challenges, from compliance and sustainability requirements through to supply chain resilience and cost management. Our focus is providing support that helps make their jobs easier. Long-term relationships with customers remain one of the things we value most.”

Conglom International will be at lunch! 2026 at Excel London on 16-17 Sep at stand L639. Visitors can experience product innovations and discuss compliance, sustainability and wider industry developments.

Contain yourself! ENVIRONMENTAL

Mark Conron, group head of customer communications at Nisbets UK, elaborates on the latest eco-friendly innovations.

The environment is a major consideration, especially amidst the challenges facing hospitality. There are many small ways to implement change that can have a significant impact and help minimise waste. From dehydrating or vacuum packing food to extend its life; improving stock rotation, so the oldest ingredients are used up first; or switching to ecofriendlier disposables. These are costeffective solutions that appeal to the more eco-conscious consumer.

As a leading equipment supplier, Nisbets is committed to sustainability.

Recent initiatives include removing over 40 tonnes of plastic from product packaging, decreasing energy use by 60% and prioritising repairability, with spare parts generally available seven years after the discontinuation of an own-label product.

An example is Fiesta’s Recyclable Rectangular Food Containers, ideal for holding everything from paninis and crisps to pasta bakes. The PP lining makes them leak-proof, and suitable for hot-holding units (for five minutes at 120°C) and freezer-safe (up to -20°C). With a distinctive shape and structure, they add a stylish touch to grab-and-go offerings, especially with the compatible paper, PP or PET lids. Alternatively, quick-serve outlets are turning to bagasse for hot and cold items. Fiesta bagasse containers are also heat and water resistant, providing flexibility when preparing, holding and serving. And as a compostable material made entirely from waste sugarcane, it can become nutrient-rich compost within 12 weeks of being sent to a commercial facility.

For beverages, Fiesta has a selection of cups. The Recyclable Ripple Wall Coffee Cups have a textured exterior which delivers insulation and enables it to be used without a sleeve. Fiesta also offers recyclable lids, while the rolled lip design ensures these fit tightly to prevent leakages.

In terms of iced lattes and soft drinks, the compostable PLA plastic cups and compatible domed lids attractively display beverages, while providing a convenient takeaway solution – perfect for desserts, fruit

and yoghurts, which can be quickly selected from display fridges.

For managing waste, the new Hygiplas Day of the Week Removable Label Starter Kit has labels that are colour-coded by day, helping staff quickly identify what needs using first, making it easier to rotate stock. The metal dispenser makes it simple to select the relevant label, while preventing the soiling of other stickers. The labels dissolve easily in water, preventing unsightly and potentially unhygienic residue, leaving the container clean for future use.

SCALE UP AND AUTOMATE SANDWICH PRODUCTION

Fully automate fresh sandwich-making with Grote’s fixed equipment and robotic solutions. Choose from individual machines up to turnkey, multi-lane lines for high-volume production. Increase throughput and automation. Improve accuracy and quality. Increase ROI.

Reverse gear! ENVIRONMENTAL

Exchange For Change has con rmed a package of support for retailers in England, Scotland and Northern Ireland ahead of the October 2027 Deposit Return Scheme (DRS) launch.

The includes:

● Regulations allow for retailers in urban areas with a footprint of less than 100m² to be automatically exempted from operating a return point for DRS items.

● An extension of exemption criteria, allowing for retailers with a sales area of between 100m² and 199m² in urban settings and rural retailers with less than 200m² of sales area to apply for a size-based exemption.

● Further exemption allowances on the basis of proximity, heritage or listed building restrictions, site access or lack of access to utilities.

● £60m in grant funding available to help up to 10,000 small, independent retailers meet the cost of Reverse Vending Machines (RVMs) across Eng, NI & Sco.

● Grants of £6000 to qualifying small, independent retailers in three annual payments of £2000, which will be funded three months after the installation of an RVM.

With Exchange

for Change on

the horizon, EcoVend talks Reverse Vending Machines (RVMs) and how they can make a real difference.

Travis Way, managing director at RVM experts EcoVend, part of international circular economy specialists Reconomy, said: “With fewer than 18 months until the launch of DRS, Exchange For Change is clearly accelerating preparations and providing businesses with greater certainty on what the scheme will look like in practice.

“The decision to extend exemption criteria and provide financial support for smaller retailers is sensible. While many businesses are keen to play their part, the reality is that up-front costs, space constraints and cash flow considerations can present challenges. Grant funding will reduce those barriers and ensure smaller businesses are not disproportionately disadvantaged by regulations.

“Expanded exemptions will be welcomed by businesses where the operational and financial costs of hosting a return point may outweigh benefits. However, it is important that as many retailers as possible are able to participate.

“For firms that don’t qualify for an exemption but are concerned about space limitations, the market is already responding with solutions.

