Fast Foods Professional June and July

National Fish & Chip Day going from strength to strength

The world continues to be a turbulent place, and it is only to be hoped that the powers that be can come up with solutions to the issues that are affecting the price of almost everything so far this year.

The UK government have reduced VAT on attractions for the summer, which is a start, but so far, no real help for the hospitality sector.

June and July are always important for the quick service and takeaway sectors as they signal the runup to the main holiday season of the year and present businesses with the opportunity to be busy over the summer period.

June starts with National Fish & Chip Day on Friday June 5th. This event has gone from strength to strength since its inception in 2015 and Gary Lewis, President of NEODA, founders of National Fish and Chip Day, said “National Fish & Chip Day has always brought the nation together to celebrate this iconic dish”.

June 5th is also National Doughnut Day, so maybe there is a promotional opportunity through your social media to add a dessert to chippy teas.

All of the winners from each category in the NFFF National Fish & Chip Awards for 2026 will be treated to a priceless study trip to Ålesund in Norway to see how our Frozen at Sea fish is caught and processed and to experience the marvellous Norwegian hospitality.

Also in June, the winners of the Restaurant of the Year award in the above will also join Seafood from Iceland on a similar trip to the Northwest corner of Iceland to be part of the world-famous Fishermen’s Day celebrations.

You can read reports of these unbelievable trips in our August/September issue.

The final of the first English Fish & Chip Awards organised by Paramount Creative will be held at the Midland Hotel Manchester on June 22nd. This inaugural event has been entered by over 600 businesses and has received more that 100,000 votes. Tickets for the event are available on 0141 280 0432, or email info@paramountcreative.co.uk

Wishing you all a very successful Summer season. Athol

Annual Subscription

UK: FREE Overseas: £37

Fast Food Professional is published six times a year (February & March), (April & May), (June & July), August & September), (October & November) and (December & January).

www.fastfoodpro.com

Newco Media Ltd

26A Osborne Heights, East Cowes, Isle of Wight. PO32 6FE

Many of the views expressed in this publication are those of individual contributors and do not necessarily represent the views of the publisher.

The Effect of the Current Fuel Crisis on Norwegian Fishing

We asked NSC UK Country Director, Bjørn-Erik Stabell about this:

“The impact of the Iran fuel crisis is indeed shaping both global trade and, not least, the fishing industry. This touches on two critical aspects: firstly, how rising fuel costs might make fishing trips unprofitable, potentially forcing vessel owners to keep their boats docked; and secondly, whether there is a risk of actual fuel shortages, as we’ve seen reported in the airline industry.

From my conversations with Norwegian vessel owners, it’s clear that the cost of fishing has risen significantly due to higher fuel prices. This comes at a time when reduced quotas are already making things challenging, so the situation is certainly tough. Despite these pressures, my feeling based on the conversations is that Norwegian fishermen remain committed to fishing their quotas, especially for cod and haddock which are so essential. As for the risk of fuel shortages, I have not heard of this being a problem or talked about as a challenge for Norway’s food industry which probably would be prioritised in a shortage situation (like the food industry was during Covid), including seafood. At present, access to fuel seems secure, even as costs climb.”

Odd Kristian Dahle, Head of Communications for Fiskebåt1 added: “I agree with what Bjørn-Erik is saying. Of course, high fuel prices also affect Norwegian fishermen, but the impact is relatively small for already well-paid fisheries such as cod, haddock, mackerel, etc. The challenges will likely arise first for species with lower margins, such as prawns.

In addition, the Norwegian authorities have removed the special Norwegian CO₂ tax for the period from May 1st to September 1st, which is also a measure that will help offset high diesel prices.”

1 Fisketbåt is an interest and employer organisation for the Norwegian ocean-going fishing fleet and represents the majority of ocean-going fishing vessels.

8 Significant opportunity for seafood targeting the “protein boom”

12 Marrfish responds to the recent downgrading of cod to a 5 on the MCS Good Fish Guide

13 Norwegian Inspiration Day May 12th

16 The Major Rise of Loaded Fries & Sides

17 Middleton Foods Expands Rooster’s Range with New Salt & Vinegar Chip Seasoning

18 Aviko Launches MasterCrunch: The Fry Built to Last

20 A Prime Catch for Fast Food: King Prawn Burgers Deliver on Protein and Convenience

21 LambWeston - Everything is better with fries!

22 Pukka Brings Half-Time Heat to Chip Shops this Summer

24 Summer of sport set to drive food sales as Americana urges operators to‘Serve Up a Winner’

25 Pantheon VPM Makes Light Work of Veg Prep

26 Paulig PRO launches The World of BBQ

28 Driving Volume & Margin with a Strong Chicken Menu

32 Potato to Perfection with Middleton Foods,

33 Ode strengthens its Norwegian Cod Farming portfolio to support its growth

33 Easy-Drain Fryers are Efficient and Economical

34 SpudBros to launch express store in Barnstaple

35 Lamb Weston Launches Snap Fries, Unlocking New Snacking Opportunities

38 UK diners shift to bold flavours as global influences rise

42 From Fried to Flame-Roasted: Chicken’s Next Big Trend

43 Jestic - From Loaded Fries to Gourmet Sides!

44 Vegetarian Shareable Snacks are Becoming a Fast-Food Menu Essential

46 Délifrance launches premium hot sandwich range

47 Hoshizaki Makes an Advance on the Booming Grab-and-Go Market

48 From Breading to Bun with Jestic Foodservice Solutions

50 Delice de France - Bagels, Bakes, Bites and Bretzels

52 Shmoo shakes up the menu at Terrace View

54 The UK’s Best Ice Cream has been Crowned at the 2026 Golden Scoop Awards

55 Country Choice Expands its Food To Go Range

56 Whip Up More Sales with Angelito Ice Cream Mix and DaVinci Drizzles?

58 Twinning Is Winning! Carpigiani Unveils New High-Capacity Soft Serve Machine

59 Nestlé Professional® taps into demand for branded sweet bakery with new muffin range

60 EG On The Move Launches New In-Store Bakery Concept - latest in-store QSR concept, Bill’s Bakery

51 Aimia Foods for Professionals Tops Off Milfresh with Rebranded Coffee Whiteners and Toppings

62 Valentine & Cuisinequip - “Loaded and dangerous: the humble potato becomes the main attraction”

63 Valentine & Cuisinequip - Smarter Frying: How Twin Basket Technology is Helping QSR Operators

64 Synergy Grill Technology for better, cleaner grilling

65 Use your Grill and Salamander to Capitalise

66 The Evolution of Griddling with Garland

67 Wexiödisk enter their greenest era yet with every machine now being made from 98% recycled

68 UK seafood casts its net wide at Seafood Expo Global

69 JJ Foodservice Launches New ‘Signature’ Herbs and Spices Rangel

70 JJ Foodservice launches one-stop-shop Fish & Chips campaign with £30 offer

71 The Most Rewarding Year for Customers

72 T.Quality Foodservice Appoints Martin Clarke as Sales and Marketing Director

72 Seafish appoints Barry Harland as Director of Operations

73 New Central Foods and Le Duc Partnership puts Vegetarian Snacks at the Heart of Menus

74 KTC - Alternative Ice Cream Fats - The Inside Scoop: Why Sustainable Oils are the Future of Ice Cream

75 Jean-François LeGrand, Sustainability Director, Tyson Foods Europe - Core Values

Money Matters

Our financial section can be found near the back of the issue starting on page 71 in this issue

FFP Trade Directory

Starting on page 76 in this issue

Significant opportunity for seafood targeting the “protein boom” using clearer messaging and more convenient formats

With 20% of UK consumers now following a high-protein diet the seafood industry is in a strong position to capitalise on the fast-growing protein category

Insights from the Norwegian Seafood Council’s (NSC) latest research highlight a significant opportunity to better align seafood’s natural nutritional strengths with evolving consumer expectations.

NSC UK says the ongoing “protein boom” presents a clear pathway for growth – particularly through more convenient formats, stronger protein communication and clearer positioning within the wider protein landscape. Protein is now one of the most influential drivers of food choice, with 62% of consumers actively prioritising it in their diets . Unlike previous health trends that focused on eliminating certain nutrients, protein carries a positive association with strength, longevity and overall wellbeing. Yet despite offering complete protein alongside key nutrients such as omega-3, vitamin D and B12, seafood remains underleveraged compared to other categories. While sports nutrition, dairy and protein bars have achieved double-digit growth, processed seafood has grown at a more modest 3% .

According to NSC UK, the way in which seafood is brought to market, and the narrative around it are not being fully maximised.

NSC UK Country Director Bjørn-Erik Stabell explains: “Seafood has a very strong protein story, but it isn’t always being told in a way that resonates with today’s consumer.

Success in the protein category is increasingly driven by convenience, clarity and accessibility. That means formats that fit modern lifestyles, and clear messaging that makes nutritional benefits immediately obvious.”

Convenience is a critical factor. Research shows that 78% of consumers are drawn to meals featuring visibly healthy ingredients such as seafood . Added to this, approximately 7% of British consumers are now using GLP-1 weight loss medication5 and consequently are changing their diets to focus on low-fat, protein and nutrient-dense meals. Yet despite these lifestyle shifts the category remains underrepresented in ready-to-eat and portable formats – areas where demand is growing fastest.

At the same time, changing eating habits are creating new opportunities. Snacking is now a dominant behaviour, with 88% of consumers snacking daily and younger generations leading the shift towards high-frequency, high-protein eating occasions.

NSC UK believes that unlocking growth will depend on aligning with these behaviours – particularly through the development of ready-to-eat, snackable and on-thego products and dishes that position seafood alongside other protein-rich options. McKinsey & Company at SfN’s recent Seafood Summit echoed the key to growth: “To

win the protein battle, seafood must win on format”.

Clearer labelling will also play a central role. Strong, clear front-of-pack protein messaging, in particular, is seen as essential in helping consumers quickly recognise seafood as a high-protein choice and would allow them to compare it more directly with competing categories.

Norwegian seafood offers a strong foundation for this repositioning. As a natural, whole food source of protein that is low in fat, it aligns closely with evolving consumer expectations. Norwegian cod, both farmed and wild, is one of the leanest protein options available, is rich in vitamins A, D and B12, selenium, antioxidants and omega-3, with a single portion covering daily omega-3 requirements. Norwegian haddock also provides high-quality protein as well as iodine, vitamin B12, potassium and selenium.

Alongside its health credentials, sustainability remains a cornerstone of the Norwegian seafood proposition –something which is attractive to many consumers. The Norwegian fisheries model is grounded in science-based quotas and long-term ecological stewardship, with a strong focus on maintaining ecosystem health. Aligned with global sustainability goals, it provides assurance to buyers and industry stakeholders that Norwegian seafood is a responsible and future-facing choice.

Bjorn-Erik added: “There is a clear and significant opportunity to reposition seafood within the protein landscape, but it requires a more deliberate approach. That means making protein content more visible, and ensuring products are designed for the

way people eat today – not just for the traditional three daypart meal occasions.”

Category performance data reinforces the opportunity. Salmon continues to drive growth, while shellfish is gaining traction across demographics and channels, highlighting its versatility and broad consumer appeal.

NSC UK believes the seafood industry is well placed to benefit from the protein boom – but only if it adapts to meet evolving expectations around convenience, format and communication.

NSC’s latest Market and Retail Trends Report outlines where the opportunities are for retailers, whilst its Prawns in UK Market Report suggests how the foodservice industry can embrace the protein boom. Go to www.norwegianseafoodcouncil.com for more information.

About the Norwegian Seafood Council

The Norwegian Seafood Council works with the Norwegian fisheries and aquaculture industries to develop markets for Norwegian seafood through local market intelligence, market development and reputational risk management. The Seafood Council is headquartered in Tromsø and maintains local representatives in thirteen of Norway's most important international markets. The Norwegian seafood industry finances the activities of the Norwegian Seafood Council via a tariff on all Norwegian seafood exports. The Norwegian Seafood Council is a public company owned by the Ministry of Trade, Industry and Fisheries.

By Ben English, Director, Marrfish

Marrfish responds to the recent downgrading of cod to a 5 on the MCS Good Fish Guide

I want to talk about, cod. The industry’s favourite punching bag this week

If you’ve read the headlines, you’d think it’s time to strike cod off the menu and never speak of it again. Bit dramatic, no? But here’s what’s actually going on –without the pearl-clutching…

Yes, the southern cod stock (North Sea, Channel, Celtic Sea) is under pressure because warmer seas are pushing the fish further north, following colder water and food. It’s messy, it’s shifting, and it’s not helping anyone who’s trying to write a neat sustainability story.

So quotas have been slashed - 44% down - that’s a big hit. But, and this is the bit everyone conveniently skips, there’s still about 14,000 tonnes coming through. Cod hasn’t vanished.

This isn’t a tidy, single-species fishery. Boats hauling coley, or saithe, are still pulling up cod alongside it. You can’t just say “don’t catch cod”, that’s not how the sea, or fishing, works.

Now for the slightly uncomfortable truth…

Blanket messages telling people ‘don’t eat cod’ feels good. It sounds righteous, but it’s a bit lazy and it can

actually undermine the very fishing communities we want to support. Sustainability isn’t just about optics on a menu; it’s about keeping fisheries viable. So no, binning cod entirely isn’t the solution some think it is. The grownup approach would be to use cod, but don’t cling to it like a security blanket, don’t list it as the only fish on your menu. Speak to your supplier, ask where the cod’s fromproperly - don’t just tick a box. Get comfortable pushing alternatives like haddock, hake and coley. They’re not understudies, they’re solid leads in their own right, and delicious, cost-effective alternatives!

And for the love of God, stop pretending seasonality doesn’t apply to fish!

Bottom line? Cod’s not cancelled. It’s just not your default anymore. And if that’s a problem, it might be time to take a harder look at your menu.

By Athol Dipple, Owner and Publisher of

Norwegian Inspiration Day May 12th

I was very privileged in May to be invited, together with the winners of the NFFF National Fish & Chip Awards for 2026, to the Norwegian Seafood Council Inspiration Day which was held at both Westminster Kingsway College, London and also at the Norwegian Ambassador’s Residence in Kensington.

The college, renowned as probably the best in the UK, gave so many of the top industry chefs their grounding to go on and achieve Michelin stars and great fame in the world of food and restaurants.

At the college, as well as a tour with Senior Lecturer and Chef José Souto, we were entertained (and educated) by Andrej Urosevic, or more commonly, “Andrej cooks fish”, about his career as a Paris trained chef, Master Fishmonger, Fishsommelier, Restauranteur and YouTube star, (https://andrejcooksfish.co.uk/)

The audience were enthralled with his goal of “Cooking every fish in the World” and his tips on marketing and building your business.

To follow this, Michelin star chef, Simon Hulstone, owner of the renowned Elephant in Torquay, gave the group a masterclass in tasty tips and ideas to spice up menus using frozen at sea cod, haddock and saithe, including a Cod Hot Dog!

In the afternoon, we visited the Norwegian Ambassador’s Residence where attendees were treated to a reception with treats of Norwegian fish, and an address by the Norwegian Ambassador to the UK, Hattrem. A Q&A session followed with Sarah Heward (The Real Food Café) and Aman Dhesi (The Scrap Box). As major winners in the 2026 awards, discussion covered their experiences as Award winners and ideas for marketing your shop to your local and wider community.

In June, all of the Winners of the NFFF Awards categories will be visiting Ålesund with Norwegian Seafood Council, for the trip of a lifetime to experience site visits, practical sessions, and opportunities to engage with fishermen, processors, and industry representatives — with a strong focus on the themes shaping the UK fish and chip sector today.

Also, in June the winners of the Restaurant of the Year award will be rewarded for their success with a magical visit to the north west of Iceland with Seafood from Iceland. One of the many highlights of the trip will be Iceland’s Fishermen’s Day (Sjómannadagurinn), a longstanding national celebration honouring the country’s fishermen and the important role the fishing industry has played in Icelandic history, culture and coastal communities. It will be very exciting to be spending this special weekend in the Westfjords, where fishing remains such an important part of everyday life.

There will be reports on both of these unbelievable trips in our August/September issue.

By

The Major Rise of Loaded Fries & Sides

Loaded fries and premium potato sides continue to grow in popularity across the quick-service sector, driven by consumer demand for bold flavours, customisable dishes, and street food-inspired menus.

For operators, chips and potato dishes offer a cost-effective base that can easily be elevated into premium offerings through creative toppings and sauces.

When it comes to quick-serve menus, sauces are one of the most powerful tools chefs have. They are fast, flexible, and capable of completely transforming a core dish without altering kitchen setup or increasing labour. With just one protein or base dish, chefs can create multiple menu options simply by changing the sauceturning a classic chicken burger into a Korean-style or Caribbean option or taking loaded fries from fiery jerk to sticky barbecue.

Major’s mari base range has been designed to deliver this versatility. More than a ready-to-use sauce, it can be used as a marinade for proteins and vegetables, a pizza base sauce, a dip, or a finishing drizzle. It can also be blended with condiments such as mayonnaise or ketchup to create customised flavour combinations.

Available in seven globally inspired flavours, mari base allows chefs to quickly personalise dishes across burgers, wraps, wings, loaded fries and hotdogs. Potato dishes in particular can benefit from trend-led flavours, whether that means fiery Piri Piri loaded fries, sticky BBQ wedges,

or Caribbean jerk dirty fries topped with crispy chicken. Vegetarian potato dishes can also be elevated with flavours such as Piri Piri, helping operators create more exciting meat-free options.

All seven flavours are gluten- and nut-free, vegetariancertified, and all but one are also vegan-certified, making them suitable for a wide range of dietary needs.

From a commercial perspective, this flexibility helps reduce the need for multiple products, cutting waste, simplifying stock management, and reducing packaging. It also makes it easier to refresh menus, run limitedtime specials, or respond to trends without adding unnecessary ingredients to the kitchen.

Potato-based dishes also offer strong profit potential, allowing operators to create premium menu items from low-cost ingredients while delivering the indulgent flavours consumers are seeking. Sauces like mari base allow chefs to elevate everyday dishes into premium or on-trend options while encouraging repeat visits.

With the continued rise of street food, consumers are enjoying a broader variety of internationally inspired flavours. Consistency remains key, and using a quality base product that delivers depth of flavour and uniformity can help dishes stand out and drive repeat business.

Major’s mari base range is water-based and designed for multi-use applications. Each product can be added at any stage of cooking, used in hot or cold dishes, or applied directly as a marinade. The bases contain no added MSG or palm oil, are made using a nut-free recipe, meet the 2024 FSA salt targets, and are allergen-free.

As consumers continue to seek exciting flavours and customisable comfort food, sauces are becoming an increasingly valuable tool for operators looking to maximise menu flexibility while keeping preparation simple. For chips and potato dishes in particular, internationally inspired sauces can turn a familiar side into a standout signature item.

For more information on the range of stocks, sauces and gravies from Major, please visit www. majorint.com or call +44 (0)1908 242424.

Middleton Foods Expands Rooster’s Range with New Salt & Vinegar Chip Seasoning

Middleton Foods is proud to announce the launch of its latest flavour innovation – Rooster’s Salt & Vinegar Chip Seasoning – a bold new addition to the popular Rooster’s range of gluten free chip seasonings!

Building on the success of its existing lineup - Piri Piri, Smokey, and Chinese Salt & Chilli Seasoning - the new Salt & Vinegar variant delivers the classic tangy kick that chip lovers crave, offering operators an easy way to elevate their menu and excite customers with a timeless favourite.

Developed to deliver a perfectly balanced sharpness with a savoury finish, Rooster’s Salt & Vinegar Chip Seasoning has been developed with Middleton Foods’ commitment to quality, consistency, and flavour at its core. Ready to eat without needing to be cooked, the seasoning is the perfect addition to sprinkle on cooked food, chips or wedges and is ideal for traditional chip shops, quick-service restaurants, and takeaway outlets looking to diversify their offering and tap into consumer demand for bold, recognisable flavours.

Ryan Baker, Sales Manager at Middleton Foods, commented:

“Salt and vinegar is a true classic when it comes to chips, and we’re delighted to bring that unmistakable flavour to our Rooster’s range. We’ve seen continued demand from operators for familiar, impactful seasonings that deliver on taste and consistency, and this latest addition does exactly that. It’s a fantastic way for businesses to refresh their menus and give customers

something they already know and love.”

The Rooster’s range of gluten free chip seasonings has become a trusted choice across the industry, known for its versatility and ease of use. Each seasoning is designed to coat evenly, ensuring consistent flavour in every portion while maintaining the crispness and quality of freshly cooked chips. Suitable for people with coeliac disease, caterers can be assured of Middleton Foods dedication and commitment to food quality, safety and responsibility as they cater for an increasing number of consumers who have specific dietary requirements.

With the addition of Salt & Vinegar, Middleton Foods continues to strengthen its position as an innovator in the market, providing operators with on-trend products that enhance both taste and profitability.

Middleton Foods’ Rooster’s Salt & Vinegar Chip Seasoning is available now through nationwide wholesalers and packed in convenient 2.5kg tubs. For more information or to request a sample, contact your local Area Sales Manager, visit www.middletonfoods.com or call +44 (0)1902 608122.

Aviko Launches MasterCrunch: The Fry Built to Last

Aviko launches the industry’s crunchiest fries, thanks to its unique crispy coating that holds crunch and heat for longer, tackling one of the biggest fry problems head-on.

Aviko, one of Europe’s leading potato specialists, has launched MasterCrunch, its most premium fry to date. Designed specifically for high-volume foodservice operations, the 9.5mm fry uses a unique crispy coating to retain crunch and heat for over 30 minutes after cooking*, far exceeding the performance of standard fries in contract catering, leisure and stadia environments.

