FFP-April May-26-issuu

Norway Celebrating the UK’s Best! Congratulations to all the winners. As your proud Headline Sponsor, we look forward to working with you throughout the year and are excited to welcome you aboard Geir in Norway

This could be yet another topsy turvy year!

The age of disruption continues with the outbreak of the recent war in the Middle East which is throwing everything into chaos and disarray. If life wasn’t difficult enough for UK operators already, the destruction of the world gas and oil supply chain piles even more pressure on to increased wage, tax and business rates cost, the punishingly high VAT rate for our sector and the ongoing cost-of-living crisis in the UK.

On a brighter note, this is exhibition and awards season, and I must congratulate Aman and Gavin Dhesi of the Scrap Box, York for their meteoric rise to Takeaway victors in the recent National Fish & Chip Awards in London. Congratulations to all of the other winners and entrants in these prestigious awards and you can read more about this inside.

The annual Norwegian Seafood Summit was held at The Fishmongers’ Hall on London Bridge, attended by leaders from the fishing sector. The day included an update on the burgeoning Cod Farming sector by Christian Riber, CEO of Norcod with his Snow Cod brand, and I was fortunate enough to speak with Marianne Sivertsen Næss, the Norwegian Minister for Fisheries and Ocean Policy about the role and support from the Norwegian government for cod farming.

With the continuing low quotas for cod in the North Atlantic, cod farms bring more fish available to the market for all sectors from a fried product right up to the best quality raw seafish served as sushi and sashimi.

Cod farming is here to stay and will grow and support the wild caught fishing industries of the North Atlantic. This can only help with longer term stocks, quotas and price.

The major Fish & Chip suppliers have all held their Open Days recently and IFE at Excel London incorporates the broader disciplines of the food service industry.

Wishing everyone the best of luck for 2026! Athol

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On the Cover Seafood From Norway

See pages 16-19

8 Q&A: Marianne Sivertsen Næss - Norwegian Government Minister for Fisheries and Ocean Policy

12 National Fish & Chip Awards serves The Scrap Box with the UK’s official Takeaway of the Year title

13 Excellence on the menu as National Fish & Chip Awards names 2026 winners

14 Redefining the future of seafood: powered by innovation, anchored on sustainability

15 Norwegian Cod Farming - Norcod and Snow Cod 22 Fish & Chip Award Winners Trip to The Land of Fire & Ice

26 Chepstow’s No.12 Fish Bar lights up with Pukka’s new POS

28 Maximise Efficiency with Jestic

30 Step it up - Chicken Train from Kerry Foods offers an easy-to-follow four step process

32 Stealth Triple Cooked Chips from Lamb Weston are launched with ‘approval’ from the Craft Guild of Chefs

33 Professor Green Sets March Opening for Glasgow Fast Food Venture

36 Central Foods Demonstrates Innovation and Staying Power as it marks 30 Years

38 Central Foods Reinforces Supply-Chain Assurance with Renewed BRCGS Agents & Brokers AA Certification

40 Ice Cream Takes Centre Stage at NEC as Industry Gathered for Show-Stopping 2026 Event

41 Délifrance launches premium hot sandwich range

44 The Cod’s Scallops - A Modern Classic Rooted in Tradition!

45 For the Best Chippy Tea, use Middleton Foods

46 Power, Speed and Style - How The Royal George Serves Thousands of Pizzas with Alfa

49 Paulig Pro BBQ Recipes - The Mac Daddy Smash

50 £345,000 Invested in Food Start-Ups as McCain Awards Further £50,000 at Panel Day

52 Reducing Oil Usage by up to 50% while Improving the Taste, Texture and quality of their fried food

53 Aimia launch a Caramel Frappe Mix that is out of this Galaxy

54 GLP-1, Protein and the Next Big Growth Curve for Fast Food

56 Phat Pasty Co Does the Double at the British Pie Awards

57 Unox to Unveil Latest Innovation at HRC 2026

58 Exclusive Ranges - Electric alternatives take leaps in improvement

59 Orved becomes the latest brand to join Jestic Foodservice Solutions

60 Burton Road Chippy Wins Pukka’s Brand New POS

62 Seattle’s Best Coffee Launches in Which Wich Cardiff

63 Pidy Launches Vibrant New Website

FFP Trade Directory Starting on page 64 in this issue

Marianne Sivertsen

At the recent annual Norwegian Seafood Summit at the Fishermongers’ Hall on London Bridge, I was fortunate enough to talk with Marianne Sivertsen Næss, Norwegian Government Minister for Fisheries and Ocean Policy, about the exciting developments of Cod Farming in Norway and the view from the Norwegian Government

Marianne Sivertsen Næss comes from Hammerfest and has a background as a teacher and principal. Marianne was elected as parliamentary representative for Finnmark in 2021, and has chaired the energy and environment committee at the Storting. Prior to this, she was deputy mayor of Hammerfest municipality from 2011 until she took over as mayor in 2019 and served till 2021.

Her role as Fisheries and Oceans Minister involves responsibility for implementing the government’s policy relating to fisheries, aquaculture, seafood, maritime policy and coastal development, port and sea transport policy, shipping, as well as marine and maritime research and development.

Athol: How does Norway plan to build cod farming sustainably from the start, so it doesn’t repeat the structural struggles of wild fisheries or the controversies that followed salmon aquaculture. Cod farming in 2026 is roughly where salmon was in the 1980s, the question is what Norway has actually learned from that journey and how those lessons get applied from day one rather than needing to be retrofitted at a later date?

Marianne: “Norway has tried cod farming before, and the industry collapsed due to different challenges – including fish biology, low prices and the financial crisis. The difference today is that we have continued investing in breeding programmes and technology. So the biological starting point has improved.

The aquaculture industry also brings decades of experience from salmon production. We have learned the importance of strong regulations, fish welfare, biosecurity and environmental monitoring from day one. However, cod farming is complex: there are still biological and operational challenges that the industry and researchers are working to solve. For the government it is especially important to ensure that cod farming does not harm wild cod.”

Athol: Looking at the goal of overall sustainability, does the Norwegian Government have a plan to encourage Norwegians to eat other fish species as key species like cod, haddock, halibut, turbot etc can be sold into the international markets?

Marianne: “We want to increase seafood consumption in Norway, in line with national dietary guidelines. This

Næss

is important because seafood consumption in Norway has declined by 18 percent the past 12 years, including among children and young people. We are therefore implementing measures to encourage higher seafood consumption at home.”

Athol: Do the government envisage a time when farmed cod will be the norm (as with Salmon now) and wild cod will be the high value product, or will fish and cod stocks specifically recover to fishable levels over the coming few years?

Marianne: “Norwegian companies and researchers are exploring how cod farming can complement wild catch, not replace it.

As we share most of the fish stocks we harvest from with other countries – including the UK – sustainable management and strong international cooperation is essential. The current wild caught cod quota is at its lowest level since 1991. After several years of quota cuts, scientists say that the outlook for the cod stock is improving. It now appears that we have laid the foundation for rebuilding the cod stock, which could lead to higher quotas in the coming years. That is very encouraging. At the same time, I fully understand that years of lower quotas are challenging for fishermen and women, seafood companies, and coastal communities.

The Norwegian government will continue to pursue a responsible, long-term policy to rebuild fish stocks

and secure the future of the fishing industry for many generations to come.”

Athol: For the UK markets specifically, cod and haddock are the leading species for our Fish & Chip industry. Some operators have experimented with saithe as an alternative to combat the recent high prices. How do you see the price of the two key species changing in the next few years when ocean stocks recover. Fish & Chips are a traditionally great value meal here. Do the UK public have to get used to the higher prices or will the alternative species have to become the norm over time?

Marianne: “Fish prices, like other products, are driven by supply and demand. Given the low quotas for species like cod, prices are high at the moment. I understand that this is challenging for many.

The purpose of low quotas is to contribute to the recovering of the stocks, which will allow for higher quotas over time. We must manage fish stocks in a long-term perspective, so that consumers can enjoy fish today, tomorrow and for generations to come. When stocks recover and quotas can gradually increase, this should contribute to a more balanced market and more stable prices over time.

At the same time, the industry has always shown an ability to adapt, and alternative species, such as saithe, should play a complementary role when prices for traditional species are high. Saithe is a very good fish and, in fact, a personal favourite of mine.”

Athol: What financial inducements to the Norwegian government offer to cod farms?

Marianne: “The government still funds the national breeding programme for cod, with the objective to breed better cod for aquaculture.

The Research Council of Norway has in recent years funded several scientific research projects related to cod farming. Also, in contrast to salmon farming, cod farming licenses are allocated for free.”

Athol: Will cod farming generally be Norwegian led or is there a desire to develop it internationally in conjunction with partners such as Iceland, The Faroe Islands, Greenland etc?

Marianne: “I believe that the development of the cod farming industry should be industry-driven. The Norwegian government will continue to work to ensure that the legal framework promotes maximum total value creation within sustainable limits.”

Athol: Does the government have any plans to actively incentivise whole-fish utilisation in cod farming, through the 100% Fish program or otherwise, so that the industry

builds value from entrails, skin, heads and bones from day one rather than ending up as a fillet-only business?

Marianne: “Norway already has high utilisation in the seafood value chain.

In salmon aquaculture, a very high share of by-products are utilised. Research is also exploring new uses for raw materials that are not yet fully utilised - for example salmon blood, which may have applications in areas such as treating anaemia.

