(Formerly Fish & Chips & Fast Food Magazine) The Nations Favourite Takeaway Magazine, Now in our 36th Year
National Fish & Chip Day going from strength to strength
June was a very busy month with the NFFF/Norwegian Seafood Council study trip for the winners of the various 2026 National Fish & Chip Awards to Ålesund in Norway and the Seafood from Iceland study trip to Westfjords in Iceland for the winners and finalists in the NFFF Fish & Chip Restaurant of the Year 2026.
These extraordinary tours gave the lucky participants the opportunity to see, participate and learn about how these leading countries in the fishing industry are promoting and developing a sustainable future for the sector, and also to show how important the UK Fish & Chip sector is to them moving forward.
Late June saw the launch at Trenchers in Whitby of the 2027 National Fish and Chip Awards program organised by the NFFF with Seafood from Norway as principal sponsors, and the above trips are just one example of the rewards that participants in the awards can benefit from as they strive to be the “best” in their field.
The Awards Dinner for the first English Fish & Chip Awards organised by Paramount Creative of Scotland was held in Manchester. The evening of food, entertainment and celebrations was attended by over 400 guests.
Congratulations to everyone who got to be part of these great events.
I was fortunate enough to spend a day with Marcus Johansen, Lead Biologist and Falk D Øveraas, Head of Public Affairs for Ode, the leading cod farming company in Norway to visit one of the farms at Alida (just a brief stop) and Støylen and also the Processing Plant Ørsta municipality. The scale of the operations that Ode have built in such a very short space of time is mind-blowing and the cod that they are producing is so good. There will be an update on Ode and Cod farming in the next issue of Fast Food Professional.
Wishing you all a very successful Summer season.
Athol
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STORERS RESPONDS TO A CHANGING CLIMATE WITH NEW MULTIDECK OPTION W
ith warmer summer temperatures putting greater pressure on refrigeration performance, Storers has added a new refrigerated, solid-door option to its popular Airwings multideck range. The innovative design is intended to help operators maintain highly efficient, consistent chilled displays as changing climatic conditions present new challenges for the foodservice sector.
Grab-and-go multidecks are an essential part of many foodservice operations, providing highly visible, easily accessible displays for sandwiches, salads, drinks and other chilled products. However, during hot spells, refrigeration equipment can be required to work significantly harder to maintain stable cabinet conditions.
The new solid-door, refrigerated, Airwings model helps retain chilled air within the cabinet, thereby reducing the impact of warmer ambient air and supporting more consistent temperatures throughout the display. The design incorporates Storers’ innovative ticket strip system that not only displays pricing and product information but also helps direct chilled air back into the cabinet, thus reducing cold air loss and improving overall efficiency.
The solid-door, refrigerated multideck forms part of Storers’ wider range of British-manufactured refrigeration solutions for the foodservice sector.
52 Smacks Burgers & Hot Chicken continues strong momentum with Q1 system sales up 49% year-on-year
53 Nisbets puts over 40,000 products in customers’ pockets with its updated app
54 What the Cluck Makes Great Chicken?
56 Flora Professional helps operators unlock frozen dessert growth across delivery, takeaway and in-store
57 Country Range Fires Up for Summer with Hot Honey Launch
58 ‘Ten Times Better Steak’: Why The Plough Inn chose Mibrasa
59 One & Done! New Carpigiani machine makes, stores & serves gelato in one
60 Comelle reveals the latest soft serve, shake and dessert trends
62 Funnybones Adds Two New Flavours of Grace Say Aloe Drink
63 Pidy Caters to Summer Demand with Ready-To-Fill Quiche Range
64 Middleton Foods announces return of The Peter Hill Award for 2026!
66 Convotherm unveils large capacity combi ovens for cost-pressured UK operators
67 Lockhart Catering Equipment’s Catering Innovation Show Returns Bigger and Better for 2026
68 Keeping it fresh with Ice-A-cool - a new range of upright refrigeration and freezer equipment
69 Buffalo ups the pace with two new high speed ovens and a pizza oven
70 Hospitality equipment suppliers back industry call for 10% VAT
70 What Conor McCarthy, had to say on a Burnham government and the hospitality industry
71 More than 7,200 fish and chip shops identified in landmark study of the UK’s favourite takeaway
72 Aimia for Professionals Named a ‘Great Place to Work’
73 Sysco Extends Strategic Partnership with Natasha’s Foundation
Money Matters
Our financial section can be found near the back of the issue starting on page 70 in this issue
FFP Trade Directory
Starting on page 74 in this issue
FThe official search for the best chippies is on as the
National Fish & Chip Awards 2027 launches
ish and chip business from the UK and beyond wanting to secure one of the highest honours in the sector by being recognised as one the best by the National Fish & Chip Awards, now have the chance to go for gold as the 39th edition of the official industry competition launches for 2027.
The top accolades, including Takeaway of the Year, Restaurant of the Year, and Drywite Young Fish Frier of the Year, are all now officially open to enter. Chippies that take pride in the full journey of the potato, from farm to plate, to create exceptional chips are welcome to apply for Field to Frier. Those operating for less than two years can try out for the Newcomer of the Year trophy and businesses with a creative spin on the classic dish are encouraged to apply for the Menu Innovation award.
The awards have been raising standards since its inception in 1988 and has helped the industry to grow, providing more employment and shaped the sector for the future by encouraging participants to focus on key issues such as sustainability, training and employee welfare.
The Employee of the Year category is now open to both fish and chip businesses and companies that supply goods and services to the industry, recognising the passion and dedication of people throughout the supply chain who help bring top-quality fish and chips to the nation.
There are 16 categories that UK-based fish and chip takeaways, restaurants and mobile units are invited to enter, as well as overseas shops which are eligible for the international award. Taking part is free and the simple application process makes it even easier than ever for businesses to showcase their achievements. For full details, including closing dates, and to apply, please visit https:// thefishandchipawards.com/.
The National Federation of Fish Friers (NFFF) is the organiser of the prestigious event which is dubbed as the ‘Oscars’ of the fish and chip trade. Seafood from Norway will be the headline sponsor for the February ceremony in London where the new champions will be revealed.
The National Fish & Chip Awards offers an invaluable experience where the learning curve is steep, but the
rewards are plenty for entrants. The judging process has been created by some of the most respected and accomplished fish and chip business owners, and this year, experts from the wider hospitality sector will join the panel. Each category has its own set of interviews, live tasks, inspections and anonymous taste tests, with feedback from the specialists offering encouragement and steering for improvements.
Andrew Crook, president of the National Federation of Fish Friers, says the awards provides a springboard that helps both shortlisted and winning businesses to continue thriving: “The fish and chip industry is incredibly special because of the many brilliant people who are deeply passionate about the heritage of our national treasured dish. There’s nothing better than shining a spotlight on the sector and all the people who are showing how delicious, relevant and necessary the fish and chip experience still is today.
The National Fish & Chip Awards is a fantastic celebration of the standout people and businesses throughout the supply chain. The awards’ reputation for nurturing excellence precedes it and time and again we see how the competition offers a platform where businesses gain confidence, momentum and recognition to accelerate future growth ambitions into the short term”.
He continues: “Chippies are synonymous with being an integral part of communities, not only for serving the classic dish, but they are often also a source of employment for young people to gain their first experience in the workplace, with many going on to build highly successful, long-term careers in the sector. This is a very exciting time where up and coming talent and well-established professionals are together bridging tradition and modernity in ways that show the boundless potential the future of the industry has.
There is a lot to be gained from taking part and we’re excited for the National Fish & Chip Awards to continue being the coveted seal of approval for fish and chip businesses.”
Seafood from Norway’s Bjørn-Erik Stabell, UK Country Director for the Norwegian Seafood Council, expresses his thoughts on the excellence to come: “For us, the National Fish & Chip Awards have become much more than a sponsorship.
L ---> R - Andrew Crook, president of the NFFF, Seafood from Norway’s Bjørn-Erik Stabell, UK Country Director for the Norwegian Seafood Council, Aman Dhesi co-owner of The Scrap Box, Andrew Wilkinson, general manager at Trenchers of Whitby, Gavin Dhesi, co-owner of The Scrap Box, and Caroline Murphy, treasurer of the NFFF
They represent a valued partnership with the NFFF and the wider fish and chip industry, built on a shared ambition to learn, improve and succeed together.
The awards celebrate the very best of the industry while creating opportunities to share knowledge, strengthen relationships and inspire progress across the seafood value chain.
We are delighted to continue as principal sponsor in 2027 and look forward to celebrating the people and businesses driving the industry forward. The awards are a powerful reminder that we are stronger together.”
The 2027 launch took place today at Trenchers of Whitby, which was named Restaurant of the Year in February. The event was attended by industry names as well as guests from wider Yorkshire-based organisations and associations.
Andrew Wilkinson, general manager at Trenchers, says it has been great to hold the launch at spiritual home of fish and chips in Whitby. He speaks of the impact the awards journey has had on the business: “Winning the Restaurant of the Year award means so much to us. The increase in guest volume was instant! Not only in the aftermath of the showcase awards ceremony, but throughout the whole judging process.
It has been a hugely positive experience and the pride the whole team has shown at their achievement is amazing to see. We couldn’t have done it without them. My advice to anyone thinking about entering the awards? Well, what is there to think about?! I can only see positives - the marketing opportunities, customer engagement, staff development and involvement, along with opportunities to learn from peers and grow your business along the way. Good luck everyone for 2027.”
Also in attendance was Aman Dhesi, co-owner of The Scrap Box, which won the takeaway prize earlier this year. He says of the awards experience: “It’s not an understatement to say that winning Takeaway of the Year has changed our lives. Not only has business increased exponentially over the two years we’ve been involved with the awards and progressed through each round, but it’s also given us a renewed drive and rigour to take the business to even greater heights.”
For anyone thinking of entering, especially in the current hospitality climate, there’s really nothing to lose. It’s an opportunity to make sure your business is operating as efficiently as possible, and with such low barriers to entry, it’s well worth putting your shop forward. To find out more: https://thefishandchipawards.com/awards-2027/
JJ Foodservice Launches UK’s First Live Delivery Tracking
JJ Foodservice, one of the UK’s leading foodservice wholesalers, has launched the UK’s first live delivery tracking app in foodservice wholesale – giving customers real-time visibility of their order from the moment a driver departs, including live lorry location, driver details and an updated arrival window when delivery is just minutes away.
Michael Dudley, Chief Technology Officer for JJ Foodservice, said “Our customers are running busy kitchens and operations – they don’t have time to wonder when their delivery is coming or wait by the door all morning. By showing clear progress throughout the day and then switching to a live map when the lorry is close, we’ve given them the right information at the right time. It’s the same experience people expect when they order a takeaway or weekly shopping, and there’s no reason wholesale shouldn’t deliver that too.”
The launch marks a significant step forward for an industry that has traditionally left caterers and operators uncertain about when their delivery will arrive. For busy hospitality businesses, where deliveries of fresh produce, proteins and dry goods are time-critical, the ability to track an order in real time could fundamentally change how operators plan their day.
The system works in two stages. From dispatch, customers can see how many stops their driver is away, displayed in clear bands – ‘Under 20 stops away’, ‘Under 10 stops away’, and so on. When the driver is three or fewer stops away, a live map activates, showing the vehicle’s current location, updated arrival time, the driver’s name and the vehicle registration.
The live map, which updates continuously, displays both the driver’s current position and the customer’s location, giving operators the confidence to prepare for a delivery without disrupting their kitchen workflow.
Contact: www.jjfoodservice.com
Crispy Chicken.
Some 40% 0f all meat consumed in the UK is Chicken and fried Chicken servings are increasing by up to 6% every year. This is because Chicken is healthy, good value for money, excellent quality, affordable and satisfying for people of all ages. Fried Chicken tastes absolutely delicious with a crispy fried coating which gives way to tender juicy Chicken. And there is no better place to buy fried Chicken than from the local chip shop.
A family favourite of course should be fried in the best possible medium to guarantee those mouth- watering results. And this is where Frymax comes in. Frymax is pure white premium palm which is additive free, contains no hydrogenated oil and less than 1% trans fats. It is healthier than animal fats and has a higher smoke point making it ideal for frying. Most importantly Frymax helps produce light golden brown batter which preserves the flavour of the chicken inside. No wonder Frymax has been the Fryers favourite for over 70 years.
From sea to fryer: why provenance is becoming one of the fish & chip sector’s strongest tools
Norwegian Seafood Council and industry partners highlight how verified origin, traceability and supply chain transparency are giving operators stronger proof points behind the seafood they serve
Provenance is becoming more than a sourcing message, according to the Norwegian Seafood Council (NSC). For fish and chip shops, it is becoming one of the sector’s strongest commercial assets, helping operators build consumer trust, communicate quality, demonstrate consistency and reinforce value at a time when customers are increasingly value conscious.
With research showing that 76% of UK consumers find dishes and ingredients with provenance appealing1, the opportunity for fish and chip shops lies in turning origin into a clearer customer story. By showing not only where their seafood comes from, but what that origin represents – from responsible harvesting and traceability to the care taken to protect quality – operators can justify quality, differentiate from competitors and help customers better understand the value of the seafood they are served.
Bjørn-Erik Stabell, UK Director at the Norwegian Seafood Council, said: “Fish and chip shops have always been built on trust. Customers may not always ask directly where
their fish comes from, but they rely on operators to make the right choices on quality, sourcing and value.
“As consumer expectations evolve, provenance gives operators an opportunity to demonstrate quality, responsibility and consistency through the seafood they choose.
“By understanding not only the origin of seafood, but also the systems, standards and people behind it, operators can communicate with greater confidence, helping customers feel reassured about what they are eating and the value it represents.”
To demonstrate this in practice, NSC brought this year’s National Fish & Chip Awards winners to Western Norway for a three-day study trip, hosted in partnership with the Norwegian Frozen at Sea industry, as part of NSC’s principal sponsorship of the awards.
During the visit, operators experienced every stage of the Norwegian whitefish supply chain first-hand – from catching, handling and frozen-at-sea processing aboard Geir, a Norwegian Frozen at Sea industry vessel owned by HP Holmeset AS, to discussions with fisheries scientists, regulators and industry organisations about stock management, sustainability and traceability. The programme showed how country of origin can be supported by practical, customer-facing detail, giving operators clearer insight into where their fish was caught, how it was handled and how quality is protected from sea to fryer.
Gavin Dhesi, co-owner of The Scrap Box in York,
winner of Fish & Chip Takeaway of the Year at the 2026 National Fish & Chip Awards, said: “Knowing where your fish has come from allows you to extend that story to your customer. It gives us another way to bring that provenance story to life and help customers understand the process behind the fish we serve.
When we open a case of fish now, we understand exactly where it has come from and the process that has gone into it, and our customers appreciate what we are serving a lot more when this is communicated.”
Andrew Crook, President of the National Federation of Fish Friers, said: “The value of this trip is that it helps operators understand the full journey behind the fish they serve. When you see the vessel, meet the crew and understand the care that goes into catching, processing and freezing the fish, you look at the product differently.
That knowledge matters because it gives shops a stronger story to tell. It helps explain why consistency is so important, why provenance matters and why strong relationships across the supply chain make a real difference to the end product.”
The activity forms part of NSC and the Norwegian seafood industry’s wider work with the UK fish and chip sector, including Seafood from Norway’s role as principal sponsor of the National Fish & Chip Awards. By connecting operators directly with the people, processes and systems behind Norwegian seafood, NSC aims to support greater supply chain understanding and help shops communicate provenance, quality and value with confidence.
For more information about the Norwegian seafood industry and the work of the Norwegian Seafood Council, visit https://en.seafood.no.
Sources:
1 Bidfood, Food and Drink Trends 2024.
Pantheon claims that consistent fish batter starts with the right mixer
For professional fish and chip operators, maintaining high standards is vital and one of the key areas that customers judge first is batter so it’s important to ensure uniformity.