Soggy fries are a recurring issue for high-pressure kitchens. Whether it’s batch cooking before a stadium rush, long delivery journeys or extended hot-holding during peak service, the journey from fryer to customer has grown longer and more demanding. The consequences are measurable: lower guest satisfaction scores, delivery refunds, bad reviews and lost repeat business. With the UK quick-service restaurant market valued at £28 billion and forecast to grow nearly 30% by 2030**, operators can increase customer loyalty and satisfaction by getting this crucial dish right.

Commenting on the recent launch, Mohammed Essa, Commercial Director UK & Ireland, Aviko said;

“We know what operators are up against. Labour pressures, margin squeeze, longer delivery windows –and the last thing they want is their customer to be let down by a soggy fry. MasterCrunch was built around those realities. It’s the most technically advanced fry we’ve ever produced, and the performance data speaks for itself. Whether you’re feeding 500 fans at half-time or running a busy contract catering service through a lunchtime rush, this fry holds.”

With ‘crunch’ and ‘texture’ becoming key menu

descriptors and 79% of global consumers saying texture significantly influences their satisfaction with food^, MasterCrunch is ready to help operators satisfy this demand. For operators in contract catering and leisure venues, where volume and consistency are nonnegotiable, a fry that maintains quality through service is a commercial asset, not just a menu detail.

Joe Payne, Senior Consultant Chef and former head chef at Hide Restaurant, who assessed the product independently, commented: “In high-volume kitchens, consistency is everything. MasterCrunch delivers that - maintaining heat, structure and crunch across batching and cabinet time. It’s a product that supports smooth service during the busiest moments – it’s confidence you can serve.”

MasterCrunch is available now in two variations (9.5mm, and 9.5mm Skin On) in 4x2500g cases. Operators can request a free sample via www.aviko. co.uk/aviko-mastercrunch.

Aviko is continually looking to innovate and inspire, and with over sixty years supporting foodservice operators and contract caterers with a wide range of frozen potato specialities made by chefs, for chefs, their extensive range includes Hash Browns, SuperCrunch Fries, Mash, Snackables and much more. For more information on Aviko and to view the full range of potato products, visit www.aviko.co.uk/

*Aviko MasterCrunch performance tested by industryleading consultant chefs

**Source: Mordor Intelligence, 2025

^Ingredion, 2025

A Prime Catch for Fast Food: King Prawn Burgers Deliver on Protein and Convenience

Marrfish’s expanded premium seafood portfolio includes a high-quality range of King Prawn Burgers, giving chefs and catering operators an easy way to serve standout seafood in a bun

Made using a mix of whole and chopped ASC certified king prawns, these burgers contain no fillers or minced seafood, delivering superior texture, consistency and an ‘ocean fresh’ taste. Lightly seasoned with a subtle blend of spices and free from artificial ingredients, the range includes naked, raw breaded and pre-fried breaded options, making them suitable for all skill levels and foodservice sectors.

With UK consumers increasingly prioritising healthier, highprotein meal choices, seafood is continuing to gain momentum. Prawns, in particular, are naturally high in protein while being low in fat, making them an appealing alternative to traditional meat-based burgers. At the same time, demand for high quality fast food menu items that are convenient and consistent to prepare is rising across foodservice, especially in high-volume environments such as universities, pubs and quick-service outlets.

shops seeking a premium, customisable seafood offering.

Ben English, Operations Director, Marrfish Ltd, comments: “Prawn burgers are gaining real momentum, driven by consumer demand for high-protein, lighter alternatives to meat, as well as the need for convenience in professional kitchens. Until now, operators either had to make them from scratch or rely on low quality minced products.

“Our burgers offer something different—a premium texture from whole prawns, consistent results every time, and the flexibility to suit different sectors, from education to pubs and takeaway.”

Developed over 18 months using UK consumer tasting panels, the burgers deliver broad appeal while offering operators a versatile and memorable menu addition. As seafood continues to trend upwards, king prawn burgers provide an easy way to stay relevant and stand out.

*35% of UK shoppers have reduced their red meat consumption in the past two years (Marine Stewardship Council / GlobeScan, 2024)

About King Prawn Burgers:

Seafood consumption in the UK remains resilient, with foodservice servings continuing to grow despite wider market pressures. In addition, research* shows that more consumers are actively reducing red meat intake and seeking lighter, protein-rich options, creating a strong opportunity for operators to diversify menus with seafood-led dishes.

Marrfish’s King Prawn Burgers have been developed with these trends in mind. The breaded variants are already proving popular with university caterers looking for consistent, easy-to-prepare options, while the naked burgers are gaining traction with pubs and fish & chip

• Available from Marrfish and the National Seafood Consortium in naked / uncoated (113g), breaded (113g), and breaded pre-fried (70g) formats

• Supplied in multiple case sizes

• Naked burgers can be cooked from frozen or defrosted, by pan frying or deep frying; coated burgers can be cooked from frozen by pan frying, deep frying, air frying or oven baking

To learn more about Marrfish and its wholesale supply call 01279 501051, go to www.marrfish.co.uk or email info@marrfish.co.uk

By: Mark Harris, County Manager - Foodservice, Lamb Weston

Everything is better with fries!

Without doubt, the number one concern for both consumers and those working in foodservice (wholesalers and operators) is cost, but when out of home, consumers are still investing in shared experiences.

The number one driver for eating out is to socialise, while functional meals and solo eating are in decline - in the 12 months leading up to June 2025, 31% of all out of home occasions were socially driven1

The cost of food and drink has risen in the last 12 months for 81% of operators2 so Lamb Weston has identified ways in which all can be winners - profitability by using the right fries for the right moment, because everything is better with fries!

With snacking occasions in the afternoon and evening showing double-digit growth, up 13% and 14% respectively YOY3, and Lamb Weston’s own research showing 51% of consumers want more unique and interesting fry options, such as loaded and seasoned, the opportunity for QSR operators to use fries to up their snack game is considerable.

Operator desire for products that support value, versatility and innovation is on the increase and for 2025/26, Lamb Weston is expecting growth in formats that align with the ‘anytime eating’ trend – think hash browns beyond breakfast, served up as snacks or as an integral part of a meal, not just side of plate.

Loaded fries with bold global flavours continue to be a hit across foodservice, and there are opportunities in using all formats of potato as a carrier for trending concepts. Lamb Weston products that lend themselves well to loading up include Stealth Fries and Frenzy Fries, for their great hold time and long-lasting crunch.

Operators should make the most of seasonality and sporting events and tap into Lamb Weston’s resources to enforce messaging. Margin is a key factor in making product selections, which is why the company works collaboratively with its customers supplying quality potato products as well as supporting them with insights,

menu inspiration and consumer trend guidance. For example, co-developing seasonal loaded fry recipes and highlighting global flavour applications can help standout in a crowded high street. By providing solutions that drive efficiency in kitchens and enhance profitability, Lamb Weston can support operators in meeting consumer expectations for both indulgence and price.

“We can provide cost-effective solutions to address current trends, but also drive an increase in average spend, helping with profitability. There are menu occasions which are ‘better with fries’ such as beverage only purchases, sharing plates, group diners – think World Cup occasions – al fresco dining, and snacking moments that have been upgraded from a bagged snack. By using shapes from our Stealth range, such as Frenzy Fries, Dippers, Twisters and Crisscuts, on menu, operators can create a higher yield, and therefore better profits.”

Lamb Weston believes that more substantial snacks are in demand with consumers, who are exploring new flavours and trendy formats. By serving potato shapes as a premium side, a sharable snack, loaded up, or simply seasoned, caterers can gain plate coverage, create a point of difference, standout on menu and command a better price. Use attention-grabbing POS to upsell your fries and create snacking occasions outside of traditional mealtimes, try promoting happy hours and seasonal favourites, and enhance ‘regular’ dishes to ‘premium’, all by making the most of fries.

1 Circana Foodservice Europe via European Foodservice Summit

2 CGA by Neilson IQ and The Caterer’s Hospitality Business Leaders Survey 2025

3 Circana EU Foodservice Market Data, CREST® Consumer Data Panel Results For more information, contact: https://lambweston.eu

PUKKA BRINGS HALF-TIME HEAT TO CHIP SHOPS THIS SUMMER

As the nation gears up for a huge summer of international football, fish & chip shops have a major opportunity to drives sales on match days.

From pre-match orders to half-time hunger and postmatch dinners, fans will be looking for the kind of full-on flavour that’s perfect for the game. With its new limited-edition Chicken Vindaloo Pie, Pukka is giving operators a fiery new menu addition designed to tap into that demand. Athol Dipple, Fast Food Professional’s Director, finds out more.

For takeaways and fish & chip shops, match days are always a big sales driver. But this summer, the opportunity is even bigger, with international football fixtures about to kick off. And, with many of the matches taking place stateside — meaning evening kick-offs for UK fans — operators are perfectly placed to tap into a wave of football supporters looking for the perfect half-time fix at dinner.

To help operators make the most of the occasion, Pukka has launched its hottest pie yet with a four-chilli rating – the new Chicken Vindaloo Pie – developed with matchday culture at its heart. Inspired by the iconic football anthem that’s been part of football fan culture for generations, the launch is designed to bring heat, full-on flavour and extra excitement to menus.

time – and unlock extra sales during a huge summer of international football.”

Pukka is making sure operators have plenty of support behind the launch, with a major summer campaign designed to put the pie in front of football fans across multiple touchpoints.

Throughout the summer, the Chicken Vindaloo Pie will be backed by social and digital activity, shopper marketing, PR, podcast partnerships, influencer content and trade support, all designed to build awareness and drive demand. With activity inspired by the iconic track Vindaloo – and famous faces from football and music helping to bring the campaign to life – Pukka is creating a high-energy moment that operators stocking the pie can capitalise on over the summer.

Fisher continues: “We’re putting real investment behind this launch because we know how important football occasions can be for the trade. We want to help drive footfall into stores and give chip shops something that genuinely gets customers talking.

Stock up now before the final whistle

Pukka CEO, Isaac Fisher, says: “Where there’s football, there’s Pukka. And this summer, we want to help chip shops make the most of every match-day moment with a pie that’s bold, fiery and made to get people talking.

by contacting your Pukka representative, wholesaler, or call 0116 264 4000.

Our new Chicken Vindaloo Pie has been created to bring real excitement to menus, with full-on flavour and a serious kick of heat. It’s a limited-edition launch designed to help chip shops stand out, drive footfall – especially over half-

The reaction to the pie so far has been huge, and we can’t wait to see chip shops across the country getting in on the action.”

The Pukka Chicken Vindaloo Pie is available for fish & chip shops to stock throughout the summer as a limited-edition launch. Chip shop owners can also get their hands on bespoke Vindaloo POS including wobblers and tent cards, helping to drive even more customers through doors.

FROM THE NATION’S NO.1 PIE BRAND*

Summer of sport set to drive food sales as Americana urges operators to ‘Serve Up a Winner’

As the UK enters an action-packed season of sport, from rugby to tennis, and football to Formula 1, the latest Americana research shows that venues with appealing menus are primed to attract crowds and maximise their profits

Major UK sporting events pumped almost £9.75bn into the UK economy in 20241, and with an unforgettable summer of sport ahead, wholesalers and operators are being urged to seize the opportunity. New consumer research commissioned by Americana reveals that live sport remains a powerful driver of out-of-home visits – but getting the menu right is crucial.

According to the latest research, 63% of consumers plan to watch sporting events at a pub, bar, sports venue or restaurant2, with 67% frequently purchasing food on the way to, from, or during these events3. Ctrucially, over a quarter (26%) say no food menu would actively discourage them from choosing an operator4, and a further 41% say it would factor into their decisionmaking5. When watching sport outside the home, consumers prioritise food that is easy to eat (49%) as well as quick and filling (44%)6, making burgers the ideal menu offering to capitalise on this opportunity.

More than 8 out of 10 consumers (82%) say they are likely to order a burger whilst watching sport7 and almost 9 out of 10 consumers (88%) rate the quality of ingredients as important when ordering a burger out of home8. When asked what would make them more likely to order a burger during a sporting event, quality ingredients and gourmet bun ranked second (21%), behind value for money (25%) and ahead of speedy service (15%)9. These insights show that not only are burgers a clear favourite among consumers, but quality ingredients from the filling to the

bun are key drivers of customer satisfaction and purchase intent. By focusing on these aspects, alongside maintaining competitive pricing, venues can maximise sales and customer loyalty throughout the busy sporting season.

Digging further into what quality is and what it means to the consumer, the Americana research reveals that quality extends beyond the patty; while it of course remains important, 61% agree the bun is equally important for overall satisfaction10, with 85% saying a premium quality bun that stays soft and holds everything together feels more premium and better value11

Visual cues play a significant role too. Freshly baked appearance, grill marks, seeded buns, thickness and a glazed shine all signal quality to consumers, with 71% agreeing that a premium bun makes them feel their burger is worth paying more for12. Pushing outlets to ensure their bun meets these winning visual quality indicators.

To support this opportunity Americana’s ‘Serving Up A Winner’ campaign includes a tailored sporting inspired insight and recipe booklet, designed to give operators practical menu inspiration that is easy to execute during busy service periods while encouraging premiumisation and trade-up.

Samantha Winsor, Marketing Manager at Lantmännen Unibake UK says: “Major sporting events present an opportunity for operators. People are spending more time in OOH venues to watch sporting events and food becomes an integral driver on where they go.”

“Operator success or failure often comes down to

simply getting the basics right. Easy wins for operators include setting a menu that accommodates regular diners and sports fans, who want food that is easy to eat, good quality and value for money. This makes a quick serve burger menu the perfect solution during busy service times, where the importance of quality is not to be underestimated.”

“Your burger is only as strong as your bun. Consumers want to be confident that the food they pick up from the plate not only looks great but holds together. Choosing the right bun doesn’t just improve the consumer’s experience, it also supports operational efficiencies in the kitchen. Americana’s consistent shape, size and robust structure offer a reliable solution that reduces waste and delivers the perfect build when demand is high. It is a simple but effective way for operators to protect margins, improve consistency and keep customers coming back for more”.

Thanks to Americana’s advanced production process, the buns deliver the quality, consistency and performance that operators need. This means: Signature sponge & dough technology*, delivering a soft but durable texture

Specially indented baking pans for consistent shape and size

Frozen within two hours of baking to lock in freshness Americana’s range of burger buns has something for everyone and can help operators to Serve Up A Winner’ each and every time.

For more information or to download Americana’s Serving Up a Winner booklets visit: www.americana.co.uk/insperation/insights/ Sport Sells! And That Includes Burgers! | Americana

1 Data Appeal, UK Events Report, 2024 2-12 Opeepl on behalf of Americana: Burgers and Out of Home Sporting Events

* Not including Americana’s Brioche or Brioche style buns

For more information, please contact the press office on lantmannen@wildcard.co.uk

PANTHEON VPM MAKES LIGHT WORK OF VEG PREP

With continued growth in the demand for vegetarian and vegan food alongside an increased focus on healthy eating, many operations are experimenting with more vegetable-based dishes and sides.

Undoubtedly, using fresh produce is the preferred option for many operators so investing in a good vegetable preparation machine can reap numerous benefits in terms of cost effectiveness time saving and, ultimately, customer satisfaction.

Pantheon’s VPM veg prep machine is designed to deliver. Its durable construction ensures day on day reliability while its straightforward design means it is very user-friendly.

Its all-metal hopper and base will effortlessly chip, julienne, dice, slice, shred and grate a wide variety of fruits and vegetables and it is also suitable for softer items like bread, cheese and chocolate. It has a powerful, 500W motor which cuts out instantly when the machine is opened, and, to provide additional stability, the unit comes with sturdy rubber feet that grip the countertop.

The plug and play unit comes complete with 5 easy to change discs (a 2mm & 4mm slicer & 3 graters). And, beyond these, a wide selection of additional julienning, dicing, chipping, grating and slicing discs are also available.

The VPM is extremely easy to clean as every part of the body is readily accessible whilst the discs are dishwasher proof.

For more information, contact: Sandro Wulkan. Pantheon Catering Equipment. The Mill. Marsh Fold Lane. Manchester. BL1 4HG. Tel: 0800 0461570 Web: www.pantheonce.co.uk

Paulig PRO launches

A global range of authentic, barbecue sauces for foodservice

BBQ remains one of the most powerful flavour drivers on foodservice menus, combining comfort, familiarity and bold taste that diners actively seek out. With demand for smoky, barbecue-led dishes continuing to rise, operators are looking for ways to deliver authentic flavour at speed, without adding complexity, prep time or operational pressure in the kitchen.

Responding to this opportunity, Paulig PRO, the foodservice solutions provider behind the Santa Maria brand, has launched The World of BBQ – a new global range of authentic, smoky barbecue sauces designed specifically for foodservice. The range enables operators to tap into the enduring popularity of BBQ while bringing global inspiration, versatility and ease of use to menus across multiple formats and dayparts.

BBQ has evolved beyond a cooking method to become a flavour language that performs strongly on menus. Research consistently shows strong consumer appetite for BBQ flavours, with diners more likely to choose BBQflavoured dishes when they appear on menus1. The World of BBQ gives chefs and operators an accessible way to respond to this demand with confidence, delivering bold, authentic flavour with minimal effort.

A Global Take on BBQ – Built for Professional Kitchens

Drawing inspiration from iconic American BBQ regions, global grilling traditions and emerging flavour trends,

Paulig PRO’s new, easy-to-use Santa Maria The World of BBQ range spans some of the world’s most flavour-forward barbecue styles – from Kansas City and Memphis to South Carolina, Alabama, New Mexico, South Africa and Korea. The range comprises eight high-quality sauces, developed specifically for professional kitchens. All products are vegan-friendly, with the exception of the Alabama White Style BBQ Sauce, which is vegetarian:

Kansas City Original Style BBQ Sauce – rich tomato tang, brown sugar sweetness and balanced smokiness. Memphis Hickory Style BBQ Sauce – sweet, smoky and gently spicy with deep hickory notes.

New Mexico Chipotle Style BBQ Sauce – smoky and complex with chipotle, coriander seeds and warming spices.

Kentucky Bourbon Style BBQ Sauce – full-bodied with tangy tomato, brown sugar sweetness and a subtle smoky bourbon finish.

South Carolina Golden Style BBQ Sauce – bold, tangy and lightly sweet, inspired by the state’s iconic golden sauce.

Alabama White Style BBQ Sauce (Vegetarian) –creamy, tangy and peppery with a distinctive zesty kick.

South African Braai Style BBQ Sauce – savoury and tangy with tomato, vinegar and aromatic spices.

Korean Gochujang Style BBQ Sauce – ‘swicy’ (sweet and spicy) with deep umami richness.

The World of BBQ

Designed to Drive Menus, Simplify Operations

Developed for use across QSR, casual dining, pubs and bars, on-the-go outlets and contract catering, the range has been carefully crafted to deliver consistent, authentic BBQ flavour with maximum versatility. Each sauce can be used as a glaze, dip, topping or side –helping operators refresh menus, add global variety and create craveable dishes without additional prep or specialist skills.

Barnaby MacAdam, Development Chef at Paulig PRO, said: “Our mission is to empower chefs and operators to unlock a world of flavour and create exceptional dining experiences. As BBQ evolves from tradition to innovation, The World of BBQ empowers operators to create flavourled bold and shareable dishes that keep diners coming back, transforming simple ingredients into crave-worthy menu moments. From Kansas City BBQ Steak to South African BBQ Halloumi Wraps or Korean Gochujang glazed wings, the range offers a versatile solution that works across multiple menu formats. While ideal for classic BBQ favourites such as ribs, wings and brisket, the sauces can also be used to add depth and flavour to salad bowls, wraps, loaded sides and indulgent dishes such as mac & cheese. Designed for ease of use and consistency in busy kitchens, the sauces allow operators to maximise menu versatility and unlock multiple applications from a single product – whether glazing, brushing, tossing or finishing – delivering authentic barbecue flavour with minimal complexity.”

The new Santa Maria The World of BBQ products are

now available via Paulig PRO from national wholesalers. To explore the full range of sauces and to discover how they can enhance your menu offerings, please download Paulig PRO’s new ‘The BBQ Playbook’: pauligpro.com/uk/world-of-bbq.

[1] Paulig PRO The BBQ PlayBook 2026

Driving Volume & Margin with

Chicken remains one of the most dependable proteins across the fast-food sector, combining broad consumer appeal with menu versatility, operational ease and strong margin potential.

According to Lumina Intelligence1, chicken continues to outperform many other proteins in quick service environments, driven by its versatility across multiple dayparts and menu formats. This is reinforced by CGA by NIQ data2, which highlights the continued strength of chicken-based dishes in both eat-in and takeaway occasions.

“Chicken is one of the most resilient categories in foodservice,” says Oli Sampson, Managing Director of Central Foods. “It works across different formats, different price points and different dayparts, which makes it a reliable choice for operators looking to drive both volume and margin.”

Nuggets as a menu mainstay

Chicken nuggets remain a core product for fast food and takeaway menus. Their familiarity, speed of service and flexibility make them an easy choice for operators and customers alike, whether served as part of a kids’ meal, value meal deal, side, snack box or sharing option.

Golden Valley Foods Battered Chicken Nuggets, available from Central Foods, are made from chopped and formed chicken breast in a light, crisp, garlic-free batter. Supplied frozen and suitable for oven or deep-fry cooking, they provide a consistent solution for busy fast-food kitchens where speed, portion control and reliability matter.

According to Mintel3, snackable and shareable formats continue to perform strongly in quick service and takeaway settings, particularly amongst younger consumers and group dining occasions. Golden Valley Foods Battered Chicken Nuggets naturally fit this demand, working across

kids’ meals, snack boxes, sharers and value meal deals, while also lending themselves to loaded and premiumised menu applications.

“Nuggets are a proven fast-food favourite,” adds Sampson. “They’re easy to prepare, easy to portion and capable of working across different menu formats, which makes them a dependable product for operators looking to drive repeat sales.”

Bringing global flavours onto the menu

Operators are also increasingly looking beyond traditional coated chicken formats and introducing globally inspired flavours and formats to help differentiate their menus.