Compact reverse vending machines, such as EcoVend’s 150X model, have been specifically designed for smaller environments and can fit through a standard doorway, helping to overcome one of the most commonly cited barriers to participation.

“Ultimately, the UK’s DRS is moving from policy design to practical delivery. Retailers should use this small window of time before launch to fully understand their options and prepare accordingly,” concluded Way.

Hot dishes cooked in seconds!

Fully trained. With delicious recipes pre-programmed by our global team of chefs.

Ready for action. Simply select your menu, Press & Go!

Multi-talented. One flexible appliance to cook, toast, grill and reheat.

Ready to serve!

Offering shortcuts to menu innovation, we caught up with Merrychef to discuss the always exciting FTG sector and how convenience is everything.

CONSCIOUS OF VALUE

Consumer behaviour in FTG is changing. Operators are having to reassess their business to take advantage, from ingredient versatility to global trends, advancements in tech and AI, alongside the most efficient and cost-effective equipment. Fortunately for Merrychef, decades of experience leave them ideally placed to deliver innovation.

“People still want a treat but they’re much more value-conscious, which is pushing growth in lower-cost FTG,” said Colin Lacey, Merrychef managing director. “We’re also seeing a shift towards smaller portions, higherquality ingredients and protein-based. Cooking little and often rather than in large batches – responding to demand throughout the day.”

This shift in pattern of consumer

footfall is creating fresh potential for further brunch and mid-afternoon occasions, coupled with post-work evening demand.

“One of the biggest trends is the growth of convenience and FTG globally. Markets are expanding as middle classes grow, particularly in regions like APAC, while more mature markets are evolving around value and accessibility.

“At the same time, kitchen formats are changing. Space is at a premium, labour is a challenge and consistency is critical, which is why multifunctional, compact equipment –like the Merrychef conneX® range – is becoming a priority.

“Ultimately, operators everywhere are looking to do more with less, and that’s shaping how kitchens are designed and how food is delivered.”

GET CONNECTED

The key at Merrychef is continued investment in both manufacturing and technology. Expansion of its Sheffield facility is a major step to increasing capacity, while maintaining quality and efficiency.

“At the same time, a lot of focus is going into software and connectivity,” continued Lacey.

“We’ve effectively moved to a model where the oven is powered by a computer-like interface, which allows us to develop functionality and support evolving customer needs.

“You’ll see continued progress in connectivity, data and flexibility, helping operators manage menus, performance and consistency more effectively across their businesses.”

This is all good news for those struggling under the weight of

financial challenges.

So, Merrychef designs solutions around these pressures.

“That’s where multifunctionality is key. If you can replace several pieces of equipment with one appliance, you save space, reduce energy use and simplify operations.

EQUIPMENT TRENDS

Just as importantly, ease of use matters. You can train someone to use a Merrychef very quickly, which helps reduce dependency on skilled labour, while still delivering consistent results. We have always said that if you can use an iPhone, you can use a Merrychef!”

SERVICE ALIGNMENT

All of this is happening under the watchful eye of a digital revolution, with connectivity now essential –including core fundamentals such as menu requirements, speed and throughput, and making the most of limited space.

“Operators want equipment that aligns with the menu and service model, whether that’s high-frequency

FTG, daypart-led offers or seasonal menus that have to be updated quickly.

“That’s where platforms like Kitchen Connect® add real value. Alongside enabling operators to update menus, monitor performance and manage equipment remotely, connectivity provides a clear view of how kitchens are operating in practice. It also allows better understanding of menu performance, identifying best-sellers, emerging trends or items that may need to be reconsidered.”

And the sustainability journey is one that seemingly never ends. Increasingly tied to cost as much as environmental impact, energy efficiency, reduced waste and improved processes all have an effect on the bottom line.

“From our side, it includes everything from investing in manufacturing processes to reducing packaging and improving materials.

“We’ve made a lot of changes –from bringing processes like painting in-house to reduce transport, to investing in energy-efficient equipment and solar panels. We’re also reducing packaging and looking at ways to improve our environmental footprint across the board.

“Once our factory extension is complete, we’ll have solar panels covering around 50% of the total roof – about 70,000ft2 of the 140,000ft2 available. That should generate most of our electrical needs,” concluded Lacey.

up your Spicelife!

Delivering a wide range of Chinese and Asian sauces, Lee Kum Kee is perfectly placed to take advantage of flavour globalisation and experimentation in UK food to go.

SURPRISE ELEMENT

You simply cannot escape the buzzwords of globalisation, travel and social media when it comes to emerging flavours in food to go. Fusion cuisine is all the rage – and at times it’s difficult to keep up with menu innovation, new carriers and trends like the street food revolution. But it’s also an exciting opportunity for operators prepared to step out of their comfort zone.