Achieving a consistently high standard of batter is as much about process as it is ingredients. Reliable mixing equipment helps remove variables from production, ensuring each batch delivers exactly the same texture, viscosity and performance. A good commercial planetary mixer has therefore become an essential piece of equipment for those businesses looking to combine product quality with operational efficiency.
Pantheon’s planetary mixer range is recognised for its reliability, performance and ease of use. It’s available in 10, 20 and 30 litre capacities and each model is supplied with a stainless steel bowl, three-speed operation and interchangeable attachments, making the mixers equally suited to preparing batters, mashed potato, sauces and other kitchen staples.
The unique planetary mixing action ensures ingredients are thoroughly incorporated throughout the bowl, reducing the need for manual scraping and helping eliminate dry pockets or uneven mixing. Variable speed settings allow operators to gradually combine ingredients before mixing to the desired consistency, reducing the risk of overworking the batter and ensuring repeatable results from batch to batch.
For further information: Sandro Wulkan. Pantheon Catering Equipment. The Mill. Marsh Fold Lane. Manchester. BL1 4HG
Tel: 0800 0461570 Web: www.pantheonce.co.uk
YesWay!
The 2026 Norway Trip
In June, The National Federation of Fish Fryers (NFFF) and Norwegian Seafood Council (NSC) arranged their annual educational trip to Norway, this year visiting Ålesund with the winners in the various National Fish & Chip Awards for 2026
The trip was hosted by Bjorn-Eril Stabell, UK Director for the Norwegian Seafood Council (NSC) and Bojana Dos Santos, Market Advisor (NSC) in conjunction with Andrew Crooks, President of the NFFF, the organisers of the UK Awards. The adventure began with participants flying into Oslo from various UK locations and meeting up to fly on to Ålesund, set out on a number of islands in western Norway. The town has an unusually consistent architecture, most of the buildings having been built
between 1904 and 1907 after a major town fire, and in an Art Nouveau style making it a very popular destination for visiting cruise ships.
We stayed at the Thon Hotel in Ålesund which is right on the harbour affording great views of the town and surrounding areas.
On arrival he group met up in the hotel restaurant for a buffet, introductions and an outline of the exciting programme. This was led by Bjorn-Erik
Welcome Buffet
By Athol Dipple
and specialists from NSC and presentations covered Norway’s approach to provenance, stock management, sustainability and traceability for our industry in coming years. Next, we strolled through the picturesque town, stopping for a group photo at the Fish & Chip kiosk
in the centre, to the far side of the harbour and Zuuma, a Japanese-inspired grill and sushi restaurant on the quayside where we were treated to the finest seafood and sushi dishes. This gave a further opportunity for the group to network and relax after a long day of travelling. We were able to watch our “treat” for the following day, the H.P. Holmeset AS Frozen-at-sea long-liner vessel, Geir, arrive and moor up for the night on the far side of the harbour.
Next morning, led by Bjorn-Erik, some took a “refreshing” Viking dip in the harbour from the pontoon adjacent to the hotel sauna and breakfast, and we set
off to board Geir for the day’s activities. The opportunity to visit and sail down fjords on a fishing boat of this size is a real (and priceless) treat as a special concession with safety boat provisions is required for non-fishermen to do this on Norwegian fishing vessels.
We were joined on board by Marianne Sivertsen Næss, the Norwegian Minister for Fisheries and Ocean Policy who spoke about the close relationship between Norway and the UK fisheries.
The group were split into two groups and one group were dressed up in survival gear like “Emperor Penguins” for the exhilarating RIB ride through the fjords, while the remainder were given a full tour of the boat while the Geir cruised down the fjords allowing for great views of the scenery and wildlife during the trip.
The Geir is equipped with drag well, a well, or tank, that has an opening to the sea in the bottom of the vessel. In English, and in offshore terminology, such a construction is called a moon pool. The development of the patented drag well has contributed to more efficient, safe and profitable longline fishing with the design is specifically
adapted to drag (haul in) fishing gear such as line and net. The HP Holmeset AS design of the drag well is patented and fish losses have been reduced by approximately 15% on average, – by up to 30% in bad weather. The crew of the Geir were really helpful on the tour which included discussions on how the
A Stroll to Zuuma Inside
Minister on bridge Old Guys Rule
Rib ride
Introduction by Bjorn-Erik
“Best Fish and Chips” in Ålesund
Drag well
bridge functions at sea (with a photo opportunity sitting in the Captain’s seat), crew accommodation and facilities provided for when they are off-duty and at sea such as a gym equipped with the latest kit, a TV/Video room, sauna and plenty of space to relax.
The tour included the long-line baiting system and the on-board processing plant where fish is landed, headed, gutted, inspected, processed, packed, frozen and stored within 2 hours to ensure the absolute freshness of the finished product. The group were amazed at how they fit all of that equipment into what is a relatively small area. There was also an opportunity for those that wanted to visit the noisy engine room with the Chief Engineer. Each long-line holds 50,000 hooks space 1.5m apart.
Lunch was provided in the crew restaurant which included Bacalao, a dried and salted cod, mostly known for its use in the cuisines of the Iberian Peninsula, but also widely used in other regions, like Norway, Iceland, and the Caribbean. This time allowed for further discussions with crew and industry representatives. With the second half of the group arriving back from their rib ride, the first group got dressed and boarded the highspeed RIB’s for the thrilling journey back to Ålesund with commentary provided by the rib captain at varying stages of the return trip.
All in all, a great experience for everyone and having disembarked, a visit to Molo Brew, a unique, award-winning brewery and restaurant in the heart of Ålesund, gave everyone a chance for more networking and relaxation. Others enjoyed a refreshing dip in the sea before getting ready for dinner.
Back at the hotel, everyone readied themselves for the evening’s entertainment with a short coach ride to Alnes Fyr (Lighthouse) for a welcoming
included a tour of the Alnes lighthouse, which, even in the age of GPS, this remains an operational coastal light – its beam still sweeps across the Norwegian sea each night (now powered by electricity and automatic controls). The municipality owns the lighthouse, which has worked with groups since 1993 to transform the site into a vibrant cultural and tourist centre, hosting art exhibits, events, and visitors, all while retaining its original charm as a seaside lighthouse. It is now one of
Alnes lighthouse
Odd Kristian DahleCommunication Director, Fiskebåt, Dinner at Alnes visitor centre
Dinner at Alnes visitor centre
Long line
All aboard the Geir
dinner and networking opportunity with NFAS members. This
Step aboard
the most visited lighthouses in Norway, thanks to its easy access from Ålesund and its picture-perfect setting.
Dinner and speeches then followed in the Visitor Centre with dishes representing the finest Norwegian seafood for a great night where new friendships were made before the return journey to the hotel.
Next morning, after checking out of the hotel the group boarded a coach for the short journey to Ode, the leading cod farming company in Norway where CEO Ola Kvalheim gave a short presentation on the rapid development of Ode since its formation in 2019 and the technology developments that have led to a 10,000 tonnes output in 2025 and a target of 50,000 tonnes by 2030. There was plenty of discussion about how the farmed cod sector can support the wild cod supplies.
The group were then treated to a superb Battered Cod and Chips with home-made Tartare Sauce and Mushy Peas using the Ode farmed cod. This was the first time that many had tasted the Ode product and an interesting discussion regarding Ode’s future plans followed. With industry quota restrictions on wild caught cod affecting supply and price, just as has happened with salmon in the
last 30 odd years, farmed cod may become more of the “norm” in the future as demand for fish protein grows.
The group then met a local guide for a walking tour of Ålesund, starting in the harbour and being told of the devastating fire in 1904 destroyed most of the wooden buildings in the city centre, Ålesund rose again in the art
nouveau style popular across Europe at the time. Young Norwegian architects, many trained in Germany, returned home to rebuild the city with a distinctly modern flair. The result is a colourful landscape of curious façades, curving towers and ornate carvings, all framed by sea and mountains.
At the end of Ålesund’s harbour pier, Molja Red Lighthouse is one of Norway’s most unique hotel stays It is an actual working lighthouse but inside has been transformed into a tiny, circular retreat. With only one bed and one purpose, it’s made for couples, dreamers, and solitude seekers looking to write a story unlike any other. From this location, it was clear to see how the fire burnt many of the wooden buildings. Our walk carried us up to the heights of Storhaugen View for panoramic views of the city and surrounding islands. On the walk back to our hotel, our guide pointed out various buildings of interest and gave the group more of the city’s history.
Time for a buffet lunch and some collected fishing rods and went to the Molja lighthouse to try their luck with a great deal of success. But what do you do with a sizeable cod when you need to fly home? The answer was to give the fish caught to the Chef at the Thon Hotel, so someone would have enjoyed a tasty supper.
Too quickly, the time had come for the group to check out of the hotel and return to the airport for the flight home, and an opportunity to reflect on all of the exciting things that had been experienced and learned, and new friendships made on the fantastic trip.
This is yet another example of how the National Fish & Chip Awards with NFFF and Norwegian Seafood Council are rewarding and inspiring the best in the sector, and a great reason for any ambitious business owner to enter the awards categories for 2027.
Ola Kvalheim CEO, Ode
Ode Battered Cod and Chips The group at Molja
Andre and Andrew - gone fishing!
Stock up and save...
with Booker’s
new summer guide and Value Locked campaign
To support fast food and QSR operators over the busy summer season, Booker has locked prices on over 600 products as part of its ongoing value campaign – launched alongside its new Summer 2026 Food and Drink Guide packed with menu ideas, new products and trending lines.
Phase two of the Value Locked campaign offers outstanding value on Booker’s most popular productssignalling good news for caterers, chefs and foodservice operators. There are savings to be had on a wide range of products, covering both branded favourites and Booker own brand trusted lines.
The Summer Food and Drink Guide features menu inspiration for platters and sharing boards – with familystyle dining, group grazing and sharing plates the hot trends incoming for summer, with an eye on bold, global flavours, sociable and shareable presentation.
Booker has added three new lines to its recently launched Food to Share range - Waffle Fries, Potato Pops and Mini Brie Bread Rolls – all showcased in the Guide. Available under its Chef’s Menu own label, these tap into trends for group grazing and small plate dining, giving operators flexible and flavourful foods that elevate the menu across multiple times of day. They can be served on their own in stylish ramekins at the table, added to sharing boards, or for takeaway or on-the-go dining options.
To support efforts to minimise wastage in kitchens, the range is portion controlled and features versatile, frozen foods that work hard across menus to maximise profits for operators, bringing consistency, versatility and speed of execution that busy kitchens need to operate successfully. They also meet the evolving dining behaviours of
consumers following GLP-1 diets where smaller portioncontrolled dishes are the order of the day.
For the burgeoning on-the-go and takeaway market, Booker has rolled out a new range of value disposable packaging and kitchen essentials, including bagasse containers, plant fibre food boxes, kraft burger boxes, boat trays and bowls. The professional range is designed to meet the evolving needs of operators, bringing practical, cost-effective, quality packaging solutions that meet consumer expectations for out-of-home eating experiences.
Nev Irani, Managing Director for Foodservice at Booker, says: “This summer comes with the added excitement of the World Cup, bringing a much-needed boost to the foodservice and QSR sectors.
Our Summer Guide gives our customers on-trend products that are easy to use, with great value through our Value Locked campaign on the products that matter most to them.
We’re here for a full menu shop, those pre-weekend top ups and unexpected heatwaves – always ensuring our foodservice customers have the products, tools and inspiration to create winning menus and outstanding dining experiences every time.”
Booker’s Summer Food and Drink Guide is live on the website and in branches now, spotlighting seasonal ideas and menu inspiration, new own label lines, branded favourites and kitchen essentials. Booker has locked prices on over 600 lines until 8th September 2026. For more details and to sign up to Booker, visit https://www.booker.co.uk/
Kraft Heinz Away From Home has unveiled its 1L bottle, purpose-built to help QSR operators deliver greater speed, consistency and control
Kraft Heinz Away From Home has unveiled its 1L bottle, purpose-built to help QSR operators deliver greater speed, consistency and control.
Developed over several years using chef and operator feedback, the new format has been created in response to the pressures facing modern kitchens, where efficiency and accuracy are essential to maintaining throughput.
The taller, slimmer bottle has been engineered for high-frequency use, offering improved grip and one-handed control for faster, more precise sauce application. A redesigned nozzle helps QSR operators maintain consistency across every order, while the swan-neck design allows sauce to flow naturally towards the cap as the bottle empties, helping to reduce product waste.
The bottle also requires significantly less pressure to dispense compared with many alternative formats, supporting comfort and efficiency during busy shifts while delivering a more consistent sauce output. The format has been developed with sustainability in mind, using a fully recyclable bottle that contains 30% recycled plastic.
Available across key Heinz favourites,
including Seriously Good Mayonnaise, Classic Barbecue Sauce, Classic Burger Sauce, Firecracker Sauce, Sweet Chilli Sauce, Smokey Baconnaise Sauce and Yellow Mustard, the new format has been designed to meet the demands of modern QSR operations. Additional variants including Sticky Korean Barbecue Sauce, Truffle Mayonnaise and Tomato Ketchup are due later in 2026.
Tom Franklin, UK & Ireland Heinz Away From Home director, said: “The new 1L range is a direct reflection of our commitment to operators. We listened, we tested, and we’ve delivered a format that genuinely works harder in busy environments. This isn’t just a new bottle. It’s a smarter, more efficient solution designed to support chefs every single day.”
England’s best fish and chips revealed by huge new awards
It’s the ultimate taste of British tradition – and a brand new awards ceremony has revealed the best fish and chips from shops all over England
The English Fish and Chip Awards were presented at a Gala Final in Manchester on June 20th and despite making their debut here, they carry huge weight and are certain to bring massive impact for winners.
The evening was not only a great night of celebration and recognition for the industry. The many guests were treated to a fun night full of entertainment.
A special performance of the Greatest Showman to open the evening was followed by a tribute to Take That before dinner. After dinner there was a brilliant performance from a Freddy Mercury tribute act which had guests up dancing and giving them a night to be proud of.
It really was a night of celebration, showcasing the Fish and Chip Industry at its very best.
The company behind the awards is Paramount Creative, who have spent many years showcasing different businesses and sectors with awards from Italian to Spice, Confetti Wedding to Prestige Hotel, Hospitality and Entertainment and even Funeral.
Awards Director Warren Paul is thrilled by the response to the first ever English edition of an event which has topped the bill in Scotland for years.
“We are delighted with the success of our first event. We welcomed 430 guests to the Gala Final, including 310 finalists from across England. To achieve a sell-out event in our very first year was a dream come true, and something the whole team is incredibly proud of. It is a testament to the hard work and dedication that went into the campaign.
Our social media reach has been exceptional, with over 568,698 views across Facebook and Instagram, representing a 165% increase compared to the previous 28-day period. Engagement reached 44,278, an increase of 240% on the previous 28 days. In addition, the event received extensive coverage across local, regional, and national media.”
Warren continued: “It’s truly humbling to see the reactions from our winners and highly recommended - to see what it means to the people behind the businesses.
That is the entire reason motivating us to stage these events, the endless work behind the scenes counting votes and nominations, assessing and judging finalists
Aldo Zilli with Warren Mitchell
and often with great debate, finally choosing winners using all that evidence.
We are at pains to ensure our results are accurate, fair and deserved and always will be. We have to make sure our winners are the very best.
So rest assured, if you visit any of those who have collected awards or Highly Recommended honours from us, you’re getting the best in that category. Even finalists have beaten many, many contenders.
Congratulations to those who have excelled this year and thank you for your support and your enthusiasm – the way the trade and more importantly the public have embraced this event has been touching.”
Categories included Dine In, Family-Run, Coastal, City Centre, Historic, Sustainable, Menu and Mobile, plus best Fish and Chips as well as Best Fish and Chip shop, both by region.
So whatever factors play in to your choices when figuring out where to eat, you can find the right option in the full list of winners and highly recommended below.