According to IGD and Lumina Intelligence4, international street food and Asian-inspired flavour profiles continue to influence fast-food and takeaway menus, particularly amongst younger consumers looking for more variety and bold flavour combinations.

Products such as Tyson Foods Crispy Shredded Chicken and Tyson Foods Red Thai Chicken Strips, available from Central Foods, allow operators to introduce these influences without adding complexity to the kitchen.

Tyson Foods Crispy Shredded Chicken is made from 100% whole-muscle chicken and works well in loaded fries, rice bowls, wraps and sharers, while Tyson Foods Red Thai Chicken Strips combine crispy coated whole-muscle chicken with flavours including coconut milk, lemongrass, chilli and kaffir lime for a more contemporary menu option. Both products are IQF for convenience and consistency in busy fast-food kitchens.

FIVE WAYS TO MAXIMISE CHICKEN SALES

Use nuggets in kids’ meals, snack boxes, sides and sharers

Build meal deals around chicken products by offering sides such as fries, mozzarella sticks and loaded options

Offer dips, sauces and globally inspired flavour additions to increase spend

Use internationally inspired chicken products to create wraps, rice bowls, loaded fries and sharing dishes

Use frozen, portion-controlled products to support speed, consistency and margin

a Strong Chicken Menu

“These kinds of products allow operators to broaden their offer beyond traditional formats while still keeping service fast and straightforward,” says Sampson. “They give menus a more premium and internationally influenced feel without creating operational challenges.”

Consistency

in a pressured market

Operational simplicity remains a key driver in product selection, particularly as labour challenges continue across the sector.

Frozen chicken products that can be cooked from frozen and deliver consistent results help reduce prep time, minimise waste and maintain quality standards. Consistent portion sizes also support tighter cost control, which is increasingly important in a margin-conscious market.

“Operators need products they can rely on,” says Sampson. “Consistency of cook, consistency of portion and consistency of quality all play a role in protecting margin and maintaining customer satisfaction.”

A category built for versatility

Chicken works hard on a fast-food menu because it supports several high-demand sales opportunities without requiring excessive menu complexity. Nuggets can drive volume through kids’ meals, snack boxes and sharers, while globally inspired chicken products can help operators introduce more premium and contemporary menu formats such as loaded fries, wraps, rice bowls and sharing dishes.

According to IGD, menus that balance familiarity with flexibility tend to perform strongly in quick service environments. Chicken lends itself well to this approach, offering a familiar base that can be adapted through different coatings, global flavour profiles, formats and serving styles.

“Chicken gives operators the ability to evolve their menu without reinventing it,” adds Sampson. “That’s where its real value lies.”

PRODUCT PORTFOLIO

A focused chicken range allows operators to cover multiple menu occasions with minimal complexity.

Golden Valley Foods Battered Chicken Nuggets (22g)

Irregular shaped, chopped and formed chicken breast nuggets in a light, crisp, garlic-free batter. Approx. 22g each, supplied in 2 x 1kg packs and suitable for oven or deep-fry cooking.

Tyson Foods Crispy Shredded Chicken

Pre-fried, fully cooked crispy shredded chicken made from 100% whole-muscle chicken. Suitable for loaded fries, wraps, rice bowls and sharing formats. IQF for convenience.

Tyson Foods Red Thai Chicken Strips

Pre-fried crispy coated whole-muscle chicken strips with flavours including coconut milk, lemongrass, chilli and kaffir lime, offering operators a more globally inspired menu option. IQF for convenience.

For further information, visit www.centralfoods.co.uk

Data Sources 1. Lumina Intelligence – UK Foodservice Market Report (latest available)

CGA by NIQ – Out-of-Home Consumer Trends 3. Mintel – UK Food-to-Go and QSR Market Reports

IGD – Foodservice and Eating Out Trends

Crispy Shredded Chicken

Red Thai Chicken Strips

Introducing Tyson’s latest menu sensation. Crispy coated strips in golden breading, fresh and savoury, spicy, with distinct notes of kaffir lime, and chilli. Enriched with coconut milk for a creamy, aromatic finish.

Quick to prepare, no extras required – just serve and delight. A versatile, on-trend chicken option for snacks, wraps, salads, or a standout main course.

Potato to Perfection

The beloved chip is a classic comfort food that has maintained its popularity over the years, from French fries to waffles fries, chunky chips and more

While chips have always been a fast food staple, right now they’re doing more heavy lifting on menus than ever before. Chips are no longer just a side, they’re becoming a great way for operators to drive spend, stand out, and tap into demand for bigger, more indulgent meals.

A big part of that shift is the rise of loaded fries. Customers aren’t just looking for a portion of chips anymore; they want something that feels like a treat. Loaded fries tick that box perfectly. They’re filling, customisable, and ideal for sharing (or not). For operators, they’re also a smart upsell. You’re starting with something already on your menu and turning it into a premium dish with just a few extras. That’s where easy to use pre-mixes come into play. Middleton Foods manufactures flavour-packed toppings that make it easy to upgrade chips without slowing things down in the kitchen. Rooster’s range of gluten free chip seasonings lets operators add bold flavours like Piri Piri, Smokey, Salt and Chilli or our new Salt and Vinegar. It’s a simple topping, but it instantly elevates loaded fries with just a sprinkle.

And why not add some mouthwatering fried chicken to the mix? Fried chicken is increasingly popular with 87%

of consumers saying they buy it at least once a month –according to our What the Cluck Report. Adding delicious crispy chicken on top of fries is a natural next step. Using Rooster’s Chicken Breading, whether that’s original or our new Louisiana Style Breading, helps deliver that crunch and flavour customers expect, turning a portion of chips into a full meal.

Sauces are just as important. They’re often what bring everything together and keep customers coming back for more, with 90% of consumers buying sauce to dip their fried chicken into. Classics like cheese sauce and gravy still do the job when it comes to comfort and indulgence, but there’s also a big push towards heat. Rooster’s Hot dipping sauce is a must-have now, giving customers that spicy kick they’re increasingly craving.

Chips have become an excellent blank canvas. Whether it’s through seasonings, fried chicken and/or sauces, there are loads of delicious ways to build something that feels new without reinventing the whole menu. Chips aren’t just popular; they’re one of the easiest ways for fast food operators to stay on trend and grow sales.

To find out more about Middleton Foods, please call +44 (0)1902 608122 or visit www.middletonfoods.com.

To find out more about Rooster’s, please visit https:// www.roostersbreading.com/

By Falk D Overaas, Head of Public Affairs at Ode

Latest news from Ode

Ode strengthens its Norwegian Cod Farming portfolio to support its growth

New CTO at Ode

Frode Norman Vatne (above) has joined Ode as our new Chief Technology Officer. Frode comes from Pelagia, where he led their digital transformation. His mandate at Ode is to make us the most advanced cod farming company in Norway through smarter use of data, automation and more connected operations across the value chain.

Ode takes over Mowi facility in Vanylven Ode agreed with Mowi to take over their land-based facility in Vanylven on Norway’s west coast. Mowi will continue running the site through the summer with its current cleaner-fish stock, after which Ode will take over both the site and its staff and convert production to juvenile and broodstock cod. The site has a strong track record of producing juvenile cod, and Ode will apply for a change of species together so they can resume cod operations without interruption. It’s an important addition to Ode’s land-based capacity.

EASY-DRAIN FRYERS ARE EFFICIENT AND ECONOMICAL

The simple design of Pantheon’s easy-drain fryers makes it easy for users to significantly reduce their energy usage. Controls are manual and straightforward, meaning that any member of staff can switch the fryer on only as and when it is needed. In addition, as the heating elements are immersed in the oil itself, contact is direct and temperature is achieved rapidly using minimal energy. During the cooking process, temperature is regained quickly as well – even after frying frozen foods.

The required temperature is set manually, and an indicator light clearly alerts the operator as soon as temperature is reached.

The twin model has independent controls allowing different types of foods to be cooked simultaneously or enabling just a single well to be heated during quieter times – thus, once again saving on energy.

Pantheon’s easy-drain fryers are available in single 8 litre and twin 16 litre models that both feature frontsited drainage taps to allow for the easy collection of old cooking oil. Their stainless steel fabrication gives them durability and ensures they are extremely easy to clean. Features include:

User friendly controls

Temperature indicator light

Rapid heat up

Safety cut out thermostat

Pull out handles for lifting and emptying tank

Rubber feet for added safety

Supplied with dishwasher safe baskets with foldable handles.

The straightforward design eliminates dirt traps and allows ready access to all parts for efficient cleaning and maintenance.

Pantheon’s all encompassing 12 months parts and labour warranty applies.

For more information, contact: Sandro Wulkan. Pantheon Catering Equipment. The Mill. Marsh Fold Lane. Manchester. BL1 4HG. Tel: 0800 0461570 Web: www.pantheonce.co.uk

One

SpudBros to launch express store in Barnstaple

of 30 new roadside locations planned across the UK as part of partnership with Taster and EG On The Move

The UK’s most-followed jacket potato creators, SpudBros have launched their latest Express store in Barnstaple. Together with Taster, the European leader in creator-led food brands, and EG On The Move, the opening forms part of an ambitious plan to roll out 30 new roadside locations across petrol forecourts over the next three years.

The new launch follows a succession of acclaimed SpudBros Express openings in London, Liverpool, Sheffield and Portsmouth, alongside EG On The Move concessions in Blackburn and Wakefield, which marked the brand’s first dedicated move into roadside and forecourt retail. Designed to serve the millions of customers stopping at forecourts every week, the expansion reflects growing demand for fast, affordable and high-quality food on the go.

This signals a major new phase for the rapidly growing partnership between SpudBros, Taster and EG On The Move.

Purpose-built for high-footfall, convenience-led environments, the SpudBros Express concept has been designed to deliver freshly prepared, fully loaded jacket potatoes in minutes without compromising on quality, flavour or portion size. Whether it’s a quick lunch on a long drive, a satisfying stop between meetings or an early morning bite, the format has been developed to cater to every part of the day. The recent introduction of a new breakfast menu further reflects the shared ambition to serve customers from the first mile of their journey to the last.

Each location serves the brand’s cult-favourite menu items, from the Tram Classic loaded 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 ever-popular build-your-own option.

Jacob Nelson, co-founder of the SpudBros, said:

“We’ve always wanted to make SpudBros as accessible as possible and taking the brand roadside is a huge part of that vision. Seeing people pull up during a long journey and grab one of our potatoes within minutes is something we’re really excited about. The response to the EG On The Move sites so far has been incredible and Barnstaple feels like another big step forward for us.”

Bertrand Peyrat, CEO of Taster, said:

“SpudBros is one of the most exciting food brands in the UK right now because it combines genuine cultural relevance with an exceptional customer experience. Together with EG On The Move, we’re building a modern roadside food concept designed around quality, speed and convenience, and Barnstaple is another important milestone in that journey.”

Zuber Issa, EG On The Move CEO, said:

“We’re delighted to continue expanding our partnership with SpudBros and Taster as we further strengthen our foodservice offering across the UK. Customers are increasingly looking for high-quality, freshly prepared food whilst travelling, and SpudBros Express delivers exactly that in a format perfectly suited to modern roadside retail.”

Lamb Weston Launches Snap Fries, Unlocking New Snacking Opportunities

For innovative ideas, recipes and potato inspiration, head over to www.lambweston.eu/ uk, call 0800 963962 or email us at salesUK@ lambweston.eu

Lamb Weston has announced the launch of Snap Fries, a new crispy fries product designed to capitalise on the rapid growth of snacking occasions and evolving consumer habits across the UK foodservice and travel sectors. The innovative, readyto-cook format meets growing demand for fries in nontraditional channels.

Developed in response to emerging consumption trends, Snap Fries enable operators to serve high-quality, crispy fries in a wider range of locations and dayparts, supporting Lamb Weston’s “Everything is better with fries” campaign and its focus on helping customers unlock untapped revenue opportunities.

Meeting Demand for “Fries Anywhere, Anytime”

Consumer research by Monopack1 highlights significant demand for fries beyond traditional quick-service restaurants. In the UK:

55% of consumers say they would buy fries at petrol station forecourts

58% are interested in purchasing fries from retail hot counters

65% of airline passengers would buy fries onboard, rising to 83% if offered in convenient packaging, and at a reasonable price

These findings reflect a broader shift toward flexible, on-the-go snacking, where convenience, portability and speed are critical.

Gunes Muftuoglu, Country Manager – Chains, Lamb Weston; “Snacking occasions are expanding, and operators are looking for simple, scalable solutions to meet demand in new environments. Snap Fries are designed to deliver exactly that – great tasting, crispy fries with minimal operational complexity.”

Snap Fries are frozen, pre-portioned and oven-ready, offering a no-mess, labour-saving solution for operators with limited kitchen space or capabilities. The product cooks in just 90 seconds in a Fritessa Commercial Air Fryer and is also suitable for other oven formats.

The convenient, single-serve packaging is ideal for grab-and-go settings, and each case contains 36 portions of 120g (with a 100g option available for airlines), using a 9x9 skin-on cut for a premium, consistent appearance and taste.

Originally developed for the airline industry, Snap Fries are already listed on KLM, demonstrating their suitability for high-demand, space-constrained environments. The format is also ideal for petrol station forecourts, wet-led pubs, cinemas, travel hubs and leisure venues.

Fries remain one of the most universally loved food items, with 92% of consumers saying they like or love them, according to Datassentials Consumer Preferences Database. Snap Fries aim to extend that appeal into new channels where fries have traditionally been difficult to execute.

Unlocking Growth in a Changing Market

As the UK foodservice landscape continues to evolve, Lamb Weston is focused on developing products that help operators respond to changing consumer expectations while maintaining efficiency and quality.

Gunes Muftuoglu; “With Snap Fries, we’re giving operators the tools to serve one of the nation’s favourite foods in more places than ever before. It’s about making fries more accessible, more convenient, and ultimately more profitable.”

1 FS Channel Potential CCI Findings 2024 (Airlines, Retail Hot Counter, Petrol Stations & Coffee Shops)

UK diners shift to bold flavours as global influences rise

Paulig PRO’s first-ever Flavour Trend Report maps demand for discovery amid a changing taste landscape

Almost three-quarters (74%) of UK consumers are seeking new flavours when they eat out, according to Paulig PRO’s inaugural Taste the Future Flavour Trend Report. Created by Paulig PRO, Paulig’s foodservice business, the study is the first in a bi-annual series exploring how food culture continues to evolve and has been released as part of Paulig’s 150th anniversary.

The research draws on insights from a panel of 15 renowned chefs across 12 countries, in-depth conversations with more than 30 chefs in their own kitchens, and input from guests and staff in more than 150 foodservice environments. These qualitative insights are complemented by a consumer study among 1,000 consumers in the UK, a market selected for its strong influence on emerging food and drink trends in Europe, as well as interviews with food journalists and trend analysts.

The findings reveal that diners are actively looking for new flavours, with food cultures such as Korean, Filipino, Taiwanese and Middle Eastern garnering wider influence. Dishes featuring heat, acidity, smoke and umami are gaining ground, reflecting a move away from subtle, single-note flavours towards food with greater depth and complexity.

The Taste the Future Flavour Trend Report explores four key themes shaping the future of flavour:

Fading Into Fusion – Fusion is being redefined by chefs from multicultural backgrounds, shaping a more fluid expression of global flavour.

Flavour Touch Down – Provenance and storytelling are becoming increasingly important, as diners seek deeper meaning behind the flavours on their plate.

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

Beyond The Menu - Guests are 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 for frequent diners.

The research also highlights that 60% of UK diners want to know more about the story behind flavours on the menu, giving operators the opportunity to use flavour provenance to drive premiumisation and value.

Herbs and spices continue to take centre stage as chefs seek products that offer greater complexity

and authenticity. From rare pepper varieties to locally sourced herbs, these ingredients are shaping how dishes are prepared and experienced, reflecting a broader shift towards more intentional and informed eating.

Paulig PRO’s comprehensive look at flavour trends was launched to trade and press in London at Flavour Forum ’26, bringing together chefs, operators and foodservice professionals to explore the future of flavour. The programme featured a panel discussion with key industry figures: Seamus O’Donnell, Culinary Director at The Alchemist; Asma Khan, owner of Darjeeling Express; Martin Eshelby, Bidfood’s first Culinary Director; and Rebecca Grayson, Senior Category Insights Manager at Paulig PRO.

Martin Eshelby told a packed room of Paulig PRO customers and trade media: “Consumer research shows the need and want for new flavour profiles, such as Korean and Eastern Mediterranean, as well as flavours like Za’atar and pomegranate molasses. We’re also seeing techniques such as smoking, pickling and fermenting. With new flavours and techniques, it’s best to start with small plates or a signature dish. Diners understand more about global cuisines now, so it’s important chefs understand how to use different flavours.”

great job of bringing the flavour to us.”

Rebecca Grayson added: “There’s a long-term trend for Asian food in the UK that isn’t going anywhere. Korean is mainstream now, but I think we will start to see more elevated Korean food. I also think Filipino food will be a big trend as well as Malaysian.”

Asma Khan spoke about the importance of herbs and spices. She said: “I think it’s very important to try and present a dish in its best form. But you’ve got to understand how spices work and how they change when you’re cooking. Herbs and spices can really elevate a dish, make it sophisticated and give it layers. Food is the one thing that connects us – a bridge between all of us. Flavour is a key part of that connection.”

Nick Minchin, Head of Regional Marketing UK&I and BeNe, Paulig Group, said:

Seamus O’Donnell said: “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

“The restaurant scene has always been where trends are born, tested and refined before reaching everyday tables. Today, inspiration moves across many professional food and drink environments, from restaurants and cafés to on-the-go concepts and workplace settings. With this trend report and the Flavour Forum ‘26, we’re sharing insights straight from chefs and foodservice professionals to highlight what’s shaping the future of food and drink. It’s an invitation to see what people will be enjoying tomorrow.”

To read the Taste the Future Flavour Trend Report and explore the key flavour trends shaping tomorrow’s menus, please visit: https://pauligpro. com/uk/taste-the-future-trend-report

From Fried to Flame-Roasted: Chicken’s Next Big Trend

Fried chicken, chicken burgers and wraps have long been a popular mainstay of our high streets. From the familiar suburban chicken shop to the local chip shop offering chicken alongside its core menu, chicken has always been one of our most popular go-to options for taste, quality, and convenience.

For operators looking to make a shift in their fast food offering, one of the key trends that we’re seeing across the market is a move towards fried chicken from other cuisines, joining the more traditional southern-US style chicken. Currently, Korean fried chicken is becoming increasingly popular – driven in part by trends on social media, but we’re also seeing an uplift in different sauces and dips being served with chicken to enhance the flavour experience.

But when it comes to chicken, fried isn’t the only answer. Rotisserie chicken has recently seen a resurgence and is quickly finding its feet within the fast food scene. Increasingly, consumers are choosing rotisserie chicken over fried chicken as a delicious yet healthier option. Rotisserie chicken offers the same juicy flavour without the need for breading or deep frying. The rotisserie chicken was one of the original pre-prepared grab and go meals and consumers enjoyed the theatre of rotisserie, as well as the fact that it tasted great. Operators can offer a variety of delicious juicy chicken that can be put into wraps, served alongside a variety of side dishes or loaded on top of fries with speed and ease.

At Jestic, we have a full range of dedicated equipment

which can help you to serve the best chicken in the area. From Ayr King breading tables and Henny Penny pressure fryers to Rotisol rotisseries and Duke hot holding, you can be sure that with Jestic you’re getting the best equipment alongside the most insightful advice from our specialist culinary team. With the right equipment in the kitchen, chefs can make delicious chicken quickly and efficiently. For more information about the full Jestic equipment portfolio, please visit www.jestic.co.uk or call +44 (0)1892 831 960.

From Loaded Fries to Gourmet Sides!

“When it comes to chips, classic favourites like loaded fries remain a crowd-pleaser, but operators are increasingly pushing boundaries with innovative options.

Kitchen teams can take a unique and creative approach to potatoes by rethinking shape, texture, and serving style. Customers look for dishes that feel premium and offer something different from the standard chip, which creates an opportunity for caterers to innovate with both format and flavour.

Sweet potato fries, and truffle-infused fries are growing in popularity, appealing to customers seeking different textures and flavours. Global influences are also shaping menus: think Cajun-seasoned fries, kimchi or sriracha-topped sides, and Mediterranean-inspired options with feta, za’atar, or garlic aioli. At Jestic, we would encourage operators to focus

on quality, consistency, and efficiency to ensure they’re maximising the potential of their food offering.

Brunner-Anliker equipment can play a key role in helping with this creativity. Its high precision cutting technology allows food operators to create speciality cuts, for example waffle fries and crinkle cut, as well as perfectly uniform thick-cut chips and skinny fries that deliver great crunch and eye-catching presentation.

Using Brunner-Anliker slicing equipment allows potatoes to be processed quickly and uniformly, ensuring even cooking and optimal texture while reducing waste. Consistent size and shape are essential for producing fries that meet customer expectations every time. By using tools like the Brunner-Anliker and pairing innovative cuts with bold flavour combinations, kitchens can elevate fries and sides from a simple accompaniment to a memorable, high-margin feature on the menu.

Beyond quality of product, these systems help streamline kitchen operations. Automation helps staff to focus on service and presentation, while consistent portioning and batch control minimise waste and provide more predictable food costs.”

To find out about the full Jestic equipment portfolio, please visit www.jestic.co.uk or call +44 (0)1892 831 960.

Why Vegetarian Shareable Snacks are Becoming a Fast-Food Menu Essential

Across the UK fast-food sector, operators are increasingly looking for ways to broaden menus while maintaining speed and efficiency in the kitchen. Alongside traditional favourites such as burgers, fried chicken and pizza, shareable snacks and side dishes are playing a growing role in driving customer spend.