Data backs this up, with a recent report from Innova Market Insights stating that ‘26% of Gen Z favour visually striking and surprising flavour combinations, with textures, aroma and visual appeal, providing growing drivers of indulgence and perceived value’.

Further findings showed ‘toppings, seasonings and sauces remain key avenues for experimentation, with the majority of consumers interested in trying new foods’.

And one reliable choice for nutrition-laden dishes blessed with balanced and harmonised ingredients is authentic Asian.

“It continues to grow in popularity across the UK, and we provide accessibility for this demand through an extensive range of sauces, condiments and seasonings,” said Lee Kum Kee Europe associate director, business development, Ivan Pan.

“For foodservice, delivering

"portable options such as salad boxes, noodles and grain bowls appeal to customers who might have previously opted for a seated experience."

global flavours doesn’t need to be complicated. Chefs can rely on Lee Kum Kee’s heritage range to bring depth, consistency and versatility across all sectors.

“Sandwiches, wraps and baguettes remain the backbone and highestvolume sellers, especially around the lunchtime occasion, but the key is to rotate fillings throughout the year and offer at least one plant-based and one premium option alongside the classics. Asian inspiration is a strong way of doing this.”

HEAT IS ON

As the sun reappears again following the inevitable UK storm front, BBQ season looms into view.

“Lee Kum Kee Chinese Style Honey BBQ Marinade (Char Siu Sauce) is worth building a rotation around,” continued Pan. “It works as a marinade for proteins or glaze for roasted and grilled vegetables, making it easy to

stretch across multiple formats, from wraps and sandos to skewers and rice bowls, all carrying that sweet-savoury and glossy Cantonese character.

“Later in the year, our Hoisin Sauce offers a natural next step. Rich, deeply savoury and familiar to most consumers, it works well with slowroasted duck or pulled pork, creating premium fillings for wraps, bao-style sandwiches and other options that deliver comfort and depth of flavour during colder months.

“The same seasonal thinking applies beyond sandwiches. Portable options such as salad boxes, noodles and grain bowls appeal to customers who might have previously opted for a seated dining experience. Lee Kum Kee Thai Sweet Chilli Sauce or Makrut Lime Leaf Flavoured Chilli Sauce offer plenty of versatility, as a dressing base for prawn noodle salads, tossed through rice vermicelli with shredded chicken and herbs, or used as a dip.

“Across hot-hold and snack ranges, small touches make a big difference. Lee Kum Kee Premium Mushroom Seasoning Powder quietly does the heavy lifting. An addition to arancini mix, gyoza fillings, sausage rolls or a noodle pot broth, it delivers umami depth that lifts perceived quality well beyond what the ingredient

SAUCES, RELISHES & CHUTNEYS

cost would suggest. Sprinkled over fries, spring rolls or crispy tofu, it adds a savoury finish that keeps customers coming back. Pair those fried items with Lee Kum Kee Chiu Chow Chilli Oil stirred through mayonnaise and the result is a fiery, premium, aromatic dipping sauce.”

NEXT-GEN

Foodservice is a major factor for Lee Kum Kee, building relationships grounded in collaboration and culinary understanding.

From Flavour Inspiration Sessions for chefs to Wholesaler and Sales Engagement Cooking Workshops, the brand is committed to creating meaningful touchpoints that go beyond product placement.

“Lee Kum Kee is also committed to supporting the next generation of talent, including through sponsorship of events such as Zest Quest Asia and Young National Chef of the Year 2026. We aim to help chefs build confidence in working with Asian ingredients

and flavours, enabling them to meet growing consumer demand for globally inspired dishes.

“At the heart of this is the Pearl Table – Lee Kum Kee’s dedicated chef platform. Created with chefs in mind, it provides inspiration, menu development ideas and practical advice on using Asian sauces and seasonings across a wide range of applications.”

Looking ahead, Lee Kum Kee is keen to strengthen relationships with chefs across pubs and casual dining to QSRs, contract catering and education.

SAUCES, RELISHES & CHUTNEYS

“Chefs are central to the evolution of the Professional Range, and the brand is always looking for opportunities to collaborate more closely with operators who want to bring exciting flavours and menu innovation to their customers. The more they experiment with the range, the more opportunities to add flavour, create differentiation and drive customer engagement.”

LABOUR SAVING

Balancing rising costs with pressure on prices is an unmitigated challenge. But multi-use products can help.

“Ongoing labour shortages and skill gaps add further strain, with many kitchens unable to prepare

complex sauces or bases from scratch. Lee Kum Kee’s ready-to-use range offers minimal preparation and a reliable solution, enabling kitchens to maintain consistency and efficiency without sacrificing flavour or quality.”

And, of course, flavour is where the ultimate differentiation lies. How this is layered ensures movement beyond functional to universally appealing –highlighting the importance of sauces and seasonings.