Judges visit each finalist and their scores make the final call on results – other than the Best Fish Fryer category which is decided by a live cook off on the day of the final.
Warren said: “The English Fish and Chip Awards are
Winners – full list
Best Newcomer The Fat Fryer (Yorkshire)
Best Dine-In Fish & Chips Marino Fish Bar (Sittingbourne)
Best Family Run Business The Golden Haddock (East Yorkshire)
City Centre Chip Shop of the year Cave Street Fisheries (Hull)
Best Fish & Chip Shop in the North East Chip & Fish (Newcastle)
Best Fish & Chip Shop in Yorkshire and the Humber Jim’s (Hull)
Best Fish & Chip Shop in Midlands Wollaton Fish Bar (Nottingham)
Best Fish & Chip Shop in the South Sandy’s (Folkestone)
Best Fish & Chip Shop in the North West Angel Lane Chippie (Cumbria)
Most Historic Fish & Chip Shop Knights Fish Restaurant (Somerset)
about shining a spotlight on those who truly deserve recognition, as are all of our awards concepts.
It’s not about ego or glory – it’s potentially a lifeline in these very challenging times for all businesses, with the hospitality sector under more pressure than most.
It’s vital to support local business in your area, or these traditional family spots simply will not exist in the future. It’s a scary thought but it’s the truth.
The places and people honoured in this first edition of the English Fish and Chip Awards are the absolute best right now, so please go try them.
And if you think your local spot is better, make sure you nominate and vote for them next year.”
Paramount Creative is a family business so we get it – we understand the pressures but also the passion, commitment, pride and love that go into every day at work.
We have huge plans to help share the spotlight with more and more unsung heroes of many trades and sectors, and especially this one.
So, watch this space – and thank you.
The English Fish and Chip Awards took place at Midland Hotel Manchester on Monday 22nd June 2026, hosted by TV’s Andy Clarke.
Most Sustainable Fish & Chip Shop ............. Sandgate Chippie (Cumbria)
Best Coastal Fish & Chips The Fishermans Wife (North Yorkshire)
Best Marketing & Digital Initiative Frydays Chippy (North Yorkshire)
Best Menu Ranmoor Friery (South Yorkshire)
Best Multi-Site Operator Grandpas Fish Bar (County Durham)
Best Fish & Chips in the North East Shield Row Chippy (Durham)
Best Fish & Chips in Yorkshire and the Humber The Codfather (West Yorkshire)
Best Fish & Chips in the North West .................. Chippy T (Southport)
Best Fish & Chips in Midlands Greedy Fish (Leicestershire)
Best Fish & Chips in the South Squires Fish Restaurant (Devon)
Best Mobile Fish & Chips Country Fried (Blackburn)
Best Fish Fryer of the Year Pollard’s Plaice (Hull)
MKN honoured with Safety Award for FrySafe® protective technology
MKN has been recognised with a prestigious Safety Award for its innovative FrySafe® technology, featured in the new OPTIMA® range, setting a new benchmark in professional cooking equipment safety.
MKN has been recognised with a prestigious Safety Award for its innovative FrySafe® technology, featured in the new OPTIMA® range, setting a new benchmark in professional cooking equipment safety.
FrySafe® represents a step change in fryer protection. Using an advanced electronic safety temperature limiter, the system continuously monitors both temperature and minimum oil fill levels, ensuring precise, reliable and failsafe operation. Unlike conventional mechanical safety limiters, which remain largely dormant until triggered, FrySafe® is an active, self-monitoring system designed to significantly reduce fire risk in busy commercial kitchens. TÜV certification further reinforces its reliability and performance in demanding, real-world environments.
This award recognises MKN’s ongoing commitment to developing intelligent solutions that minimise risk and create safer, more sustainable working environments. At a time when machine-related incidents remain a global
concern, the importance of continuously advancing safety standards has never been greater.
Holger Burgtorf, Head of Product Management at MKN, will accept the award on behalf of the company at the official ceremony on 19th May 2026, following the opening of the Prevention Forum.
Wayne Bennett, UK Sales Director at MKN, commented:
“Winning this Safety Award is a proud moment for the entire MKN team. FrySafe® isn’t just an innovation - it’s a reflection of our responsibility to protect the people who rely on our equipment every day. In high-pressure kitchen environments, safety can’t be an afterthought, and this technology ensures it never is. We’ll continue to push boundaries to deliver solutions that combine performance with absolute peace of mind.”
MKN sees this recognition not only as an achievement, but as motivation to continue investing in safer, more ergonomic technologies that make a meaningful difference in professional kitchens worldwide.
Contact: https://www.mkn.com/en
By Athol Dipple
NFFF Restaurant of the Year 26
Winner, Winner, Many Icelandic Dinners!
Once again, Björgvin Þór Björgvinsson, Head of fisheries and food and Alisa Catherine Silveira, Project Manager, PR and Marketing Communications for Business Iceland used their great knowledge and expertise to put together a “money-can’t-buy” Kuoni-style trip to the Land of Fire and Ice for the winners and runners-up of the NFFF National Fish & Chip Awards Fish & Chip 2026 Restaurant of the Year category. As usual this turned out to be another memorable venture into the Island and the world of fishing in this mystical location in the North Atlantic. I was one of the extremely lucky travellers invited along to learn more and hopefully to encourage more fish & chip restaurant owners to get involved in this prestigious award.
The adventure began with participants meeting for a flight from London Heathrow to Keflavik to be greeted by Björgvin and Alisa before climbing aboard the minibus for the start of 4 day adventure.
The first stop was the infamous fishing town of Grindavik on the southwest corner of Iceland. In 2023, a volcanic eruption forced 3,700 people to be evacuated overnight. Now, after some deemed it a “ghost town” and a year of abandonment, it is now returning to life. The group were treated to a guided tour of the town to see the destruction caused by the lava flows and the fissures leaving many buildings destroyed and uninhabitable. We
met Gunnlaugur Eiríksson (Grindavík Seafood) and Óskar Gunnarsson (Þorbjörn) who described how they have re-built their fishing operation in the town and how the fall-out from the volcano affected the area.( https://www. grindavikseafood.is/)
Grindavik volcano memorial
Þorbjörn 57m vessel Hulda Björnsdóttir
Dynjandi waterfall with the group
Time for lunch and the group were treated to delicious Lobster Soup and Icelandic Breads at the harbourside restaurant, Bryggjan Netagerðin, in a building which originally housed a net making shop servicing the local fishing industry.
Back on the minibus, we headed to the World-famous Blue Lagoon Hot Springs for an afternoon session of pampering and relaxation in the iconic blue water which is made up of 70% ocean water and 30% freshwater, enriched with silica, algae, and minerals. This unique geothermal combination is found nowhere else on the planet and is one of the main reasons the Blue Lagoon has become one of Iceland’s most famous attractions. But the water is more than just beautiful to look at. Warm, mineral-rich, and skin-healing, it’s known for leaving
After a group photograph with Hjördís and Issi we headed for Reykjavik Domestic Airport for the flight north to Ísafjörður in the Westfjords region of north west Iceland. A 45 minute flight with an unforgettable landing at the head of the fjord.
Checking in at the Hotel Ísafjörður Torg in the heart of the town, we set off for Beer Tasting at a local brewery named Dokkan, the first Westfjords craft brewery that brews high-quality Westfjords beer where we were given a tour of the facilities and an opportunity to taste the product.
For dinner, we strolled through the picturesque town to Tjöruhúsið, a renowned seafood restaurant housed in one of the town’s oldest buildings, the restaurant is a celebration of local tradition, fresh ingredients and the
Winners Iceland Study Trip
visitors feeling relaxed, refreshed, and rejuvenated. Combined with the surrounding black lava landscape, it creates a bathing experience found nowhere else on earth.
Back on our transport, we headed towards the capital Reykjavik for a pit-stop at Issi Fish & Chips (https://issi. is/english/). A finalist in the 2026 International operator category in the National Fish & Chip Awards. Owned and operated by the “larger than life” husband and wife team, Hjördís and Issi, and we were treated to Cod fillet, Cod Chin and Chips all supplied by Þorbjörn of Grindavik.
rich fishing heritage of the region. Serving the freshest catch of the day the menu changes daily depending on what the sea has provided, we were treated to a very special evening by entertaining staff with a delicious buffet including the “all you can eat” famous fish soup, pan-fried wolffish with butter and herbs and other local exquisite grilled fish salads and vegetables, all prepared with care and creativity. The chefs allow diners to not just the taste but also know the story behind each dish, making every meal a memorable experience.
After a welcome night’s sleep and a hearty breakfast we boarded our second minibus for the long drive through the fjords and mountains to Patreksfjörður, stopping at the Bolafjall Viewing Platform, built by the Radat station built by the NATO and the US but now controlled by the Icelandic coast guard service. The site offers unbelievable
Continued + August and September
Issi Fish & Chips Chin & Chips
Blue Lagoon
Old town Ísafjörður
views over Ísafjarðardjúp the largest fjord system in the Westfjords. The steep and rugged access road to the mountain top (2086 feet) is generally open only from mid-June-September so we were very lucky to be able to take in the magnificent views.
Radat at Bolafjall
On we travelled to visit Kerecis (www.kerecis.com), yet another example of the 100% Fish programme that we first learned of from Dr Alexandra Leeper and the team at Ocean Cluster in Reykjavik on a previous trip.
Kerecis products
Kerecis is pioneering the use of fish skins and fatty acids in the globally expanding field of cellular therapy. This includes developing, manufacturing and distributing patented fish-skin medical devices that support soft tissue regeneration in the body and this is being used to treat wounds, burns and other complex acute and chronic wounds including diabetic, venous, trauma, and surgical wounds. Thousands of patients of all incomes, cultures and races have benefited from treatment with Kerecis products, including casualties from the recent CransMontana, Switzerland nightclub fire where many people suffered severe burns.
The fish skin used comes from wild Atlantic cod, caught from a sustainable fish stock in pristine Icelandic waters and is processed using renewable energy.
Onwards we journeyed towards Patreksfjörður, stopping for a town tour at Suðureyri with local foodies to see the colourful houses and communal cod drying racks for locals to use to preserve some of their catch. It was very
interesting to learn how locals live in these remote towns where they can be cut off from the world for long periods of the year. We were served a welcome tasty Fish & Chip lunch at the Fisherman Hotel in the town.
As with any trip organised by Bjorgvin and Alisa, the journey begins to get better and better!
The next stop on the epic journey was at the magnificent Dynjandi waterfall, the biggest waterfall in the Westfjords and truly deserves to be called the Jewel of the Westfjords.
It is one of the most beautiful waterfalls in Iceland, at least the most majestic and cascades some 100 meters, looking exactly like a beautiful bridal veil, 30 meters wide at the top and widening to 60 meters at the bottom. Our intrepid group set off on the testing climb to the top past the six other smaller waterfalls!
The scenic climb with tricky paths, is about 200 meters to the largest w13aterfall at the top where we all stopped for another group photograph.
Onwards around the many fingers of the Westfjords, we arrived at Tálknafjörður for a visit to Nordic Fish Leather (www.nordicfishleather.com), yet another example of how the Icelandic nation is optimising its use of its natural
Harbour at Suðureyri
Cod drying racks
Dynjandi waterfall
resources. We were given a tour of the facility by the owner, another fascinating and eyeopening example of the ingenuity being shown by the fishing and associated industries.
Fish skin is a by-product from the fishing and fish farming industry. After the fish has been harvested it is filleted, skinned and cut into portions for the retail and catering markets in Europe and around the world. Once removed the skins most often end up as waste. Nordic Fish Leather and its predecessors have since over 20 years worked on solutions to turn this neglected highquality raw material into valuable product. The results can today be seen in outstanding products made by both individuals and large designer companies.
Iceland is known for its harvest of the country’s renewable energy sources. The two main sources are hydroelectric and geothermal power. Nordic Fish Leather uses only renewable energy for its production of fish leather. 100% of the electricity supply is from a Hydro Electric power plant. The warm water derives from hot springs close to the town where the factory is located. The total power usage is therefore CO2 neutral.
Nordic Leather Skins
All of Salmon and Cod fish leather provided from fisheries and farming industries that have third party sustainably accreditation. For the Cod, this accreditation is MSC certification (www.msc.org) and for salmon ASC certification (www.asc-aqua.org ). These two standards are known around the world as the leading sustainability standards for fish.
Unlike Salmon and Cod leather the Wolffish leather does not have any scales or scale pockets. Due to this the leather has a smooth and even surface. However, and because the Spotted Wolffish is a wild deep-sea fish that lives on a rocky seabed, it often has scars on the skin that give the leather a very distinct character. The most distinctive aspect of the Wolffish leather, however, is the irregular spots that are very apparent on the leather unless dyed black. These spots have led some people to
call the fish “Leopard Fish”.
The next stop was a very welcome with a soak in the Pollurinn Hot Springs. Well off the beaten tourist track, these thermal baths, carefully maintained by the residents of Tálknafjörður, welcome any visitor to bathe completely free of charge and we joined locals to enjoy these relaxing geothermal features.
The complex is composed of 3 small pools of hot water heated to between 36 and 40°C (96 to 104ºF) by a natural spring. Because of their shallow depth, the best way to relax at Pollurinn is to sit and enjoy the hot springs while you take in the panoramic views of the Tálknafjörður Fjord - and all for free!
Relaxed, we finally reached our hotel for the night, the Fosshótel Westfjords in Patreksfjörður ready for dinner at Stúkuhúsið which offers an authentic Icelandic dining experience. The menu was superb with wild mushroom soup followed by Salmon with crushed nuts, sweet potato, salad and mild wasabi cream.
A fishing trip had been arranged with Grimur Ósmann Þórhallsdóttir on his 11m boat, ÁN BA77, who took us to the far side of the fjord and equipped the motley crew with fishing rods. There was great excitement and elation as a number of large cod and saithe were landed. Andrew (Crooks) nearly landed a Blue Atlantic Wolffish, but was (I think) quite relieved when he saw its teeth and it slipped off the hook at the last minute!
Grimmer was explaining how these local boats venture out of the fjords towards Greenland for about 20 miles and have an annual quota or 754 tonnes that they are allowed to catch. He also showed videos of the wildlife that he often encounters whilst fishing.
Day 3, Fishermen’s Day, and after breakfast, we embarked on a walking tour of Patreksfjörður with Guörún Anna from Westfjords Adventures, during which she told of the history of the town and
Continued + August and September
Pollurinn Hot Springs
Oliver Boutwood with his catch
introduced the team to fisherman Matthías Bergsson (aka the Icelandic Forrest Gump), who throughout his career had worked as a lumberjack in America and spent 10 years working on Pollock fishing boats out of Dutch Harbour, Alaska. He explained how the harbour worked for the large and small boats that land their fish there.
During the town walk, we visited a house that housed a museum to French fisherman and the curator insisted on dressing Andrew as a French fisherman!
Fishermen’s Day is celebrated in all harbours in Iceland, when the whole town celebrates and no fishing boats are out fishing.
There was Kid’s fishing contest along the harbour wall and then there was a Rowing Competition using Icelandic versions similar to the Cornish gig. Crewed by six rowers and helmed by a cox, it is recognised as one of the first shore-based lifeboats that went to vessels in distress, with recorded rescues going back as far as the late 17th century.
The original purpose of the Cornish pilot gig was as a general work boat, and the craft was used for taking pilots out to incoming vessels off the Atlantic. In those days the race would be the first gig to get their pilot on board a vessel (often those about to run aground on rocks) got the job, and hence the payment.
Our intrepid team assembled a crew, wearing matching Oddi T shirts, to compete for the 200 metre race in the harbour and their first race was against a team of fishermen. Surprisingly, our team won the first race, but VAR intervened when the fishermen lost their rudder early in the race! In the re-run, our team were narrowly beaten and the Fishermen moved on to the next race against a team of local women.