Industry analysis suggests that meal deals and bundled offers now account for around 20% of fast-food menu items, highlighting the importance of add-on products in increasing basket spend1

At the same time, consumer interest in meat-free options continues to rise, with around one-third of UK consumers now identifying as flexitarian, meaning they are actively reducing their meat consumption rather than eliminating it entirely2

Against this backdrop, European manufacturer

Le Duc is bringing its specialist range of vegetarian frozen appetisers to the UK fast-food sector through a partnership with Central Foods.

Founded in 1998 and headquartered in the Netherlands, Le Duc is a family-owned company specialising in 100% vegetarian frozen snacks. The business has built its reputation around nature-based appetisers such as onion rings, cheese snacks and coated vegetables, combining traditional craftsmanship with modern production techniques.

The growing role of sharable snacks

Sides and sharable snacks have become increasingly important within fast-food menus, helping operators increase spend per visit while offering customers more variety.

Research suggests the UK fast-food sector is already worth around £40.5 billion, with the wider food-to-go and quick-service market continuing to grow steadily through to 2029 3 4

Products such as onion rings, cheese bites and breaded vegetables are particularly well-suited to fast-food environments because they complement core menu

items such as burgers, fried chicken and wraps.

For operators, these types of products offer a straightforward way to expand menus without introducing additional complexity in the kitchen.

Designed for fast-food kitchens

Le Duc’s range is ideal for professional kitchens where speed, consistency and convenience are essential.

The products are pre-prepared and quick-frozen, helping operators reduce preparation time while maintaining consistent quality during service.

Most items can be cooked directly from frozen using standard fast-food equipment, including deep fryers and high-temperature ovens.

Typical cooking methods include:

Deep frying at 175°C for approximately 1.5–2 minutes, depending on the product

Oven cooking at 225°C for approximately 8–14 minutes, turning halfway through cooking

This flexibility means operators can introduce new menu items without investing in additional equipment or altering existing kitchen workflows.

A versatile vegetarian snack range

The Le Duc range available through Central Foods to the UK foodservice market includes a variety of vegetarian appetisers suitable for sharing platters, bar snacks or side dishes.

Products include:

Reformed battered onion rings

Reformed breaded onion rings

Beer-battered onion rings

Mozzarella sticks

Camembert bites

Cream cheese jalapeños

Chilli cheese nuggets

Mac ’n’ cheese bites

Breaded mushrooms

Garlic breaded mushrooms

Most items are supplied in foodservice pack sizes of 5 ×

1kg or 6 × 1kg, giving operators flexibility in portioning and freezer storage.

Many of the products are also vegetarian approved, while selected items are suitable for vegans, helping operators cater to a broader customer base.

Many of the products are designed to sit alongside traditional fast-food menu items such as burgers, fried chicken and wraps, allowing operators to introduce additional sides without changing existing kitchen equipment or service procedures.

Supporting menu innovation

Vegetarian appetisers are becoming increasingly common across fast-food menus as operators respond to demand for flexible dining formats, sharable snacks and meat-free options.

By combining convenient preparation with familiar flavours, Le Duc’s products provide a practical way for operators to diversify menus while maintaining the speed and efficiency required in high-volume environments.

Through Central Foods’ national wholesale distribution network, the Le Duc vegetarian snack range offers operators a convenient route to expanding menus with reliable, easy-to-prepare products.

Beer Battered Onions - 6 x 1Kg

Product code: LD152107

Freshly cut whole onion rings coated in a light batter enriched with beer flavour, delivering a crisp exterior and soft onion centre.

Cooking instructions: Oven or Deep fry

Mozzarella Sticks - 6 x 1Kg

Product code: LD154204

Made with 49% mozzarella cheese, these sticks are coated in seasoned breadcrumbs for a crisp finish and the signature melted cheese stretch when cooked.

Suitable for vegetarians.

Cooking instructions: Oven or Deep fry

Garlic Breaded Mushrooms - Pack size: 5 × 1kg

Product code: LD410803

Whole mushrooms coated in seasoned breadcrumbs and enriched with a subtle garlic flavour.

Cooking instructions: - Oven or Deep fry

Oli Sampson, Managing Director of Central Foods, which now includes the Le Duc brand commented that, “shareable snacks and vegetarian sides are becoming a core part of fast-food menus. With Le Duc joining the Central Foods portfolio, operators can introduce these products quickly and confidently without changing their kitchen operations.

Sides and shareable snacks are one of the simplest ways for fast-food operators to increase basket spend. The Le Duc range gives them high-quality vegetarian options that are quick to prepare and easy to add to existing menus.”

For more information, go to www.centralfoods.co.uk

1. Meaningful Vision – UK Fast-Food Menu Strategy Report (meal deals and bundled offers)

2. Mintel – UK Consumer Dietary Trends Report (flexitarian consumers)

3. Mintel – UK Fast Food Restaurants Market Report (sector value forecast)

4. Lumina Intelligence – UK Food to Go Market Report (2026), including forecasts through to 2029

Délifrance launches premium hot sandwich range

Délifrance has launched a new range of premium hot sandwiches designed for hotels, bakery-to-go, QSRs and coffee shops

The six-strong line-up is positioned as a convenient, high-quality option to deliver satisfaction throughout the day.

It includes an all-day breakfast wrap - a tortilla filled with sausage, bacon and hash brown in tomato relish - alongside traditional favourites such as a ham and mature Cheddar cheese ciabatta and a ham and cheese toastie. For a more indulgent offer, the range also features a ham hock sourdough melt, made with pulled Irish ham, mature Cheddar and mustard, topped with a Cheddar and stout lid. Mediterranean-style and Cajun chicken ciabattas complete the range.

Stéphanie Brillouet, marketing & innovation director, Délifrance UK, says: “The new range has been developed to offer convenient, top-quality sandwiches. Our latest research shows that The UK sandwich market is experiencing a period of renewed growth, driven by rising consumption, expanding dayparts and evolving expectations around quality and format.

It’s a market defined by both comfort and exploration,

so we’ve focused on offering premium, familiar favourites as well as some more artisan options like the ham hock sourdough melt.”

The sandwiches are all ready to heat and serve within 18 minutes.

The latest Delifrance report, Prove It: The Trends Driving Sandwich Consumption in 2026 explores the key forces behind the UK sandwich market’s renewed growth. As consumption rises, the category is being shaped by expanding dayparts and evolving expectations around quality and format.

Drawing on a survey of UK adults, Délifrance insight, and expertise from Harris & Hayes, the report highlights how taste, quality, convenience, health, and social media influence are shaping consumer choices. It also explores how sandwiches are evolving in both format and flavour - balancing innovation with familiarity to deliver both comfort and excitement.

To download and read the report, go to https:// delifrance.com/uk/sandwich-trends-report

Hoshizaki Makes an Advance on the Booming Grab-and-Go Market by Expanding into the Multideck Category

Hoshizaki UK has expanded its popular ADVANCE series to include a selection of Multideck refrigerators

Boasting stacks of benefits, Hoshizaki’s newest additions provide operators with a sleek and sophisticated design that puts food and drink in the spotlight, and convenience at the heart of the design. With capacities ranging from 600L to 1120L, the ADVANCE Multidecks are available in a variety of sizes to suit venues of all types.

All units within the range also benefit from adjustable height shelving with four shelves provided. These shelves can be tilted up to 75o angle to create attractive displays, while the clear, tempered glass upstand at the front prevents stock from slipping. Fully integrated LED lighting in each level also helps showcase products in their best light. For quick and easy close-down, Hoshizaki’s Multidecks also feature a night blind with soft-close, meaning stock can remain overnight and thus making stock rotation far easier and helping reduce unnecessary food waste.

Simon Frost, Director Hoshizaki UK & Ireland, explains the advantages of Multidecks:

“When it comes to grab and go, convenience is key. Customers want to be able to quickly select their food, and then literally grab it and go. Multidecks eliminate the hassle of opening and closing doors yet make the food selection process more immersive for consumers, compared to having staff-facing access units only. With these units operators are putting products within arms reach, encouraging purchases, while streamlining customer service.”

Popular for making premium refrigeration accessible to the wider market, Hoshizaki’s ADVANCE series already comprises a variety of blast chillers, upright cabinets, and counters – with optional toppers and saladettes – fridges and freezers. For style-conscious operators, these models slot in perfectly for a front-of-house operation as a solo component, or to complement existing behind-the-counter ADVANCE units.

For more information on Hoshizaki, please visit www.hoshizaki.com

From Breading to Bun with Jestic Foodservice Solutions

From juicy smash burgers to crispy chicken tenders, the ability to prepare, cook and serve products perfectly is critical to your success. In today’s fast-paced world, where time is of the essence, consumers are increasingly seeking quick service without compromising on quality. As a result, the fastfood sector has undergone a significant transformation, redefining what it means to deliver fast food.

This is where smart kitchen design, streamlined workflows, and high-performance equipment becomes essential. From prep to plating, every stage must be optimised to ensure that quality is never sacrificed for speed. At Jestic Foodservice Solutions, we understand these evolving demands and the opportunities they present. Our expert sales and culinary teams work closely

with operators to provide tailored advice, practical insight, and industry-leading knowledge. We are committed to offering a carefully curated portfolio of brands that genuinely understand the needs of foodservice businesses, whether it’s a single-site operation or a largescale chain. Whatever the size or setup, Jestic delivers equipment solutions designed to elevate performance and drive success.

Preparation is the foundation of any great fast-food offering, that’s why Jestic partners with AyrKing to supply innovative breading tables. Designed to improve efficiency and reduce waste, these systems ensure that every product is coated evenly while making the most of every ingredient. Cooking is where precision and reliability come into play. The range of Henny Penny fryers is engineered to meet the demands of high-volume fast food kitchens from open fryers to pressure fryers, depending on your needs as an operator and the menu you’re offering. The result from Henny Penny is consistently crispy, golden products from chicken to fries that meet the highest standards. Once cooked, maintaining product quality until the point of service is just as critical. The Duke ReadyFlex™ hot holding cabinet provides outstanding food holding performance while offering unmatched flexibility back and front of house. Of course, no burger is complete without the perfect bun. The Antunes vertical contact toaster delivers a consistent, golden-brown finish every time, enhancing both the appearance, taste and temperature of the final product.

Together, these solutions form a seamless workflow from breading to bun, that empowers operators to meet the demands of modern fast food. By investing in the right equipment and processes, businesses can improve efficiency, reduce waste, and consistently deliver exceptional food. For more information visit jestic.co.uk or call 01892 831 960

From Breading to Buns - Get it Right with Jestic!

Fried chicken just gets more and more popular, and whether you’re serving the classics or have a menu with a Korean, US or Caribbean twist, you need the best equipment and advice. Jestic’s portfolio of leading brands includes AyrKing breading tables to make the most of your raw ingredients and Henny Penny pressure fryers for the very crispiest fried chicken. For busy periods you can prepare ahead and hold your food in perfect condition with Duke hot holding, all before toasting your buns, wraps, and more to crisp perfection with premium toasters from Antunes. For crispy delicious chicken and the latest insight from right across the sector, choose Jestic.

At Jestic we do not simply supply equipment - we find the very best solution for you... You’ll receive expert advice from our knowledgeable sales team, award-winning staff training and menu development from our experienced culinary team. All with the support R&S Services our service and maintenance partners - with engineers available nationally, you can trust an R&S engineer to get you up and running again.

BAGELS, BAKES, BITES

Delice de France is capturing 2026’s biggest Bakery trends with

new spring/summer range

Delice de France, the leading supplier of bread, bakery and food to go, has launched its 2026 Spring/Summer catalogue, unveiling 47 new on-trend products across bread, patisserie, snacking and chilled.

The launches demonstrate Delice de France’s continued mission to build on its bakery expert status by adding complementary products outside of the category.

This year’s catalogue sees Delice launch sandwich fillings, pizza toppings, spreads, and soup, enabling customers to drive more value from their range and simplify their ordering processes.

Value-driving savouries

With handheld bakery snacking continuing to drive growth and value for operators, Delice has looked to cuisines from around the world to continue to meet demand. Taking inspiration from the Caribbean, Delice is introducing five savoury Jamaican Patties in Beef, Chicken, Lamb, Vegetable and Jerk Chicken varieties. Meanwhile, a duo of savoury Scandi-inspired handtwisted Knots in Spinach & Feta and Pepperoni & Cheese present a hearty standalone snack or premium sandwich carrier for outlets looking to elevate their lunch offering.

Delice is also launching a Chicken Curry Slice, offering tender chicken in a rich, aromatic curry sauce; a Chilli Beef and Cheese Slice, as well as a Chicken Bake and Cheese & Onion Bake.

Expansion in chilled

Last year, Delice de France extended into the chilled food-to-go category with a range of new sandwiches, wraps and heat-to-eat products, launched under its Delice to Go sub-brand.

Following customer feedback from operators that they are looking for more flexibility with the sandwich fillings, Delice de France is bringing five bestselling varieties to market, available in 1kg tubs. The fillings are handmixed enabling greater consistency and available in Coronation Chicken, Tuna Mayonnaise, Mixed Cheese & Spring Onion, Egg Mayonnaise and Chicken Mayonnaise.

A smooth and versatile vegetable fat spread – Bebo Butterich – is also now available, making Delice de France a one-stop-shop for sandwich needs.

Best in bread

Delivering exceptional bread products is Delice de France’s heartland and this year is no exception. The company is tapping into the increased demand of USstyle comfort foods with a septet of sensational new fully baked bagels (available in Plain, Sesame, Poppy Seed, Multigrain, Everything, Cheese & Jalapeno and Veggie varieties).

Elsewhere in bread, the new Multiseed Sub Roll Hinged Cut is an 8-inch sub roll featuring a soft, wheat-based interior with a lightly crisp crust, a convenient hinged cut for easy filling, and topped with a nutritious mix of

golden linseeds, millet seeds, and black poppy seeds. In addition, Multi-Grain Country Roll is a rustic roll, baked to a golden finish with a hearty, wholesome character.

Tempting treats

Leading Delice’s new treat products is a trio of Pastry Swirls in Maple & Pecan, Vanilla and Cinnamon & Hazelnut varieties. Consumer testing found 74% of respondents thought the range matched ‘very well’ with what they look for in a sweet treat1. Tapping into the trend for lighter treats, there’s also a new trio of mini muffins in Blueberry, Sicilian Lemon Curd and Chocolate Chip flavours.

AND BRETZELS:

With apple ranking as one of the key flavours of 2026, Delice is launching an Apple Cake with Butter Crumbles. It’s a moist, tender apple cake topped with golden, buttery crumbles for a satisfying crunch. The natural sweetness of the apples blends with the rich, soft cake base, creating a balanced texture and flavour.

Delice’s range also contains stand-out performers that tap into current bakery trends. For example, a Cheese Bretzel – a pretzel knot featuring a soft, chewy interior and a golden, lightly glazed crust for a distinctive finish – and a Funfetti Crodot, a readyto-eat crodot finished with a smooth pink coating flavoured with strawberry. The soft, layered pastry contrasts with the sweet outer glaze, creating a rich and indulgent bite.

Commenting on the launch of the new range, Thierry Cacaly, Delice de France CEO, said: “Each year we challenge ourselves to go bigger and better with our Spring/Summer launch and the team have truly outdone themselves this year.

Whether its stand-out treats and bread products or expansions in chilled that will help our customers drive their sales, Delice de France’s range has once again grown stronger, and we can’t wait to hear what our customers think.”

1 Delice de France x Vype 2026

Delice de France’s Spring/Summer 2026 Catalogue is available now.

For more information, call 0208 917 9600 0r go to www.delicedefrance.co.,uk

Shmoo shakes up the menu at Terrace View

Located on the top floor of Herongate Club Leisure Centre in Hungerford, Terrace View is an independent family-run café that provides breakfast, lunch, snacks and a selection of drinks to both club members and visitors alike. With exquisite views of the Berkshire countryside, Terrace View stands out for its ambience, as owner, Colin Matthews-Hewer explains: “I have been running Terrace View Café for the last three years. People tend to come here to relax after they’ve done a workout, sauna or swim. We also get a lot of families here, so it is important that our food and drink menu appeals to a wide range of customers.”

It was this younger customer base that led Colin to shake up his menu with a milkshake offering as he believed it would be a perfect fit for Terrace View’s menu. After a bit of product research, he came across Shmoo, from Aimia Foods for Professionals: “We looked at a variety of different milkshake brands, but Shmoo came out on top! It is certainly proving to be very popular with our customers.”

Terrace View first explored Shmoo by using the brand‘s starter kit, which includes Shmoo powders, toppings, a steel mixing cup for the Shmoo machine and point of sale material. Colin was delighted that this kit contained everything required to get started with their shake menu:

“The Shmoo starter kit is absolutely fabulous! It was easy to set up, and we were able to start making milkshakes almost immediately. Just superb!”

As Shmoo allows Colin to make a delicious, creamy thickshake in front of the purchaser, it adds additional theatre to the experience and grabs the attention of other customers. By watching their drinks being made, customers know exactly what they’re getting, and they also have the option to customise this with different flavours and toppings.

It’s not just the theatre and quality of the drinks; it is how easy they are to make as Colin continues: “Shmoo milkshakes are really easy to make. If I can make them, anyone can make them! You simply add semi-skimmed milk to the line of the branded Shmoo cup, add a scoop of Shmoo powder, pop it on the mixer for 30 seconds and bang, you’ve got your milkshake. You can then finish your shake off with cream and toppings.”

As well as being the UK’s leading thickshake brand, Shmoo is high in protein and calcium (when made to instruction with semi skimmed milk), low in fat and free from artificial ingredients. To further appeal to gym-goers , Colin explains how he plans to upgrade the classic Shmoo milkshake with protein powder: “We’re looking to offer customers the option to add protein powder to their milkshake as there seems to be a high demand for this amongst our gym customers. The fact that Shmoo gives us this versatility is really brilliant.”

Both new and existing Terrace View customers have fallen in love with the new milkshake menu as Colin enthuses: “Since we started selling Shmoo, we’ve had some fantastic feedback. It is a very refreshing drink and goes down really well with our customers.”

He expands by saying: “I would definitely recommend Shmoo to other outlets – restaurants, cafés, leisure centres –it is a very good product that customers love, and they have a very good markup too!”

To watch the full video case study, visit: https://www. youtube.com/watch?v=fQFZpoGe8Bw&t=14s

To find out more about Shmoo, please visit: https://www. shmoodrinks.com/ https://www.aimiafoods.com/shmoodrinks/

To find out more about Terrace View and the Herongate Club, please visit: https://herongate.club/

The UK’s Best Ice Cream has been Crowned at the 2026 Golden Scoop Awards

The UK and Ireland’s finest ice cream makers were celebrated at the 2026 Golden Scoop Awards. Hosted by the Ice Cream Alliance, the UK and Ireland’s only trade body focused on ice cream, the awards crowned the nation’s best scoops

The annual awards ceremony brought together the industry’s leading producers, innovators and artisans for an evening dedicated to the craft of ice cream and gelato.

The evening opened with a welcome speech from Ice Cream Alliance National President David Otterburn, who noted a significant rise in participation this year.

“This year, we have doubled the amount of entries and companies entering, along with welcoming an independent expert judging panel.”

According to Catherine McNeil, Director of Operations at the Ice Cream Alliance, the awards play an important role in helping consumers discover the country’s best producers.

“The Golden Scoop Awards are designed to be a trusted guide for consumers seeking the very best ice cream the UK has to offer,” she said. “At the same time, it provides a platform that inspires businesses to push boundaries and continue innovating.”

Participants could enter multiple categories for a chance to win the coveted Golden Scoop National Champion title. In addition, entrants achieving at least 85% of the top score receive a 1–5 star rating, a mark of excellence that helps customers identify outstanding products.

The awards are supported by major sponsors including Cadbury, British Sugar, Flora Food Group, Lakeland Dairies, and Tetra Pak, helping ensure wide industry recognition for the winners.

All entries were blind-judged by a panel of expert tasters who evaluated each product on appearance, texture, body, flavour and overall palatability. This year’s judges included Simon Tasker (Technical Expert), Fabiano Franzoso (Independent Gelato Chef

and winner of the UK Gelato Festival World Masters 2021), Jonny Ireland (Technical Expert), Josef Boni (Ice Cream Expert).

The ceremony, sponsored by NIC UK, was hosted by James Sinclair, entrepreneur and owner of Rossi Ice Cream, and judge and respected ice cream expert Josef Boni.

THE WINNERS

Marvin Benton Outstanding Contribution Award: Josef Boni

Guido Morelli Rising Star: Rene Waltham

Parlour of the Year 2025: The Scoop Company

Mobiler of the Year 2025: Warren Dickens of Warren’s Ice Cream Ltd

UK’s Best Pistachio: Caliendo’s

UK’s Best Vanilla: Arran Dairies Limited

UK’s Best Chocolate: Fortes Ice Cream Ltd

UK’s Best Strawberry: Lick Gelato

UK’s Best Innovative: Lower Mill of Tynet Farm

UK’s Best Soft Serve: Ciccarelli Artisan Gelato

UK’s Best Sorbet: Oscar’s Gelato

UK’s Best Newcomer: Baci Di Gelato

UK’s Best Open Flavour: Oscar’s Gelato

Golden Scoop National Champion: Oscar’s Gelato

With more than 80 years of history, the Golden Scoop Awards remain one of the most respected events in the ice cream calendar. Known for its rigorous judging process, the competition celebrates the highest standards of quality, craftsmanship and innovation across the industry.

Find out more about The Ice Cream Alliance here: https://ice-cream.org/

COUNTRY CHOICE EXPANDS

ITS FOOD TO GO RANGE

Country Choice has expanded its hot food-to-go offer for convenience retailers with the launch of two new savoury bakes – a Chicken Bake and Sticky Pork Rib Bake – and two new high protein omelettes – Plain and Cheese.