The use of the whole fish is linked to broader issues such as quality, seasonality and market conditions, where better handling can reduce losses. I’m therefore focused on improving quality throughout the value chain.”

Athol: With regards to the wild fisheries industry it seems that concerns are mainly about the boom and bust nature of quota-driven fishing: volatile supply, seasonal dependency, price instability, and the gradual erosion of coastal communities built around a resource that turned out to be far less predictable than assumed. The collapse of the Grand Banks cod fishery in Canada in 1992 is the starkest example of where that model leads when pushed too far. How do the Norwegian government view this predicament?

Marianne: “I believe that the development of the cod farming industry should be industry-driven. The Norwegian government will continue to work to ensure that the legal framework promotes maximum total value creation within sustainable limits.”

Athol: Do the Government have any plans to privatise the breeding program (currently publicly funded) to allow the cod farmers to take over the funding so that they can invest in innovation and growth (which is currently a bottleneck for more growth)?

Marianne: “The cod quota is at its lowest since 1991. This is, of course, a challenging situation for the industry. But I’m encouraged by the fact that we have laid the foundation for rebulding the cod stock, which could lead to higher quotes in the coming years. The Norwegian government will continue to pursue a responsible, longterm policy to rebuild fish stocks and secure the future of the fishing industry for generations to come. As we share most of the fish stocks we harvest from with other countries, including the UK, sustainable management and international cooperation is key.”

Athol: The market desperately needs cod, so, I have been told by those in the sector, there is a need to allow the cod farmers to grow faster so they can support as many markets and customers as possible with supply now that the quotas are low – This will also shield the fishermen from the possible price crash if the quotas come back (as cod farmers have kept more markets open during the period with low quotas). Is this on the agenda?

Marianne: “The Ministry of Trade, Industry and Fisheries is currently taking a closer look at how the national cod breeding program can be further developed. The program has been important for developing cod aquaculture in Norway over the past 20 years. During this time, both the industry and its needs have evolved, and the Ministry aims to facilitate sustainable development in the sector.

To provide a basis for assessing future organization and ownership, we have asked the industry for input. These contributions highlight experiences with the cod breeding program, views on the current organization, and possible alternatives for ownership and operations. We are currently reviewing the input and making an overall assessment to inform further decisions.”

I would like to thank Marianne for her the generous time to talk about this exciting development in the Norwegian Fishing Industry.

National Fish & Chip Awards serves The Scrap Box with the UK’s official Takeaway of the Year title Fish

& Chip Takeaway of the Year 2026

That ‘Fry-day’ feeling is in full effect for the mighty Scrap Box in York, Yorkshire, which has received the top honour of Takeaway of the Year at the National Fish & Chip Awards 2026, with Seafood from Norway as principal sponsor

The UK’s leading fish and chip awards ceremony was attended by 650 industry guests, with actor and presenter Stephen Mangan hosting the 38th edition and presenting each category winner with their well-earned prizes.

The National Fish & Chip Awards is the official competition for the sector and the most comprehensive. Created by the industry for the industry, it shines a light on excellency and sets the highest standards for the trade. Entrants are put through their paces with careful analyses of their expertise, sustainable practices, operations, workplace obligations, customer relations and food.

Takeaway of the Year was sponsored by BDSigns, Friars Pride, Henry Colbeck, McWhinney’s Sausages, Seafood from Iceland, Smales and V.A. Whitley, and chippies from throughout the nation did all they could to show they were the ‘reel’ deal, with 40 in the shortlist becoming 20 semifinalists then to a top 10 of heavy hitters that have taken fish and chip cookery to all-new heights.

But, after months of interviews, tasks, on-site inspections and anonymous food reviewing, The Scrap Box won the Takeaway of the Year award after impressing the judging panel with its outstanding fish and chips, dedication to quality and customer service excellence.

This includes perfecting its fish and chip recipes as well as expanding the menu to feature varieties of white fish to encourage customers to embrace new flavours and the future of the industry, which also won the team the Marketing Initiative Award.

The Scrap Box has continually invested time and finances to help strengthen its team and has created a fantastic workplace culture where opportunities to learn new skills are provided on a regular basis. Upgrades to equipment has enhanced the quality of its chippy menu, its presentation as well making processes more efficient throughout the business.

What was once a disused toilet block has been reinvented into a cherished part of the surrounding villages and now the

Sponsored By

UK’s best fish and chip shop. Aman Dhesi co-owns The Scrap Box with his brother Gavin and says receiving the award as the chippy approaches its 10th year is the perfect way to mark the milestone.

On receiving the top prize of Takeaway of the Year, Aman Dhesi who co-owns The Scrap Box with his brother Gavin, says: “There are so many outstanding fish and chip shops across the UK, and countless awards, but this is the one every chippy dreams of, the ‘Oscars’ of our industry!

“With the most rigorous judging and the highest calibre of past winners, it’s a true honour to be recognised at this level. To represent the very best of fish and chips for the year ahead is both humbling and hugely meaningful to our team, and a testament to the craft, care, and consistency we put into every portion of fish and chips.”

The event is organised by the National Federation of Fish Friers (NFFF) and Andrew Crook, president of the association, says “Fish and chips is the greatest takeaway meal and the industry takes the responsibility of keeping its national treasure status very seriously. Exceptional businesses entered at a high level and have finished the process in an even stronger position, which can only mean greater things for their near and long-term futures.

Seafood from Norway’s Bjørn-Erik Stabell, UK Country Director for the Norwegian Seafood Council, speaks of the deserving winner: “A huge congratulations to the Scrap Box. Now a true icon in the fish and chip industry, it has shown unwavering commitment to the very best quality fish and chips. It’s this shared commitment that gets us excited about the future of the dish!”

The Scrap Box and the other winners from the awards have been invited on an exclusive study trip to Norway, hosted on board the long-liner vessel Geir, where they will see first-hand how Norwegian seafood is responsibly sourced at sea. The visit will give operators direct insight into the country’s science-led fisheries model, helping to bring origin, provenance and sustainability to life.

Excellence on the menu as National Fish & Chip Awards names 2026 winners

The UK’s official competition for the fish and chip industry is recognised across all sectors within the trade and is the most comprehensive of its kind. It’s free of charge to enter and open to all 10,500+ chippy operators in the nation, with a category for overseas outlets too.

This is the awards platform for regulating the trade’s standards, honouring greatness and providing entrants with guidance on how to improve further. Fish frying experts challenge participants with a series of interview rounds, skills tests, live tasks and anonymous taste testing, which investigates their businesses at an unrivalled depth.

Shortlisted contenders must show extensive product knowledge, sustainable business practices, employer integrity, first-rate customer service and above all be masters of cooking irresistible fish and chips.

Andrew Crook is the president of the National Federation of Fish Friers, he says the 2026 edition has been one of the most complex for the judges to separate the winners.

“What a year it has been for the National Fish & Chip Awards! We don’t make it easy to progress through the

assessments as benchmarks are always set extremely high. This ensures shortlisted businesses and individuals truly know about serving superb quality meals for customers and they are contributing to the growth of sector by innovating where possible, investing in their operations and people, and being exceptional advocates for the trade.

“It’s been clear from the start that those competing came with serious agendas to elevate industry best practice like never before and we are so proud to say these are the winners!” he comments. “Fish and chip businesses are the backbone of the takeaway space; the heritage is like no other and our winners represent tradition and the future to the highest degree.

The National Fish & Chip Awards 2026 has proudly given its acclaimed seal of approval to these high achievers:

Takeaway of the Year

1st: The Scrap Box - York, Yorkshire

2nd: The Fish Works - Largs, Scotland

3rd: Shaws Fish & Chips of Dodworth –Barnsley, Yorkshire

Restaurant of the Year

1st: Trenchers of Whitby – Whitby, Yorkshire

2nd: Noah’s - Bristol

3rd: Whitby’s Restaurant & Take Away, Rotherham, Yorkshire

Drywite Young Fish Frier of the Year

Winner: James Ellams of Fish & Chips @ Weston GroveChester, Cheshire

Runner-up: Abigail Barker of Millers

Fish & Chips - Haxby, Yorkshire

Newcomer of the Year

Monster Fish & Chips Co. - Fort Augustus in Inverness-shire, Scotland

Field to Frier

The Fish Works – Largs in Ayrshire, Scotland

Employee of the Year

Donna Whitfield from Bells Fish & Chips , Durham, County Durham

Mobile Operator of the Year

Frosty’s – Northumberland

Environment and Sustainable

Business

“We have so much admiration and respect for all our finalists and winners and especially our new Takeaway of the Year titleholder, The Scrap Box. It’s going to be a brilliant time of extended celebrations! Congratulations to Aman, Gavin and the team, and thank you for your service, passion and love for the greatest dish in the world.”

The Real Food Café – Tyndrum in Perthshire, Scotland

Training and Development

Yarm Road Fish & Chips in Darlington, County Durham

Menu Innovation

Harrison’s Fish & Chip Co in Oxford, Oxfordshire

Marketing Initiative Award

The Scrap Box - York, Yorkshire

Quality Accreditation Champion

Knight’s Fish Restaurant – Glastonbury, Somerset

Community Engagement

Bells Fish & Chips – Seaham, County Durham

International Fish and Chip Operator

Fish & Chips Lake Mývatn - Iceland

Supplier of the Year

Collins Seafoods

Outstanding Contribution

David Miller from Millers Fish & Chips in Haxby, Yorkshire

Seafood from Norway’s Bjørn-Erik Stabell, UK Country Director for the Norwegian Seafood Council, adds: “On behalf of the Norwegian seafood industry, we want to congratulate this year’s winners who have been crowned as the best in the business – you are truly remarkable! The commitment to quality across the industry continues to astound us year on year, and it’s this shared commitment that gets us excited about the future of fish and chips.”