Fishermen’s Day celebrations continued throughout the afternoon with a fish
barbecue lunch, iron man competitions and music provided by local musicians.
Then most of the townsfolk boarded the 43m long liner fishing vessel Núpur for a short trip out into the fjord to watch the Icelandic Coastguards demonstrating helicopter recovery of people from the sea and also allowing access to all areas of the ship.
For dinner, we were invited as guests to the family home of the Magnússon’s where we were royally entertained and served a delicious buffet of grilled cod and Icelandic lamb. The evening continued with a short walk to a garden party with live entertainment before we ventured to the local Community Hall for the highlight of the day, the Fishermen’s Ball. This was THE night for the locals to let their hair down with disco lights and a live band belting out all of the favourites. Everyone had a great time with the event winding up at 2.30am – but it was still light outside!
The next morning, checking out, the minibus headed back on its long journey to Ísafjörður for the evening return flight to Reykjavik. Around the Westfjord “fingers” we drove to reach Látrabjarg, Iceland’s largest bird cliffs, famed as being the most westernmost point of Europe. It is a home to seabirds in unbelievable numbers. The cliffs are 14km long and up to 440 m high. We got to see, close up, nesting birds including Puffins, Razorbills, Gannets and Guillemots amongst others. Be careful on the edge as it is a very long drop if you don’t have wings! Yet another group photograph opportunity!
Fishermens Day Barbecue
Núpur
Matthías Bergsson
Andrew as French Fisherman!
Rowing team
Puffin at Látrabjarg
Continuing the epic journey, we reached the Brjánslækur family sheep farm where we were treated to lamb soup, meatballs and local cheese. There is a small museum of local fossils. This is where Hrafna Flóki who was famous for giving the country the name Iceland over 1,000 years ago. The family also collect Eider Duck down from the nests on the farm’s own island just off-shore where they keep some of their sheep.
The history of eiderdown harvesting is closely linked to Iceland’s history. Eider ducks have co-existed with Icelanders since the 9th century when the island was settled. In 1847, the eider became a fully protected species.
A unique relationship has developed between farmers and eiders. They trust each other.
In spring the farmers prepare for the arrival of the eider. They clean the nesting area. At nesting time the female eider sheds the down from her breast. This exposes her body warmth to the eggs while nesting. When it’s safe for the eiders, farmers carefully collect the down.
Worldwide, just 4 tonnes of eiderdown is collected every year and some 85% of that originates in Iceland. Considering that this global yield of eiderdown is sufficient to produce just 3,000 duvets, it is clear just how rare and how valuable eiderdown is as a commodity.
The next stop was at Bryggjukaffi, Flateyri, for coffee and waffles with local jam and cream. Touring the town, we visited ‘the oldest original store in Iceland’, founded in 1914, the Brothers Eyjolfsson bookstore. We visited the memorial to the October 26, 1995 avalanche, which destroyed 29 homes and buried 45 people, which resulted in 20 fatalities. Since then, a deflecting dam has been built to protect the village from any further avalanches.
On 14 January 2020, two large avalanches hit the avalanche dam above the village. The first avalanche slid down the right side of the dam and to the ocean where it caused a tsunami that hit the harbour and sank 6
of 7 boats located there. The second avalanche slid down the left side of the dam before spilling over it and hitting a house with four occupants. Three of the occupants were able to escape the house through a window, while the fourth one was rescued from the snow around 30 minutes later by ICE-SAR members.
Arriving back in Ísafjörður we were invited aboard the 58m trawler, Julius Geirmunsson for a presentation on the bridge by Kristjan G. Joakimsson, production manager at HG.
The principal activity is cod fishing as the company is located close to some of Iceland’s most productive fishing grounds just outside of the Western Fjords. This is especially the case with the iced fish vessels that typically land twice a week and thereby ensure that the shore processing plant has fresh raw material all year round. Even though cod is the principal catch, other species are important also, and represent almost half of the company’s catch quota. Haddock, pollock, plaice, wolffish, and ocean perch are also plentiful in the fishing area, as is Greenland turbot which is found in deeper waters west and north of Iceland. Mackerel and herring are also found further from the Western Fjords in areas west, south and east of the mainland. In spite of the bountiful fishing grounds boats sometimes have to seek their catch further away from the Westfjords when weather and migratory patterns of the catch dictate. Inshore prawns are harvested by smaller boats fishing in the waters of Isafjordur.
Several advantages come from the ability to harvest the deep waters of nearby fishing grounds with trawl vessels. Less time and fuel is used in travel to and from the fishing grounds, meaning a smaller carbon footprint, while boats can provide processing plants with a continuous supply of raw material. This also enables the company to provide foreign customers, both in Europe
Lamb meatball lunch
Icelandic “Cream Tea”
Avalanche memorial
On the Bridge
and America with regular deliveries of chilled fresh seafood.
Returning to Ísafjörður airport, we boarded the flight back to Reykjavik for our last night at the Hotel Marina down by the harbour.
Our final dinner was a very special occasion with a private dining room at Fiskmarkaðurinn (www. fiskmarkadurinn.is), a modern Icelandic restaurant with an Asian twist. The menu consisted of a superb and tasty range of items including sushi, sashimi, beef, scallops and salmon all followed by a delicious chocolate, fresh fruit sorbet and ice cream dessert. All in all, magnificent way to end what was an unforgettable journey.
On the following morning we checked out of the hotel for the journey to Keflavik airport for our fight back to the UK along with so many new friendships and memories.
I hope that reading this encourages Fish & Chip Restaurant owners to enter the 2027 NFFF Fish & Chip Awards as this priceless educational trip sponsored by Business Iceland and Seafood from Iceland could be one of your rewards in 2027.
Thank you to both Bjorgvin and Alisa for all of their expertise hard work arranging this adventure and thank you for inviting me to join you all. Athol
By Benedek Regoczi, Chief Business Officer/Co-Founder
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Turning the ocean’s overlooked by-product into medicine
Havdis, a Norwegian and Icelandic startup, is extracting a wound healing bioactive from Atlantic cod milt, an underutilised fishery by-product
Huge amounts of the fish the world catches are never put to use. The 2024 World Economic Forum white paper Investigating Global Aquatic Food Loss and Waste found that around 23.8 million tonnes of edible aquatic food, close to 15 percent of everything produced, was lost or wasted in 2021. Waste at this level carries an environmental cost and represents a significant loss of potential value.
Yet these by-products are far from worthless. With the right processing they can be turned into high value compounds for medicine and skincare, and companies around the world are increasingly building businesses on exactly that potential.
Established in Bergen in June 2025, Havdis is a Norwegian and Icelandic marine biotechnology company with the mission, to create value from the underused parts of the fish. It follows the 100% Fish movement pioneered by the Iceland Ocean Cluster, using every part
Private dining room at Fiskmarkaðurinn
Lightly Salted Cod
Founding team L--> R
Dr. Lalit Rane - Head of Research
- Benedek Regoczi - Chief Business Officer
- Andreas Lyhammer - CEO
of the catch rather than only the fillet, and applies a zero waste model that turns fisheries into sustainable value chains built on fish derived innovations.
With its Icelandic roots, Havdis carries that thinking to one of the least used parts of all, the milt, the sperm and seminal fluid of the sexually mature male fish, also known as soft roe. From it the company extracts a bioactive ingredient called PDRN, short for polydeoxyribonucleotide.
PDRN has been used in medicine for years as a tissue repair agent and studied for the healing of chronic wounds including diabetic foot ulcers. More recently it has become a widely used ingredient in aesthetic skin treatments, particularly in South Korea, for skin repair and post procedure recovery.
PDRN is a mixture of short DNA fragments, and it works in two ways at once. The fragments are broken down into nucleotides that cells reuse as ready made building blocks to repair and rebuild tissue, a process known as the salvage pathway. At the same time the fragments activate the adenosine A2A receptor on the surface of skin and repair cells, which switches on collagen production, encourages new cells and blood vessels to form and calms inflammation. It is this double action, supplying raw material and sending a repair signal, that gives PDRN its effect.
Havdis is building a scalable solution to a global challenge, the treatment of diabetic wounds. In Europe alone, for instance, as many as one in four people with diabetes will face a foot ulcer in their lifetime, and by reasonable estimates between one and a half and two million people across the region are living with one at any time. These wounds are slow to heal and prone to return, and in the worst cases they lead to amputation. In a randomised controlled trial, injected PDRN roughly doubled the rate of complete healing of hard to heal diabetic foot ulcers compared with placebo, with 37
percent of patients fully healed against 19 percent on placebo after eight weeks (Squadrito et al., Journal of Clinical Endocrinology and Metabolism, 2014).
Havdis extracts its PDRN from Atlantic cod milt, a by-product available at scale from Nordic fisheries. Producing it in Norway gives a traceable European source, with a clear line from the boat to the buyer and value returning to the coastal communities that land the fish.
Havdis’s first product is cosmetic grade PDRN, and demand for marine ingredients is rising fast. Its ambition reaches further. The north star for Havdis is to bring its own medical device to market, made from Atlantic cod milt, to treat the ulcer wounds that so often follow diabetes.
It is circular thinking taken to its natural conclusion. A part of the cod that once went unused could one day help heal the wounds that cost people their limbs, while returning value to the communities that bring the fish ashore. That is the future Havdis is building, one where nothing from the fish is wasted.
www.havdis.no
“The Peter Hill award genuinely helps people starting out in the industry. The opportunity to learn, develop and access expert support is invaluable.”
When Daniel Sandham and his wife took over Monster Fish & Chips Co. in Fort Augustus, it wasn’t part of a carefully planned business strategy. In fact, it all started with a chance conversation: “I bumped into the previous owner in my local shop one morning and he jokingly said, ‘You don’t fancy owning a chippy, do you?’ Daniel replied, ‘Yeah, of course I do,’” recalls Daniel. “A few months later, my wife and I had handed in our notices at work and taken over the business.”
The couple acquired the shop in late 2023 and officially opened in February 2024. Initially, they retained much of the existing menu, making just one key change by switching from frozen fish to fresh fish. The first year was spent learning the trade, understanding customer expectations and finding their feet in the fish and chip industry but they knew they needed to make some big changes if this was going to be a true success.
After closing for Christmas 2024, the business underwent a major transformation. Reopening in March 2025, Monster Fish & Chips Co. introduced a new range, recruited a fresh team and completely revamped the shop. Today, beautiful fresh fish with a delicious crispy batter is the standout favourite among customers, with consistency and quality driving repeat business. A key part of that success has been working with Middleton Foods. “We use Middleton Foods because they supply a great batter with excellent consistency,” explains Daniel.
Beyond supplying great ingredients, it’s the team at Middleton Foods that keeps this relationship strong as Daniel explains: “Colin Cromer was incredibly helpful when we first started. He visited the shop several times, brought samples for us to try and helped us work through loads of different batters until we found the one that perfectly suited what we wanted to offer.”
In 2025, Daniel entered The Peter Hill Award, recognising the significant support it provides to new operators: “It genuinely helps people starting out in the industry. The opportunity to learn, develop and access expert support is invaluable.” Reflecting on his experience, Daniel highlights the supportive nature of the sector and Middleton Foods’ role within it. “Everyone is so helpful and genuinely wants people to succeed. It’s a fantastic industry to be part of, and Middleton Foods have been brilliant. We would absolutely recommend working with them.”
As Monster Fish and Chip Co. continues to thrive, Middleton Foods looks forward to continuing their partnership and supporting them throughout their success.
555 Amanda is expanding its award-winning seafood portfolio with the launch of two new ambient mussel products to the UK market:
555 Amanda Mussels in Brine and 555 Amanda Smoked Mussels
Designed for modern foodservice operators seeking versatile, premium seafood with minimal waste and maximum convenience, the new range offers chefs a ready-to-use mussel solution with a 36-month shelf life and no chilled storage requirements.
As demand continues to grow for high-protein seafood dishes, tapas-style dining, and sustainable menu solutions, the new products are designed to help operators deliver flavour-forward dishes while reducing prep time, spoilage, and pressure on fridge space.
Available in convenient 200g pots, both products are fully ambient and ready-to-eat, making them ideal for busy kitchens looking for flexible seafood ingredients that can be used across multiple menu applications.
555 Amanda Mussels in Brine offer a mild, naturally sweet flavour with a tender bite and clean finish. Naturally preserved in brine, they are designed for lighter dishes including pasta, salads, tapas, seafood platters, and lunch menus where delicate flavour and versatility are key.
Meanwhile, 555 Amanda Smoked Mussels are gently smoked on beechwood and preserved in rapeseed oil, delivering a rich, savoury depth ideal for pasta dishes, small plates, sharing boards, dressings, and premium bar snacks.
The launch comes as the hospitality industry continues to embrace underutilised seafood species that deliver both sustainability and profitability. While UK consumers still rely heavily on a small number of seafood favourites, industry experts estimate that around 80% of seafood consumption comes from just five species: cod, haddock, salmon, tuna and prawns, highlighting growing opportunities for operators to diversify menus with alternative seafood options.*
At the same time, mussels are increasingly being recognised as one of the most sustainable forms of animal protein production. Unlike many other seafood products, mussels require no feed inputs and naturally filter seawater as they grow, while also delivering high levels of protein and Omega-3 fatty acids. With operators under pressure to reduce waste, improve margins and
offer healthier menu choices, ambient seafood products are becoming increasingly attractive within modern foodservice.**
Both products are naturally high in protein and Omega-3 fatty acids and support the growing consumer demand for nutritious seafood options that also deliver on flavour and convenience.
Gavin McLean, UK General Manager at 555 Amanda, said:
“Seafood operators are under more pressure than ever to balance quality, consistency, waste reduction and profitability. Our new mussel range has been designed to help solve those challenges.
These products give chefs the ability to add premium seafood to menus in a really flexible and accessible way. They are fully ambient, easy to portion, simple to use, and packed with flavour. Whether it’s a tapas dish, pasta
range to help operators
special, seafood salad or sharing platter, mussels are becoming increasingly relevant in modern foodservice.
We’re also seeing growing interest in smaller seafood plates, protein-rich ingredients, and high-quality preserved seafood across hospitality. These products fit naturally into that trend while still delivering the practicality operators need.”
The launch continues 555 Amanda’s mission to create innovative seafood products that help foodservice operators improve GP, reduce waste, and build more sustainable menus.
The brand has already gained industry recognition through its award-winning Salmon Roulade, which was crowned Food Service Product of the Year at the Quality Food Awards 2024 and later won Best New Ingredient at The Sammies 2025.
*Source: The Guardian, “Shellfish: why the UK should eat more oysters and mussels”, December 2024.
**Source: The Guardian, “Cheap, healthy, sustainable and delicious: why mussels are a no-brainer”, September 2025. Where to Buy
555 Amanda Mussels in Brine and 555 Amanda Smoked Mussels will be available in 200g pots on Amazon. Amazon.co.uk: 555 Amanda Seafoods For trade samples, pricing, and wholesale enquiries, contact:
Stephen Minall – stephen.minall@555amanda.co.uk
Gavin McLean – gavin.mclean@555amanda.co.uk
VIZU MEGA FRIES
• Movable Bag Rack dividers and flaps
• Chip flip design for easy removal of stray chips
• Place glass on either side of the unit
• Removable chip dump area for easy cleaning
• Raised grid to allow excess grease to drain away from chips
• Unit is easily moved on castors to clean below when required
• Flush mounted storage doors for easy cleaning
VIZU MINI FRIES COUNTER TOPPER
• Smaller usable chip scoop zone (comparable to Vizu Mega Fries).
• More energy efficient than the Vizu Mega Fries topper.
• Narrow profile when compared with Vizu Mega Fries.
• Suitable for left and right work flow direction
• Fully welded chip dump area for easy cleaning.
• Removable chip dump divider for easy cleaning.
• Table top version.