The Chicken Bake - made with succulent diced chicken in a smooth, creamy sauce, encased in golden puff pastry - introduces a long awaited core flavour to the range, filling a clear gap for a classic, mainstream option that will sit alongside the existing Steak Bake on any retailer’s planogram. For consumers seeking something richer and more indulgent, the Sticky Pork Rib Bake hits the spot with its tender pork rib pieces coated in a sticky, sweet barbecue sauce, and wrapped in golden, flaky puff pastry. The Sticky Pork Rib Bake replaces the existing Pulled Pork Bake, and steps in as a fresh, indulgent option that keeps the range moving forward by building on the popularity of slow-cooked pork flavours while introducing a richer, more premium profile that will encourage consumers to trade up.

Ready to bake, suitable for all-year-round consumption and ideal for convenience stores, forecourts, and hot food-to-go operators looking to strengthen their grab and go offer, the 170g bakes are supplied in cases of 36

and have a four-hour hot-hold shelf life once baked. Both bakes carry an RRP of £2.80.

Made with free range eggs and developed to meet the demand for high protein, low carb options the Plain Omelette and Cheese Omelette are fluffy, folded half moon portions. They are ideal for convenience retailers looking to expand their hot food options with a simple, versatile product that has all-day appeal and will deliver strong margins.

Positioned as an alternative for consumers who are looking to cut their carb intake or reduce their meat consumption, the new omelettes offer up to 12g of protein and up to 200 calories per serving, giving retailers an on-trend way of strengthening their breakfast and all day hot food offer.

The Plain Omelette features a free range egg recipe with a light, fluffy texture, while the Cheese Omelette adds extra mature Cheddar for a richer flavour profile. The omelettes, which weigh 100g and are supplied in cases of 24, are supplied frozen, oven ready and easy to hot hold for up to two hours. Country Choice recommends displaying the products in either its Square Savoury Tray or Square Savoury Bag for maximum visibility and ease of service.

RRPs for the omelettes are in the range of £2.00 to £2.30 for the Plain Omelette and £2.30 to £2.50 for the Cheese Omelette.

For more information, or to place an order, visit countrychoice.co.uk, or call 0344 892 0399.

Whip up more sales

What better way to celebrate National Ice Cream Month this July than with Angelito Ice Cream Mix and DaVinci Drizzles?

Whoever came up with the idea of National Ice Cream Month knew exactly what they were doing, giving us a whole 31 days dedicated to this summer favourite! And now, we’re setting you up for a summer of success, because with the right ice cream mix and finishing touches, a simple cone can become a high margin earner.

Made with Kerrymaid’s trusted dairy expertise, Angelito Ice Cream Mix combines high quality ingredients with exceptional taste and texture to create the thick, perfectly swirled soft serve ice cream customers love. Meanwhile, its ready to use liquid format suits all types of soft serve machines, making it ideal for busy operators.

Profitable menu options

– these thick dessert sauces offer a premium touch, adding flavour and visual appeal.

With a cost price of only £0.17 per serving and a typical selling price of £2.50, Angelito Ice Cream Mix gives an outstanding POR of approximately 93%!

One of the biggest advantages of soft serve is its versatility. Moving beyond a plain cone opens up a world of profitable menu options. For example, offering toppings such as fruit tots, sugar strands, chocolate pieces, nuts and marshmallows allows customers to personalise their ice cream while increasing the value of each sale.

Complementing the creamy quality of Angelito soft serve are DaVinci Gourmet Drizzles. Available in five popular flavours – Belgian Chocolate, Strawberry, Raspberry, Toffee with Double Cream and Salted Caramel

Operators can also expand their offering by using different cone styles and serving Angelito in a range of formats from tubs, waffle bowls and sundaes or pairing it with hot favourites like apple crumble or chocolate fudge cake for a simple but effective dessert upgrade. Angelito Ice Cream Mix is available in 1, 5 and 10 litre pack sizes, making it suitable for businesses of every size. The larger formats offer excellent value, delivering more portions at a lower cost and helping operators maximise profits during National Ice Cream Month and throughout the busy summer season.

To create the complete dessert solution for your customers, call 0800 783 4321 or visit www.kerrymaid.com

Twinning Is Winning! Carpigiani Unveils New High-Capacity Soft Serve Machine

Carpigiani, the unrivalled world leader in the manufacture of gelato, ice cream and pastry equipment, is delighted to unveil its new high capacity, high performance UF 720 soft serve machine. This compact, high production unit can produce soft serve, sorbet, frozen yogurt and shakes; and can produce over 1000, 75g soft serve portions an hour – making it the perfect, versatile machine for operators wanting to boost production without compromising on space.

On the addition of the UF 720 to the Carpigiani UK portfolio, Paul Ingram, Managing Director, Carpigiani UK, comments:

“At Carpigiani UK, we’re delighted to now offer the UF 720 soft serve machine to customers. At just 56cm wide, the UF 720 incorporates the advanced technology of the UF 920, but adapted into a smaller, space-efficient design. We believe that this will be a game changer for operators, as it makes high production more accessible to those with limited space.”

For ultimate flexibility, the new UF 720 has two separate refrigeration systems and user interfaces, meaning each side can run independently (or just one side can be used, if desired). A choice of two models is available – the gravity feed, which has two 16 litre tanks, and can produce up to 692, 75g portions per hour using both tanks; and an overrun of up to 40%. Or the pump feed model, which has two 11 litre tanks, and thanks to its pressurised steel pump with advanced gears, can produce up to an impressive 1040, 75g portions per hour (again, using both tanks) for outstanding performance even when demand is at its peak! The more advanced pump feed system also allows operators greater

flexibility as an overrun of 40-80% can be achieved.

The UF 720 can also be further configured to suit operators’ individual needs, with a choice of door style and cooling method. Operators can choose from either a twin twist door – which accommodates the lowering of the left and right levers to dispense single flavours, with the central lever dispensing a mix of the two – or two independent doors, which allows the user to simultaneously run different programmes on each side (for example, a user can run a pasteurisation cycle, while the other side is in production mode; or even run a cleaning cycle on one side, while remaining in production on the other side!). Both are also available as a star door, which allows for the use of the new nozzles and single-portion kit.

Fully loaded with Carpigiani’s industry leading technology, the new UF 720 is a dream for operators to use and maintain. It’s equipped with an automatic self-pasteurisation system, meaning it only needs cleaning every 42 days. The UF 720 also includes Carpigiani patented Hard-O-Tronic® technology, which allows operators to adjust the machine to produce their preferred consistency, whether that’s for soft serve, sorbet, frozen yogurt shakes or for filling pots, moulds or ice cream cakes.

For more information on the new Carpigiani UF 720 soft serve machine or to attend a Carpigiani Soft Serve Consultancy course, please contact sales@carpigiani.co.uk.

Alternatively, please visit www.carpigiani.co.uk.

Nestlé Professional® taps into demand for branded sweet bakery with new muffin range

Nestlé Professional’s new range of branded muffins, produced in partnership with Cherrytree Bakery, is now core listed within Sysco/Brakes, supporting foodservice operators to meet growing demand for premium, recognisable sweet treats in out-of-home.

The range features three muffin variants inspired by Nestlé’s iconic: Aero®, Rolo® and Munchies® brands. With 63% of UK&I consumers more likely to buy sweet bakery when it features a recognised brand, and Nestlé brands driving 54% interest, these familiar flavours help reduce choice hesitation and bring trusted appeal to a versatile, all-day bakery format1.

The sweet bakery category, now worth £2.8bn2, highlighting a clear opportunity for operators to drive incremental sales through the category. Muffins in particular remain a relevant format thanks to their versatility, broad consumer appeal and relevance across on-the-go and afternoon treating occasions. As a result, muffins remain a staple in out-of-home bakery, offering a convenient, high-margin option that performs across multiple dayparts.

The range is listed on Brakes, with each product supplied frozen in a convenient format (2 x 12 muffins per case). With a five-day ambient shelf life once thawed and simple thaw-and-serve preparation, operators can defrost only what they need, reducing waste, improving stock control and ensuring fresh, consistent quality in busy foodservice environments. By combining trusted brands with a proven bakery format, the range offers

a simple and effective way for operators to enhance menus, differentiate their offer and unlock additional sales.

Kate Alexander, Head of Food & Commercial Channels at Nestlé Professional UK&I, said: “Branded sweet bakery continues to be a strong driver of growth in out-of-home, giving operators a simple way to elevate their offer while meeting clear consumer demand for familiarity and quality. This range has been designed to combine the strength of well-loved Nestlé brands with the convenience and consistency operators need, helping them deliver standout bakery options with minimal effort and maximum impact.”

To order via Brakes, use the following product codes:

5023331 – Muffins made with Mint Aero®

5023333 – Muffin made with Rolo®

5023335 – Muffin made with Munchies®

1 - Human8 – Importance of brands project for Nestlé Professional, June 2024

2 - Human8, Nestlé Sweet Bakery Concept Test Report, commissioned by Nestlé Professional, online quantitative survey of 750 UK consumers who buy sweet pastries from grocery stores, fieldwork conducted 28 November–10 December 2025.

EG On The Move Launches New In-Store Bakery Concept

EG On The Move has launched its latest in-store QSR concept, Bill’s Bakery, across 4 of its forecourts. Opening earlier this year, the fresh-focused bakery concept has rolled out to EG On The Move sites at Stowmarket, Cobalt, Wyberton and City Services Liverpool, and has employed a team of 20 across the Bill’s Bakery concept. The company predicts the new bakery will soon be landing in many more forecourts across the group.

Junaid Manjra, Director of Retail & Foodservice, EG On The Move, explains more about the new concept,

“The traditional bakery concept with a freshly made in-store food offer has resonated with our customers, and our market research has confirmed that a traditional, hearty range including things like sausage rolls and freshly baked baguettes - but also a decent, quality coffee that they can order and be on their way quickly, is a winning formula. So, that’s what our new Bill’s Bakery concept has been created to deliver. We’ve focused on exceptional quality, fresh bakery items and hot food that will appeal to our target group.”

Set up as a value driven offer with no compromise on quality, the hearty in-store bakery offering looks to attract the early morning tradesperson on their way to work, needing a quick breakfast and a decent coffee, and maybe grabbing a sandwich for lunch. Freshly baked baguettes, filled soft rolls, and salad boxes will be prepared daily in store, and a variety of hot food will be available in hot hold cabinets for self-selection. Traditional sweet favourites also feature on the menu, with Cinnamon Swirls, Belgium Buns and donuts adding to the range available.

Aimia Foods for Professionals Tops Off Milfresh with Rebranded Coffee Whiteners and Toppings

Aimia Foods for Professionals has announced an expansion to its market-leading Milfresh brand having added Karimer’s Bluetop and Greentop Coffee Whiteners and Deluxe Club Cappuccino Topping to its portfolio.

Boasting the same superior product that customers know and love, these popular coffee whiteners and topping have been redesigned with a sleek new on-brand look. All three coffee packs now feature the classic Milfresh stripe down the centre of the packaging, and to further align with the widely recognised Milfresh brand, both the Bluetop and Greentop include the distinctive, cow print design found on Milfresh hot chocolate. Despite the new packaging, these coffee whiteners and cappuccino topping retain their premium quality with reduced fat and increased milk proteins to enhance both taste and appearance.

Michelle Younger, Marketing Director at Aimia Foods for Professionals comments:

“Milfresh is a category leader when it comes to milkbased products so adding Karimer’s tea and coffee whiteners and Club Cappuccino topping into the mix was a natural way to expand Milfresh’s trusted range of products. As takeaway orders and the popularity of coffee increases, the practicality of whiteners and cappuccino toppings makes them increasingly important for operators. It is

no surprise then that this market is predicted to grow by 6.2% each year, and we are thrilled that Milfresh is helping operators tap into this growing market.*”

Whether used in cafés, restaurants, hotels or vending, Milfresh Bluetop and Greentop are professional grade whiteners that are developed for operator convenience. With an extended shelf life and no refrigeration required, these tea and coffee whiteners deliver the same desirable taste and texture of fresh milk whilst also being more costeffective. On top of this, Milfresh Bluetop and Greentop are specially designed for vending with a powdered format that ensures complete dissolution and smooth flow through automated beverage machines. Milfresh Bluetop delivers a refreshingly, light taste so is a fantastically versatile addition to hot drinks. Alternatively, Milfresh Greentop elevates coffees thanks to its slightly higher fat content to provide a luxuriously creamy topping with a rich mouthfeel. Meanwhile, Milfresh Club Cappuccino is recommended for speciality coffees, and uses the finest ingredients that adds a desirable foam layer to lattes and cappuccinos.

*Dataintelo

To find out more about Milfresh, please contact Aimia Foods for Professionals on 01942 4086000

“Loaded and dangerous: the humble potato becomes the main attraction”

Potatoes are found on nearly every menu in today’s diners and fast-food restaurants. One of the most popular items, is the humble chip that can be seen as an accomplice to nearly every fast-food main meal, whether that is a burger or sandwich. While thin and crispy fries remain a well-liked chip variant, customer trends have pivoted in recent years, with many now also enjoying crinkle cut, sweet potato, and waffle fries. Customers now demand more potato variety, resulting in fast-food operators having had to embrace changes in preference by further innovating their menus, with customisable options such as loaded fries also taking quick serve restaurants by storm. Loaded fries enable customers to modify a simple bowl of chips into a standout menu item, by combining with more desirable ingredients, such as different meat and cheese selections as well as a mixture of sauces that “pimp” the look and taste of the humble potato. To provide such items, operators need the correct tools at hand to keep fast and effective service flowing.

With more emphasis on loaded dishes in fast food restaurants, and within inevitably busier kitchens, operators need to assess ways they can achieve consistently good results without additional labour and costs. Potato products such as fries offer some of the strongest profit margins on any menu, due to the item’s cheap cost against its higher perceived value. To further increase these profit margins, premium toppings can help to increase profitability even more. As the exclusive distributor for VITO cooking oil filtration range in the UK, Valentine & Cuisinequip offer technology that is unique, portable and suitable for all types of commercial fryers. VITO technology enables operators to save as much as 50% on their oil costs, by improving the quality and prolonging the life of their oil and ensuring potato products are always cooked to the gold standard.

The VITO range of oil filtration equipment is designed to provide the one-stop solution to these needs and deliver flexibility and efficiency in kitchens. Building on the success of the existing VITO VM, VITO have launched the new VITO VM battery - bringing full mobility to frying and oil filtration. The VITO VM battery is cordless and fully mobile through an 18V interchangeable battery system, allowing operators to filter frying oil without the restriction of accessibility to power supplies or being affected by power cuts. Each battery charge supports four or more filtration

cycles, enabling use across multiple fryers and helping kitchens maintain oil quality with minimal disruption to service.

The system retains all the core benefits that have made VITO a staple in commercial kitchens worldwide. The unit is placed directly into hot oil, where it removes suspended particles and debris automatically, without the need for supervision. After a standard cycle of approximately 4.5 minutes, the filtration process stops automatically, leaving the oil ready for immediate reuse.

Poor oil quality can often leave potato menu items such as waffle fries and triple cooked chips, looking soggy and overly greasy. The cordless VITO VM Battery thoroughly maintains oil quality, and therefore preserves food standards, keeping potatoes and fries crispy and fresh.

VITO can also empower operators with quick and informed data-driven decisions on oil quality. Using an advanced traffic-light system with the scientifically backed Total Polar Material Analysis (TPM), the VITO FT440 provides percentage readouts and an instant traffic light colour signal, giving chefs a clear indication as to whether the oil is still usable, safe or needs to be removed, and further reducing oil waste whilst improving kitchen sustainability goals. For operators, this innovation ensures that chefs can maintain their focus on perfectly cooking their menu items, such as skinny fries, to the best of their abilities, with the confidence that Valentine & Cuisinequip have the technology at hand to help deliver consistent results.

By: Philip Sanderson,

Smarter Frying: How Twin Basket

Technology is Helping QSR Operators Cut Costs and Improve Allergen Control

As fast-food and quick-service operators continue to face rising energy prices, labour shortages and increasing consumer expectations around food safety, pressure on the modern commercial kitchen has never been greater

Operators are expected to deliver at speed, with consistency and quality, while also managing costs and maintaining stringent allergen controls.

For many fast-food businesses, investing in the right frying equipment is becoming one of the most important operational decisions they can make.

Demand for allergen-free menu options continues to grow, with diners more aware than ever of allergens and dietary requirements. At the same time, operators are under pressure to avoid cross-contamination without sacrificing kitchen space, efficiency or profitability.

This is where the Valentine is helping operators rethink their approach to frying.

Both the CORE and CORE Smart range of fryers are available with twin pan options - and one of the standout features available on the CORE Smart twin pan fryer range is the added option of twin-pumped oil filtration, which provides separate pumps and oil buckets for each fry tank. This allows operators to safely prepare allergen-free products alongside standard menu items, without the risk of oil contamination between tanks. Crucially, it removes the need for operators to invest in two separate fryers solely for allergen control.

For many quick-service restaurants, where kitchen space and energy costs are under constant pressure, this offers significant operational and financial advantages.

Managing allergens within a busy kitchen remains one of the sector’s biggest challenges. Fried menu items such as chicken, fish, onion rings and battered products frequently contain allergens including gluten and dairy. Even if a product itself is gluten-free, cooking it in oil previously used for glutencontaining products can result in cross-contamination and pose a serious health risk to customers.

The twin filtration system available on the Valentine CORE Smart range of fryers helps operators create clear separation between menu categories, reducing c ontamination risks while maintaining speed of service. Alongside allergen control, the CORE Smart range has also been developed to help operators improve energy efficiency. The smart digital control panel features six customisable programmes and delivers temperature accuracy

of +/- 1°C to ensure consistent cooking results.

An integrated ECO function automatically lowers oil temperatures to 120°C during quieter periods, helping reduce energy consumption, extend oil life and minimise waste. The adaptive cooking setting also automatically detects load size and adjusts cooking times accordingly, helping operators maintain consistency while simplifying kitchen processes.

Available in widths from 200mm to 600mm, with both single and twin tank configurations, the CORE and CORE Smart ranges are designed to suit fast-food kitchens of all sizes. Additional options such as automatic basket lifts, turbo models and advanced filtration systems allow operators to tailor the equipment to their individual operational needs.

As operators continue balancing cost pressures with increasing customer expectations, investment in smarter kitchen technology is becoming essential. By combining intelligent energy-saving features with practical allergencontrol solutions such as twin-pumped filtration, the Valentine CORE and CORE Smart fryer ranges provide operators with a way to improve efficiency, reduce risk and avoid the expense of installing multiple dedicated fryers.

For more information on the Vito range, please visit www.vitouk.co.uk or call 0118 957 1344.

By: Gail Bellamy, Sales & Marketing Director, Synergy Grill Technology

“ W Synergy Grill Technology for better, cleaner grilling

hen it comes to sourcing a commercial grill that is able to execute healthier, better quality fast food items faster, Synergy Grill Technology is the place to turn to.

This is because all Synergy Grills now come with SMART control technology. These new controllers will place your grill onto a rapid heat up stage for a quicker start-up process, and also allows the chef to control the unit in 1oC increments for full control over various foods cooked. What’s more, Synergy Grill’s patented gas burner system enables the flame to burn to extremely high temperatures which atomises the fat molecules produced from grilled food for a healthier cooking process. Due to this atomisation, there is no crossflavouring through smoke contamination, therefore grilled fast food classics such as burgers, halloumi for wraps and vegetables skewers can all be cooked at the same time.

Once the fat has atomised, moisture penetrates back into the food to ensure a perfect texture and taste with far less shrinkage than competitors. Even chicken or steak kebabs which tend to dry out on conventional chargrills retain their moisture and flavour, so there is no restriction to what fast food outlets can put on their menus.

For further menu versatility, we also offer a wide range of accessories such as a rotisserie and wok-station which can easily be added onto a Synergy Grill. Our latest griddle plate has proved particular popular across the board, with many venues now using this accessory

to cook on-trend smashed burgers quickly, easily and consistently!”

Gail adds, “It’s no good practising proper disposal of food waste if a fast-food restaurant fails to appropriately manage the disposal of fats, oil and grease.”

The good news for operators of the Synergy Grill is that fat disposal requirements are completely eradicated with this award-winning solution. This is thanks to Synergy’s patented atomisation process which returns in-which natural food oils are used as a secondary heat source, thus turning fat into free fuel.

The unique system of elements has been built into the grill for extra heat generation, meaning fats from food are naturally vaporised, eliminating the need for dirty fat trays and the need to dispose of fat waste altogether. Instead, you simply vacuum out the carbon dust at the end of service – a simple housekeeping task that staff need no further training on once demonstrated once!

With no fat tray, not only is the Synergy grill quick and easy to clean, but the cleaner smoke can reduce the number of duct and extraction baffle cleans. Flues stay twice as clean with a Synergy Grill too because their extractions shafts are not so heavily lined with grease and maintenance such as routine deep cleans and daily primary filter cleaning is halved, further saving the waste and water systems.

Fast food venues should keep their eyes peeled for a new grill that will be launching very soon.

For more information on Synergy Grill Technology, please call +44 (0) 1480 811000 or visit synergygrill.com

By: Mark Conron, Group Head of

Use your Grill and Salamander to Capitalise

A high performing grill is at the backbone of any fast food service as this adds a delicious, charred flavour and attractive finish to a variety of dishes. With this in a mind, a reliable option is essential for a fast service and to minimise downtime.

Understanding the importance of durable grills, all Buffalo products undergo rigorous testing and come with two years free warranty as standard to provide operators with piece of mind.

For a powerful addition to fast-paced kitchens, the Buffalo Rise and Fall Salamander Grill is ideal for browning, caramelising and adding that finishing touch to baked dishes such as mac and cheese. To ensure precise results, the upper grill can be easily positioned at the desired height whilst the adjustable temperature controls consistently deliver exceptional cooking results. Designed with operators in mind, this salamander grill couldn’t be simpler to use with dial temperature controls and a stainless steel construction for easy cleaning.