“Operators are taking inspiration from street food specialities, such as smash burgers and Korean fried chicken. Core menus that are short and specialised offer consumers trust, resulting in all-important exposure and endorsement on social platforms.

“We’re seeing greater demand for elevated FTG and everyday comfort foods taken to another level through additions of spice and umami – expectations of nuanced flavour profiles shows consumers are well educated in world cuisines and hungry for authenticity.

“Lee Kum Kee Professional’s latest additions showcase deep umami flavour with its Premium Mushroom Seasoning Powder, crafted from shiitake and white button mushrooms. Wasy to use, its concentrated formula ensures bold, consistent results with the slightest effort, making it ideal for broths, stir-fries, marinades, risottos and even rice pudding!

“And to answer heightened interest in heat and spice, Chiu Chow Chilli Oil adds an extra kick to finished dishes. From Asian through to burgers, pizzas and small plates, making it a natural fit for cross-menu usage.”

As for the rest of 2026, Lee Kum Kee is looking to maintain momentum across engagement and chef support. The brand is also championing talent through event sponsorship, including Young National Chef of the Year and the Street Food Championships.

“Underpinning all of this is an ongoing commitment to providing relevant, practical menu support that helps operators make the most of the Professional Range, whatever the season,” concluded Pan.

Key Features Include:

• Accurate digital temperature control

• Precise control of high seal pressure and duration

• Exact index positioning of top and bottom tooling ensures consistent sealing

• Printer options available

• Low maintenace costs

• Labour saving

A rapid cardboard sealer, delivering high speed production

The Soken HS52C delivers high speed production with a sealing rate of up to 1400 sandwich packs an hour

This combined system has the ability to seal the very latest biodegradable cardboard packaging in a variety of sizes.

SAUCES, RELISHES & CHUTNEYS

B CoRp bOoSt fOr MeI MeI

Mei Mei Goods, the women-founded Asian brand created to help home cooks crack the code of effortless Asian cooking, has become a Certified B Corporation™ with a score of 88.4, less than one year after launching.

Built to fill a clear gap in the UK market, Mei Mei Goods makes bold, restaurant-quality Asian flavours, easy to achieve at home through a simple chef-developed system – Base, Heat, Topper – designed to remove complexity, while keeping flavour at the centre of everyday cooking.

Co-founded by Michelin-starred chef Elizabeth Haigh and former Google retail leader Renee St John, the brand combines expertise and operational scale with a commitment to building a business designed for

long-term positive impact.

St John said: “Becoming a Certified B Corporation™ is an important milestone for us because it reflects how we’ve chosen to build Mei Mei Goods from day one – with accountability, transparency and a commitment to balancing purpose with growth as we scale.”

Haigh continued: “B Corp certification reinforces the standards we set for ourselves across the business. From sourcing and production to packaging and partnerships. It keeps us aligned with how we want to grow.”

The brand partners with surplus food organisation Plan Zheroes to reduce waste, is a member of Buy Women Built, and works with

women-led supply chain and production partners.

Environmental commitments include UK-based manufacturing, rescued ingredient sourcing such as upcycled avocado oil, glass packaging across the range and ongoing measurement and reduction of operational emissions (Scope 1 and 2: 486kg CO₂e).

The certification comes as Mei Mei Goods continues its national retail rollout via Ocado, bringing its range of chef-crafted sauces to households across the UK for the first time.

The idea for Mei Mei Goods was born in Borough Market, where the brand maintains strong community roots. From day one, these have been central to how the business operates.

Expolore Urschel Cutting Solutions

Rely on Urschel to reduce ingredients for ideal spreads, sauces, and relish products.

Sanitary, stainless-steel design, every machine is crafted to Urschel quality standards; backed by service and support for the life of your machine. Operation at a push of a button – to reduce time and labour costs. Machines designed for continuous, uninterrupted production to promote the highest outputs.

#1 Best selling provider of industrial cutting machinery throughout the world

COMING UP

NEXT ISSUE

SEPTEMBER 2026

SPECIAL

Breads & wraps

Market movers, NPD, carrier variety

FOCUS

Hot food

Hot-holding, flavours, trends, convenience

INSIGHT

Packaging

Key players, legislation advice, innovation

PREVIEW

London Food & Drink Festival 2026 – lunch! Show

ADVISORY & CONSULTANCY

Ditsch UK Ltd.

Planglow Ltd.

The FSC Group

BAKERY PRODUCTS

Country Choice Foods

Ditsch UK Ltd.

Durum Company UK

Food Attraction Ltd.

Liba Bread

Mission Foods

Pan Euro Foods

The FSC Group

BESPOKE SOFTWARE/IT

mezzeIQ

Planglow Ltd.

CHEESE & DAIRY PRODUCTS

Futura Foods UK Ltd.

Leathams

Pan Euro Foods

Yeo Valley Farms (Production) Ltd

CHUTNEYS & RELISHES

Leathams

Zafron Foods Ltd.