VIZU 400 PASS THROUGH
• Individual doors for upper and lower section
• 6 x 1/1 gastronorm sized racks
• Variable digital thermostat control with illuminated interior
• Small foot print for high volume lower space kitchen environments
• Removable parts for ease-of-cleaning
• Aesthetically pleasing angled design
• No fan to fail – unit uses convection to circulate humidity
BUILT FOR PERFORMANCE. DESIGNED FOR PROFITABILITY.
At Tyson Foods, we’re helping UK operators capitalise on the growing appetite for Japanese cuisine
Since our foundation in 1935, Tyson Foods has monitored changing consumer tastes and transformed those insights into practical and trusted foodservice solutions
TThat’s exactly what we’ve done with our latest innovation.
While Asian-inspired dishes have long been popular, it’s Japanese dishes that are now taking centre stage. According to Just Eat’s 2025 Food Trends Report, Japanese food is now the UK’s fourth most-loved cuisine*, ranking ahead of Thai, Korean and Indian.
For operators, this presents an opportunity to introduce authentic and appealing menu concepts that deliver both excitement and convenience.
Tyson® Coated Chicken Karaage: We Serve You Japan
In response to this growing demand, we’ve launched Tyson® Coated Chicken Karaage.
Inspired by one of Japan’s most iconic street food dishes, it combines juicy whole-muscle boneless thigh meat with savoury notes of soy sauce and garlic, finished with a crisp golden-brown coating. The result is a classic and versatile Japanese-style eating experience that has already performed strongly in consumer testing.
Quick to prepare from frozen, Halal certified and free from artificial flavours, colours and preservatives, Tyson® Coated Chicken Karaage offers a straightforward way to introduce a high-quality, added-value menu item.
Whether served in bao buns, rice bowls, ramen dishes, wraps or sharing platters, this is an enticing and impactful option throughout the day.
Philip Eccleston, Head of Sales UK, says, “Coated Chicken Karaage is my favourite flavour – it’s very authentic and truly captures Japanese style, perfectly aligned with current Asian trends.”
Alongside Coated Chicken Karaage, we’ve also
introduced Tyson® Red Thai Chicken Strips and Tyson® Crispy Shredded Chicken. Together, these innovations demonstrate how we continue to help our customers bring emerging flavour trends, operational simplicity and trusted quality to their menus.
*Source: 2025 Office Food Trends | Just Eat for Business
For more information: https://tysonandyou.com/karaage
Monika, the expert in connecting teams and equipment, has introduced an upgraded version of its handheld
temperature monitoring probe
The sophisticated new ETI-made Monika Thermapen® features an integrated screen to display live temperature readings for single handed operation. Each device features a unique NFC tag which enables a Monika Smart PA device to connect to specific probes when multiple Thermapens® are being used in the same location. It is backed by ETI’s 5-year warranty, available through Monika.
Pairing the Thermapen® with the PA device enables temperature readings to be logged to Monika’s fully auditable central dashboard – eliminating the need for cumbersome paper records. Alternatively, the probes can be used to check a temperature without logging it – for example to see whether food being cooked has yet reached a safe temperature.
Lorraine Gamble, Managing Director UK & Europe, explains the motivation behind the new upgrade:
“Monika is designed to last. We’ve had the pleasure of working with many of our customers for over two decades, with minimal equipment maintenance required in that time. While our software is continuously updated, we’ve made the decision to move away from purposebuilt temperature probes in favour of reputable thirdparty upgrades, so our customers can get the most out
of their Monika equipment for longer. These devices truly stand the test of time, even with everyday use. Our new integrated screen Monika Thermapens® are more ergonomic, can be used with one hand and are easier to keep up to date.”
The new Monika Thermapens® benefits from a replaceable battery which lasts up to 5 years, meaning there’s no need for a wired charging cradle – providing more placement flexibility and a cleaner kitchen workspace. Select models also include an infrared sensor for instant, no-contact readings to enable instant surface temperature checks to be made prior to taking a between pack or food core temperature sample. Particularly useful in a goods in area.
The new Monika’s Thermapens® are joined by Monika’s new handheld Google Pixel Smart PA device which provides improved connectivity through both Wi-Fi and Bluetooth. Both elements will be rolled out to new customers, while existing customers will have the option to upgrade or continue using their existing hardware, as all components are fully retrofit compatible. This enables operators to slowly upgrade kit piece-by-piece as required.
For further information visit www.Monika.com
Crispy Shredded Chicken
Load up on new Kerrymaid Nacho Cheese Sauce
Kerrymaid has expanded its cheese sauce range with the launch of a new Nacho Cheese Sauce, giving operators a versatile solution for creating loaded snacks and sharing dishes during live events
Building on the success of Kerrymaid Cheddar Cheese Sauce, the new Kerrymaid Nacho Cheese Sauce is made with real cheddar cheese and features a mildly spicy flavour profile and distinctive red-orange colour. The rich, creamy liquid cheese sauce can be served hot or cold and is suitable for a wide range of menu applications.
Ideal for drizzling, pouring or dipping, Kerrymaid Nacho Cheese Sauce can be used across popular food-to-go and sharing dishes including nachos, loaded fries, chicken, burgers, hot dogs, chips and mac and cheese. The versatility of the product allows operators to add value to existing menu items while offering customers flavourpacked snacks that are well suited for any occasion.
Recent research by American street food brand Dino’s Famous Hotdogs highlighted the popularity of
convenient sharing foods when watching events, with crisps and dips, chicken wings, pizza, nachos and hot dogs among the most popular choices. Loaded fries present a particularly strong opportunity for operators, transforming a standard side dish into a premium snack or main meal. Topped with Kerrymaid Nacho Cheese Sauce and additional garnishes, loaded fries can help operators increase menu appeal and drive additional revenue during any event.
Available in convenient 1kg cartons, Kerrymaid Nacho Cheese Sauce is ambient-stored and once opened, it can be refrigerated and stored for up to seven days. The sauce is ready to use straight from the carton, requiring no mixing or additional ingredients. It is also microwave and bain-marie stable, maintaining its quality throughout service. Visit - www.kerrymaid.com
DIP IT DRIZZLE IT TOP IT MAKE IT
SPICY NACHO NEW
SMOOTH AND CREAMY WITH A MILD JALAPEÑO KICK.
Oliehoorn expands foodservice range with texture-led Crispy Chili Mayo designed to boost margins
Oliehoorn expands foodservice range with texture-led Crispy Chili Mayo designed to boost margins
Dutch family-owned sauce specialist
Oliehoorn has unveiled its latest foodservice innovation, Crispy Chili Mayo, a creamy mayonnaise infused with vibrant chilli heat and crunchy chilli flakes, designed specifically to help hospitality operators elevate menus with minimal operational complexity.
Available now to the UK foodservice market in a 900ml squeeze bottle, Crispy Chili Mayo responds to growing consumer demand for bolder flavours and texture-led eating experiences, while offering operators an easy way to premiumise existing dishes and drive incremental spend.
As the first sauce manufacturer in the Netherlands to achieve B Corp certification, Oliehoorn continues to combine flavour innovation with a long-term commitment to people, planet and responsible business practices.
The versatile mayo transforms familiar favourites into higher-value menu propositions without additional kitchen labour.
“Consumers increasingly expect more from condiments than simply being a finishing touch”, said Arjan Dijk, CEO at Oliehoorn.
“They’re looking for flavour experiences that feel
exciting, indulgent and worth paying extra for. And our Crispy Chili Mayo delivers exactly that: bringing heat, crunch and personality to the plate in a format that’s easy for busy kitchens to implement.”
Built for modern foodservice
The Crispy Chili Mayo has been developed with operational ease in mind, helping chefs and operators create standout menu moments without introducing new preparation steps.
Key benefits include:
Premium flavour profile combining creamy mayonnaise with a vibrant chilli kick.
Crunchy chilli flakes that add texture as well as taste.
Versatile application across many dishes.
Simple implementation requiring no additional kitchen training.
Opportunities for menu premiumisation and paid-for sauce upgrades.
Convenient 900ml squeeze bottle format designed for back-of-house efficiency and consistency.
The opportunity behind the heat & crunch
Texture is becoming an increasingly important driver of consumer satisfaction, particularly among younger diners seeking memorable food experiences worthy of social sharing.
The appetite for heat is also showing no signs of slowing down. Research from Rubix Foods found that 78% of Gen Z consumers say they either like or love spicy foods and flavours, while 66% are more likely to purchase a menu item if it is described as spicy. Meanwhile, Deliverect’s latest Gen Z dining study revealed that 73% of Gen Z consider themselves “foodies”, with many actively seeking out new and exciting eating experiences.
At the same time, condiments are becoming a premiumisation opportunity in their own right. Nearly half (49%) of consumers say they are more adventurous with sauces than they used to be, rising to 72% among 25–34-year-olds. For operators, this presents a simple opportunity to refresh menus and command a premium using finishing touches that create perceived value and encourage paid-for upgrades.
Rather than reinventing entire menus, Crispy Chili Mayo enables businesses to upgrade dishes already loved by guests.
Suggested menu applications include:
Loaded fries finished with a crispy chilli drizzle. Fried chicken burgers with added crunch and heat. Pizza crust dipping accompaniment.
Street food-inspired sharing platters.
Wraps and sandwiches requiring a premium flavour twist. Signature house specials and limited-time offers.
Made by “Saucologists”
Oliehoorn has been crafting sauces for more than four decades and today produces over 23 million litres annually from its Dutch facilities.
Known for combining quality ingredients with practical foodservice solutions, the family-owned business continues to invest in innovation that supports operators in driving guest satisfaction and profitability.
“We developed Crispy Chili Mayo because we saw a clear gap between trend-led flavour innovation and operational reality,” added Dijk.
“Operators don’t necessarily need more complexity. They need products that work harder, helping them stand out, increase perceived value and delight guests with minimal effort.”
Availability
Crispy Chili Mayo is available now through selected UK foodservice wholesalers. Operators interested in sampling the product or discussing distribution opportunities can contact the Oliehoorn team directly. For further information, samples or trade enquiries, visit https:// oliehoorn.nl/en/uk-sampling/ or contact the UK team.
Genuine Freshness!
Carpigiani Launches New Friulinox Combi Ice
Carpigiani is delighted to add the Friulinox Combi Ice – an all-in-one refrigeration system perfect for ice cream shops and pastry laboratories – to its portfolio of industryleading professional equipment.
Eliminating the need for separate units for chilling and storage, the Combi Ice simplifies and improves various aspects of production, storage and management through combining blast chilling and positive storage capabilities. In addition to ease of use, the Combi Ice also elevates product quality, maximises resource efficiency, and ensures the highest standards of food safety.
Speaking of about the new Combi Ice, Paul Richards, Sales Director, Carpigiani UK, comments:
“We’re delighted to add the Combi Ice to our portfolio and are especially excited to exclusively offer this Friulinox product directly to customers via our Carpigiani UK sales team. This refrigeration system is a game changer for venues serving ice cream and gelato, as it combines blast chilling and storage capabilities in one modern, functional and highly productive system!”
The Combi Ice uses R290 ecological refrigerant gas and a highly ventilated evaporator to maximise cooling efficiency. It also delivers greater control and consistent results through its 5” colour touchscreen interface. For more information on the new Combi Ice, please contact sales@carpigiani.co.uk. Alternatively, please visit www.carpigiani.co.uk.
Americana expands gourmet burger bun range with striking new Black & White Seeded Burger Bun
Foodservice bakery brand Americana has unveiled its new Gourmet Black & White Seeded Burger Bun, bringing a striking new premium option to the category
Foodservice bakery brand Americana has unveiled its new Gourmet Black & White Seeded Burger Bun, bringing a striking new premium option to the category.
In today’s competitive foodservice and wholesale landscape, standout products are essential to help operators drive value, differentiate menus, and create memorable eating experiences. That’s why the launch of the new Americana Gourmet Black & White Seeded Bun is perfectly timed to help wholesalers and their customers elevate their offering with minimal effort but maximum impact.
First impressions matter, and the Americana Gourmet Black & White Seeded Bun has been created with standout in mind. Boasting a distinctive glaze and contrasting black and white seeds, the new bun delivers eye-catching visual impact, alongside the trusted quality, consistency and performance operators expect from Americana.
Instant visual impact must be matched with great functionality. The Americana Gourmet Black & White Seeded Bun is made using the brand’s signature sponge and dough process to give a distinctive flavour and texture (unique to Lantmännen Unibake UK) and offers a soft, brioche-style texture and premium finish to help meet growing consumer demand for high-quality burger experiences.
Created for busy professional kitchens, the bun is fully baked, pre-sliced and supplied frozen, making it quick and convenient to thaw and serve while helping to reduce preparation time and minimise waste. Specially indented baking pans ensure every bun is produced to a consistent shape and size for reliable results with every service.
Perfect for any burger build, the Black & White Seeded Burger Bun is vegan, Halal-certified and conforms to the 2024 FSA salt guidelines.
The launch marks the first of several exciting product developments from Americana this year.
The winners of the 2026 Nestlé Professional Toque d’Or have returned from an inspiring prize trip across Denmark, Sweden and Norway, where they explored the people, places and experiences shaping Scandinavian hospitality.
From barista training and knife craftsmanship to meeting the Danish Bocuse d’Or team and visiting some of the region’s standout Michelin-star restaurants, the one-week trip offered the Scottish duo a once-in-a-lifetime opportunity to develop their skills, broaden their perspectives and gain inspiration for their future careers.
Nathan Derek Short, 2026 Back of House Winner, City of Glasgow College, said: “Toque d’Or has taught me that hard work, resilience and a positive attitude can take you much further than you could ever imagine. You’re bound to have moments where you don’t feel at your best, but you learn to keep going, adapt and never give up.
“The trip showed me just how diverse the hospitality industry is and how many opportunities it offers. Meeting the Danish Bocuse d’Or team and going behind the scenes in some incredible kitchens was hugely inspiring. The organisation, attention to detail and respect they have for their craft are qualities I’ll take back into my own career. I also believe experiences like this help show the next generation what modern hospitality is really about – passionate, supportive professionals working together to achieve exceptional standards. The more we can showcase that side of hospitality, the more young people we’ll inspire to see it as an exciting and rewarding career.”
Declan Sloan, 2026 Front of House Winner, Ayrshire College, said: “My Toque d’Or experience has completely changed the way I think about hospitality and the career opportunities available. Not only through my time competing, but also during our trip across Scandinavia, where I saw just how many different career paths exist within the industry.
“It also highlighted how important it is for the industry to continue creating opportunities for young people to step outside their comfort zones, ask questions and immerse themselves in new experiences, because that’s where confidence and inspiration can grow. I’ve come home with a much broader perspective, greater confidence in my own abilities and a real excitement for where a career in hospitality could take me.”
The trip began with barista training at Zoégas in Helsingborg, Sweden, followed by a visit to Malmö and a unique sensory experience at the Disgusting Food Museum before enjoying an authentic meal at Bullen.
In Copenhagen, the winners took part in a Suba Knives experience and met the Danish Bocuse d’Or team. Further highlights included exploring the streets of Copenhagen, taking part in a canal tour, and enjoying an immersive culinary experience at French-Nordic fusion Michelin-star restaurant, The Samuel.
Nathan and Declan then travelled to Dragsholm Slot, a luxury castle hotel in Denmark, where they enjoyed lunch at The Stable before visiting Søren Wiuff. There, they explored the wide variety of vegetables, fruits and herbs grown for the fine-dining industry, including edible hemp, which later featured in one of their dishes. The visit was followed by a kitchen tour, storytelling session and herb walk with chefs Rasmus and Gustav, before an exquisite fine-dining experience at Michelin-starred restaurant Dragsholm Slot Gourmet. The final stage of the trip took them to Stavanger, Norway. On Friday, they joined a guided city walk and enjoyed dinner at Grill & Berkel. Saturday brought a thrilling private boat safari through the Fjords, taking in the spectacular landscapes, followed by lunch at the Fish Market. The pair returned to Glasgow on Sunday, bringing an unforgettable Scandinavian adventure to a close.