Seafood from Norway will host the group of award winners on an exclusive trip to Norway, aboard fishing vessel Geir, bringing origin, provenance and sustainability to life with those that serve up the iconic dish day in, day out.

For more information and bits on the National Fish & Chip Awards, please visit: www.nfff.co.uk/ awards.

Redefining the future of by innovation, anchored

Collaboration, innovation and sustainability were at the heart of discussions at the Norwegian Seafood Council’s annual arena for influential industry voices

Arecord number of industry leaders gathered on Tuesday at the historic Fishmongers’ Hall in London for the 2026 edition of the Norway–UK Seafood Summit, hosted by the Norwegian Seafood Council (NSC).

This annual gathering has become a vital platform for collaboration and discussion between the two nations, uniting influential voices from the seafood industry, trade organisations, fishing, retail, foodservice, media and beyond.

Marianne Sivertsen Næss, Norwegian Minister of Fisheries & Ocean Policy, who attended the event, said:

“Norway and the UK share a long and proud history in seafood trade, built on collaboration and trust. The annual Norway–UK Seafood Summit plays a vital role in strengthening this partnership, providing a unique platform for the seafood sector to come together, exchange ideas and shape the future of this industry.”

Building on the momentum of previous years, the 2026 Summit provided a dynamic and engaging forum for seafood stakeholders across various sectors. The expert-led programme explored key industry priorities, with speakers aligned on a clear message: innovation and sustainability will be central to driving long-term growth and resilience.

Joe Shaw Roberts of Worldpanel by Numerator provided a deep dive into UK seafood in a shifting consumer landscape, citing huge opportunities for suppliers and retailers following an increase in meals eaten at home and a move towards treating. McKinsey’s Alexander Andersen discussed ‘The Protein Battle’ and consumer trends around this food source. Explaining that consumers view protein as a standalone category, he impressed the importance of clearly labelling seafood as a rich source of protein, concluding with, “To win the protein battle, seafood must win on format.”

Category consultant David Marston from William Murray broke down findings from NSC’s new prawn category report, exploring what the opportunities are for this protein out-of-home, with particular focus on

seafood: powered on sustainability

unlocking commercial gains by leading with quality and origin messaging and focusing on value growth.

Researcher Daniel Howell at the Institute of Marine Research provided an insightful update on sustainable Norwegian fisheries management and the Barents Sea stock status of cod, haddock and saithe, revealing he was “cautiously optimistic” about future quotas.

Jack Bobo of the Rothman Family Institute for Food Studies at UCLA said the future of food was being shaped by trust and perception – and it’s time for a new narrative that recognises historical context. He considered shifting global populations and the food revolution, framing the seafood industry as a frontrunner in the bigger picture: “The blue economy is not just feeding the future. It’s showing the rest of the food system what that future looks like.”

While Catarina Martins of MOWI discussed putting bold innovations into practice, highlighting the importance of resource efficiency to suppliers and outlining how aquatech and AI are driving the future of the business. She said: “Using one data language we can convert data into insights, insights into action and action into better [seafood] farming.”

NSC UK Director Bjørn-Erik Stabell reflected on the event: “This year’s Summit discussions highlighted the importance of securing the future of the seafood industry, through innovation, sustainability and ultimately collaboration. Through data-driven analysis and scientific research, leading voices provided valuable insights to reinforce the credibility of Norwegian seafood

as a trusted food source.

“The significance of the Norway-UK Seafood Summit as a forum for the industry cannot be understated. The annual gathering unites voices from all corners of the seafood industry to strengthen partnerships and create the building blocks to reinforce the long-term growth of seafood.”

Dan Aherne, chairman of the UK Seafood Federation and CEO of New England Seafood, who was also in attendance, recognised the importance of the relationship between the two nations – especially in pressured times: “It’s a hugely important relationship between the UK and Norway in terms of seafood trade –and as the world gets more challenging it becomes even more important to cement those partnerships.

“We’re all struggling with the same dynamics of rising costs, inflation, availability challenges, but if we’re creative as an industry, if we work together, if we really accentuate the positives of this amazing food source, then we can overcome those together and the trade will continue to prosper.”

Overall, the Norway–UK Seafood Summit 2026 proved once again to be a pivotal arena for important discussion, allowing industry leaders to share insights on shaping a resilient, forward-looking future for the seafood sector by championing deeper collaboration and driving innovation to ensure sustainable growth between the UK and Norwegian markets. For more information: https://seafoodfromnorway.co.uk

Norwegian Cod Farming

Following my recent interview with Ola Kvalheim, CEO of Ode, I managed to catch up with Christian Riber, CEO of Norcod, to understand better the path that they have been on in developing this exciting concept in Norway since their formation in 2018.

A brief history of Norcod

2002

National breeding progamme for farmed cod commences in Norway

2003 – 2008

As many as 30 cod farming companies try to establish commercial cod farming in Norway withy limited success due to financial and biological issues

2014

There are no commercial farmers left, but breeding programme continues

2017

6th generation cod in breeding programme

Sirena Group evaluation project confirms readiness/viability to recommence modern cod farming activity in Norway

2018

Norcod established by Sirena Group Fry agreements secured with Havlandet and Nofima

2019

Athol: Please give a brief history of the Norcod business so that our FFP readers can get a better understanding of this fascinating concept which has only recently come to the market. Many people understand how salmon farming has developed but cod farming is a not well understood.

Christian: The chart below taken from our 2025 Annual report (www.norcod.no) gives a brief outline of the Norcod journey to-date.

Athol: Where did the knowledge and skills come from in

Norcod secures concessions, licenses and funding for pioneer phase

First batches of fry and juveniles delivered from Nofima and Havlandet

2020

Start of first sea phase for cod at Jamnungen, Frøya after successful pilot Norcod listed on Euronext Growth

2021

New production sites open at Frosvika (Meløy) and Mausund (Frøya)

First full scale harvest and delivery

Norcod acquires 50% stake in Havlandet (Norcod Havlandet) and commences building fry facility in Florø

2022

Completion of first full production cycle

3 Farming sites in operation (Jamnungen, Frosvika & Mausund)

Implementing first underwater feeding barge

Completion of new fry facility and first batch of fry delivered

2023

5 production sites in operation

Norcod divests Havlandet and acquires Krakøy harvesting facility

2024

Introduced Snow Cod brand

Overlapping production cycles ensure continuous year-round harvest and market supply

6 farming sites in operation

Jamnungen site granted increased MAB from 3,600MT to 5,200MT

2025

Capital raised and debt package secured to facilitate growth strategy

Focus on optimising production and value chain

Total harvest volume of 7,700 Tonnes

- Norcod and Snow Cod

2017 to start the Norcod business and what sustained the company until the first harvest of saleable cod?

Christian: Norcod was founded by a team combining experienced aquaculture professionals from the Norwegian salmon industry with the global seafood market expertise. Their work also built on decades of Norwegian cod research and breeding programmes. Norcod was established by Sirena Group in 2018 and initially supported through the pioneer phase with early investor funding and partnerships across the value chain until the first commercial harvest in 2021.

Athol: Where are the juveniles obtained from at present for the farming sector – in-house or from external sources?

Christian: Juveniles are currently sourced from external suppliers, mainly Havlandet, the world’s leading cod hatchery that has developed farmed cod broodstock over decades of dedicated breeding work.

Athol: What do you consider to be the major advantages of snow cod over wild caught cod and what is the best way currently to justify any price difference?

Christian: Snow Cod offers consistent premium quality, reliable year-round availability and full traceability, complementing wild cod which is naturally seasonal and dependent on annual quotas. Farmed under controlled conditions, it provides predictable size, freshness and suitability for raw consumption, such as sushi. The price difference is best justified by positioning Snow Cod as a stable, high-quality product that gives retailers and foodservice operators dependable supply alongside the traditional wild catch.

Athol: How do the nets that Norcod use prevent escapees and how often are they cleaned and changed?

Christian: As part of our zero-escapes vision, we have introduced a new net strategy in the past year at all of our sites. This involves increased monitoring and changing nets during the sea phase. Since the introduction, we have not had any incidences of escapes for 15 months at any of our localities.

Athol: Who came up with Snow Cod branding for the product?

Christian: We developed the Snow Cod brand in

collaboration with Sirena Group. The ambition is that Snow Cod will become the brand name for all premium farmed cod from Norway, and we are working together with all the other Norwegian cod farmers to establish the term and positioning.

Athol: What is the split between fresh and frozen Snow Cod produced at present?

Christian: At present Norcod supply predominantly fresh Snow Cod to markets.

Athol: Initially, was the idea that farmed cod could be ideal for the sushi market because of its whiteness and high quality, or what was the primary ambition for the product?

Christian: The primary ambition for Snow Cod is to supply a premium whitefish product of consistently high quality 365 days a year. It is a product perfect for a vast range of preparations and cuisines from smoked to steamed, grilled to sashimi. The controlled farming environment means the fish is free from nematodes and thus can be safe to eat raw – which is a welcome bonus and great future opportunity for Snow Cod.