DRESSINGS, SAUCES AND MAYONNAISE

Fresh-Pak Chilled Foods

Futura Foods UK Ltd.

Leathams

Zafron Foods Ltd.

ALIMENTOS DAILY FRESH S.A.

El Quillay 573

Parque Industrial Valle Grande

Lampa Santiago

Chile

Contact: Carlos Guerrero

Tel: +562 24119171 cguerrero@dailyfresh.cl

EGGS & EGG PRODUCTS

Fresh-Pak Chilled Foods

Futura Foods UK Ltd.

Leathams

Pan Euro Foods

Stonegate Farmers

Zafron Foods Ltd.

EQUIPMENT & VEHICLES

Country Choice Foods

Deighton Manufacturing

Flexeserve

Grote Company

Jiffy Trucks Ltd.

Millitec Food Systems Ltd.

Planglow Ltd.

EVENTS

lunch! 16-17 September 2026

FACTORY MACHINERY

Deighton Manufacturing

Grote Company

Millitec Food Systems Ltd.

FISH PRODUCTS

H Smith Food Group plc

Leathams

Pacific West Foods Ltd

Pan Euro Foods

Zafron Foods Ltd.

SIGMA BAKERIES PO Box 56567

3308 Limassol, Cyprus

Contact: Georgios Georgiou

Tel: +357 25 878678

Fax: +357 25 346131 info@sigmabakeries.com www.sigmabakeries.com

BSA Product Index

FOOD TO GO

Food Attraction

Pacific West Foods Ltd.

Pan Euro Foods

Pasta Foods

The FSC Group

FRUIT

Leathams

INSURANCE

Insurance Protector Group

LABELS & LABELLING

Planglow Ltd.

MEAT PRODUCTS

RED MEAT

Bawnbua Foods NI

Dawn Farms UK

Gierlinger Holding GmbH

H Smith Food Group plc

Kings Fine Cooked Meats

Leathams

Pan Euro Foods

Seara Meats BV

SUBWAY

Chaston House, Mill Court, Hinton Way, Great Shelford, Cambridgeshire CB22 5LD

Contact: Frederick De Luca

Tel: 01223 550820 www.subway.co.uk

POULTRY

Bawnbua Foods NI Cargill Protein

Europe

Dawn Farms UK

H Smith Food Group plc

Kings Fine Cooked Meats

Leathams

Pan Euro Foods

Seara Meats BV

OILS

Pan Euro Foods

ORGANIC PRODUCTS

Leathams

Yeo Valley Farms (Production) Ltd

PACKAGING

Coveris Flexibles

Go-Pak Group

Planglow Ltd.

Pro-Ampac RAP

Sabert

Sharpak Aylesham

PASTA

Leathams

Pasta Foods

TAMARIND FOODS SPRL Brixtonlaan 2c, 1930 Zaventem, Brussels, Belgium

Tel: +32 2 731 69 77

Fax: +32 2 731 69 78

Contact: Frederic Teichmann fteichmann@tamarindfoods.be www.tamarindfoods.be

PLANT-BASED

Food Attraction

Leathams

Melton Foods

Pan Euro Foods

TMI Foods

SANDWICH FILLINGS (READY PREPARED)

Fresh-Pak Chilled Foods

Zafron Foods Ltd.

SANDWICHES

See BSA Sandwich Manufacturers

SALADS, FRUIT & VEGETABLES

Agrial Fresh Produce Ltd.

Leathams

Pasta Foods

The FSC Group

SOUPS

Leathams

Pasta Foods

Yeo Valley Farms (Production) Ltd

BAKERY INSERTS

Sigma Bakeries Ltd

BREAD

Sigma Bakeries Ltd

FRANCHISING

Subway ORGANIC PRODUCTS

Sigma Bakeries Ltd

SANDWICHES

Alimentos Daily Fresh S.A

Tamarind Foods

SANDWICH FILLINGS (prepared)

Sigma Bakeries Ltd

SPECIALITY BREADS

Sigma Bakeries Ltd

BSA Suppliers Index

AGRIAL FRESH PRODUCE LTD.

Unit 5 Walthew House Lane, Martland Park Industrial Estate, Wigan WN5 0LB

Contact: Sales Department Tel: 01942 219942 hello@afproduce.co.uk www.agrialfreshproduce.co.uk

BAWNBUA FOODS NI

67 Crowhill Road, Bleary, Co. Armagh BT66 7AT

Contact: Victoria Cartmill Tel: 02838 344244 victoria.cartmill@bawnbua.com www.bawnbua.com

CARGILL PROTEIN EUROPE

Clerkenleap Barn, Bath Road, Broomhall, Worcester WR5 3HR

Contact: Stuart Bowkett Tel: 0121 274 1107 Cpe_Customerservices@cargill.com www.cargill.co.uk

COUNTRY CHOICE FOODS

Swan House, New Mill Road, St Paul’s Cray, Orpington, Kent BR5 3QD

Contact: Neil Lindsell Tel: 07979 704758 Neil.lindsell@sysco.com www.countrychoice.co.uk

COVERIS FLEXIBLES UK LTD.