To capitalise on the versatility offered by grills, operators can tap into the growing popularity of international cuisines, particularly the rise of Pan-Asian dishes. Providing the deep, authentic taste of Japan, the Buffalo Konro Grill is based on the classic Japanese design for traditional cooking but has been reimagined for a more eco-conscious choice. Instead of the classic ceramic tile, the Buffalo Konro Grill uses a natural, compostable version to minimise waste without affecting heat retention. Alongside this ecofriendlier design, this grill remains a versatile choice delivering maximum flexibility for everything from slow-roasting and yakitori-style skewering to searing ingredients directly on the hot coals to unlock an intense smoky flavour. And the grill isn’t just limited to Japanese cooking; it can also help elevate British classics such as steaks and vegetable skewers.

For more details, call 0117 316 500 for assistance.

The evolution of Griddling

As a manufacturer working closely with operators across QSR, fast casual and high-volume venues, we are seeing grilling technology evolve faster than many other parts of the kitchen

What stands out most today is not just the emergence of new equipment, but how quickly operators are moving away from traditional open chargrills toward safer, more efficient, more automated systems.

Today, the operators we are speaking to are telling us the same thing: the old gas chargrill is becoming harder to justify. It pulls a huge amount of energy, throws heat into the kitchen, demands constant attention, and carries risk, especially when you are dealing with high fat proteins. By contrast, modern enclosed electric grills allow teams to cook faster and more safely, with less heat transfer, fewer flare ups, and significantly lower running costs.

In terms of automation one of the biggest shifts we’re seeing is the demand for intelligent assistance. Nobody is asking for robots, but they are asking for equipment that reduces manual intervention. In high volume QSR, where labour is tight and staff turnover is high, operators want technology that removes the need for someone to stand over a grill flipping burgers or turning chicken fillets. They want a system where they place the product, press a button and walk away until the grill alerts them.

Clam shell grills are becoming central to that movement. In our own portfolio, the Garland Xpress Grill is a good example of where the industry is heading. It is

fully automatic, programmable and designed for speed, but what the real value operators highlight is consistency. If you are running multiple sites, you want a burger or chicken fillet to look and taste the same whether it is coming out of store one or store 100. A centralised controller and pictorial interface make that possible, and because the control system is shared across Welbilt brands, teams tell us it creates familiarity across the entire kitchen.

Energy efficiency is another major driver. Modern electric platen technology only heats the surface that touches the food, and units drop into standby to save power during quieter periods. When operators compare that to the constant draw of a full chrome griddle or gas charbroiler, the business case becomes clear. Add in simplified cleaning, often as easy as applying a high temperature cleaner and wiping down, and the operational savings become significant.

What is interesting is that this shift is no longer limited to global QSR chains. Independents are now a growing part of the picture. Many chefs and business owners have used these grills earlier in their careers in branded environments and now want the same speed and reliability in their own concepts. Although these units sit at a higher investment level than a basic grill, we hear consistently that long term savings in labour, energy and

product consistency outweigh that initial cost.

Looking ahead, I would say the industry is still catching up with the technology, not the other way around. The fundamentals of good grilling, even heat distribution, speed and repeatability have not changed, but the control systems, compression technology for trends like smash burgers, and energy saving features continue to improve. Innovation will often be driven by the needs of large global operators, and those advancements then filter down to the wider market.

What is clear is that grilling technology is becoming smarter, safer and more efficient. Operators want equipment that frees up staff, delivers consistent results and keeps energy costs under control, and the latest generation of grills is designed to meet exactly those needs.

with Garland

For more information: https://www.garland-group. com/Products/Griddles-Grills

Wexiödisk enter their greenest era yet with every machine now being made from 98% recycled

Swedish warewashing manufacturer, Wexiödisk is excited to announce that their work with Aperam had cranked up a notch, so much so that every Wexiödisk machine will now manufactured will be made from 98% recycled steel, with 0% compromise on steel quality. This includes internal components as well as the body of each dishwasher.

This clear commitment to minimising the brand’s burden on the earth’s resources is one that feeds into Wexiödisk’s company ambition for environmental excellence very clearly, and compliments the brands commitment to developing sustainable, environmentalconscious solutions as Johan Engström, Purchasing Manager at Wexiödisk, reflects :

‘‘Our partnership with Aperam has truly allowed us to deliver a new level of environmental excellence without forgoing quality. Since the very beginning, one of our brand USP’s has been that we use quality steel both internally and externally. So, to be able to retain the same durability and quality credentials that our brand is known for, while reducing our own CO₂ emissions by over 700 tonnes each year by using Aperam infinite™ stainless steel is fantastic’’

Roger Klavus, Aperam’s CEO Nordic, shares in Johan’s enthusiasm:

“ We are committed to supporting Wexiödisk on their sustainability journey. I want to thank the teams at Wexiödisk and Aperam for their enthusiasm and engagement. Together we will shape the future.”

To find out more about Wexiödisk, please contact David.glover@wexiodisk.com or visit www.wexiodisk. com/en

*scope1+2+3 upstream versus standard Aperam

UK seafood casts its net wide at Seafood Expo Global

The UK seafood industry cast its net on the global stage at the Seafood Expo Global in Barcelona, sending a clear message that it is ready to play ball in international markets.

Export-ready exhibitors from across the United Kingdom showcased world-class quality, trusted provenance and sustainable practices, demonstrating their ability to meet growing global demand. This is underpinned by strong UK Government support, with a £1.5 million, per year Seafood Exports Package announced at the Expo to turbocharge growth and expand UK seafood exports into key international markets.

Taking place in Barcelona, Spain, the Expo brought together over 35,000 seafood professionals from more than 150 countries, offering an unrivalled platform for buyers, suppliers and industry leaders to connect, share innovation and explore new market opportunities.

Flying the flag for the UK, exhibitors within the UK pavilion demonstrated the strength and diversity of the nation’s seafood offer, all underpinned by the industry’s commitment to quality, provenance and sustainability.

With over 11,000 kilometres of coastline and nutrient rich surrounding waters, the UK is perfectly positioned to produce world class seafood. From Atlantic cod, haddock and mackerel to Welsh lobster, Yorkshire brown crab, whelks, scallops and

octopus, alongside Cornish sardines, monkfish, hake, lemon sole, plaice, the UK’s diverse seafood offering reflected both regional heritage and modern excellence.

Equally central to the UK seafood story are the skilled coastal communities that have honed their expertise over generations. From fishing and aquaculture to processing and innovation, highly skilled professionals across the UK combine traditional knowledge with modern techniques to deliver reliable, high quality produce for international markets.

Dame Angela Eagle, UK Government’s Minister of State for Food Security and Rural Affairs, said:

“Seafood Expo Global is a vital opportunity to showcase the very best of UK fish and shellfish on the world stage. Our fish and seafood are celebrated internationally for its exceptional quality, trusted provenance and the skill of the communities who harvest and prepare it. From responsible and sustainable practices to transparent supply chains and world class standards, the UK seafood industry continues to set itself apart.

“I’m proud to see UK businesses in Barcelona, building new partnerships and demonstrating why UK seafood is so highly regarded across global markets.”

Seafish’s Chief Executive, Colin Faulkner, added:

“UK fish and shellfish is recognised globally for its short, transparent and traceable supply chains, alongside rigorous

food safety and welfare standards enforced at every stage of production. Many UK businesses also go beyond statutory requirements, holding internationally recognised voluntary accreditations that set them apart on the global stage.

“Seafood Expo Global provides an essential platform to feature what the UK has to offer, connecting worldwide buyers with innovative companies that are export ready and demonstrating why UK fish and shellfish continues to be trusted on the world stage.

“As such, Seafish are proud to be able to partner with Defra and other UK government departments to facilitate and host companies from all four nations of the United Kingdom on the UK pavilion at SEG.”

The UK’s presence at the Expo forms part of the GREAT Britain & Northern Ireland campaign, which promotes the very best of UK food and drink globally, celebrating produce that combines tradition, innovation and outstanding quality. To find out more about UK fish and shellfish and the wider UK seafood industry, visit www.seafish.org.

JJ Foodservice Launches New ‘Signature’ Herbs and Spices Range

JJ Foodservice has launched a new range of herbs and spices under its new ‘Signature’ brand – a premium own-brand range designed for caterers and home cooks alike.

The range includes 16 products spanning everyday essentials like ground black pepper, oregano and cumin through to specialty ingredients like turmeric, sumac and isot pepper.

The new herbs and spices range also includes four new JJ own label 3kg SKUs: ground black pepper, garlic powder, crushed chilli and paprika powder for restaurants.

Sezer Ozkul, Chief Product Officer at JJ Foodservice, said:

“We created the Signature brand to give our customers an own-brand option that delivers premium quality at everyday low prices. We’ll be expanding the Signature brand over the coming months with new products that reflect what our customers are looking for.”

The Signature herbs and spices range features colourcoded packaging – green for herbs, red for spices and off-white for other products – making it easy for busy kitchens to identify what they need at a glance.

Prices start from just £1.49, with the full range available to order now at jjfoodservice.com and across JJ Foodservice’s 12 UK branches. The 16-strong Signature brand will be expanded over the coming months to include new products across additional categories.

Shop the range at https://go.jjfoodservice.com/spices For print articles, readers can scan the QR code:

JJ Foodservice launches one-stop-shop Fish & Chips campaign with £30 offer

JJ Foodservice – named Food & Drink Wholesaler of the Year 2026 at The Caterer Supplier Awards – has launched a new Fish & Chips campaign to highlight its ‘one-stop-shop’ concept ahead of National Fish & Chip Day on 5 June.

The campaign includes a new brochure showcasing JJ’s full frozen fish and seafood range, a £30-off voucher for all new customers and an educational social media campaign explaining the benefits of MSC-certified Frozen at Sea, IQF and Wild Caught options.

Each format offers different benefits for chip-shop operators:

Frozen at Sea (FAS): caught and frozen within hours, often onboard the trawler, locking in peak freshness and a firmer texture than chilled fish that has travelled to market.

Wild Caught: hand-selected, boneless, pre-trimmed and zero-glaze – pay for fish weight rather than added ice or water, with consistent portion sizes for menu costing.

Individually Quick Frozen (IQF): each fillet frozen separately rather than in a block, so kitchens can use exactly what they need with no defrosting waste.

Featured brands include Glacialis, Enniberg, BN and Kirkella, alongside JJ’s own Wild Caught range, developed specifically for the chip-shop trade in portion sizes from 4oz to 32oz+.

The brochure covers everything else a chip shop needs under one roof – from Harrisons and Heinz sauces to Pukka Pies and Ben Shaws soft drinks, alongside alternative proteins like breaded chicken, plus all the packaging, cleaning and hygiene products to match.

Baris Kacar, Chief Sales Officer, JJ Foodservice said:

“Fish and seafood caterers have had a tough few years, and we want to make it as easy as possible for them to get back on the front foot – reliable cod and haddock supply at a time when sourcing good fish isn’t straightforward, plus everything else a busy shop needs, all under one roof, with one delivery, from one supplier.”

Download the brochure at: https:// go.jjfoodservice.com/fishbrochuredownload

New customers can apply for the £30 voucher at https://go.jjfoodservice.com/TradeNewFish30

The Most Rewarding Year for Customers

Nisbets Rewards Plus, one year on

Nisbets customers have been benefitting from 12 months of the company’s free loyalty programme, ‘Nisbets Rewards’, alongside an annual subscription, ‘Nisbets Rewards Plus’, which helps customers unlock even greater rewards. Over 1,000 Nisbets customers have chosen the upgraded package, and in the past year, these customers have collectively earned enough points to save over £4 million on their purchases. With so many savings up for grabs, now is the perfect time for customers to renew their annual subscription and enjoy another rewarding year.

Available both in store and online, Rewards Plus doubles the points earnt for each £1 spent (ex. VAT), and more points means more vouchers! That’s not all, Reward Plus customers also get access to exclusive discounts, free delivery and a £25 voucher to spend each quarter, helping operators in challenging economic times.

One customer who has capitalised on everything Rewards Plus has to offer is The Royal George in Tintern. As a longstanding Nisbets customer, Executive Chef, Gareth Hope first discovered the subscription during the hotel’s fullscale refurbishment, and for him it was a ‘no-brainer’. A

year on and the results are in as Gareth reflects on the benefits of Rewards Plus:

“The Rewards Plus loyalty scheme has been fantastic, not just when kitting out our kitchen following the refurbishment but ongoing as well. It is fair to say we made full use of the discounts and vouchers we got as part of this, and we will absolutely be renewing our subscription next year and enjoying these benefits for many years to come.”

Nisbets launched Rewards Plus to open up new doors for customers, providing them with exclusive benefits to help manage costs. Mark Conron, Group Head of Customer Communications at Nisbets UK, expands on this, adding:

“Rewards Plus was developed as part of our pledge to support the hospitality industry and, a year down the line, it is doing exactly that! Just look at the savings our customers have seen so far! With over 1,000 customers now reaping the benefits of Rewards Plus, we are eager to grow this scheme throughout the next year, making this even bigger and better.”

For FAQs and more details, visit www.nisbets.co.uk or call 0117 316 500 for assistance.

T.Quality Foodservice Appoints Martin Clarke as Sales and Marketing Director

MNational food wholesaler T.Quality Foodservice has announced the appointment of Martin Clarke as its new Sales and Marketing Director

artin Clarke steps into the role following a number of successful years with the business as Key Business Development Manager, where he has played an important role in driving growth and strengthening customer relationships across the foodservice sector. Bringing more than 20 years of industry experience, Martin has built extensive knowledge of the market, having worked closely with foodservice operators, wholesalers and suppliers throughout his career.

Speaking about his appointment, Martin Clarke said:

“I’m delighted to be taking on this new role at T.Quality. Having spent many years working closely with our customers and suppliers, I’m looking forward to building on those relationships and continuing to develop our offer to support the evolving needs of the foodservice sector. It’s an exciting time for the business, and I’m proud to be part of its future.”

Mike Crees, Managing Director at T.Quality Foodservice, said:

“Martin has been a key part of the business for many years and has consistently demonstrated strong leadership, commercial understanding and a real passion

Bfor our customers. This promotion is a natural next step, and I’m confident he will continue to make a significant impact in his new role as we look to strengthen and grow our position in the market.”

The appointment follows the retirement of Sean Savage, who spent four years with T.Quality. The company has thanked Sean for his contribution and commitment during his time with the business.

Established more than 100 years ago, T.Quality Foodservice is one of the UK’s leading independent foodservice wholesalers, supporting a wide range of businesses across the hospitality, catering, takeaway and retail sectors. The company supplies an extensive range of products including frozen foods, meat, fish, dry goods, packaging, cleaning products and catering essentials.

T.Quality currently operates from 12 depots across the UK, located in Swindon, Bovey Tracey, Darlington, Avonmouth, Swansea, Peterborough, Birmingham, Leeds, Bridlington, Staplehurst, Portsmouth and Glasgow. For further information please contact: Marketing Department, T.Quality Foodservice marketing@tquality.co.uk

www.tquality.co.uk

Seafish appoints Barry Harland as Director of Operations

Seafish is pleased to announce the appointment of Barry Harland as Director of Operations.

arry joins Seafish from Whitby Seafoods, where he is Head of Organisational Development and Culture. He will take up his new post on Monday 6 July.

Seafish Chair Mike Sheldon said: “Barry brings great commercial experience, extensive knowledge of the seafood sector, proven leadership and a whole lot of energy and good humour. We are delighted that he will be joining our team.”

Barry Harland said: “I’m excited to be joining Seafish and looking forward to working with colleagues and stakeholders across the seafood sector. It’s a great opportunity to support an industry I care about, strengthen the work that helps businesses succeed and contribute to something that makes a real difference for coastal communities.”

Barry has more than 20 years of leadership experience across the UK seafood and food sectors. At Whitby Seafoods he has held senior roles spanning Organisational Development & Culture, Responsible Business, Continuous Improvement and Technical, giving him a strong understanding of processor operations, supply chains and the day to day realities of the seafood industry. Before that, he spent 12 years with McCain Foods in senior manufacturing and transformation roles.

He has also contributed to wider industry and public value work, serving as Chair of the Whitby Town Deal Board, a Director of the Shellfish Association of Great Britain and a member of the Steering Committee for the UK Seafood Innovation Fund.

New Central Foods and Le Duc Partnership puts Vegetarian Snacks at the Heart of Menus

Central Foods has expanded its range of frozen meat-free products for foodservice with the addition of a vegetarian snack range from European manufacturer Le Duc

Le Duc’s range, which includes breaded mushrooms, camembert bites, mozzarella sticks, chilli cheese nuggets, mac & cheese bites, onion rings and cream cheese jalapeños, meets growing demand from wholesalers and operators for vegetarian appetisers and shareable bar snacks. The products are now available to UK foodservice customers through the frozen food specialist, which supplies wholesalers and caterers nationwide.

The partnership further strengthens Central Foods’ reputation for making established international ranges more accessible to the UK foodservice market, supported by its mixed pallet consolidation model that removes traditional barriers to purchase. Headquartered in the Netherlands, Le Duc is an established foodservice manufacturer focused on bar snacks, sharers and small plates designed for professional kitchens.

Oli Sampson, Managing Director of Central Foods, said: “We’re delighted to bring Le Duc into the Central Foods portfolio - a proven manufacturer, with a quality range that taps into trends for sharing, grazing and informal eating. Bar snacks are a familiar format for consumers, and we already know that this growing trend, together with our mixed pallet consolidation model designed to

eliminate minimum-order challenges for wholesalers, only helps reduce risk for food operators.

Notably, Le Duc’s range extends our existing vegetarian options, which are now expected as standard across many foodservice sectors, including pubs, bars and casual dining. We’re continuously working with suppliers to bring specialist products such as vegetarian, vegan and glutenfree options to mainstream menus - allowing operators to meet demand with quality and consistency, even in the busiest, high-volume kitchens. This is another demonstration of our commitment to giving wholesale and catering customers the menu items they need to grow sales.”

Dick Den Hertog, CEO and founder of Le Duc said: “We were impressed by the strength of Central Foods’ distribution routes, and it’s clear to see their focus on highquality vegetarian products. We’re confident that frozen vegetarian appetisers, which are manufactured to the highest standards in our European facility, will complement other products in the Central Foods portfolio – and we’re looking forward to working together to showcase the range within UK foodservice.”

www.centralfoods.co.uk

By - By Gary Lewis, Head of Business Development and Sustainability at KTC

and President of the

Edible Oils Association

KTC - Alternative Ice Cream Fats

The

Inside Scoop: Why Sustainable Oils are the Future of Ice Cream

Big changes are happening in the ice cream and dessert industry.

Driven by surging consumer demand for vegan, deforestation-free and ethically produced products, the market is evolving quicker than you can say ‘mine’s a 99, please.’

At the same time, manufacturers are navigating significant economic pressures, with volatile dairy pricing a key recent trend that’s set to continue.

This volatility, coupled with the growing shift toward vegetarian and vegan diets, is driving a massive increase in demand for dairy replacements and specialised vegetable oil blends.

But as the industry makes this switch, the spotlight is firmly shifting. It’s no longer just about offering a plant-based option; it’s about ensuring the sustainability, traceability and quality of the ingredients behind it, and, importantly, offering a point of difference to customers.

The Alt-Dairy Boom

Achieving the perfect scoop of dairy-free ice cream used to be a highly technical challenge, but today’s modern consumer makes zero concessions when it comes to taste or texture. They want the same creamy, luxurious mouthfeel they expect from traditional dairy fats.

Offering a truly luxurious, plant-based ice cream or shake isn’t just about ticking a vegan box - it’s a powerful point of difference. It promotes menu inclusivity and eliminates the ‘veto vote,’ ensuring large groups don’t take their custom elsewhere just because one person needs a dairy-free dessert.

What this means for the industry and retailers is that many leading ice cream brands supplying the fast-food sector are increasingly turning to specific, high-performance edible oils. These bespoke vegetable oil blends act as a likefor-like dairy replacement. Crucially for operators, they also help shift the supply chain towards less volatile commodities, allowing retailers to stabilise their input costs, protect their margins and confidently satisfy the growing appetite for plant-based ice creams and desserts.

Traceability as a Standard

Just as the ice cream industry has come to champion the whereabouts of its dairy, even down to the farm, it’s high time the same scrutiny was applied to the origins of its alternative fats and oils.

After all, today’s consumers are highly eco-conscious. They scrutinise ingredient lists and expect the brands they trust to use ethically produced, traceable ingredients.

That consumer demand is also being matched by legislative changes. Despite yet another delay from the EU, the market is already pressing ahead with implementing the EU Deforestation Regulation (EUDR), due to come into effect at the end of 2026, with the UK set to follow with its Forest Risk Commodity Regulation, which is likely to align on several key points.

Those two sets of regulations mean the direction of travel is certain: transparency is no longer optional. By the end of this year, businesses will need to prove their supply chains are deforestation-free. Relying on untraceable commodity oils is a risk that manufacturers can no longer afford to take.

Future-Proofing the Supply Chain

Working with these changing sustainability regulations and the shift toward mandatory reporting can seem daunting. While the heaviest burden of proof falls on manufacturers, fast-food professionals and retailers should look to protect their own brand by ensuring they purchase from compliant suppliers.

The most effective way to future-proof your menu is to buy from brands that have already done the heavy lifting. At KTC, we didn’t wait for legislation to force our hand. We have long supplied 100% RSPO-certified, segregated sustainable palm oil, and work with several ice cream manufacturers.

Whether you are designing a new dessert menu or reviewing your current suppliers, choosing products made with certified, traceable ingredients is essential. Seek out ice cream brands backed by rigorous testing, BRCGS accreditation and recognised industry certifications.

For fast-food professionals, buying products made with certified sustainable edible oils is the next logical step. It gives your range more options while still offering a premium customer experience, bypasses volatile dairy prices and keeps your brand’s reputation secure in a rapidly changing market.