Athol: What is the forecast output for 2026 and how is that split between countries. How much currently is delivered into the UK market, and who distributes snow cod in the UK?

Christian: We estimate a harvest of around 5,800 MT in 2026 and are restocking existing and new sites to achieve significant harvest volume increases in 2027.

Our main markets are currently in Europe and the United States, supported by the strong market for fresh cod due to lower wild harvests. UK is an exciting market for us as one of the main markets for Norwegian cod, and we are working with our partner Maris Seafoods to develop Snow Cod in HoReCa and retail in the UK.

Athol: Recently Norway has introduced new regulations for cod farmers to reduce the risk of introgression with wild stocks. How is Norcod facilitating these regulations?

Christian: We welcome the increased regulation, as it provides greater predictability and clearer frameworks for what responsible cod aquaculture should look like. The new requirements largely reflect practices we had already implemented in our operations. For Norcod, the regulations therefore help clarify expectations and strengthen the foundation for coexistence with wild fisheries.

Athol: What are the major challenges that Norcod faces in the next five years in cod farming?

Christian: Over the next five years, Norcod’s main challenges will be to continue stabilising biological performance and operations while scaling production responsibly within biological and environmental constraints. At the same time, the company must further establish Snow Cod as a recognised premium product in international markets, ensuring stable market access in an increasingly uncertain geopolitical environment. Clear, predictable regulation will also be essential to allow the industry to grow in a responsible way alongside wild fisheries and other ocean users.

Athol: Issues with early maturation and escape of male cod affecting wild genetics – how is this being handled?

Christian: Early maturation and the potential escape of farmed cod are recognised challenges in cod aquaculture. Norcod addresses this through research on maturation control, including lighting strategies and breeding work, alongside stronger cage technology and operational routines to minimise escape risk. Recent risk assessments from the Norwegian Institute of Marine Research also indicate that the environmental risk related to these factors has been reduced compared with earlier evaluations. In the future, we are also exploring measures to eliminate the chance of early maturation, such as sex sorting of fish and sterilisation.

Athol: What are the major risks of growing cod in nets and how does Norcod deal with these incidents/ occurrences?

Christian: The main risks in sea-cage cod farming relate to fish health, biological factors such as maturation, environmental conditions and the possibility of escapes. Norcod manages these through continuous monitoring, improved cage technology and operational routines, and close cooperation with veterinarians, researchers and regulators.

Athol: How do the Norcod systems manage to avoid deformities, lice, viruses, and cannibalism?

Christian: Issues such as deformities, lice and cannibalism are not a major problem in modern cod farming. Decades of breeding and research have produced a robust and healthy farmed cod, which is reflected in Norcod’s consistently high share of superior-grade fish, typically above 90%. Continued development of vaccines, optimised feed and close biological monitoring supports good fish health, and while cod farming is still a relatively young industry, the progress so far shows the sector is in a strong position.

Athol: How is the feed for farmed cod being developed to avoid biological issues in the future?

Christian: Norcod works closely with feed producers and research partners to optimise feed specifically for cod and for each stage of the fish’s life cycle. The aim is to support fish health, growth and welfare while reducing biological challenges through improved nutrition and feeding strategies.

Athol: Is there a Norcod production target for the next five years?

Christian: E5,800MT in 2026, with planned scale-up to 25,000MT per year in the next 5 years.

Athol: With the current restricted wild caught cod quotas and catching seasons, will cod farming ever produce enough frozen product to supply the top end of the fish & chip and takeaway markets in the UK, or is it planned that the high quality farmed cod will always be a premium priced commodity aimed at high-end restaurants and hotels, and the Sushi/Sashimi markets?

Christian: At current production levels, farmed cod is unlikely to replace wild cod in the frozen fillet market in the short term. However, as the industry grows it can become a valuable supplement to wild supply in this segment, helping provide greater stability in the cod market. In the meantime, farmed cod will mainly serve premium fresh segments while gradually expanding into additional market categories.

Athol: As production increases in coming years, how do you see the price comparison with Norwegian wildcaught cod?

Christian: We are working to establish Snow Cod as a premium seafood product in its own right. Its key advantages of year-round availability, consistent quality and predictable supply mean we see customers increasingly willing to pay a premium compared with wild-caught cod. Over time, as production grows, Snow Cod can complement the wild market while maintaining its position as a high-quality, reliable product.

Athol: How is seabed pollution monitored and managed under the cages?

Christian: Seabed conditions beneath the cages are monitored through regular MOM-B and MOM-C tests, part of Norway’s mandatory environmental monitoring programme for aquaculture sites. These independent surveys analyse sediment chemistry, organic impact and wider ecosystem conditions, with results reported to authorities and open to the public. Norcod’s sites consistently achieve the highest possible scores in these tests, with all locations scoring top marks on MOM-B and nearly all achieving the highest rating on MOM-C

Athol: How do you envisage cod farming to 2050 – could

it involve cooperation with Iceland or Greenland?

Christian: Looking towards 2050, Norcod’s main focus is to build a stable, profitable cod farming industry and scale production responsibly within biological and environmental limits while establishing Snow Cod as a recognised global seafood product. Just as salmon aquaculture transformed the seafood market over a few decades, we believe Snow Cod has the potential to follow a similar path. Cooperation with other North Atlantic regions such as Iceland or Greenland may be possible in the future, but the priority is first to develop a strong and sustainable industry.

Athol: What help or support do you get from the Norwegian Government and what could they do to make a C-change to the sector?

Christian: The most important support from government is stable and predictable regulation, which gives companies the confidence to invest and develop the industry responsibly. In addition, origin marketing and industry support through the Norwegian Seafood Council will be important in developing Snow Cod in international markets. In an increasingly volatile world, both maintaining good market access and a predictable operating environment in Norway will be key to the sector’s growth.

Athol: Who do you regard as being your main competitor in the cod sector?

Christian: The cod farming industry in Norway is still relatively small, and much of the focus today is on working together to develop the market for Snow Cod rather than competing with one another. In the current strong cod market, we do not see wild or farmed cod as direct competitors. More broadly, Icelandic cod remains Norway’s main competitor, but with global demand for seafood continuing to grow, we believe there is ample room for both wild and farmed cod in the market.

Thank you to Christian for giving me his valuable time to talk about this fast developing concept. There will be more news to follow in future issues.

www.norcod.com

Fish & Chip Award Winners Trip

Seafood from Iceland magical prize for the Restaurant of the Year winners

For decades, fish and chips have been at the heart of British food culture, a simple dish elevated by craftsmanship, quality ingredients and tradition. Behind that tradition lies a long-standing culinary connection between the United Kingdom and Iceland, one that continues to shape the UK’s fish and chip industry today.

As an annual sponsor of the National Fish and Chip Awards, Seafood from Iceland is proud to support an event that celebrates excellence, skill and passion across the sector. The Awards recognise outstanding operators nationwide, highlighting those who consistently deliver exceptional quality in both Takeaway of the Year and Restaurant of the Year categories, among others.

The UK remains one of the most important markets for Icelandic seafood, not only commercially but culturally. Iceland has supplied high-quality, responsibly sourced

fish to the UK for generations, helping to sustain a dish that is deeply woven into British identity. This enduring relationship is built on shared values: respect for raw ingredients, a commitment to sustainability and pride in culinary heritage.

A key highlight of Seafood from Iceland’s involvement in the Awards is the annual winner’s trip to Iceland, offering first-hand insight into the origin of the fish at the heart of Britain’s favourite dish. Traditionally, winners from the top categories are invited to experience Iceland’s fishing industry, meet producers and explore the landscapes that shape the country’s seafood culture.

This year, the Restaurant of the Year winners will receive the Iceland trip, travelling to the Westfjords, one of the country’s most important fishing regions. The visit will take place during Fisherman’s Day, a special

to The Land of Fire & Ice

occasion in Iceland dedicated to honouring the people and communities who have shaped the nation’s fishing heritage. Celebrated across coastal towns, Fisherman’s Day highlights the close bond between fishing, local culture and community life, making it a particularly meaningful time to experience Iceland’s seafood story.

The Westfjords programme will give the winners the opportunity to explore the region and experience Fisherman’s Day celebrations in Patreksfjörður. The itinerary offers a unique chance to discover modern seafood processing alongside traditional fishing culture, all within one of Iceland’s most striking coastal regions.

Through its ongoing support of the National Fish and Chip Awards, Seafood from Iceland continues to champion quality, sustainability and collaboration.

More than a sponsorship, the partnership reflects a shared commitment to protecting a culinary tradition that connects Icelandic waters with British plates, and celebrates the people who keep that tradition alive.

For more information on Seafood from Iceland contact: https://www.islandsstofa.is/en

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.

CHEPSTOW’S NO.12

Pukka has been part of the Great British Chippy ever since the brand baked its first pie in 1963. For decades, chip shops across the UK have relied on Pukka’s iconic pies to serve customers a comforting favourite that never goes out of style. One of those shops is No.12 Fish Bar in Chepstow, which has recently installed Pukka’s brand new eyecatching POS – designed to help shops stand out and attract even more customers through their doors. Athol Dipple, Director of Fast Food Professional, finds out more about this Chepstow chippy and its fresh new look.

Owner Mel Bevan-Evans bought No.12 Fish Bar seven years ago, expanding her existing presence in the town of Chepstow, where she has run a solicitor’s practice for over 15 years.