Cromwell Road, Eynesbury, St Neots, Cambridgeshire PE19 2ET

Contact: Sales Department Tel: 01480 884300
 UKfoodservice@coveris.com www.coveris.com

FLEXESERVE

The Alan Nuttall Partnership Ltd, Orchard House, Dodwells Road, Hinckley, Leicestershire LE10 3BZ

Contact: Warwick Wakefield Tel: 01455 638300 info@flexeserve.com www.flexeserve.com

FOOD ATTRACTION LTD

FUTURA FOODS UK LTD.

The Priory, Long Street, Dursley, Gloucestershire GL11 4HR

Contact: Rhian Kinman Tel: 01666 890500 rhian.kinman@futura-foods.com www.futura-foods.com

DAWN FARMS UK

Lodge Way, Lodge Farm Ind. Est, Northampton NN5 7US

Contact: Bryan Murphy Tel: 01604 583421 info@dawnfarms.co.uk www.dawnfarms.ie www.dawnfarms.ie/tmi-foods

DEIGHTON 
MANUFACTURING (UK) 
LTD. Gibson Street, Leeds Road, Bradford, West Yorkshire BD3 9TR

Contact: Andy Hamilton
 Tel: 01274 668771
 sales@deightonmanufacturing.co.uk
 www.deightonmanufacturing.co.uk

DITSCH UK LTD. (was Worldbake) Timsons Business Centre, Perfecta Works, Bath Road, Kettering Rutland NN16 8NQ

Contact: Lucy Rogers Tel: 01536 419 900 lucy.rogers@ditsch.co.uk www.ditsch.co.uk

DURUM COMPANY UK

(ENDO FOODS) 10 Princes Road, Montagu Industrial Estate, Edmonton N18 3PR Tel: 020 8920 2612 Info@endosfood.com

Triam Court, 17-21 Langham Road, Leicester LE4 9WF

Contact: Jake Karia Tel: 0116 2744066 jake@foodattraction.com www.jakeandnayns.com

FRESH-PAK CHILLED FOODS

1 Waterside Park, Valley Way, Wombwell, Barnsley S73 0BB

Contact: Joe Martin Tel: 01226 344850 joe.martin@fresh-pak.co.uk www.fresh-pak.co.uk

FSC

Cheddar Business Park, Wedmore Road, Cheddar, Somerset BS27 3EB

Contact: James Simpson 
Tel: 01934 745600 
james@thefscgroup.com
 www.thefscgroup.com

GIERLINGER HOLDING GMBH

Weingartenstraße 14, A-4100, Ottensheim, Austria

Contact: Anthony Oates Tel: 07711 860608 anthony.oates@gierlingerholding.com www.gierlinger-holding.com

GO-PAK GROUP

Drumcoo House, 1 Hawkesworth Road, Yate, Bristol BS37 5NW

Contact: Ben Ely Tel: 01454 285400 BEly@go-pakuk.com www.go-pakuk.com

GROTE COMPANY

Newtech Square, Zone 2 Deeside Industrial Park CH5 2NT

Contact: Paul Jones Tel: 01978 362243 sales@grotecompany.com www.grotecompany.com

H SMITH FOOD GROUP PLC

24 Easter Industrial Park, Ferry Lane South, Rainham, Essex RM13 9BP

Contact: Chris Smith Tel: 01708 878888 chris@hsmithplc.com www.hsmithplc.com

JIFFY TRUCKS LTD.

26 Jubilee Way, Shipley, West Yorkshire BD18 1QG

Tel: 01274 596000

Contact: John Briggs

john@jiffytrucks.co.uk www.jiffytrucks.co.uk

KINGS FINE COOKED MEATS

69 Queen Street, Wigan, Greater Manchester WN3 4XH

Tel: 01942 322398

Contact: Adele Rooney adele@kingsfinecookedmeats.co.uk www.kingsfinecookedmeats.co.uk

LEATHAMS LTD.

The Circle, Units 10-12

Queen Elizabeth Street, London SE1 2JE

Contact: Des Hillier Tel: 0207 635 4000 des.hillier@leathams.co.uk www.leathams.co.uk

BSA Suppliers Index

LIBA BREAD

Lärjestationsgata 1, 415 02 Göteborg, Sweden

Contact: Sergio Fadel

Tel: (+46) 735 09 25 24 sergio@liba.se www.libabrod.com

LUNCH!