Additional information can be found at https://www. ktcfoodgroup.co.uk/

Jean-François LeGrand

Jean-François LeGrand,

Sustainability

Director, Tyson Foods Europe tells Fast Food Professional magazine how at Tyson Foods, animal welfare is upheld as a core value that drives our mission

Jean François has extensive experience in the protein sector, covering fish, dairy, beef cattle, and poultry. His background spans both the upstream part of the value chain (farm operations) and the manufacturing side.

Q. How does Tyson Foods define its responsibility toward animal welfare?

A. Tyson Foods embraces a deep moral and ethical responsibility to ensure proper care for all animals entrusted to the company. This commitment is grounded in science-based standards, best management practices and rigorous implementation, enforcement and verification across all operations. Animal welfare is not a compliance task — it’s a core value embedded in daily decision-making.

Q. What frameworks guide Tyson Foods’ approach to animal welfare?

A. Tyson Foods acknowledges the importance of the Five Freedoms and is actively evolving its welfare strategy by integrating the Five Domains Framework across global operations. The Five Domains:

• Nutrition

• Physical environment

• Health

• Behavioral opportunities collectively shape the fifth domain — the animal’s mental state.

This framework allows Tyson Foods and its supply chain partners to better assess and communicate welfare outcomes across a continuum rather than a simple pass/fail model.

Q. How does Tyson Foods ensure that welfare standards are consistently implemented?

A. The company works closely with internal and external experts to develop comprehensive best management practices. These practices align with current science, Tyson Foods’ Core Values, the Code of Conduct, the Supplier Code of Conduct and all applicable laws and regulations. Robust programs cover facility design, equipment, maintenance and all human–animal interactions. Ongoing training, qualifications, on-the-job observations and coaching ensure that team members understand and comply with welfare expectations, including a Zero Tolerance policy for animal abuse.

Q. What verification processes do Tyson Foods use to ensure compliance across its supply chain?

A. Tyson Foods employs both internal and third-party verification for farms and harvesting operations. These verification programs confirm that suppliers act responsibly and maintain aligned welfare standards. This dual-layer approach strengthens accountability and provides transparency to customers, partners and the public.

Q. How does Tyson Foods drive continuous improvement in animal welfare?

A. The company invests in research, innovation, staffing and capital to advance welfare practices and technologies. Tyson Foods sets measurable goals, monitors progress and transparently reports key welfare indicators on a regular basis. By continually evaluating emerging technologies and scientific insights, the company ensures its animal welfare policies remain current and forwardlooking.

TRADE DIRECTORY

Bain Marie Liners

Easy Liners

Easy Liners Ltd, Stewart House, Primett Road

Stevenage SG1 3EE

T: 01438 879543

E: info@easyliners.co.uk

W: www.easyliners.co.uk

Easy Bags Ltd

Enterprise Road, Millennium

Business Park

Mansfield, Nottinghamshire NG19 7JX

T: 01623 423423

E: customerservice@easybags.net

W: www.easybags.net

Daymark-Supplies Ltd

www.daymark-supplies.co.uk

The Refill Centre Ltd, t/a Daymark-Supplies, Unit 14, Poplars Farm, Forshaw Heath Road, Earlswood, Solihull, West Midlands, B94 5JX  0845 23 015 23

Sirane Ltd

www.sirane.com

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

GM Packaging Ltd

www.gmpackaging.co.uk Unit B7, Tyne Tunnel Estate, Hamar Close, North Shields, Tyne and Wear, NE29 7XB 0191 296 2007

Batter Suppliers

Goldensheaf

Kerry Foodservice, Bristol

T: 0800 138 1938

E: Julian.warner@kerry.com

W: www.kerry-foodservice.co.uk

Henry Jones

Kerry Foodservice, Bristol

T: 0800 138 1938

E: Julian.warner@kerry.com

W: www.kerry-foodservice.co.uk

Ceres

| Pure Food

Seriously Good Gluten Free

T: 0845 3711 522

Innovation

E: hello@worldofceres.com

W: www.worldofceres.com

W: www.thebattercompany.co.uk

Middleton Food Products Ltd, www.middletonfoods.com 655 Willenhall Road, Willenhall, West Midlands, WV13 3LH sales@middletonfoods.com 01902 608122 or 08453 706 550

Henry Colbeck

Seventh Avenue, Team Valley Trading Estate, Gateshead, Tyne and Wear. NE11 0HG

Tel: 0191 482 4242

Email: sales@colbeck.co.uk www.colbeck.co.uk

Henry Colbeck (Coatbridge) South Caldeen Road, Calder Street Business Park, Coatbridge, Lanarkshire ML5 4EG

Tel: 01236 425 656 Email coatbridgesales@colbeck.co.uk

Weston Catering Supplies www.westoncateringsupplies.com

Unit S4, Mendip Business Park, Rooksbridge, Somerset BS26 2U westcatering@hotmail.com  01934 750367

Business and Property Sales

Rosens Business Transfer Agency Rosen’s BTA Limited, Freeman House (Mr Lender Building), Langston Road, Loughton, Essex, IG10 3TQ info@rosens.co.uk +44 (0)20 8539 6426 www.rosens.co.uk

Business Buyers.com - Part of the Altius Group

Eaves Brook House Navigation Way Preston, PR2 2YP

To buy, call: 01772 775 776 To sell, call: 01772 775 777 contact@businessbuyers.co.uk www.businessbuyers.co.uk

Everett, Masson & Furby www.emfgroup.com

3 Cornhill, Ottery St Mary, Devon EX11 1DW info@emfgroup.com 01404 813952

Catering Equipment Suppliers/ Spares

Carlton Catering Equipment

www.chippersandpeelers.com

Grange Farm, Braithwell Road, Ravenfield, Rotherham , South Yorks., S65 4LP

E: carltoncatering@sky.com

T: 01709 540004

Catering Appliance Superstore

Mintsfeet Road South, Mintsfeet Industrial Estate, Kendal, Cumbria, UK, LA9 6ND 01539 760650

sales@catering-appliance.com www.catering-appliance.com

Caterparts Limited www.caterparts.com

The Engine Shed, Top Station Road, Brackley, Bucks., NN13 7UG sales@caterparts.com 0845 130 8060

Fast Food Systems Limited

Unit 1, Headley Park 9, Headley Road East Woodley, Reading, Berkshire, RG5 4SQ

W: sales@fast-food-systems.co.uk

W: fast-food-systems.co.uk

W: 01189 441100

HK Engineering Ltd

Crown Chambers, 7 Market Place

Melksham, Wiltshire, SN12 6ES

T: 01225 791848

E: info@totalqsr.co.uk

W: www.totalqsr.co.uk

Fryers Mate www.fryersmate.com

Unit 3, Great Northern Way, Great Northern Terrace, Lincoln LN5 8XF 01522 542054

Falcon Foodservice Equipment www.falconfoodservice.com

Wallace View, Hillfoots Road, Stirling, FK9 5PY info@falconfoodservice.co.uk 01786 455200

Marfast www.marfast.co.uk

30 Broughton Street, Manchester, M8 8NN pani@marfast.co.uk 0161 833 0024

Nisbets Plc

Regional shops throughout the UK or on-line www.nisbets.com

Fourth Way, Avonmouth, Bristol, BS11 8T sales@nisbets.co.uk 0845 140 5555 or 0117 316 5000

Hopkins Catering www.hopkins.biz Kent Road, Pudsey, Leeds, LS28 9NF E: info@hopkins.biz T: 0113 257 7934

MCS Technical Products Ltd www.mcstechproducts.co.uk Building 2, Westmead Drive, Swindon, SN5 7YT sales@mcstechproduct.co.uk

Regrit-It www.regrit-it.com regrit-it@live.com 07952 937813

Velox Grills www.veloxgrills.com Manor Farm, Manor Road Wantage, Oxon., OX12 8NE sales@veloxgrills.com 01235 770133

Vmotouk www.vmoto-uk.com 29 Shand Street London E1 2ES info@vmoto-uk.com 0800 133 7304

King Edward www.kingedward.co.uk Unit 1A, Porthouse Ind. Estate, Bromyard, Herefordshire, HR7 4NS oven@kingedward.co.uk

E&R Moffat ww.ermoffat.co.uk Bonnybridge FK4 2BS sales@ermoffat.co.uk 01324 812272

Sweetheat www.sweetheat.co.uk

16 Millwater Avenue

Dewsbury, West Yorks. WF12 9QN sales@sweet nheat.co.uk 01924 488619

Synergy Grill www.synergygrill.com

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

Comark Instruments www.comarkinstruments.com 52 Hurricane Way, Norwich, Norfolk, NR6 6JB sales@comarkinstruments.com 0207 942 0712

Cook Co Nottingham Ltd www.cookco.ltd.uk 99 Manvers Street, Nottingham, NG2 4NU sale@cookco.ltd.uk 0115 912 1188

No-Fli Limited www.no-fli.com

Building C, Knaresborough Technology Park, Manse Lane, Knaresborough, Yorkshire, HG5 8LF hello@no-fi.com 01423 855600

Electronic Temperature instruments Ltd www.etiltd.com

Easting Close, Worthing, West Sussex, BN14 8HQ sales@etiltd.com 01903 202151

Alliance On-line

www.allianceonline.co.uk

Alliance House, Marshfield Bank, Crewe, Cheshire, CW2 8UY hello@allianceonline.co.uk 0844 499 4300

Chicken Coaters & Marinades

Chicken Train Kerry Foodservice,  Birstol,

T: 0800 138 1938

E: julian.warner@kerry.com W: www.kerry-foodservice.co.uk

Dibs Distribution www.dibsdistribution.co.uk 1432b Clock Tower Road, Isleworth, Middlesex, TW7 6DT sales@dibs.uk.com 0208 568 6668

Meadow Vale Foods Units 18 & 19, Clywedog Rd , S Wrexham, LL13 9AE

W: www:meadowvalefoods.co.uk 01978 666 100

Customerservices@meadowvalefoods.co.uk

Chicken Frying and Cooking Equipment

Jestic Foodservice Equipment

Units 3 & 4, Dana Estate, Transfesa Road, Paddock Wood, Kent, TN12 6UU T: 01892 831960 E: info@jestic.co.uk W: www.jestic.co.uk

Kuroma www.premier1filtration.co.uk Kiln Head Spring, Kneeton Lane, Barton, DL10 6NB info@premier1filtration.com 01325 377189

Hopkins Catering www.hopkins.biz Kent Road, Pudsey, Leeds, LS28 9NF info@hopkins.biz 0113 257 7934 Pandnet Ltd (Kuroma) www.kuroma.com

Unit 1, Premier Works Canal Street South Wigston Leicester LE18 4PL 0116 2772 372

Chippers and Peelers

Carlton Catering Equipment www.chippersandpeelers.com Grange Farm, Braithwell Road, Ravenfield, Rotherham  South Yorks., S65 4LP 01709 540004

Regrit-it www.regrit-it.com regrit-it@live.com 07952 937813

Williams Catering Products www.williamspotatoes.co.uk Exeworthy Farm, Staplake Lane, Starcross, Exeter, Devon, EX6 8QT info@williamspotatoes.co.uk 01626 890871

Cleaning Materials

Ecolab UK www.en-uk.ecolab.com Various UK locations custHelpDesk.UK@ecolab.com Central: 0 02920 852000 Pattersons www.pattersons.co.uk Winterstoke Road Bristol, BS3 2NS contact@pattersons.co.uk 0117 934 1270

Mammoth Cleaning Supplies.co.uk Storeys Bar Road, Peterborough, Cambridgeshire, PE1 5TQ sales@mammothcleaningsupplies.co.uk 0800 432 0224

Cold Drinks and Slush

Us 4 Slush Limited www.us4slush.com 4 Middle Road. Bailie Gate Industrial Estate, Sturminster Marshall, Dorset. BH21 4DB sales@us4slush.com  01202 666922

Longo & Co www.mrwhippy.biz Unit 5A, Steps Industrial Estate Magdale, Honley West Yorkshire, HD9 6RA info@slushmachines.co.uk 01484 606352

SnowShock Ltd Snowshock.com Unit 43 Invincible Drive, Armstrong Industrial Park, Newcastle upon Tyne, NE4 7HX sales@snowshock.com 0330 053 6132

Crisps and Snacks

Palmer and Harvey www.palmerharvey.co.uk 106 – 112 Davigdor Road Hove, East Sussex, BN3 1RE 01273 222 100

Salty Dog www.saltydog-grrr.com

Salty Towers PO Box 766 Chesham Bucks., HP5 3YD info@saltydog-grrr.com 01494 774422

Curry and Gravy Mixes

Dinaclass

Kerry Food Service, Bristol, T: 0800 138 1938 E: julian.warner@kerry.com W: www.kerry-foodservice.co.uk

Kerry Foodservice www.kerry-foodservice.co.uk Thorpe Lea Manor, Thorpe Lea Road, Egham, Surrey, TW20 8HY info@kerry-foodservice.co.uk 01784 430777

Deep Premises Cleaning

Bright Hygiene www.brighthygiene.co.uk Omega House, Unit 7, Sarbir Industrial Park, Cambridge Road, Harlow, Essex, CM20 2EU 0800 093 7840

Vapor Clean www.vaporclean.co.uk

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

Delivery Bikes

Justebikes www.justebikes.co.uk

216 Hinckley Road Leicester, LE3 0TH info@justebikes.co.uk 0116 3666 980

Free Go Electric Bikes www.freegoelectricbikes.com

3 St Denys Road, Portswood, Southampton Hampshire, SO17 2GN enquiries@freegoelectricbikes.com 0800 077 8711

Digital Menu Systems

Lashbrookes.com Ltd

Limerick Works, Limerick Road, Dormanstown, Redcar, Cleveland, TS10 5JU T: 01642 482629

E: lashbrookuk@hotmail.co.uk

W: www.lashbrooks.com

Harlequin Printing and Packaging

Harlequin House,

Coed Cae Lane,  Pontyclun,  South Wales,  CF72 9EW T: 01443 222219

E: info@harlequinprintgroup.co.uk

W: www.harlequinprintgroup.co.uk

BD Signs Nottingham www.bdsignsnottingham.co.uk

Unit 18, Bailey Brook Industrial Estate, Amber Langley Drive, Langley Mill, Nottingham, NG16 4BE info@bdsignsnottingham.co.uk 0800 195 3610

Media Screen Solutions www.mediascreensolutions.com Cleveland House, 116 Cleveland Street, Wirral, Merseyside, CH41 3RB enquiries@mediascreensolutions.com 0800 515690

Signagelive Limited www.signagelive.com

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

Digital Media systems www.digitalmediasystems.co.uk

Pressers House, 2 South Lane, Elland, West Yorks, HX5 0HG hello@digitalmediasystems.co.uk 01484 588895

Duct Cleaning and servicing Specialists

Advertise Here!

You could be telling readers about your business or service on this page

Call Athol now to book a space on 07725 434173

Standard and Premium Box listings available

CKC in association with KLS

8 Austin Fields

Kings Lynn PE30 1PH

T: 01553 886101 / 07766 747405

W: www.ckconline.biz

E: sales@ckconline.biz

De-Duct Cleaning Service

Deduct offer a fast & efficient

Nationwide duct cleaning service with FREE shop survey

T: 07806 487239 or 0333 772 0089

E: info@de-duct.co.uk

W: www.de-duct.co.uk

Just Filters

www.justfilters.co.uk

Omega House, Unit 7, Sarbir Industrial Park, Cambridge Road, Harlow, Essex, CM20 2EU info@justfilters.co.uk 01279 420289

Network Hygiene

www.networkhygiene.com

Knowledge Centre, Wyboston Lakes, Great North Road, Wyboston, Bedfordshire, MK44 3BY ian@networkhygiene.com 0333 577 6384

EPOS Systems

Integer

Manchester: 167 Heywood Road, Prestwich Manchester, M25 1LB Scotland: 89 Main Street, Winchburgh West Lothian, EH52 6RA

T: 0871 566 0766

E: Manchester: geoff@integeruk.com Scotland: jim@integeruk.com• W: www.integeruk.com

Kepos Systems Ltd

www.kepos.co.uk

10 Gunton Road, London, SW17 9EL sales@kepos.co.uk 07939 927624

Revel Systems London Office www.revelsystems.com

Moorgate

1 Fore Street London, EC2Y 5EJ info@revelsystems.com 0203 8081 036

It’s Lolly ltd www.itslolly.com

Crystal Gate 28-30 Worship Street London EC2A 2AH 0800 038 5389

World foods

Paulig PRO

Oy Paulig Finland Ab, Helsinki +358 (0)20 737 0007 professional.fi@paulig.com

Funnybones Foodservice

A division of Grace Foods UK Ltd

Grace House Bessemer Road, Welwyn Garden City Hertfordshire, AL7 1HW +44(0) 1707 321321 info@gkco.com https://www.funnybones.co.uk/

Fats and Oils

Vandemoortele/P100

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

T: 0208 814 7810

M: 07912 389446

W: www.vandermoortele.com

Frymax ADM Trading (UK) Limited

Church Manorway, Erith, Kent, DA8 1DL

E: frymaxinfo@adm.com

KTC Edibles Ltd, Moorcroft Drive, Wednesbury, West Midlands, WS10 7DE www.ktcoilsandfats.co.uk 0121 505 9200 info@ktc-edibles.co.uk

Arrow Oils Limited www.arrowoils.co.uk Glebe Street, Shaw, Oldham Lancashire, OL2 7SF collections@arrowoils.co.uk 01706 880796

Finance, Leasing & Insurance

Complete Leasing Solutions Ltd

Manor Farm, Chilworth Old Village, Southampton, Hants, SO16 7JP

T: 023 8076 6467

E: info@corporateasset.co.uk

Johnson Reed Bridge House, Newbridge Lane, Stockport, SK1 2NA

T: 0161 429 6949

E: info@johnsonreed.co.uk

W: www.johnsonreed.co.uk

Glover & Howe Insurance Services

4 St Peters Court, St Peters Street, Colchester, Essex, CO11 1WD

T: 0845 602 3866

E: insurance@gloverhowe.co.uk

W: www.gloverhowe.co.uk

Fish Suppliers

Collins Seafoods Ltd

Unit 2, Park 2000, Millennium Way, Newton Aycliffe, Co Durham, DL5 6AR

T: 01325 315544

E: sales@collinsseafoods.co.uk

W: www.collinsseafoods.co.uk

Smales www.smales.co.uk

30 West Dock Street, Hull, HU3 4HL 01482 324997

FAS 2000 Ltd/Fastnet Fish www.fastnetfish.com

Estate Road No.5, South Humberside Industrial Estate, Grimsby, N.E. Lincs., DN31 2TG mike@fastnetfish.com 01472 240777

Wraggs Seafoods Ltd www.wraggsseafoods.co.uk Unit 2, Park 2000, Heighington Lane Business Park, Newton Aycliffe, Co. Durham, DL5 6AR sales@wraggsseafood.co.uk 01132 498832

J Sykes & Sons Ltd www.sykesseafoods.co.uk New Smithfield Market, New Smithfield House, Whitworth Street East, Manchester, , M11 2WP hello@sykesseafoods.co.uk 0161 223 9311

Amanda Seafoods A/S www.amanda-seaffods.dk/en Constatiavej 29, DK-9900, Frederikshavn info@amanda-seafoods.dk +45 96 22 15 00

Mannin Fish Ltd www.manninfish.co.uk

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

Xpress Fish www.xpressfish.net

351 South Boulevard, Hessle Road, Hull, HU3 4DY info@xpressfish.net 01482 633550

Whitby Seafoods Ltd www.whitby-seafoods.com Fairfield Way, Whitby, North Yorkshire, YO22 4PU 01947 606101

Young’s Foodservice www.youngsfoodservice.co.uk Ross House, Wickham Road, Grimsby, DN31 3SW care@youngsseafood.co.uk 0800 132 096

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

Unique Seafood www.uniqueseafood.co.uk

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

Fish

& Chip Shop

Suppliers

VA Whitley & Co Ltd

Milward House Fir Street Heywood OL10 1NW

T: 01706 364211

E: sales@vahitley.co.uk

W: www.vawhitley.co.uk

Friars Pride

Milward House

Head Office & Peterborough Depot: Oxney Rd Indst Est, Peterborough, PE1 5YW

T: 01733 316400 Fx: 01733 316425

E: sales@friarspride.com

W: www.friarspride.com

JJ Food Service

Innova Park, 7 Solar Way, Enfield, EN3 7XY

T: General 08433 090991

T: Paul Brailsford – 07880 176015

E: info@jjfoodservice.com

E: Paul.brailsford@jjfooodervice.com

W: www.jjfooodservice.com

Henry Colbeck

Seventh Avenue,  Team Valley Trading Estate,  Gateshead,  Tyne and Wear,  NE11 0HG sales@colbeck.co.uk 0191 482 4242

T Quality www.tquality.co.uk

Westmead Industrial Estate, Westlea, Swindon, Wiltshire, SN5 7YY customercare@tquality.co.uk 01793 648900

Wilsons Seasonings Ltd www.americanchipspice.co.uk

Stagenhoe Bottom Farm, Whitwell, Hertfordshire, SG4 8JN ew@americanchipspice.co.uk 01438 871967