Mel explains: “I’ve always been based in Chepstow through my solicitor’s practice and had also owned a café locally. When the chip shop came up for sale, I saw it as a great opportunity to take on another local business – especially as fish and chips were always our Friday treat.

“Since buying the shop, I’ve developed the unused upstairs space into a five-bedroom en-suite B&B, which is frequently booked in this popular town and helps drive additional footfall into the chip shop from guests looking for something to eat.”

now, and the biggest challenges have been the industrywide price increases due to many different factors, as well as of course Covid.”

Despite the pressures facing the sector, one thing has remained constant – the enduring appeal of pie and chips. For customers looking for a satisfying takeaway that doesn’t stretch the budget, it continues to be a reliable favourite.

Join the waitlist for Pukka’s new POS and stock up on Pukka’s bestsellers

* Demand for Pukka’s new POS has been incredibly strong. To join the waitlist and register your interest, contact your Pukka representative, wholesaler, or email chipshoppos@pukkapies.co.uk

Like many operators across the country, Mel has navigated challenges during her time running the business.

Mel adds: “I’ve owned the chip shop for seven years

That’s where Pukka’s new POS comes in. Launched in Autumn 2025, it’s been designed specifically to help chip shop owners refresh their shopfronts, catch the attention of passers-by and drive footfall, while still allowing each shop’s identity to shine through.

The POS range includes a bold illuminated protruding sign, a striking hanging neon sign, a pavement swing sign and an upgraded open/closed sign – all in Pukka’s iconic orange and designed to make shops stand out day and night.

FISH BAR LIGHTS UP WITH PUKKA’S NEW POS

Mel continues: “Pukka pies are very well known – with our bestsellers being Minced Beef & Onion and Steak & Kidney – so I was pleased to receive the POS installation. The bright signs really stand out at night, which has been great exposure for us. The colours are eye-catching and help draw attention to the shop, and my favourite piece from the kit is the illuminated sign.”

Looking ahead, Mel has ambitious plans for the future of No.12 Fish Bar as she continues to invest in the business: “I’ve recently installed a new central heating system, and the roof is being repaired before we carry out a full refurbishment of the restaurant side of the business.

“I’m also excited about introducing a canopy for the summer with outside tables and chairs, which will really enhance the experience for customers visiting the shop.”

Pukka’s new POS is helping shops like No.12 Fish Bar stand out on the high street, attract new customers and continue serving the nation’s favourite takeaway for years to come.

IMaximise Efficiency

mproving waste management is a vital part of every foodservice operator’s business. Not only has recent legislation raised the bar for operators to manage their waste better, but customers and consumers alike expect good practice to co-exist alongside great service and excellent cooking. However, waste management doesn’t have to be difficult. From helping you maximise oil usage with Henny Penny, to providing efficient and simple disposal options, Jestic has the complete frying package for every size of kitchen.

The Henny Penny GVE fryer combines innovative design with straightforward controls to enhance performance and reduce oil consumption. The GVE maximises efficiency by both using less oil and ensuring that 100% of the power from the element is transferred to the oil ensuring not only that the fryer heats up faster but also recovers cooking temperature more quickly once food has begun the cooking process. This means that the cook will be faster, more efficient and the oil itself will be used more effectively. With the current cost of cooking oils, any operator able to make better use of their existing oil will see clear financial benefits by simply having to replace the fryer oil less often. Additionally, the Henny Penny range of pressure fryers also feature filtration cycles to help extend oil lifespan whilst creating the crispiest fried food. With manual filtration and a super-efficient low-volume oil vat, you can do more with less with Henny Penny.

Safe, simple and proper oil disposal is key for every business and from pumps and caddies to tanks and

integrated systems, Frontline offers a fully flexible, modular system that can be customised to the needs of any kitchen. Long gone should be the days of unsafe oil management in the kitchen, Frontline can supply fully automated, modular systems that can effectively store, dispose of, and refresh all cooking oils and grease. Frontline can provide waste oil tanks both inside and outside outlets, which can be combined with a range of best-in-class modular pumping stations and filtration units to create a self-contained system that pumps excess and used oil into secure storage for later collection.

For outlets without the flexibility to install pipework, the Frontline system of oil caddies is the modern alternative to staff unsafely carrying open drums of oil across the kitchen to manual disposal points. Improving business practice and boosting kitchen safety is key when it comes to waste management. No more open oil drums means fewer slippery floors and minimises the opportunity for workplace accidents. Alongside the desire for improved workplace safety, it is also worth noting that using an effective waste management system can often pay for itself in less than 18 months, as oil can be more efficiently returned and sold, but improved filtration also permits longer performance overall from existing oil. Additionally, every Frontline system features best-in-class security measures boosting system security and minimising potential lost income from oil theft.

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

Step it up

Chicken Train from Kerry Foods offers an easy-to-follow four step process to producing juicy, flavoursome piri piri grilled chicken producing juicy, flavoursome piri piri grilled chicken

Fish and chip shops have always evolved in response to changing customer tastes. While the core offer remains as popular as ever, many customers now expect a little more choice when they walk through the door. Lighter options, different flavours and alternatives to fried food are becoming part of everyday demand. For operators, the question is how to meet that demand without complicating an already busy kitchen. The Chicken Train marinades from Kerry Foods are designed to make that step straightforward.

A choice of marinades

Chicken Train’s Base Marinade

Marinade Your Chicken Using Chicken Train Piri Piri Base Marinade To Add Spicy, Tangy Flavour And Tenderness To Your Chicken

FOR BEST RESULTS

The Chicken Train range includes four marinades in Mild, Hot, Extra Hot and Lemon and Herb varieties, available in 2kg resealable tubs, all designed to work alongside the Piri Piri Base Marinade. Together they allow operators to adjust the flavour profile across a wide selection of products, from chicken breasts and wings to whole, half or quarter chickens.

Mix 30g of Chicken Train Base Marinade with 5ml of oil and 200ml of water, then leave to marinate for four hours BASE MARINADE

Four step method

STEAM COOK Steam your chicken

Built around a simple four step preparation method, Chicken Train enables shops to introduce consistently high quality piri-piri grilled chicken with minimal disruption to existing routines.

GRILL Grill or oven-cook your chicken

Chicken Train’s four step process offers both simplicity and consistency, providing a reliable process that staff can follow easily while bringing bold flavours without the need to develop recipes in-house.

Grilled chicken can be served alongside chips and sides or form the base of higher value items such as wraps, sandwiches and loaded dishes. What’s more, with the addition of sauces and toppings, it’s an easy way to crosssell, generating additional profits.

BASTE Baste with Chicken Train’s range of marinades

Step 1: Starts with the Chicken Train Piri Piri Base Marinade, which operators mix with 5ml of oil and 200ml of water, add the chicken and leave to marinate for around four hours. Plenty of time to peel potatoes, cut fish or put the mushy peas on to boil.

Step 2: Steam the chicken to produce tender, juicy and succulent meat without the need to add fats or oils.

Step 3: Finish on the grill or oven to lock in moisture and create a deliciously crispy skin.

Step 4: Just before serving, give the chicken a generous basting with one of Chicken Train’s four marinades, adding a final layer of flavour and colour.

For shops looking to broaden their offering while keeping operations tight, Chicken Train’s four step process provides a practical way to do it alongside the traditional fish and chip favourite.

For more information, please visit https:// eu.kerryfoodservice.com/pages/chicken-train.

For expert industry advice and to request a sample, you can also call the Frying Squad on 0800 138 1938.

Stealth Triple Cooked Chips from Lamb Weston are launched with ‘approval’ from the Craft Guild of Chefs

Lamb Weston’s 19mm Triple Cooked Chunky Chips, the latest variant to be added to the Stealth range, have been awarded the ‘Approved Product’ accolade from the Craft Guild of Chefs as they become available to foodservice

The panel of highly regarded chefs, chosen by the Guild for their industry expertise, put the 19mm chunky chips through rigorous testing to determine their suitability, quality and overall product excellence with the resulting ‘Approved Product’ status serving to promote confidence in future purchasing decisions.

Lamb Weston’s Triple Cooked Chips are currently found adorning the menu of one of the UK’s highly popular steak restaurant chains, but are now set to launch into the wider market to satisfy the growing demand for British produce, a consumer desire for elevated quality when dining out, and chefs wanting to serve more ‘handmade without the hassle’ items on their menus.

These ground-breaking coated fries are Lamb Weston’s longest cut yet, are available in a 19mm chunky cut, are gluten-free, and are made with British potatoes.

The panel of chefs were extremely impressed with the overall quality, flavour and appearance of the Triple Cooked Chips, which was reflected in the range of comments, which included:

“A real look of homemade about them; a great crunch, but light and fluffy.”

“Larger than most chips on the market. They are wholesome and feel like a treat.”

“These chips have their own distinctive appearance, they’re more upmarket, it feels like you can add to the selling price.”

“After trying these chips, customers will want to come back.”

“You’d definitely use less on the plate due to their size.”

“Made using British potatoes is a great selling point, which is very important to me.”

When it came to flavour the chefs agreed: “This is a well-seasoned, wholesome chip with a really good taste. Tasted more like a fresh chip than frozen.”