Lorenzo Viganò, Managing Director of Nestlé Professional UK&I, said: “Nestlé Professional Toque d’Or is about helping emerging hospitality talent build confidence, broaden their horizons and understand the diverse career opportunities available within our industry.
“This year’s winners’ trip gave Nathan and Declan access to exceptional food, drink and hospitality experiences across three countries, from specialist skills training and craftsmanship to Michelin-starred dining and Scandinavian approaches to service. They have shown enormous talent and professionalism throughout the competition, and it’s exciting to know their Toque d’Or experience has inspired them to continue learning, challenging themselves and making their mark on the industry.”
For more information about this year’s winners’ trip and to receive the latest updates on the 2027 Nestlé Professional Toque d’Or competition, please go to; https://www. nestleprofessional.co.uk/toque-dor
Smacks Burgers & Hot Chicken continues strong momentum with Q1 system sales up 49% year-on-year
The fast-growing founder-led brand, backed by Krept & Konan, is also accelerating its franchise recruitment programme as it aims to open 25 locations over the next 18 months
Tysons Burgers & Hot Chicken, the smashed burger and hot chicken chain with 14 sites, has reported a 49% year-on-year increase in system sales for the three months to 30 April 2026, as it accelerates plans to open 25 new locations over the next 18 months.
Founded in 2021 by Kaysor Ali, Smacks is a fast-growing quick-service restaurant brand known for its unique flavours at affordable prices. Each day, the brand grinds 100% Angus beef on site to create its patties and serves thousands of portions of hot breaded chicken to customers across the UK.
Reflecting growing interest in fresh, high-quality fast food, Smacks has seen system sales, which include sales across both company-owned and franchisee sites, rise by 49% in Q1, as it becomes a go-to destination for affordable and flavourful meals. Its growth has been driven by strong demand for the brand’s signature products, such as its innovative range of dipped ‘smicken’ chicken burgers and wings and Nashville “jumbo” tenders.
Alongside this, the Group’s growth has also been driven by a series of successful new store openings. Over the last year, Smacks has launched new sites with franchisees in Glasgow, Cardiff and Brighton, and opened a corporate store in London Victoria, which has performed well and contributed materially to the successful period.
As the Group prepares for its next period of growth, it has also launched a new franchisee recruitment programme, with more than 250 new enquiries received since the start of the year. Smacks plans to onboard several new franchisees as it looks to open 25 locations over the next 18 months. Its next location, situated at Morden Underground Station – its first travel location – is also set to open within the next six weeks.
Kaysor Ali, Founder of Smacks, said: “There is so much momentum within our business at the moment. Across the UK, we are seeing consumers who are still willing to spend on eating out, but are being more selective over what they are eating. Our growth demonstrates real demand for high-quality, fresh and tasty meals, served at affordable prices. For us, the next phase is about finding the right franchise partners and locations to help bring Smacks to more communities, while establishing our brand as the go-to for quality meals.” For more information, see https://www.eatsmacks.com/
Nisbets puts over 40,000 products in customers’ pockets with its updated app
Nisbets has recently updated its mobile app, putting over 40,000 products in customers’ pockets and making it even easier to place orders on the go.
As an incentive to use the app, customers can now get 20% off their first app order with the code APP20.
The relaunched Nisbets app is more convenient than ever before with an updated design and exclusive in app promotions to save operators time and money. New push notifications ensure operators never miss out on the latest deals and product releases whilst exclusive offers help keep costs down. To further save money, the app is designed to help operators get the most out of Nisbets’ loyalty scheme, Nisbets Rewards, offering a quick and easy way to access the Nisbets Rewards dashboard and check points on the go.
Mark Conron, Group Head of Customer Communications, Nisbets UK comments on the relaunched app, saying:
“We are always trying to make our customers’ experience as smooth and seamless as possible, and our updated app does just that! With 40,000 products at their fingertips, customers can easily find and purchase products with increased flexibility over how they pay, plus the advantage of app exclusive offers and easy access to the Rewards dashboard. Users can also browse our everpopular Cater Hub with buying guides and sector specific advice that is perfect for perusing on the move.”
Customers using the app benefit from the fastest way to browse, order, track deliveries and check local stock as well as options to click and collect or have orders delivered.
The Nisbets App is available via:
For FAQs and more details, visit or call 0117 316 500 for assistance. Customers can purchase via the website (www.nisbets.co.uk), the sales order line (0117 316 5000) or via one of the 22 retail outlets nationwide.
By Ryan Baker, Sales Manager, Middleton Foods
What the Cluck Makes Great Chicken?
Fried chicken is quickly becoming a global powerhouse within the fast-food sector. Our What the Cluck research found that 87% of people love fried chicken… with most consumers buying it at least once a month! Its crispy, flavourful profile and versatility - served in buckets, burgers, wraps, or wings – makes it a customer favourite across the nation
Rooster’s Chicken coating system by Middleton Foods is a premium, full-service breading solution tailored for fast food outlets aiming to serve standout fried chicken. Start strong with our Rooster’s Chick Dip or special Wing Marinades and Seasonings. This step locks in moisture, infuses bold flavours, and gets your chicken ready for that golden transformation. Whether you’re going for spicy, savoury, or classic, this pre-fry step is where flavour magic begins. Then, coat your chicken in one of Rooster’s iconic blends - whether it’s Spicy, Tasty, Regular, Original or our new Louisiana Style, each coating has been crafted to deliver the perfect crunch and mouthwatering flavour. Add it to your fryer, and watch as your chicken transforms into golden, crispy perfection.
the finest fried chicken with the same great taste every time. That’s where Middleton Foods comes in. Wingers turned to Middleton Foods to create a bespoke breading that would meet their high standards and simplify the preparation process across all locations. Amran Sunner, CoFounder and Head of Operations explains:
“The process of working with Middleton Foods was really easy. We went to them and said we’ve got our recipe, can you mass produce it for us? Rather than getting our franchisees to blend flour in store and getting in loads of spices. We worked really closely with Lee and together we mastered it, got the right product and then we were pretty much ready to go within around a month.
For those looking to create their own secret recipe, Rooster’s also offers a bespoke chicken breading service: from consultation and recipe development through to customised formulation, packaging, and full branding support. From food trucks to fast-food chains, collaborate with our dedicated development chefs to create a delicious coating blend unique to your business, with scalable production and consistent quality ensured.
The benefits of a bespoke breading solution are already being realised by operators across the UK, including fastgrowing fried chicken brand Wingers. As Wingers quickly franchised across the nation, the Sunner family understood the importance of maintaining product quality across multiple sites. They needed a solution that delivered only
We designed our breading in house first and made it so that it’s not too crunchy but not too heavy as well, so once Middleton Foods created our recipe for us it literally matched the brief perfectly, exactly how we wanted it. We couldn’t have asked for anything better.”
The Rooster’s Chicken Coating System is designed to deliver consistently crispy, flavourful results while improving operational efficiency, reducing waste, and optimising cost margins - making it a profitable option for fast food outlets looking to differentiate their fried-chicken offering.
To download the Middleton Foods ‘What the Cluck’ Rooster’s report, please visit https://www.roostersbreading. com/insights-and-market-trends.
For more information on Middleton Foods, please visit https://www.roostersbreading.com/ or call +44 (0)1902 608122.
Flora Professional helps operators unlock frozen dessert growth across delivery, takeaway and in-store
Frozen desserts represent a significant but under-utilised growth opportunity in UK foodservice, with operators looking for solutions that can support sales growth, improve consistency and meet evolving consumer demand
New research commissioned by Flora Professional highlights a clear commercial opportunity for operators, with frozen dessert solutions designed to help improve delivery performance, support operational efficiency and broaden customer reach across takeaway, delivery and in-store occasions.
The research identifies three key opportunity areas for UK operators to grow frozen dessert sales:
Unlock delivery and takeaway growth by improving product stability, reducing quality issues and protecting profitability.
Drive stronger operational and commercial returns through improved yield, efficiency and margin potential versus dairy soft serve.
Serve more customers with one simple solution through a true 1:1 dairy swap that supports wider menu appeal without added back-of-house complexity.
Flora Professional’s frozen dessert solutions are designed to support delivery, margin and customer reach without compromising on taste or performance.
Driving better operational and commercial returns
Beyond delivery, Flora Professional offers operators a strong commercial model versus dairy soft serve.
Flora Professional delivers 9% higher yield versus dairy
soft serve, helping operators serve more portions per litre, 35 versus 33, and support profitability.
This can help operators get more from every litre, while supporting stronger margins, reduced waste, greater backof-house efficiency and improved return on investment.
Flora Professional also offers up to 45% lower CO2 compared with dairy soft serve, helping operators support sustainability goals alongside commercial performance.
Unlocking delivery and takeaway growth
Delivery and takeaway remain a major challenge for frozen desserts, with quality and temperature issues affecting both operator confidence and consumer demand.
The research shows that 90% of operators report quality issues caused by melting and temperature fluctuations, while more than half of operations managers say delivery is affected by quality and temperature issues*.
Consumers are noticing the issue too. Half of consumers avoid ordering frozen desserts for delivery, while 39% cite products “melting too much” as the top issue.
Poor delivery performance can lead to complaints, refunds, replacements and lost repeat orders. However, if quality and temperature risks were reduced, 54% of operators believe sales would rise.
Flora Professional helps operators maintain quality and consistency, supporting stronger delivery performance, fewer customer issues and improved profitability.
Serving more customers with one simple solution
Consumer demand for dairy alternatives is growing, but operators need solutions that are simple to implement and easy to introduce into existing operations.
Flora Professional is designed as a true 1:1 swap for dairy soft serve, allowing operators to serve more customers with one solution rather than managing multiple product lines.
In blind taste testing, consumers did not notice a compromise versus dairy, with 8 out of 10 preferring Flora Professional compared with dairy soft serve. Half of younger consumers would be more likely to order soft serve or milkshakes if a dairy-equivalent taste was available in an option suitable for allergies or intolerances.
Aenika Shah, Head of Foodservice for UK&I at Flora Food Group, said:
“Frozen desserts, from soft-serve and shakes to gelato, represent a significant and still under-developed growth category within foodservice.
What we’re seeing is not just a delivery challenge, but a much bigger commercial opportunity. Operators have the potential to unlock new occasions, reach more consumers and drive stronger returns, but they need solutions that truly work operationally.
At Flora Professional, we work closely with operators as partners, combining insight, product and expertise to help them unlock the full potential of the frozen desserts category. Together, we can build menus that deliver on taste, performance and profitability across delivery, takeaway and in-store.”
Flora Professional is encouraging UK operators to explore how its frozen dessert solutions can unlock growth across delivery, takeaway and in-store occasions.
For more information on the Flora Professional range please visit: https://www.floraprofessional.com/en-gb
*Research from Censuswide commissioned by Flora Professional of 50 UK operators and 2,000 UK consumers
Country Range Fires Up for Summer with Hot Honey Launch
Country Range has added a highly versatile and full-flavoured Hot Honey to its packed portfolio in time for summer which can be used across all day parts and menus.
One of the biggest trends of the last 12 months, the new Country Range Hot Honey combines natural sweetness with a gentle chilli heat for a balanced, versatile flavour. It’s free from additives and comes in easy-to-use squeezy 720ml bottles in cases of five.
Bringing the perfect balance of sweet heat to every bite, it can be used throughout the day from crispy waffles to golden halloumi bakes and even for personalising pizzas. It’s ideal for fast-paced environments, a great table condiment and transforms everyday dishes into bold, crave-worthy creations.
Rachel Porter, Country Range Group Own Brand Manager, said:
“As more consumers look to add a touch of spice across all dayparts, hot honey is one of the biggest trends at present and offers a simple way for caterers of all sizes to elevate their menus and introduce something a little different. Our new product has a perfectly balanced swicy flavour and can be utilised in a variety of different dishes whether sweet or savoury.
With caterers under increasing time, staff and cost pressures, we believe this could be a fantastic product for operators over the summer months and beyond.” www.countryrangegroup.com
‘Ten Times Better Steak’: Why The Plough Inn chose Mibrasa
Overlooking the stunning beautiful Towy Valley, The Plough Inn is nestled in the picturesque town of Rhosmaen, South Wales.
Using the best local ingredients, a range of cooking techniques, and a healthy dose of passion and flair, the team works hard to deliver their considered, award-winning offering. From homemade pub classics to their signature charcoal grilled steak, it’s no surprise it’s a popular spot with locals and tourists alike.
Previously relying on a gas griddle, Head Chef Jonny wanted to bring real charcoal flavour into their cooking and after visiting the Jestic test kitchen, the difference was clear from the very first cook. He comments on his experience using the Mibrasa charcoal oven for the first time:
“The chefs at the Jestic kitchen let us cook on the Mibrasa, and when we tasted the difference, the steak was ten times better. We put a bit of olive oil on it and put it straight into the charcoal oven. The temperature is higher,
meaning it doesn’t dry out, and keeps the juices inside.”
The Plough’s menu has been significantly elevated since the addition of the Mibrasa charcoal oven. Capable of combining grill and oven functionality in one closed system, the precise airflow control delivers consistent, high-temperature cooking while enhancing natural flavours. Positive customer feedback has further reinforced the high-quality output The Plough Inn are now producing, Jonny explains:
“The feedback we have had has been amazing. A lady called me a few weeks ago to tell me it was the best duck ever! This is why I’m here, and why I love cooking.”
Beyond flavour, the addition has also improved kitchen operations at The Plough Inn. Despite having up to 150 covers a night, the oven has helped to streamline service, increased speed, and make life easier for the teamwithout needing additional staff:
“It made things easier in the end because it didn’t add another job to the kitchen, it just made everything faster. Everyone here loves it; it gives you the taste, it gives you the texture, this is the core of the kitchen.”
Through Mibrasa’s premium range of charcoal cooking equipment, The Plough Inn has taken its menu to the next level, resulting in authentic flavours, happy staff and satisfied customers. To discover how the latest technology from Mibrasa can improve your offering, book your demo at the Jestic test kitchen.
For more information on Mibrasa or any Jestic brand, visit www.jestic.co.uk or call +44 (0)1892 831960.
New Carpigiani machine makes, stores & serves gelato in one One & Done!
Designed for gelato cafes, patisseries, restaurants, and specialist food operators, Carpigiani has unveiled Synthesis 1 – a countertop, compact allin-one gelato system that brings artisan gelato production to a new range of operators.
Synthesis 1 can produce, store and serve gelato in the same cylinder and at just 52cm wide, is the ideal solution for locations where space efficiency and operational simplicity are essential. Mitigating the need for extraction and blast freezing, operators can simply pour chilled mix into the cylinder, select the appropriate programme cycle, and the machine takes care of the rest. Once optimal consistency is reached, the gelato is ready to serve immediately and can be stored directly within the cylinder at a constant, controllable temperature.
Speaking of the Synthesis 1, Paul Richards, Sales Director at Carpigiani UK, comments:
“This is a fantastic addition to the Carpigiani range. We’re seeing more and more operators who want to offer gelato but don’t have the space for a traditional set up, and that’s exactly where Synthesis 1 comes in. You pour in the mix, choose the relevant programme, and
you’ve got fresh gelato ready to serve that can safely and conveniently be stored in the machine too. As it’s a countertop machine, customers can see the gelato being made and that small piece of theatre is something people really respond well to. It’s a great machine offering commercial opportunity to operators from day one, even in establishments where space is tight.”
Packed with industry leading, patented technology, the Synthesis 1 features an Advanced Refill function – allowing operators to top up the cylinder with additional mix when only a small quantity of gelato is left and restart the batch freezing cycle - and an Overnight Storage programme, allowing the mix to be kept safely in the cylinder ready for use the next day.
For operators looking to add gelato to their menu without the complexity or footprint of a traditional gelato production set up, the Synthesis 1 offers an accessible route into artisan gelato production and is available to order now.