16-17 SEPTEMBER 2026

by Diversified Communications UK Ltd. at Excel, London www.lunchshow.co.uk/bsa/

mezzeIQ

12 Colston Yard, Bristol BS1 5BD

Contact: Hugo Walker Tel: 0117 990 1008 hugo.walker@mezze.io www.mezze.io

MILLITEC FOOD SYSTEMS LTD.

20 Victoria Road, Draycott, Derbyshire DE72 3PS

Contact: Richard Ledger

Tel: 01332 320400 sales@millitec.com www.millitec.com

MISSION FOODS EUROPE LTD.

Renown Avenue, Coventry Business Park, Coventry CV5 6UJ

Contact: James Brown Tel: 07725 496799

Jbrown@missionfoods.com www.missionfoodservice.co.uk

PAN EURO FOODS

20-22 Wenlock Road, London N1 7GU

Contact: Steve Matthew Tel: 00353 1 6301490

Steve.Matthew@ paneurofoods.com www.paneurofoods.com

PASTA FOODS

Forest Way, Norwich NR5 0JH

Contact: James Palmer

Tel: 01493 416200 enquiries@pastafoods.com www.pastafoods.com

PLANGLOW LTD. Suite 6A1, Whitefriars, Lewins Mead, Bristol BS1 2NT

Contact: Rachael Sawtell

Tel: 0117 317 8600 Fax: 0117 317 8639 info@planglow.com www.planglow.com

PROAMPAC-RAP

Mansel Court, 2A Mansel Road, Wimbledon, London SW19 4AA

Contact: Martin Beaver

Tel: 0208 069 0700 gbenlon-info-dl@proampac.com www.proampac.com

SABERT UK LTD

Unit 2, Harvard Ind. Estate, Kimbolton PE28 0NJ

Contact: Clive Pickerill

Tel: +441480 869077 cpickerill@sabert.com www.sabert.eu

SEARA MEATS BV

1st Floor Belmont House, Belmont Road, Uxbridge UB8 1HE

Tel: +44 2035358856 uk@seara.com.br www.searainternational.com

STONEGATE FARMERS

Lacock Green, Corsham Road, Lacock, Chippenham, Wiltshire SN15 2LZ

Tel: 01249 730700

David.Taylor@stonegate.co.uk www.stonegate.co.uk

YEO VALLEY FARMS (PRODUCTION) LTD.

Yeo Valley HQ, Rhodyate, Blagden, Bristol, Somerset BS40 7YE

Contact: Bobby Houghton-Brown

Tel: 07966143326

bobby.houghton-brown@ yeovalley.co.uk www.yeovalley.co.uk

ZAFRON FOODS LTD

Units 6 – 7 Willow Centre, Willow Lane, Mitcham, Surrey CR4 4NX

Contact: Graham Cox Tel: 0844 847 5116

rufus.carter@zafronfoods.co.uk www.zafronfoods.co.uk

LINKED ASSOCIATION

LOCAL AUTHORITY CATERING ASSOCIATION

LACA Administration

11-13 The Quad, Sovereign Way, Chester CH1 4QP Tel: 0333 005 0226 admin@laca.co.uk

SHARPAK AYLESHAM LTD

Aylesham Ind Est, Aylesham, Canterbury CT3 3EF

Contact: Dave Alexander Tel: 01304 840581 sales@sharpakaylesham.com www.groupeguillin.fr/

THE BRITISH SANDWICH AND FOOD TO GO ASSOCIATION MANAGEMENT COMMITTEE

The following are elected members of the British Sandwich and Food to Go Association Management Committee

CHAIR

Jude Walker, The FSC Group (Buying Agency)

THE COMMITTEE

David Winter, Consultant

Arun Mayor, Greencore (Producer)

Hannah Wilson, Greggs (Baker)

Gary McDowell, Deli-Lites (Producer)

Guy Truman, Around Noon (Producer)

Jared Winder, WHSmith (Retailer)

Wayne Greensmith, Samworth Brothers (Producer)

Jake Karia, Food Attraction (Producer)

Bryan Murphy, Dawn Farm Foods (Supplier)

Simon Bos, Gravitywell (Supplier)

James Faulkner, Leathams (Supplier)

Mark Salisbury, Tiffin (Producer)

Chris Snaith, Flexeserve (Supplier))

SECRETARIAT

Jim Winship, Director

Robert Potts, Association Manager

BSA Manufacturers & Distributors

ANCHOR SANDWICH CO.

Units 2/21/22 Wotton Trading Estate

Wotton Road, Ashford, Kent TN23 6LL

Tel: 01233 665533

Contact: Adrian O’Hare

adrian@anchorcatering.co.uk

www.anchorsandwich.co.uk

BRCGS Rating – A

DELI-LITES IRELAND LTD.