Lamb Weston’s National Account Manager, Richard Meredith, says: “We already knew that our 19mm Stealth Triple Cooked Chips were a big hit with consumers because of their success on a popular steak restaurant’s menu. Rolling them out to mainstream foodservice means we can provide a British product of premium quality, that is unique in the market for its generous length and chunkiness. Being triple cooked, they also help in the kitchen as they cook quicker, saving chefs valuable time!”

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

PProfessor Green Sets March Opening for Glasgow Fast Food Venture

Musician Professor Green is launching his new fast-food venture, PG Fast Food, with the first location set to open in Glasgow this March on Byres Road

grit, character and a sense of community that matches what PG Fast Food is all about - real food for real people. Food needn’t always be healthy, but your relationship with it should be. “Glasgow, get ready. The countdown is on.”

G Fast Food was founded by Hero Brands, a portfolio company known for its culture-led food and beverage brands such as GDK and The Sidemen’s hot chicken brand, Sides, and British musician, documentary-film maker and foodie Professor Green.

After teasing the concept through social channels, the brand has officially announced it will be opening its Byres Road doors in Glasgow in just a few weeks.

The menu promises a naughty but nice twist on fast food, serving up signature filled and sealed ‘UFOs’ or Salad and Rice Loaded with delicious nostalgic recipes, including All Day Cheesy Beano, BBQ Chicken and Pot Roast Beef.

PG will be the first to offer sweet treats in the form of ICE Grapes with toppings across a sliding scale of indulgence, from Agave and Tagin to White Raspberry Delight.

PG will be the home of the Dirty Soda, choosing from a Signature PG-created menu including Cola Cherry Bakewell, Hot Glasgow Kiss or Cotton Candy Unicorn or going crazy with CYO choosing from the amazing selection of soda bases, flavours, creams, purees, caffeine drizzles and foam tops. With the PG twist, your drink can be as dirty or as clean as you like.

With the first store on Byers Road, the brand has also announced that it will open a further two locations in Scotland during 2026.

Musician, Professor Green said: “I wanted to drop something as bold and as honest as my music. A brand that is honest about itself and accessible - available to be enjoyed by all.

“With the Hero Brands HQ in East Kilbride, Glasgow was the obvious choice for our first store. Every time I’ve toured here, the energy has been electric! The city’s got

Rebecca Tye, Managing Director at PG Fast Food, said: “PG Fast Food is flipping the old fast-food game on its head and redefining what fast food means today. We’ve created a menu that demonstrates fast food does not have to be bad food. You can choose how indulgent or not you want to be on any given day, with flavour packed throughout the whole menu. It’s designed to fit as well into your day postrun as it does pre-Friday night fun.

Glasgow is just the beginning, we can’t wait to launch the concept, develop our offering and roll out in cities nationwide.”

PG Fast Food is a bold, community-driven brand built to engage and include through food. Modern and cool yet nostalgic and accessible, the brand delivers an elevated menu that hits the heart, bringing better choices for any time of day.

The brand joins the Hero Brands portfolio, standing alongside leading names like German Doner Kebab (GDK) and the Sidemen’s hot chicken frenzy, Sides. Built on a culture-led approach, the brand champions industry leadership and fosters creative talent to deliver innovative, trend-setting experiences for customers.

The official opening date is yet to be announced.

Crispy Shredded Chicken

Red Thai Chicken Strips

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

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

CENTRAL FOODS DEMONSTRATES INNOVATION AND STAYING POWER AS IT MARKS 30 YEARS

Fast Food Professional caught up with Oli Sampson, Managing Director of Central Foods, as he marks 12 months at the helm of the unique frozen food specialist 21st AN N I V

Athol: Where did your passion for the food industry begin?

Oli: Food has always been at the heart of my life, starting with my family. I grew up making and eating great meals with my parents and grandparents, and that same tradition continues in our house today — my wife does a brilliant job of keeping our three boys fed with fresh, home-cooked food every day, which is no mean feat.

Athol: How have you approached taking over at the helm and how has Central Foods changed under your stewardship?

Oli: It’s been a fantastic 12 months and I’m proud of the work we continue to do as a team, but the hard work doesn’t stop here. We’re operating in a challenging market, and it’s important that we keep evolving to give our customers the platform to grow, despite the pressures they’re facing.

In terms of change, we’ve evolved our offer to become more of a solution – delivering a greater range of products across all menu parts, all from one trusted partner.

Athol: How would you summarise the model?

Oli: Our model allows wholesalers to hold less stock, layout less capital and offer more product variety, all with less risk. At any given point, a wholesaler can add a single case to a mixed, consolidated pallet order from Central Foods –that’s incredibly powerful, because it means they can offer something new to their customers whilst reducing exposure and process time. And it means manufacturers can get their products out to the market more easily.

Athol: What can you tell us about the team you are assembling at Central Foods?

Oli: One of our biggest strengths is our team. Some of our employees have been with the business for decades, bringing deep knowledge of the markets we serve and strong relationships with customers.

We’re proud to celebrate 30 years of trading this year, which reflects both our staying power in a challenging market and the depth of knowledge and expertise within the business.

Athol: After a number of years in successful supporting roles in Central Foods, have you found the transition to Managing Director easier than if you were new to the business?

Oli: Having been with Central Foods for more than a decade before stepping into the MD role, I had a real advantage. The relationships I’d built and the understanding I’d developed across multiple parts of the business meant I could focus from day one on delivering for our customers.

Athol: What do you see as the biggest challenge for Central Foods in the next 12 months?

Oli: The biggest single challenge in our industry continues to be cost pressure. Inflation has hit everybody in the supply chain and major global events such as Covid, the current Ukraine and Middle East crisis, along with the Suez Canal disruptions, have all added pressure in recent years. What makes this particularly challenging for fast-food operators is that menu prices are rising faster than wider food inflation. Industry analysis shows that fast-food menu prices increased from around 4.8% at the start of 2025 to 7.7% by the end of the year, significantly outpacing retail food inflation.1 At the same time, labour typically accounts for around 25–35% of operating costs in quick-service businesses2, leaving operators with limited room to absorb additional cost increases.

Against this backdrop, customers are looking for greater perceived value. They want food that tastes great, looks good on the plate and feels worth the price they are paying. Our role is to help wholesalers and operators deliver exactly that by providing reliable products, menu

inspiration and solutions that reduce waste, simplify preparation and protect margins.

Athol: Which new areas of the business do you look forward to attacking in the coming years?

Oli: One of our most exciting opportunities lies in the continued growth of the quick-service restaurant sector. The UK fast-food market is forecast to reach around £40.5 billion, reflecting strong demand for convenient takeaway meals and quick-service dining.3

At the same time, operators are increasingly looking to introduce complementary menu items that help increase basket spend. Sides and sharable snacks such as onion rings, mozzarella sticks and vegetable bites are particularly well suited to fast-food kitchens because they can be prepared quickly using existing frying equipment. Through our partnership with Le Duc, we can offer a range of vegetarian appetisers that allow operators to expand their menus with minimal operational change while appealing to customers looking for snackable or sharable options.

Another key area of growth is plant-based products. The bigger shift is towards flexitarian eating, where consumers reduce meat consumption rather than eliminate it entirely. Research suggests that around one-third of UK consumers now identify as flexitarian, creating opportunities for operators to offer meat-free alternatives alongside traditional menu favourites.4

Our KaterVeg! vegan quarterpounders and vegetable sausages allow operators to introduce plant-based options with the same convenience and consistency they expect from frozen products.

Athol: What excites you most about the future?

Oli: I think there’s a real opportunity for operators to show pride in their quality, and innovate where they can - don’t be scared to try something new and take a chance on things.

Central Foods is known for innovating our product ranges. We were the first to bring bao buns to the UK foodservice many years ago and we continue to prove ourselves as a progressive business with new flavours and new opportunities.

Athol: Who are your food heroes, and what is your favourite food?

Oli: Outside of family, I have a few culinary heroes. Jamie Oliver’s campaigning work on healthy school meals has been genuinely inspirational — it’s had a real impact on how we think about food for the next generation. I admire Gordon Ramsay as a businessman as much as a chef, and we share a love of cars, which helps. And I have to mention

Akhtar Islam at Opheem in Birmingham, who served me quite simply the best meal I’ve ever eaten.

As for favourite food, I’m a self-confessed foodie, so it’s almost impossible to pick just one. But fish and chips at the seaside with the family — sun going down, kids getting ketchup everywhere — takes some beating. A great beef wellington is a close second, and I’d never say no to a pepperoni and jalapeño pizza. After a long week, a cold beer or a G&T is hard to argue with either.

Athol: What do you predict to be the next big Food trend/fad and where from?

Oli: Value will remain a major factor in the fast-food sector. Industry analysis shows meal deals now account for around 20% of fast-food menu items, highlighting the growing importance of value-led promotions.5

At the same time, plant-based products are becoming a more established part of fast-food menus. This isn’t just about vegetarian customers; it’s about offering a broader mix of protein choices that appeal to flexitarian consumers. With beef prices up by 45% in the past 12 months, plantbased alternatives can also provide operators with a costeffective way to diversify their menus.6

Athol: Is there a new food range that you would like Central Foods to take on?

Oli: We’re always looking for new opportunities and welcome conversations with new manufacturers and wholesaler partners. Our focus will remain on supporting customers to deliver the right experience, every time.