For more information on the new Carpigiani Synthesis 1 machine, please contact sales@carpigiani. co.uk. Alternatively, please visit www.carpigiani.co.uk.
Winter accounts for almost
a
third of out-ofhome ice cream sales, as Comelle reveals the latest soft serve, shake and dessert trends
Comelle has launched the Autumn/Winter edition of its Soft Serve Forecast 2026, revealing why one of Britain’s favourite summer treats is fast becoming a mainstay and revenue driver for operators during the colder months.
More than 30% of OOH ice cream sales take place during the winter months*, with 70% of these being impulse purchases, while ice cream-based desserts account for 46% of sales, up from 33% in the summer. As consumers seek affordable indulgence and social treats during the autumn and winter, Comelle’s Forecast highlights how operators can capitalise on one of the category’s biggest untapped opportunities.
Following the successful launch of the Spring/Summer edition earlier this year, the second instalment of the Comelle Soft Serve Forecast 2026 explores how soft serve, shakes and frozen desserts are evolving beyond their traditional summer role to become year-round menu drivers for out-of-home operators. As well as presenting timely insights to help operators drive footfall and maximise margins during the autumn and winter, the launch forms part of Comelle’s 75th anniversary celebrations, marking 75 years of expertise and innovation in the soft serve, shake and desserts category.
Previous findings from the Soft Serve Forecast revealed that innovative flavours and toppings can increase soft serve selling prices by up to 150% in parlours and casual dining venues, and up to 280% in restaurants, without
adding complexity to kitchen operations.
AUTUMN/WINTER 2026: KEY TAKEAWAYS FOR OPERATORS
Borrow from the drinks menu: Create soft serve and shakes inspired by seasonal cocktails and café favourites, including espresso martini, mulled pomegranate, chai and eggnog flavours
Tap into festive noel-stalgia: Reinvent comforting winter classics with hard shell sauces, custard-inspired serves and nostalgic dessert flavours that evoke seasonal memories
Create visual standouts with contrast: Use dramatic colours and finishes such as black sesame, torched marshmallow and dark honeycomb to create eyecatching, social-media-worthy desserts
Move beyond simple sweet sauces: Introduce curds, jams, molasses and fruit-forward toppings to add texture, flavour and premium appeal
Go bigger with seasonal toppings: Increase perceived value through indulgent toppings such as cinnamon buns, toasted panettone, peppermint bark and blondie s’more fudge
Experiment with sweet-meets-savoury – Differentiate your menu with combinations such as olive oil soft serve, chilli chocolate sauces and caramel cheese popcorn toppings
Look beyond matcha: Take inspiration from emerging tea and coffee trends, including hojicha, chai and horchata, to create distinctive shakes and frozen desserts
The rise of cold weather indulgence
While traditionally associated with summer sunshine, soft serve and shakes are increasingly becoming part of the UK’s wider dessert and socialising culture. Consumers are seeking smaller, affordable moments of indulgence throughout the
year, with desserts and shakes becoming a popular way to treat without the expense of a full meal or night out.
This shift is creating opportunities for operators to develop seasonally relevant menus that combine comfort, nostalgia and novelty. Familiar festive flavours are being reimagined through modern formats, with consumers embracing everything from mulled fruit sauces and custard-inspired serves to globally inspired tea and coffee flavours.
Comelle’s latest Forecast identifies ‘Noel-stalgia’ as one of the defining trends for the season, with consumers gravitating towards flavours and experiences that evoke childhood memories and festive traditions. Hard shell sauces that crack, comforting dessert flavours and playful seasonal storytelling are helping operators create limited-time serves that feel special and highly shareable.
Alongside nostalgia, consumers are embracing increasingly adventurous flavour combinations. Savoury notes such as olive oil, blue cheese and chilli are appearing alongside sweet serves, while tea-inspired flavours including hojicha and chai are following the success of matcha across desserts and drinks.
Visual impact remains equally important. Overloaded toppings, dramatic colour contrasts and layered formats are helping operators create social media-friendly serves that encourage sharing both online and in person. Seasonal additions such as toasted panettone, peppermint bark and mini cinnamon buns allow operators to create premium experiences while
tapping into festive occasions.
The Forecast also highlights the growing importance of texture, with crunchy, crackling and layered elements playing a bigger role. From candied nuts and chocolate bark to freeze-dried fruits and pretzels, texture has become a key differentiator within the dessert category.
Lakeland Dairies’ Head of Food, Paul Jennings said: “One of the biggest misconceptions about soft serve and shakes is that they’re purely a summer category. The data tells a very different story. Consumers are increasingly looking for affordable indulgence throughout the year, and we’re seeing huge opportunities for operators who adapt their dessert offer to reflect changing seasonal behaviours.”
He continued: “As we celebrate 75 years of Comelle, the Autumn/Winter edition of The Soft Serve Forecast 2026 builds on the momentum of our Spring/Summer launch and highlights how operators can keep soft serve relevant long after summer ends. From nostalgic festive flavours and café-inspired drinks through to savoury twists and immersive dessert experiences, there are countless opportunities to surprise customers, differentiate menus, and drive profitability during the colder months.”
Comelle, which offers a range of soft serve and shake mixes, is part of Lakeland Dairies, a 100% farmer-owned Irish dairy cooperative, with over 130 years of history rooted in natural and sustainable production.
*PFG 202 Free POS materials and product range information are available at: https://share-eu1.hsforms.com/1M4T1t2k-SxehAOaekw8Pow2d8qid
To download the trends forecast, please see: https://marketing.lakelanddairies.com/comelle-soft-serve-forecast-autumnwinter-edition?utm_campaign=319241437-Comelle%20Soft%20serve%20Forecast%20-%202026&utm_source=Comelle%20 Soft%20Serve%20Forecast%20-%20Autumn%20%2F%20Winter
Funnybones Adds Two New Flavours of Grace Say Aloe Drink
Funnybones Foodservice has expanded its range of tropical soft drinks with the additions of two new flavours of its popular Grace Say Aloe drink.
Made with real pieces of aloe vera for a distinct texture and refreshing taste, the naturally flavoured drinks are now available in Fruit Medley or Lychee flavours. Both are rich in Vitamin C, which supports a healthy immune system, collagen production, and absorption of plantbased iron to help boost energy.
Funnybones Development Chef, Tom Styman-Heighton, reveals the motivation behind the range expansion:
“With the rise in health-conscious dining, more and more consumers are prioritising functional food and drink. Our Grace Say Aloe drinks are made with real aloe plant pieces in the drink to create a unique mouthfeel and build on increased demand for tactile textures in the juice market. Combined with a focus on fresh, fruity flavours, and the ever-increasing demand for
internationally-inspired products, our new Grace Say Aloe Tropical Medley and Lychee drinks are ideal for operators looking to expand their drinks offering. It can be enjoyed on its own, or as a hydration boost in cocktail and mocktails.”
The two new flavours join the three existing Grace Say Aloe drink flavours; Original, Strawberry, and Mango. All five variants are available in 500ml bottles with a convenient screw-cap lid, meaning it’s ideal for grab-andgo and larger 1.5 litre packs for more serving flexibility and portion control.
Pidy Caters to Summer Demand with Ready-To-Fill Quiche Range
European patisserie specialist Pidy is helping caterers create flexible summer menus with its impressive quiche range, which includes several sizes, pastry types, and recipe variants to choose from
Pidy is a global leader in the ready-to-fill quiche category, boasting the largest portfolio of any supplier. Quiches were the first product that Pidy brought to the UK market and has remained a key specialism. Operators can select from classic or wholemeal pastry, vegetable fat or butter recipes, with or without a foil tray or baking paper, and dietary-inclusive versions such as glutenfree – all available in a variety of sizes ranging from 7cm – 22cm. This broad spectrum of choices makes it possible to tailor a quiche offering to the unique requirements of each individual venue.
Leading the range is Pidy’s versatile butter quiches. These luxurious quiches can be enjoyed hot or cold, and the use of indulgent butter makes them compatible with both sweet and savoury fillings. Rather than a traditional egg mixture, chefs could fill these cases with a simple pastry cream and seasonal fruit for a sweet treat or experiment with savoury fillings. The subtle flavour profile enables maximum culinary creativity.
the ultimate summer menu ingredient:
The quiche cases start at 7cm in diameter. This is perfect for creating individual portions – a great tactic for preparing multiple flavours to choose from or catering to specialist dietary requirements, such as gluten-free. At the other end of the spectrum, the 22cm quiche cases are quick and easy for chefs to fill and can then be sliced into individual portions.
Fabien Levet, Commercial Manager at Pidy UK, explains
“Classic quiches make great menu additions. Chefs can serve them with a healthy side salad to tap into demand for health-conscious dining, or warmed up with hearty seasonal veg. As they can be enjoyed cold, they’re ideal for grab-and-go offers or build-your-own picnic deals. And beyond the traditional egg mixture filling, our quiche cases can also be used for a range of other sweet and savoury fillings, so chefs can build a complete summer menu.”
Once filled, the quiches can be frozen, so they’re perfect for chefs looking to prep ahead of busy lunch or dinner rushes or large events. For best results, bake the empty case for 10 minutes at 180oC to improve texture and moisture resistance.
Aside from Pidy’s butter quiches, the range also includes recipes using vegetable fat, meaning they’re suitable for plant-based diners.
Chefs looking for ideas that step away from classic egg mixtures can get inspired with Pidy’s crunchy seasonal vegetable recipe or courgette millefeuille recipes, available on the Pidy website.
For more information on the Pidy range, please visit pidy.com or call 01604 705666.
Middleton Foods announces return of The Peter Hill Award for 2026!
Following its tremendous success over recent years, Middleton Foods is delighted to announce the return of The Peter Hill Award, which is back, once again, for 2026! The competition welcomes entries until 30th September 2026, to newcomers to the fish and chip trade, with over £10,000 worth of prizes up for grabs! Launched by Middleton Foods in 2023 in memory of its late CEO, Peter Hill, The Peter Hill Award is truly unique and reflects Peter’s passion for his beloved fish and chip industry, as Ryan Baker, Sales Manager, Middleton Foods explains:
“We’re thrilled to be bringing back The Peter Hill Award for its fourth year! We can’t wait to see who enters, and who will win something money just can’t buy. It’s important to us to put together a prize every year that not only rewards the winner but is genuinely beneficial to them, something that helps them move forward in the industry.
The Peter Hill Award recognises newcomers to the industry, encourages new talent, promotes quality and excellence and allows us to give something back to the trade. We’d like to extend our thanks to our independent expert judging panel – Fred Capel, Nigel Hodgson and Calum Richardson, for their ongoing support.
We all miss Peter so much, but we know he’d be proud to see how this Award has supported newcomers to the industry – it’s a true legacy to him and a fantastic way to
keep our great friend’s memory alive.”
We’re mixing things up this year with one winner and just two runners up. The winner of The Peter Hill Award 2026 will receive a spectacular prize of £1,000 worth of Middleton Foods stock; a factory tour with design of their ‘own label’ bespoke batter mix; membership of the NFFF for one year; ForkedUp training with Calum Richardson, for 3 months; two tickets to the Fish & Chip Shop of the Year Awards 2027 (with hotel accommodation and travel expenses); a Middleton Foods Ambassador profile; a bespoke Batter Up Business Boost - a full day of support from the Middleton Foods team; exclusive support for National Fish and Chip Day 2027, two spaces at the KFE Ball (with hotel accommodation), an invite to the NFFF media day and a framed certificate.
Two runners-up will each receive £1,000 of Middleton Foods stock + invite to NFFF Media Day
The Winner will be announced October 2026. Full details on how to enter The Peter Hill Award 2026, terms and conditions and the all-important prize, can be found here – www.middletonfoods.com/the-peter-hillaward.
For more information on Middleton Foods, please visit www.middletonfoods.com or call +44 (0)1902 608122. You can also contact The Batter Boys – who are on hand to assist with any obstacles fish fryers face, at a moment’s notice!
Commenting on their achievement Daniel and Claire Sandham, Owners, Monster Fish & Chips Co. says:
“We are incredibly proud and honoured to receive The Peter Hill Award 2025. It’s a privilege to be recognised within the fish and chip industry so early in our journey, especially among so many dedicated and talented professionals. This award means a great deal and reinforces our commitment to maintaining the highest quality and standards in everything we do. I’d also like to thank our team, suppliers and industry partners for their continued support and collaboration.”
Convotherm unveils large capacity combi ovens for cost-pressured UK operators
Convotherm has launched a new range of large capacity floor-standing combi ovens for UK foodservice operators who are looking to increase output, control costs and manage pressure on kitchen space and labour
The new maxx floor-standing models, 20.10 and 20.20, expand the brand’s maxx product family with larger-capacity combi ovens purpose-built for high-volume kitchens across sectors including healthcare, education, care, contract catering and hotels.
The launch comes as UK operators continue to face rising utility costs, labour shortages and pressure to deliver consistent food quality at scale. For kitchens with defined peak service periods or fluctuating cover numbers, the new models are designed to help teams produce more food within their existing footprint or staffing levels, without adding unnecessary complexity to daily operations.
Compared with the countertop units, the floor-standing maxx models offer a significantly larger cooking chamber, allowing operators to prepare more dishes at the same time while maintaining consistent cooking results within their existing space. For example, the Convotherm maxx 20.10 can produce up to 40kg of vegetables in around 12 minutes or approximately 20kg of fries in 18 minutes, helping ease pressure during busy production windows, where volume and speed are critical.
Developed with ease of use in mind, the familiar, standardised Convotherm interface means kitchen teams can move between units with minimal additional training, supporting consistency in sites where staff turnover or limited skilled labour may be a challenge. At the same time, manual and automatic operating modes give chefs flexibility, from repeatable production processes to individual cooking profiles.
Cost control is another key focus. The units combine efficient energy and water usage, while robust
construction and long-term spare parts availability aim to support lower lifecycle costs. A fully automatic cleaning system also reduces manual labour at the end of service. Finally, connectivity via KitchenConnect® allows multisite operators to monitor performance, standardise cooking programmes and improve consistency across locations, supporting more efficient kitchen processes.
Arndt Manter, Director of Product Management at Convotherm, said: “UK foodservice operators are under constant pressure to deliver more covers with fewer resources, whether that’s labour, energy, space or time. The new Convotherm maxx floor-standing models have been developed for kitchens with high production requirements, offering the mix of capacity, cost efficiency and proven Convotherm quality that many operators need.
For sectors such as healthcare, education, care and hotels, where consistency and reliability are critical, the ability to increase output within the same footprint can make a real difference to day-to-day kitchen operations.”
The launch comes as Convotherm approached 50 years of combi oven innovation. Since 1976, the brand has been synonymous with steam technology that has helped transform cooking in professional kitchens, supporting chefs and operators with efficient, reliable and consistent cooking solutions.
The Convotherm maxx floor-standing range is now available in the UK.
For more information, visit: https://www.welbilt. com/, or contact your account manager for details on pricing and specifications.
Lockhart Catering Equipment’s Catering Innovation Show Returns Bigger and Better for 2026
- Monday 5th October
Innovate. Elevate. Lead the Way
Lockhart Catering Equipment, part of the Bunzl Catering & Hospitality Division has confirmed the return of its hugely successful Catering Innovation Show, which debuted last year. This years’ edition will take place on Monday 5th October 2026 at London’s Business Design Centre in Islington and will bring together leading names in the catering equipment industry, as well as hosting the first public Compass Chef of the Year competition since 2019. The competition theatre will contain 10 workstations for chefs competing in the event, with the Compass team present to judge and crown the overall winner.
Mark Lombard, Managing Director at Lockhart Catering Equipment, comments on what sets Lockhart’s exhibition apart from other industry events:
“Exhibitions are an integral part of the foodservice industry, and operators are eager for something fresh and exciting. The Catering Innovation Show 2025 brought together over 70 leading exhibitors, selling out 3,000 registrations and drawing over 1,100 attendees for a day packed with inspiration and connection.