Food Safety & Hygiene

Checkit Limited

Broers Building

JJ Thomson Avenue Cambridge, CB3 0FA

T: 01223 941450

E: info@checkit.net

W: www.checkit.net

Chartered Institute of Environmental Health (CIEH) www.cieh.org

Chadwick Court, 15 Hatfields, London, SE1 8DJ info@cieh.org 0207 928 6006

Frozen Food Suppliers

Central Foods

Maple Court, Ash Lane Collingtree Northampton NN4 0NB

T: 01604 858 522

E: info@centralfoods.co.uk

W: www.centralfoods.co.uk

Golden Valley Foods

Maple Court, Ash Lane, Colling Tree, Northampton, NN4 0NB T: 01604 858522

E: enquiries@centralfoods.co.uk

W: www.central foods.co.uk Brands/goldenvalleyfoods.aspx

Frying Ranges

Hopkins Catering

See Word doc for new details

To be the same as note 12 in word doc

Frank Ford

Limerick Road, Dormanstown, Redcar Cleveland TS10 5JU

T: 01642 489868

E: amanda.barker@me-ff.com

W: www.me-ff.com

Martyn Edwards Ltd

Limerick Road, Dormanstown, Redcar Cleveland TS10 5JU

T: 01642489868

E: amanda.barker@me-ff.com

W: www.me-ff.com

Fryline in association with KLS

8 Austin Fields

Kings Lynn PE30 1PH T: 01553 772935 / 07770 568939

W: www.klsonline.co.uk

E: sales@klsonline.co.uk

Florigo www.florigo.co.uk

4 Centech Park, Fringe Meadow Road, North Moons Moat, Redditch, B98 9NR info@florigo.co.uk 01527 592000

Hewigo (UK)Ltd www.hewigo.com

Bateman House, Little Fields Way, Oldbury, West Midlands, B69 2BT sales@hewigo.com 0121 544 9120

Henry Nuttall Ltd www.henrynuttall.co.uk

Manor Drive, Dinnington, Sheffield, S25 3QU sales@henrynuttall.co.uk 01909 560808

Preston & Thomas Frying Ranges Ltd www.prestonandthomas.co.uk PO Box 728, Fareham, Hants, PO14 9QU info@prestonandthomas.co.uk 01732 757636

Mallinsons of Oldham Ltd www.mallinsonsofoldham.co.uk

Trent Industrial Estate, Duchess St, Shaw Oldham, Lancashire, OL2 7UT mallinsons.sales@btconnect.com 01706 299000

Valentine Equipment Limited www.valentinefryers.com

4 Trafford Road, Reading, Berks., RG1 8JS info@valentinefryers.com 0118 957 1344

Frying Range Engineers

KLS Frying Ranges Service

8 Austin Fields

Kings Lynn PE30 1P T: 01553 772935 / 07770 568939

W: www.klsonline.co.uk

E: sales@klsonline.co.uk

TRADE DIRECTORY

Gazebos/Mobile Units

Instant Promotion (UK) Ltd

www.instantpromotion.co.uk

Unit 7, Liberty Industrial Park, South Liberty Lane, Bristol, BS3 2SU enquiries@instantpromotions.co.uk 0117 963 1668

VTO (Vertical Take Off)

Promart Manufacturing Ltd www.promart.co.uk

Unit 2B Caddick Road, Knowsley Industrial Park South, Merseyside, L34 9HP sales@promart.co.uk 0151 546 4666

General Catering Supplies

Peter’s Food Service

Unit 1, Greenway, Bedwas House Industrial Estate, Bedwas, Caerphilly, CF83 8XP

T: 029 2085 3200 • F: 029 2085 3323 E: info@petersfood.com W: www.petersfood.com

Brakes www.brake.co.uk UK wide 0345 6069090

Bidvest Foodservice www.bidvest.co.uk

814 Leigh Road, Slough, SL1 4BD 01494 555900

Hopwells Ltd www.hopwells.com

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

Bridge Cheese Bridgecheese.com

Unit 13, Stafford Park 13, Telford, TF3 3AZ info@bridgecheese.com 01952 292 090

Ask for local depot number Marfast www.marfast.co.uk 30 Broughton Street, Manchester, M8 8NN pani@marfast.co.uk 0161 833 0024

Grease Traps

Oli Environmental Services www.olienvironmentalservices.co.uk 6 Chapel Lane, North Luffenham, Oakham, LE15 8JP anthony@olienvironmentalservices.co.uk 01780 720679

GMG Ltd www.greasemanagement.co.uk Eaton Works, Allthorpe Street, Leamington Spa, CV31 2AU 01926 432030

Hog Roast Machines and Barbecues

The Hogg Boss www.thehoggboss.com

Peake Products, Unit 4, Walton New Road Ind. Estate, Bruntingthorpe, Lutterworth, Leics., LE17 5RD sales@thehpggboss.com 0116 247 8500

Tasty Trotter

www.tastytrotter.com

Bridge Street, Clay Cross, Derbyshire, S45 9NU info@tastytrotter.com 01246 866800

Cinders Barbecues www.cindersbarbecues.co.uk

High Bentham, Lancaster, LA2 7NB Karen@cindersbarbecues.co.uk 01524 262900

Hot Drinks Equipment

Franke Coffee Systems UK Ltd www.coffee.franke.com

6A Handley Page Way, St Albans , Hertfordshire, AL2 2DQ Sales@Frankecoffeesystems.co.uk 01923 635700

Espresso Essential www.espressoessential.co.uk Unit 2, Oakley Green Nurseries, Westerleigh Hill Road, Westerleigh, Bristol, BS37 8QZ 0800 731 2980

Tchibo Coffee International Ltd www.tchibo-coffee.co.uk

Tchibo House, 7-8 Blenheim Road, Epsom, Surrey, KT19 9BE 01372 541881

Logic Vending www.logicvending.co.uk

The Maltings Business Centre, Stanstead Abbotts, Hertfordshire, SG12 8HG info@logicvending.co.uk 0808 278 3327

Fracino www.fracino.com

18-22 Birch Road East, Birmingham, B6 7DB sasles@fracino.com 0121 328 5757

Scanomat UK

www.scanomat.co.uk sales@scanomat.co.uk 0800 032 7581

Ice Cream

Carpigiani UK Ltd www.carpigiani.com

Faculty House, 214 Holme Lacy Road, Rotherwas, Hereford, HR2 6BQ 01432 346018

Caterlink Limited www.caterlink.co.uk

Units 7-8, Bodmin Business Park, Launceston Road, Bodmin, Cornwall, PL31 2RJ sales@caterlink.co.uk 01208 78844

Beechdean Dairies Limited www.beechdean.co.uk

Old House Farm, North Dean, High Wycombe, Bucks, HP14 4NL farmhouse@beechdean.co.uk 01494 563980

Taylor UK www.taylor-company.co.uk 106 Claydon Business Park Great Blakenham, Ipswich Suffolk,  IP6 0NL sales@taylor-company.co.uk 0800 838 896

Hopkins Catering www.hopkins.biz

Kent Road, Pudsey, Leeds, LS28 9NF info@hopkins.biz 0113 257 7934

Longo & Co www.mrwhippy.biz

Unit 5A, Steps Ind. Estate, Magdale, Honley, Huddersfied, West Yorks., HD9 6RA info@mrwhippy.biz 01484 606351

Kebab Suppliers

Double A Kebabs

Millennium Business Park, Mansfield Nottinghamshire, NG19 7JX T: 01623 422888

E: info@doubleakebab.co.uk W: www.doubleakebab.co.uk

Istanbul Meats www.istanbulmeats.com

Unit 3, First Avenue, Drum Industrial Estate, C hester le Street, Birtley, Co. Durham, DH2 1AG enquiries@istanbulmeats.com 0191 492 3909

Golden Delight Foods Ltd, www.goldendelightfoods.co.uk

26 Clayton Road, Birmingham B8 1JE 0121 327 8800

Kismet Kebabs www.kismetkebabs.co.uk

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

Paragon Quality Foods Ltd www.paragonqualityfoods.com Quadrant 3, Yorkshire Way, West Moor Park, Armthorpe, Doncaster, DN3 3FB sales@paragonqualityfoods.com 01302 834141

Oil Management

Premier1 Filtration www.premier1filtration.co.uk Kiln Head Spring, Kneeton Lane, Barton, DL10 6NB info@premier1filtration.com 01325 377189

Packaging

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

E: UK@Coveris.com W: www.coveris.com

Crafti’s Ltd (For Kids) www.craftis.co.uk

3rd Floor, Towcester Mill, Chantry Lane, Towcester, Northants, NN12 6AB 01327 358508

W F Denny

www.wfdenny.co.uk

Unit 7, Tudor Road, Altrincham Business Park, Broadheath, Cheshire, WA14 5RZ info@wfdenny.co.uk 0161 927 4949

It’s a Wrap (JR Press) 7 Stephenson Close Daventry Northamptonshire NN11 8RF Tel 01327 301566 https://printedgreaseproof.com PlanglowLtd www.planglow.com

The Quorum, Bond Street South, Bristol, BS1 3AE contactus@planglow.com 0117 317 8600

Southern Fried Chicken www.southernfriedchicken.com Unit 1, Headley Park 9, Headley Road East, Woodley, Reading, Berkshire, RG5 4SQ sales@southerfriedchicken.com 0118 944 1100

Pies

Pukka Pies Ltd

The Halcroft, Syston, Leicester, LE7 1LD trade@pukkapies.co.uk T: 0116 264 4004

E: trade@pukkapies.co.uk

W: www.pukkapies.co.uk

Peter’s Food Service www.petersfood.com

Unit 1, Greenway, Bedwas House Industrial Estate, Bedwas, Caerphilly, CF83 8XP 029 2085 3200 info@petersfood.com

Holland’s Pies www.hollandspies.co.uk Baxenden, Accrington, Lancashire, BB5 2SA enquiries@hollandspies.co.uk 01706 213591

Pizza & Pasta

Express Foodservice www.express-foodservice.co.uk Unit B, Dominion Way, Rustington Trading Estate, Littlehampton, West Sussex. BN16 3HQ info@expressfoodservice.co.uk 01903 775077

Eurilait www.eurilait.co.uk

Leighton Lane Industrial Estate, Leighton Lane, Evercreech, Somerset, BA4 6LQ craigbrayshaw@eurilait.co.uk 01749 838100

999 Pizza Toppings UK www.999pizzatoppings.co.uk

Unit 6, Teakcroft Fairview Industrial Park Marsh Way Rainham, Essex, RM13 8UH info@999pizzatoppings.co.uk 01708 558885

Venice Bakery UK Ltd

www.venicebakery.co.uk

Unit 2, Crown House, Queen Street, Bexleyheath, Kent, DA7 4BT adam@venicebakery.co.uk 0208 301 2624

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

Pizza and Baguette www.pizza-baguette.co.uk

Genus, Hammond Close Attleborough Fields Ind. Est. Nuneaton, Warks., CV11 6RY info@pizza-baguette.co.uk 02476 254941

Kiren Foods www.kirenfoods.co.uk

Unit 3, Smallbridge Business Park, Riverside Drive, Rochdale, Greater Manchester, OL16 2SH enquiries@kirenfoods.com 01706 526732

Stoupid Pizza UK www.stupid-pizza.co.uk

84 Holmsdale Road, Coventry, CV6 5BJ

stoupid.pizza@gmail.com 02476 278102

Potatoes

AHDB www.bestchips.co.uk

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

Fylde Fresh & Fabulous www.fyldefreshandfabulous.com

Fylde Fresh & Fabulous, Stanley Villa Farm, Back Lane, Weeton, Preston, PR4 3HN sales@fyldefreshandfabulous.com 01253 836444

Agrico UK Ltd. www agrico.co.uk Castleton of Eassie,  Glamis, By Forfar, Angus, DD8 1SJ  potatoes@agrico.co.uk 01307 840551

Potato Treating & Equipment

Potato White Company

Unit 7B Bessingby Industrial Estate Bridlington, East Yorkshire, YO16 4SJ

T: 01262 228286

E: info@selectsundries.co.uk

W: www.selectsundries.co.uk

Drywite

www.drywite.co.uk

Poultry Suppliers

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

E: info@centralfoods.co.uk

W: www.centralfoods.co.uk

Riverside Food Services Units 1-4, The Stables, Sutton Farm, West Felton, Oswestry, Shropshire, SY11 4HX T: 01691 839288

E: mandy@riversidefoods.co.uk

W: www.riversidefoods.co.uk

Dibs Distribution

www.dibsdistribution.co.uk 1432b Clock Tower Road, Isleworth, Middlesex,TW7 6DT sales@dibs.uk.com 0208 568 6668

Meadow Vale Foods

Units 18 & 19, Clywedog Rd , S Wrexham, LL13 9AE www:meadowvalefoods.co.uk 01978 666 100 Customerservices@meadowvalefoods.co.uk

Refrigeration

Adande

Adande Refrigeration Ltd. 45 Pinbush Road, South Lowestoft Ind. Est Lowestoft, Suffolk NR33 7NL sales@adande.com adanderefrigeration.com 0844 376 0023

Hoshizaki/Gram 2 The Technology Centre London Road, Swanley,Kent, BR8 7AG

E: Hoshizaki - uksales@ Hoshizaki.co.uk

E: Gram - info@gramuk.co.uk W: www.hoshizaki.co.uk W: www.gramuk.co.uk

T: Hoshizaki - 0845 456 0585

T: Gram - 01322 616 900

Jestic Foodservice Equipment

Units 3 & 4, Dana Estate, Transfesa Road, Paddock Wood, Kent, TN12 6UU

T: 01892 831960

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

TRADE DIRECTORY

E: info@jestic.co.uk W: www.jestic.co.uk

Williams Refrigeration

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

Foster Fridge www.foster-fridge.com

1st Floor, The Coach House, Montpelier Mews, High Street South, Dunstable, Bedfordshire, LU6 3SH info@foster-fridge.com 01582 788486

Polar Refrigeration

www.polar-refrigerator.com

Unit 8, Access 18, Bristol, BS11 8HT

See website for stockists Sauces & Marinades

The Crucial Sauce Company Ltd

Unit 1b, Nechells Business Centre, 31 Dollman Street, Nechells, Birmingham, B7 4RP

T: 0121 333 3233

E: info@thecrucialsaucecompany.co.uk

W: www.thecrucialsaucecompany.co.uk

Hot Star Honey

Fernleigh Station Road

Tivetshall St Margaret Norwich NR15 2ED www.hotstarhoney.com sales@hotstarhoney.com

Dibs Distribution www.dibsdistribution.co.uk 1432b Clock Tower Road, Isleworth, Middlesex, TW7 6DT sales@dibs.uk.com 0208 568 6668

Keejays Limited www.keejays.com

Crockatt Road, Lady Lane Ind. Estate, Hadleigh, Suffolk, IP7 6RD enquiries@keejays.com 01473 827304

Sausages, Pies and Burgers

James T Blakeman & Co Ltd, www.blakemans.co.uk

Millenium Way, High Carr Business Park, Newcastle –under- Lyme, Staffordshire, ST5 7UF admin@blakemans.co.uk 01782 569610

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

Pukka Pies Ltd

The Halcroft, Syston, Leicester, LE7 1LD trade@pukkapies.co.uk

T: 0116 264 4004

E: trade@pukkapies.co.uk

W: www.pukkapies.co.uk

Peter’s Food Service www.petersfood.com

Westaway Sausages Ltd. www.westawaysausages.com

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

Metrow Foods Limited www.metrow.co.uk

Airborne Close, Leigh-on Sea Essex, SS9 4EN helpdesk@metrow.co.uk 01702 527441

Suffolk Meat Traders www.suffolkmeattraders.co.uk Grove Lane, Elmswell Bury St. Edmunds Suffolk, IP30 9HN sales@suffolkmeattraders.co.uk 01359 242 500

Holland’s Pies www.hollandspies.co.uk Baxenden, Accrington, Lancashire, BB5 2SA enquiries@hollandspies.co.uk 01706 213591

Rollover Limited www.rollover-uk.com

Rollover House, 802 Oxford Avenue, Slough, Berks., SL1 4LN info@rollover-uk.com 01753 575558

The Franconian Sausage Company www.franconian.co.uk Unit 26, Eldon Way, Paddock Wood, Kent, TN12 6BE info@franconian.co.uk 01892 837816

Shopfitters & Fabricators

Barland Shopfitting Specialists www.barlandshopfitters.co.uk Unit 18, Honey Hall Ing, Huddersfield, West Yorks., HD2 1GP info@barlandshopfitters.co.uk 0800 043 5523

Elite Shopfitters Leeds Ltd. www.eliteshopfittersleads.co.uk 5 Wharfe Mews, Cliff Terrace, Wetherby, LS22 6LX elitshopfittersleeds@iidp.co.uk 0113 258 3324

Unit 1, Greenway, Bedwas House Industrial Estate, Bedwas, Caerphilly, CF83 8XP 029 2085 3200 info@petersfood.com

Jephsons Shopfitters Ltd www.jephsonsshopfitters.co.uk Maun House, Maun Way, Hermitage Lane, Mansfield, Nottinghamshire, NG18 5GX info@jephsonsshopfitters.co.uk 01623 645809

Promart Manufacturing Ltd www.promart.co.uk Unit 2B Caddick Road, Knowsley Industrial Park South, Merseyside, L34 9HP sales@promart.co.uk 0151 546 4666

Trade Bodies

Marine Stewardship Council (MSC) www.msc.org

Marine House 1 Snow Hill, London, EC1A 2DH 0207 246 8900

Seafish www.seafish.org

18 Logie Mill, Logie Green Road Edinburgh, EH7 4HS Seafish@seafish.co.uk 0131 558 3331

Seafood Scotland www.seafoodscotland.org 18 Logie Mill, Logie Green Road Edinburgh, EH7 4HS enquiries@seafoodscotland.org 0131 557 9344

NEODA PO Box 1184, Bromley Kent, BR1 9XW T: 020¬ 8464 3954 E: lynda.simmons@neoda.org.uk W: www.neoda.org.uk

British Frozen Food Federation (BFFF) www.bfff.co.uk

Warwick House, Unit 7, Long Bennington Business Park, Main Road, Long Bennington, Newark, Notts, NG23 5JR 01400 283090

British Kebab Awards www.britishkebabawards.co.uk 8th Floor, Elizabeth House 39 York Road, London, SE1 7NQ, info@ceftus.org / nominationskebabawards@ gmail.com 020 7183 4272

PAPA

The Pizza, Pasta and Italian Food Association www.papa.org.uk Association House 18C Moor Street Chepstow NP16 5DB 01291 636338

National Federation of Fish Friers

4 Greenwood Mount, Meanwood, Leeds LS6 4LQ

E: mail@nfff.co.uk T: 0113 230 7044

Asian Catering Federation www.acfederation.org

London Pall Mall

100 Pall Mall St James London, SW1Y 5NQ

Training & Consultancy

KFE School of Frying Excellence www.kfeltd.co.uk Unit A-B, Bentley Business Park, Blenheim Way, Market Deeping, Peterborough PE6 8LD sales@kfeltd.co.uk 01778 380448

National Federation of Fish Friers www.federationoffishfriers.co.uk

4 Greenwood Mount, Leeds, LS6 4LQ mail@federationoffishfriers.co.uk 0113 230 7044

Crossways Foodservice Consultants

29 High Street

Needingworth, St Ives Cambridgeshire, PE27 4SA

T: 07725 434173

E: crosswaysfc@gmail.com

Crossways

W: www.foodserviceconsultants.co.uk

Carpigiani Gelato University UK www.gelatouniversity.com/uk

Carpigiani House, Coldnose Rd Rotherwas Industrial Estate Hereford, HR2 6JL

janethompson@carpigiani.co.jp 01432 346 018

Uniforms

United Workwear

www.unitedworkwear.com

The United Collection Ltd

80A Ashfield Street, London, E1 2BJ info@unitedcollection.co.uk 0207 780 1746

Simon Jersey www.simonjersey.com

Altham , Accrington, Lancashire, BB5 5YE sales@simonjersey.com 0370 4609 047

Best Workwear

www.bestworkwear.co.uk

FRS Countrywear Limited Unit 1 Building 6 Stanmore Ind. Est. Bridgnorth Shropshire, WV15 5HP sales@bestworkwear.co.uk 08454 65 66 65

Utilities

Utility Helpline

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

T: 01432 378690

E: brian@utilityhelpline.co.uk

W: www.utilityhelpline.co.uk

Web Design

Pro Web Design www.prowebdesignuk.com 119 Hertford Road, London, EN3 5JF info@prowebdesignuk.com 0203 659 4745

Shinebright Creative www.shinebrightcreativecc.co.uk 13 University Road Leicester, LE1 7RA info@shinebrightcc.com 0116 255 3400

Booker Limited www.booker.co.uk

Irthlingborough Road, Wellingborough, Northants, NN8 1LT 01933 371000

Costco (Head Office)

National locations www.costco.co.uk

Hartspring Lane, Watford, Hertfordshire, WD25 8JS  01923 213113

Khanjra International Foods Ltd www.khanjra.co.uk

Greenbank Business Park, Blakewater Road, Blackburn, Lancs, BB1 3HU 01254 676793

Parfetts (Head Office) www.parfetts.co.uk

Didsbury Road, Stockport, SK4 2JP 0161 429 0429

Franchise Opportunities

Banger Bros www.bangerbros.co.uk

Chicken Cottage www.chickencottage.com

Chop & Wok www.chopandwok.co.uk

Chopstix support@franchising.com

Chozen Noodle www.chozen.co.uk

Doner Kebab German Doner Kebab www.donerkebab.net

Empire Dogs www.empiredogs.co.uk

Flamin’ Chicken info@theflaminchicken.com

Gallones Ice Cream Parlours www.gallonesfranchise.com

Harry Ramsden’s www.harryramsdens.co.uk

London Fish and Chips www.londonfish-chips.com

Mexigo www.mexigo.uk

Muffin Break www.muffinbreak.co.uk

Wholesalers and Cash and Carry

Central Foods

Maple Court, Ash Lane Collingtree Northampton NN4 0NB

T: 01604 858 522

E: info@centralfoods.co.uk

W: www.centralfoods.co.uk

Papa John’s www.papajohns.co.uk

Pepe’s Piri Piri www.pepes.co.uk

Peri Peri Original www.periperioriginal.co.uk

Pita Pit UK www.pitapituk.com

Pizza Time www.pizzatime.co.uk

Quiznos www.quiznossub.co.uk

Sam’s Chicken www.samschicken.com

Subway www,subway.com

Waffle Delight www.waffledelight.co.uk