Two ranges we’re particularly excited about right now are from Le Duc and Tyson Foods. Le Duc is a Dutch family business specialising in 100% vegetarian frozen appetisers — think premium onion rings, cheese snacks and coated vegetables made with natural ingredients. They bring something genuinely different to fast-food menus, and they fit perfectly with the growing demand for snackable, sharable sides.

From Tyson Foods, we’re introducing Red Thai Chicken and Shredded Chicken products to our range — bold flavours made with whole muscle chicken breast that work brilliantly as a centre-of-plate option or as part of a build. Both ranges reflect exactly the kind of quality and innovation our customers are looking for.

Thank you Oli for this insight

www.centralfoods.co.uk

Central Foods Reinforces Supply-Chain Assurance with Renewed BRCGS Agents & Brokers AA Certification

Central Foods has once again strengthened its commitment to technical excellence and customer confidence after successfully retaining BRC Global Standard for Agents & Brokers certification (BRCGS) at AA grade.

The Northamptonshire-based frozen food specialist has now achieved AA-grade BRCGS Agents & Brokers certification for the ninth consecutive year, once again passing the audit first time with no non-conformances. The result reinforces the long-term strength and consistency of Central Foods’ supply-chain governance, risk management and technical controls.

The certification, awarded following a full audit in November 2025, covers Central Foods’ role as an agent and broker for the import and export of chilled and frozen foods, including the management of third-party storage, distribution, product testing and repacking. The renewed certificate runs through to January 2027.

Managing Director Oli Sampson said: “For our customers, technical assurance is not a ‘nice to have’ – it’s fundamental. Retaining AA-grade BRCGS certification demonstrates that

our systems, processes and people consistently operate at the highest level, giving wholesalers and foodservice operators complete confidence in how products are sourced, handled and managed throughout the supply chain.”

He added: “As supply chains become more complex and scrutiny continues to increase, this accreditation underlines our ongoing investment in governance, traceability and risk management – all designed to make life easier and safer for our customers.”

The BRCGS Agents & Brokers Standard is recognised globally as a benchmark for best practice in food safety, legality and quality. It provides independent assurance that certified businesses operate effective supplier approval, traceability and product integrity systems across their supply chains.

For Central Foods’ wholesale and foodservice partners, the renewed certification offers additional reassurance that technical compliance is embedded at every stage, supporting consistent quality, food safety and operational reliability.

Ice Cream Takes Centre Stage at NEC as Industry Gathered for Show-Stopping 2026 Event

The UK’s ice cream and artisan food community came together in style in February as the Ice Cream & Artisan Food Show 2026 took over the NEC Birmingham, serving up inspiration, innovation, and serious business in equal measure

Hosted by the Ice Cream Alliance, the UK’s only dedicated trade show for the ice cream and artisan food sector once again proved why it’s the must-attend event for anyone in hospitality, dessert, or artisan food. Over 6500 trade visitors packed the halls to connect, learn, taste, and do business.

Across two buzzing days, visitors were treated to a lively programme of demonstrations, talks, and tastings, showcasing the best that the nation’s ice cream industry has to offer.

Highlights included:

Live coffee and latte art demos, blending barista flair with frozen treats and inspiring fresh menu ideas.

A headline talk from Dragons’ Den star Sara Davies MBE, who shared her insights on scaling, resilience, and building future-proof businesses.

An exclusive interview with Maria Grey of The Scoop

Company, celebrating her win as Parlour of the Year 2025.

A session with James Averdieck, founder of Gü and The Coconut Collaborative, with an insightful and practical session on building powerful brands, creating loyal customers, and standing out in highly competitive markets.

One attendee noted,

“The creativity and dedication behind the flavours were truly impressive, from comforting apple crumble ice cream to wonderfully unique garlic-flavoured varieties. It was great to see how much passion goes into the craft.”

Businesses interested in exhibiting at future editions of the show or learning more can visit the Ice Cream Alliance website for updates, including the results of the Golden Scoop Awards, which will be announced in March.

For more information and assets, please contact mika@thisisgoho.com.

Délifrance launches premium hot sandwich range

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

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

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

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

“It’s a market defined by both comfort and exploration, so we’ve focused on offering premium, familiar favourites as well as some more artisan options like the ham hock sourdough melt.”

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

About Délifrance

Ever since it was founded in France, in 1978, Délifrance has never stopped developing frozen bread, viennoiserie, patisserie and savoury products for catering professionals, artisan bakers and supermarkets in around 100 countries around the world. Driven by a passion for bakery, underpinned by its heritage, its baking expertise and its exacting taste and quality standards, Délifrance enables its customers throughout the world to attract, satisfy and delight their consumers at any time of day.

The Cod’s Scallops - A Modern Classic Rooted in Tradition!

Since opening in 2011, The Cod’s Scallops has redefined the traditional fish and chip shop.

Founded by Chef and Restaurateur John Molnar, the concept was simple – deliver premiumquality fish and chips, using the freshest produce, cooked to order, and served in a traditional, family-friendly environment

With four locations across the Midlands and national accolades including multiple Fry Top 50 Awards, Best Newcomer 2016, and Takeaway of the Year 2020, The Cod’s Scallops is a small but mighty chain with a big reputation.

Combining the humble heritage of the British chippie with a bold culinary twist, over 20 species of fish and shellfish are available and cooked fresh to order, daily.

“As our customers evolved, so did we,” John explains. “People still want guilty-pleasure fish and chips, but more are looking for healthier or more varied options like baked fish with a seasonal salad.”

The salads are anything but ordinary, and pair beautifully with fish. Their homemade pies with diced beef, root vegetables and shortcrust pastry are thickened with a rich gravy, reminiscent of John’s childhood. They’ve even collaborated with a Nottingham brewery to brew ‘Scale Ale’, perfect with fish and chips!

“I wanted people to be able to walk into a chippie, order their fish and chips, and while they’re waiting, enjoy a few oysters a glass of Chablis, or even a slice of bread with

whitebait and tartar sauce – and that’s exactly what they do!” continues John.

When it came to sourcing the right batter, John left nothing to chance. He blind taste-tested products from all the market leaders and when it came down to it, Middleton Foods came out on top. “We were looking for flavour, crispness, and a thin, light batter. Middleton’s ticked every box. Once we found them, we never looked back,” he says.

John credits a conversation with the late Peter Hill of Middleton Foods for encouraging him to enter Fish & Chip Shop of the Year. From there, The Cod’s Scallops and Middleton Foods have worked together to create a bespoke batter tailored to its exact specifications, a rich, beefy gravy, reminiscent of Sunday roasts from John’s youth and a signature curry sauce that’s spicy but balanced.

With multiple sites, consistency is key, and Middleton Foods can manufacture The Cod’s Scallops’ bespoke recipes at scale to ensure every customer has the same great experience, regardless of location. John goes on to say, “the results speak for themselves. So many people compliment the curry sauce now, it’s amazing. That’s down to Middleton Foods helping us get it right. We’ve never had an issue. We’re 14-15 years in now, and their products are still as consistent as day one. That’s all you can ask for.”

John’s final word? “If you’re buying the best quality fish, treat it with respect, coat it with the perfect batter or serve it with a well-crafted sauce. Fish and chips can truly be world class, and Middleton Foods has helped us every step of the way.”

By

For the Best Chippy Tea, use Middleton Foods

Fish and chips is a beloved fast food staple in British households, with 83% of consumers saying they buy it, according to our ‘What the Cluck’ report

With so many fast food options available, operators need to be producing the best chippy tea to keep consumers coming back for more! As the nation’s favourite supplier of fish and chip batters, Middleton Foods works with the leading shops and restaurant chains to help them achieve the products which make their business work within the fast-food industry.

Batter is the secret ingredient to serving the best fish and chips in the business, and different batters suit different frying mediums and different areas, which highlights just how important it is to get it right. Since opening in 2011, The Cod’s Scallops has redefined the traditional fish and chip shop. Founded by Chef and Restaurateur John Molnar, the concept was simple –deliver premium-quality fish and chips, using the freshest produce, cooked to order, and served in a traditional, family-friendly environment. Combining the humble heritage of the British chippie with a bold culinary twist, over 20 species of fish and shellfish are available and cooked fresh to order, daily.

When it came to sourcing the right batter, John left nothing to chance. He blind taste-tested products from all the market leaders and when it came down to it, Middleton Foods came out on top. John explains: “We were looking for flavour, crispness, and a thin, light batter. Middleton’s ticked every box. Once

we found them, we never looked back”

The Cod’s Scallops and Middleton Foods have worked together to create a bespoke batter tailored to its exact specifications, a rich, beefy gravy, reminiscent of Sunday roasts from John’s youth and a signature curry sauce that’s spicy but balanced. With multiple sites, consistency is key, and Middleton Foods can manufacture The Cod’s Scallops’ bespoke recipes at scale to ensure every customer has the same great experience, regardless of location. John goes on to say; “If you’re buying the best quality fish, treat it with respect, coat it with the perfect batter or serve it with a well-crafted sauce. Fish and chips can truly be world class, and Middleton Foods has helped us every step of the way.”

Working with owners and operators to support their business, is a huge part of what we do – and something we really enjoy. Our expert development chefs regularly work with customers to come up with concepts which work best for their business; as well in creating NPD which can assist chippies in delivering a quality offering to their customers.

For more information on Middleton Foods, please visit www.middletonfoods.com or call +44 (0)1902 608122.