This year, we’re set to build on that. We’re excited to be hosting the Compass junior and senior Chef of the Year competitions, which are really impactful events on the trade show scene. This will be the first time the event has happened in public since before Covid, so we’re aiming to emulate what used to be at The Restaurant Show and take that to the next level.
We’ve got an exciting line up of world-renowned chefs providing demonstrations for our live theatre, run by Staff Canteen, and stimulating debates on all things impacting foodservice in 2026. We’re excited to share more details in the coming weeks.”
Registrations for the free event are now open, and can be completed here: www.cateringinnovationshow.co.uk
Bunzl Lockhart Catering Equipment is a leading supplier of light and heavy catering equipment in the UK, with a central London showroom open to the public. To find out more visit www.lockhart.co.uk/ innovation
Keeping it fresh with Ice-A-cool
Commercial refrigeration and freezer equipment brand Ice-A-cool, part of the Atosa portfolio, has launched a new range of upright refrigeration and freezer equipment, built with quality yet affordability at its core
The new Ice-A-cool collection features four units: a single-door fridge (ICE40RS), a single-door freezer (ICE40FS), a double-door fridge (ICE80RS) and a double-door freezer (ICE80FS), delivering both flexibility and consistency to a busy commercial kitchen.
Designed to be functional, robust, aesthetically pleasing and affordable in equal measure. The units feature a complete stainless-steel exterior, including a full-length handle and moulded stainless-steel interiors, delivering outstanding durability, which is essential in today’s busy kitchens. 60mm thick insulation across the range delivers excellent efficiency and temperature control, resulting in an EU energy rating of C for the refrigerated units and D for the freezers, with a climate class of 5. LED lighting and a choice of eight shelves and 1235-litre capacity for the double door models or four shelves and a 552-litre capacity for the single door models ensure maximum usability and space optimisation.
Intended to complement the existing setup in a commercial kitchen, the units in the Ice-A-cool collection feature a standard depth of 800mm, while internal temperatures of- 2 °C to +8 °C for the refrigeration models and -17° °C to -22 °C on the freezer units ensure foods are
kept at optimum storage temperatures at all times.
On the launch of the new Ice-A-cool range, Sandy Thomassen, Sales & Commercial Director at Atosa UK comments:
“Refrigeration and freezer appliances are without doubt some of the most crucial equipment found in a commercial kitchen. Relied upon to hold foods at safe temperatures, operators need equipment they can rely on, but that doesn’t mean they need to allocate substantial budgets.
Our new Ice-A-cool range delivers a high-quality look, durable design, energy-efficient operation and enhanced usability, at a price point that makes it affordable for all. Available in single- or double-door, freezer and refrigerator models, the range offers the functionality demanded by today’s kitchen operator without the price tag of some of the appliances on the market.”
With an RRP starting from £1,445+VAT, the collection features a one-year parts and labour warranty as standard, delivering value to commercial kitchens looking for essential refrigeration and freezer equipment for their business.
For more information about the Ice-A-cool range from Atosa UK please visit www.atosauk.com or call +44 (0)1604 700 853.
Buffalo ups the pace with two new high speed ovens and a pizza oven
Fast. Powerful. Reliable. Buffalo has launched two new high speed ovens for a quicker service. With the growth of the grab and go sector and customers’ increasing demand for a speedy service, Buffalo’s new accelerated cooking ovens are set to revolutionise countertops.
Blending intelligence with performance, the Buffalo High Speed Oven (JD340) and the Buffalo High Speed Convection Oven (JD457) provide advanced cooking solutions at an accessible price point, as Mark Conron, Group Head of Customer Communications, Nisbets UK explains:
“Available at an entry level price, the Buffalo high speed ovens mark a new age in accelerated cooking, delivering the same high performance and reliability customers expect from Buffalo. In particular, the new Buffalo High Speed Oven is priced at only £4,484.38 +VAT (check the Nisbets website for the latest offers!), allowing many operators to now add this type of equipment to their business and reap the benefits of fast, easy and high quality food. Like every Buffalo product, both of these new ovens have undergone rigorous testing to ensure they meet Buffalo’s high standards and come with a 2 year parts and labour warranty to give operators piece of mind.”
At the end of service, both of these new high speed ovens are simple to clean thanks to their wipeable stainless steel cavities with rounded interior edges. The Buffalo High Speed Oven includes the additional benefit of an easy access, front-mounted filter whilst the Buffalo High Speed Convection Oven features a residue collection tray to speed up cleaning.
For operators specialising in delicious pizzas, Buffalo’s Pizza Oven is a convenient and reliable choice that saves both time and energy. This is thanks to the double-insulated oven walls which prevent heat loss, resulting in faster heat up times and reduced running costs. To further minimise heat loss, built-in internal lighting allows operators to easily monitor the cooking process without opening the door whilst, for even more precision, operators also have the option to set the dial timer using the front-mounted controls. These controls can also be used to independently control the top and bottom mounted heating elements, helping to deliver perfect pizza every time. Alongside this, the Buffalo pizza oven is incredibly versatile and the 15mm firestone floor is perfect for everything from deep dish pizzas to thinner, more traditional bases. It also has the flexibility to be stacked up to three high, maximising output in and reducing footprint in smaller kitchens. For more details, visit www.nisbets.co.uk or call 0117 316 500 for assistance.
Hospitality equipment suppliers back industry call for 10% VAT
Foodservice and hospitality equipment suppliers have added their support to an industry-wide call for VAT in hospitality venues to be cut to 10%.
High-speed oven manufacturer Merrychef and water filter specialist BRITA Professional have backed #VATsTheProblem, an initiative spearheaded by chef Tom Kerridge calling on the government to reduce VAT for hospitality venues from 20% to 10%.
Merrychef managing director Colin Lacey said: “Operators are facing what can only be described as a relentless accumulation of cost pressures. Since Covid, the sector has absorbed significant increases in energy costs, wage inflation, National Insurance contributions and wider operating expenses, all while consumers themselves are becoming more cautious with spending.
From our conversations with customers, the challenge isn’t a lack of ambition, it’s confidence. Businesses are being asked to grow and modernise at a time when the cost of doing business continues to rise. For many operators, it feels like death by a thousand cuts.
Hospitality is one of the UK’s most important industries, creating jobs, supporting communities and driving economic activity. We believe measures that improve cash flow and encourage investment are critical to the sector’s future, which is why Merrychef supports the industry’s call for a reduced VAT rate for hospitality through the #VATsTheProblem campaign.”
The petition, which has more than 200,000 signatures, calls on the government to bring hospitality VAT in line with European countries such
as France, Spain and Italy, where it is 10%.
BRITA Professional UK sales director Samantha Scoles added: “At BRITA, we work closely with hospitality operators, and we see first-hand the pressures they are facing. Rising costs, tighter margins and increasing operational demands continue to challenge businesses across the sector. At the same time, we see the vital role hospitality plays in communities, local economies and employment.
“We support initiatives that help create a more sustainable environment for operators to invest, grow and continue delivering exceptional experiences to their customers. That’s why we are proud to support the #VATsTheProblem campaign and the call for a 10% VAT rate for hospitality.”
William Murray CEO Anita Murray encouraged the industry to get behind the initiative and support hospitality businesses.
She said: “If you haven’t signed the petition yet, now is the time. Let’s help take this campaign beyond one million signatures and send a clear message that hospitality businesses need more support.”
The campaign is also supported by major hospitality groups, including UKHospitality, the British Beer and Pub Association, the British Institute of Innkeeping and CODE Hospitality.
To sign the petition, visit: https://www.vatstheproblem.co.uk
Conor McCarthy, Co-Founder and CEO at restaurant AI technology leader Flipdish had this to say on what a potential Burnham government could mean for the hospitality industry:
“If
Burnham becomes Prime Minister and follows through on his promise to reduce hospitality VAT to 10%, it would be a meaningful and material boost for the sector. It creates immediate headroom for operators, supports employment, and reduces the pressure to pass costs on to consumers.
Hospitality is operating under sustained cost inflation across wages, energy, rents, business rates, and supply
chains. Many viable businesses are not constrained by demand or by skill, but by unsustainable margins.
A VAT reduction will not solve every structural issue, but it is one of the most direct levers the government can pull to provide fast relief. The priority then is certainty. Implement it, commit to it, and give operators the confidence to plan and invest over the next 12 to 24 months.”
More than 7,200 fish and chip shops identified in landmark study of the UK’s favourite takeaway
Around 7,210 fish and chip shops operate across the UK, according to one of the first comprehensive attempts to map and analyse the nation’s favourite takeaway.
The new report, published by Seafish reveals the scale, diversity and importance of a sector that supports jobs and communities across all four nations, while providing a key route for the public to access seafood.
The report also highlights how fish and chip businesses continue to adapt to changing consumer tastes, with many expanding their menus while maintaining a much-loved food tradition that sits at the heart of UK culture.
The Seafish study, which was supported by the Frozen at Sea Fillets Association (FASFA) and the National Federation of Fisher Friers (NFFF), provides one of the most detailed pictures to date of the UK’s fish and chip sector. It also sheds light on the species sold on menus, regional preferences, pricing, diversification and the current challenges facing businesses.
The report’s findings include:
• Around 7,210 independent fish and chip takeaway shops are operating across the UK.
• Cod, haddock, scampi and fishcakes are the most common seafood products found on menus.
• Haddock dominates in Scotland and parts of Yorkshire and the Midlands, while cod remains the most common choice elsewhere in the UK.
• Based on Seafish’s sample, the average price of haddock and chips is £10.29, while cod and chips costs £11.41.
• Many businesses have expanded their menus beyond traditional fish and chips to include products such as burgers, pizzas and kebabs.
• Rising costs and recruitment challenges remain important issues for businesses across the sector.
Report author Jennifer Robson, Head of Future Readiness at Seafish, said: “Our report confirms that fish and chips is very much alive and kicking in the UK - it remains one of the nation’s most iconic and recognisable meals, enjoyed by millions of people every year. We embarked on this research to better understand the sector.
Fish and chip shops also play an important role in connecting the public with a wide range of seafood beyond the traditional cod and haddock – such as lesser-known species like plaice, skate and pollock, that can offer excellent eating quality and greater choice.”
Andrew Crook, President of the NFFF said: “The findings help us not only to benchmark the fish and chip sector, but also to start to calculate its value to the economy. They also highlight the resilience and adaptability of fish and chip businesses. While the sector faces challenges, businesses continue to evolve in response to changing consumer preferences and operating conditions while maintaining a food tradition that remains an important part of British culture.”
Julie Waites, Executive Director of FASFA said: “We endorsed Seafish to undertake an initial independent Fish and Chip Takeaway Analysis Report to help the industry, government and wider society to better understand and highlight the sector’s contribution. The report aims to demonstrate the importance of the sector, with the goal to help ensure businesses remain viable while continuing to provide consumers with an accessible, nutritious and valuable source of protein.”
Seafish carried out the analysis using a sample of data from multiple sources, including FASFA, NFFF, Food Standards Agency records, food delivery platforms and online menu information.
The Fish and Chips Takeaway Analysis Report can be found on the Seafish website at: https://www.seafish.org/about-us/news-blogs/ seafish-publishes-landmark-study-of-the-uk-s-favourite-takeawaymeal/
Aimia for Professionals Named a ‘Great Place to Work’
Aimia for Professionals has been awarded the prestigious ‘Great Place to Work’ certification, demonstrating its ongoing commitment to employee experience. From charity events and social occasions to awards for long-service, this accreditation recognises Aimia for Professionals’ dedication to its employees, helping to create a more productive and innovative team.
Earned through employee feedback and independent analysis, the ‘Great Place to Work’ Certification uses first-hand experience to recognise companies that put its employees first. In fact, 80% of employees at Aimia for Professionals got involved in the accreditation process, the brand’s highest participation figure to date.
Michelle Younger, Marketing Director at Aimia for Professionals comments on this, saying:
“We’re really proud to be recognised as a great place to work. This is such an important milestone for us and reflects what people tell us every day. We’ve always focused on building an environment where people feel supported, where they can be themselves and where everyone enjoys working together. We take pride in encouraging our employees to be the very best they can be whilst also challenging them to support growth and progression.”
The comments received from the employee survey were fantastic, offering invaluable insight into what it is like to work at Aimia for Professionals. Whilst the feedback was vast, one respondent perfectly summarised the consensus, saying:
“Many organisations claim to value people, but here it’s visible in everyday behaviour: colleagues support one another, leaders are accessible, and decisions are made with integrity rather than convenience.”
With a long history of employee satisfaction, the ‘Great Place to Work’ Certification cements Aimia for Professionals’ position as a top employer with previous statistics similarly highlighting the brand’s commitment to its employees. As such, 92% of employees stated that they are proud to work for Aimia with 90% expressing that their job supports their personal growth.
Michelle concludes:
“Our employees are at the heart of our brand, and we endeavour to create an exceptional workplace culture where people can thrive together. It is fantastic to know that our hard work has paid off and that our employees love Aimia for Professionals just as much as we do.”
To find out more, please contact Aimia for Professionals on 01942 408600 or visit www.aimiafoods.com
Sysco Extends Strategic Partnership with Natasha’s Foundation
Sysco, parent company of Country Choice, the UK’s leading supplier of in-store bakery and retail foodservice products, has renewed its long term partnership with Natasha’s Foundation, confirming a further three year commitment to help drive greater awareness, education and research into food allergies across the UK.
The renewed partnership builds on three years of collaboration between Sysco and Natasha’s Foundation, during which the organisations have worked together to strengthen allergen understanding across the foodservice sector, support the intent of Natasha’s Law, and develop practical tools that help food operators keep consumers safe. This includes the development of colleague training resources and digital content designed to translate complex regulation into clear, actionable information for cafés, caterers, schools and hospitality businesses.
Food allergy remains one of the fastest growing health challenges in the UK. According to Natasha’s Foundation, 2.4 million adults now live with a food allergy, 1 in 13 children are affected, and hospital admissions for severe allergic reactions have tripled in the past 20 years.
The Foundation continues to lead efforts to improve understanding, influence policy and fund pioneering scientific research around food allergy. The landmark Natasha Clinical Trial, now running across nine NHS hospitals, is giving 300 children and young people with milk and peanut allergies oral immunotherapy (OIT) treatment using everyday foods. Natasha’s Foundation has also just launched Natasha’s Prize, a groundbreaking £10 million global research prize focused on food allergy prevention.
Tanya Ednan Laperouse OBE, Founder of Natasha’s Foundation, said: “The unprecedented rise in allergic disease over the last 30 years means there has never been a more important time to understand what is fuelling the global allergy epidemic. So many people
today are living with a food allergy, including 1 in 13 school children. We are delighted that Sysco is continuing its partnership with us in our mission to create a future without food allergy. Its support is funding the important work we are doing to raise awareness of food allergies and carry out new scientific research.”
Sysco’s renewed support will continue to fund the Foundation’s work across research, education and policy - including Allergy School, a free national programme reaching 21,000 schools, 240,000 teachers and six million children, as well as the Foundation’s ongoing advocacy for improved allergy management across the NHS and the appointment of a national Allergy Tsar.
Paul Nieduszynski, CEO of Sysco GB, said: “Food allergy affects millions of people in the UK, and the responsibility to keep consumers safe is shared across the entire food industry. Natasha’s Foundation has transformed national understanding of this issue — from the introduction of Natasha’s Law to the groundbreaking clinical trial now underway in the NHS. We are proud to continue supporting their mission and to play our part in helping customers, colleagues and communities build the confidence, knowledge and systems needed to protect people living with food allergies.”
Sysco will continue to integrate Natasha’s Foundation expertise across its customer platforms, training programmes and communications, ensuring that allergen awareness remains a core part of how the business supports the UK foodservice sector.
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
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.
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
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