Unit 1, Milltown Industrial Estate, Warrenpoint, County Down BT34 3FN

Contact: Barbara Hawkins Tel: 07786 435198

barbara.hawkins@delilites.com www.delilites.com

BRCGS Rating – AA+

AROUND NOON LTD.

Unit 24A Rampart Road, Greenbank Industrial Estate, Newry, County Down BT34 2QU

Tel: 0283 0262333

info@aroundnoon.com

www.aroundnoon.com

BRCGS Rating – AA

AROUND NOON (LONDON) LTD.

810 Oxford Avenue, Slough Trading Estate, Slough SL1 4LN

Tel: 02080262333

info@aroundnoon.com

www.aroundnoon.com

BRCGS Rating – AA

AROUND NOON (SOHO)

Unit 7 Advent Business Park, Advent Way, London N18 3AL Tel: 0203 058 1245 soho.orders@aroundnoon.com www.aroundnoon.com

BRCGS Rating – A+

BRADGATE BAKERY

Beaumont Leys, Leicester, LE4 1WX

Tel: 0116 2361100

commercialftg@ samworthbrothers.co.uk

BRCGS Rating – AA+

BCorp certified

GREENCORE FOOD TO GO LTD - PARK ROYAL

Willen Field Rd, Park Royal, London NW10 7AQ

Tel: 0208 956 6000

www.greencore.com

BRCGS Rating – AA+

BRC Plant Based

GREENCORE FOOD TO GO LTD – MANTON WOOD

Manton Wood Enterprise Zone, Retford Road, Manton, Worksop, Notts S80 2RS

Tel: 01909 512600

www.greencore.com

BRCGS Rating – AA+

BRC Plant Based

GREENCORE FOOD TO GO LTD – BROMLEY BY BOW

Prologis Park, Twelvetrees Crescent, London E3 3JG

Tel: 0207 536 8000

www.greencore.com

BRCGS Rating – AA+

GREENCORE FOOD TO GO LTD. – ATHERSTONE

Unit 7, 
Carlyon Road

Industrial Estate, Atherstone, Warwickshire 
CV9 1LQ Tel: 01827 719 100

www.greencore.com

BRCGS Rating – AA+

GREENCORE FOOD TO GO LTD. – HEATHROW

Unit 366 Stockley Close, West Drayton, London UB7 9BL

Tel: 0208 629 8600

www.greencore.com

BRCGS Rating – AA+

MELTON FOODS

3 Samworth Way, Leicester Road, Melton Mowbray, Leicestershire LE13 1GA

Tel: 01664 484400 commercialftg@ samworthbrothers.co.uk

BRCGS Rating – AA+

BRCGS and Gluten Free standards

ON A ROLL SANDWICH COMPANY

The Pantry, Barton Road, Middlesbrough TS2 1RY

Contact: James Stoddart Tel: 01642 707090 jstoddart@onarollsandwich.co.uk www.onarollsandwich.co.uk

BRCGS Rating – AA+

RAYNOR FOODS LTD.

Farrow Road, Widford

Industrial Estate, Chelmsford, Essex CM1 3TH

Contact: Sales Tel: 01245 353249

sales@sandwiches.uk.net

www.sandwiches.uk.net

BRCGS Rating – AA+

SAMWORTH BROTHERS MANTON WOOD

Manton Wood, Enterprise Park, Worksop, Nottinghamshire S80 2RS

Tel: 01909 511800 commercialftg@ samworthbrothers.co.uk www.samworthbrothers.co.uk

BRCGS Rating – AA+

SIMPLY LUNCH LTD.

Unit 2, ZK Park, 23 Commerce Way, Croydon CR0 4ZS

Contact Sales Tel: 0345 2007631

sales@simplylunch.co.uk www.simplylunch.co.uk

BRCGS Rating – AA+

TIFFIN SANDWICHES

Tiffin House, 20 Commondale Way, Euroway Trading Estate, Bradford, Yorkshire BD4 6SF

Contact: Sales Tel: 01274 494939 sales@tiffinsandwiches.co.uk www.tiffinsandwiches.co.uk

BRCGS Rating – AA

TIFFIN SANDWICHES

SCOTLAND

81 Chapel Street

Glasgow G20 9BD

Contact: Sales Tel: 01274 494939 info@tiffinsandwiches.co.uk www.tiffinsandwiches.co.uk/scotland

BRCGS Rating – A

TIFFIN SANDWICHES WALES (FORMALLY KNOWN AS STREET EATS FOOD LTD)

Prince William Avenue, Sandycroft, Deeside 
CH5 2QZ

Contact: Sales Tel: 01274 494939 info@tiffinsandwiches.co.uk www.tiffinsandwiches.co.uk/wales

BRCGS Rating – AA+

SANDWICH KING

Enfield Street, Leeds LS7 1RF

Contact: Sales Tel: 0113 2426031

sales@sandwichkinguk.com

www.sandwichkinguk.com

STS Audited