Power, Speed and Style

How The Royal George Serves Thousands of Pizzas with Alfa

The Royal George in Tintern - renovated and opened in August 2025 - is already buzzing. In its first two months, Executive Chef Gareth Hope and his team have cooked almost 5,000 woodfired pizzas in their brand-new outdoor kitchen, all set against the stunning backdrop of the Wye Valley. Combined with thoughtful renovations and a beautiful garden space filled with fire, music and atmosphere, it’s no surprise the pub and garden have quickly become a favourite for locals and visitors alike.

At the heart of this success is the Alfa Quick 4 Professional Pizza Oven. At The Royal George, every pizza is hand-stretched to order, carefully topped, and cooked at 400°C in under a minute, before being freshly served to hungry customers. To keep up with demand, Gareth explains he needed an oven that was fast, efficient and reliable - and the Alfa Quick 4 does just that:

“On peak days, we’re serving between 130-140 pizzas per service, so we needed an oven powerful enough to be able to deal with the demand. We also needed it to be able to retain the heat well enough so that on the quieter days, we don’t have to keep topping it up with wood. So we knew that it had to be both well insulated and have a large surface area to cook two or three pizzas at the same time, as sometimes we need to serve 5, 10, 15 or 20 pizzas really quickly.”

Ready to use the moment it’s installed, the Quick 4 delivers seriously high-performance - reaching 500°C in just 50 minutes, cooking up to 50 pizzas per hour, and maintaining impeccable consistency even during peak service. Its triple-layer ceramic fibre insulation keeps the heat where it’s needed most, whilst

keeping external surfaces cool, making it both energy-efficient and comfortable to work around. And with options for wood, gas, or hybrid, it fits seamlessly into any setup.

“It’s smooth, it’s clean, it’s professional, it looks the part in the middle of this fantastic garden. When the fire is roaring, it looks even better. There was a lot to take into consideration when picking the perfect pizza oven, whilst the practicality and the ability for it to do its job were number one, it had to look really smart as well.”

In the summertime, the garden comes alive with customers dining alfresco and soaking up the vibrant atmosphere. Gareth explains how exciting it is to be busy, but also how having the right equipment in place allows him to keep up with demand, producing pizzas at speed to keep customers happy and coming back for more.

“During the summer, our pizzas did really well. There have been a lot of times when you couldn’t get a seat in the garden. The vibe and buzz out here was incredible. With music playing, the garden was full of people wanting to come and experience the George. It was just fantastic - but having the right equipment in place to do it was even better. I’d highly recommend an Alfa pizza oven; it’s done exactly what it’s needed to. It works well for us here at The Royal George, and I’ve got full confidence in it for the future.”

For more information on Alfa or any Jestic brand, visit www.jestic.co.uk or call +44 (0)1892 831960.

£345,000 Invested in Food Start-Ups as McCain Awards

Further £50,000 at Panel Day

McCain FS has now invested £345,000 in emerging food businesses through the McCain Streets Ahead Programme, powered by KERB, with a further £50,000 awarded to five entrepreneurs at its sixth Panel Day in February 2026

The McCain Streets Ahead Programme, delivered in collaboration with KERB supports aspiring food entrepreneurs from less-advantaged backgrounds to build commercially viable food businesses. The programme combines structured workshops, mentoring and industry exposure, culminating in Panel Day - where participants pitch their business concepts and cook their dishes for investment.

At February’s Panel Day, all five participants secured the full £10,000 investment available to them, with £50,000 awarded in total. Investment decisions were

based on food quality, commercial viability and readiness to trade.

Panel Day represents the formal investment stage of the programme. Funding is designed to support essential start-up costs including equipment, compliance, registrations and preparation for live trading.

Lucy Smith, Assistant Brand Manger at McCain Foodservice Solutions, said: “Streets Ahead reflects our commitment to strengthening the hospitality sector by investing in future talent. Panel Day is where that commitment becomes tangible - providing funding to entrepreneurs who demonstrate strong commercial

potential and a clear route to market.”

Following investment, participants will now move into the next phase of the programme, including live trading through the new InKERBator initiative. This structured trading programme provides real-world market experience at KERB locations, bridging the gap between investment and sustainable trading.

Simon Mitchell, KERB’s CEO said “KERB is built to champion brilliant food and bold ideas, while helping less advantaged people break down barriers to hospitality. The Streets Ahead Programme is the perfect entry point to our industry - our coaching team provides every participant the practical and commercial know how to set their business up for success. Seeing all five businesses secure funding from McCain reflects the strength of this cohort and the effectiveness of the programme’s model. Our aim now is to continue supporting these businesses as they develop in the real world of street food.”

The judging panel included representatives from McCain and KERB, alongside guest judge Mitchells & Butlers (M&B), who brought an operator perspective to the decision-making process.

Mark Broomhall, Divisional Food Development Manager at Mitchells & Butlers, said: “What impressed me most was the standard. The quality of the food and the level of preparation show that the process is working. With KERB’s structured support and McCain’s investment behind it, the

programme is clearly delivering.”

Since launch, the McCain Streets Ahead Programme, powered by KERB, has invested in 45 early-stage food entrepreneurs, supporting participants into street food markets, catering opportunities and permanent trading spaces. The initiative forms part of McCain’s wider commitment to strengthening innovation, entrepreneurship and long-term resilience within the UK hospitality sector.

KERB is on a mission to be the most impactful hospitality business in the world. Since launching as a pop-up in 2012, KERB has grown into an international operator of iconic food halls, event catering, and its own social enterprise. From its flagship food hallsSeven Dials Market and KERB Berlin - to partnerships with the National Theatre and INGKA Centres, KERB fiercely champions independent businesses in the UK, Berlin, Copenhagen and San Francisco. KERB’s social enterprise was founded in 2023 to break down barriers to hospitality, supporting people from less-advantaged backgrounds into meaningful work and entrepreneurship. In August 2025, KERB opened its first drinks-led concept - KERB Social Club - an inclusive neighbourhood space for street food, drinks, sports and entertainment._kerbfood. com_@kerbfood

For more information, please visit: https://www. mccainfoodservice.co.uk/

By Phillip Sanderson,

Reducing Oil Usage by up to 50% while Improving the Taste, Texture and quality of their fried food

With the disposal of fats, oils, and grease often posing a significant challenge, improper disposal can result in severe blockages, causing downtime and expensive repair bills. Even when disposed of correctly, the ongoing challenges and associated costs, such as purchasing new oil and ensuring sustainability, can still burden operators. As a result, exploring ways to manage the process before waste is generated can be key in addressing these challenges. Investing in oil filtration systems can help to save costs, reduce waste, and improve sustainability efforts. Whilst this technology has been around for several years, these systems are increasingly being seen as a crucial tool in commercial kitchens.

Valentine & Cuisinequip is the exclusive UK distributors for the VITO range of oil filtration equipment, and VITO’s portfolio of products can significantly extend the life of cooking oil. This not only ensures consistent quality in fried food but also contributes to cost savings by reducing oil waste.

The VITO systems, which operate without the need for chemicals, use biodegradable and food-safe filters, which aligns with the industry’s growing emphasis on sustainability. The design of the equipment also prioritises safety, as operators don’t need to come into direct contact with hot oil, reducing the risk of burns and injuries. When selecting grease management solutions, operators can overlook the longer-term benefits in terms of costs and

environmental impact of the equipment they choose. It’s easy to focus on the initial outlay without considering how these choices affect overall efficiency, waste reduction, and the sustainability of their operations.

Frequent oil replacement increases waste, leading to higher costs and a bigger environmental footprint. One way to help tackle the frequency at which cooking oil is disposed of is to consider ways to test & extend its life, the VITO range of oil filtration equipment can do exactly this. The VITO systems enable operators to micro filter their cooking oil, improving the taste, texture, and quality of their fried food, while extending the life of the oil and significantly reducing waste. VITO equipment removes harmful carbon and food particles from the oil, slowing down the degradation process. This results in operators reducing oil usage by up to 50%, ultimately cutting costs and promoting sustainability by decreasing the carbon footprint of the kitchen.

Building on this innovation, the VITO VM is now also available as a cordless, battery-powered solution. The new VITO VM Battery offers enhanced mobility and flexibility, making it ideal for kitchens without direct access to power or those requiring greater access across multiple fryers.

Powered by an interchangeable 18V battery, the unit can deliver multiple filtration cycles per charge, enabling efficient, high-quality oil filtration without being tied to a power outlet. Maintaining the same trusted performance, the system automatically filters hot oil in just a few minutes, removing suspended particles and bitter substances without

the need for supervision, before shutting off once the cycle is complete.

The cloud platform, VITOconnect, offers a higher level of control, allowing operators to monitor oil filtration cycles in real-time, set target goals, and receive custom alerts if the filtration target isn’t met. This enables kitchens to track oil quality with great accuracy, improving both operational procedures and the return on investment by ensuring that oil lasts longer and waste is minimised. For larger sites or those with multiple fryers, the VITO X Series offers an even more efficient solution by automating the oil removal process with a vacuum extraction system, making it safer and easier to manage oil without the risk of operator injury. Additionally, the handheld VITO FT Connect empowers kitchen teams to make quick, data-driven decisions on oil quality, using instant Total Polar Material (TPM) analysis, the industry gold standard for measuring oil degradation. Providing real-time TPM percentage readouts, VITO FT Connect uses a visual three-colour traffic light system to give chefs a clear, instant signal on whether to continue using the existing oil or replace it.

Capable of monitoring up to 12 fryers per device, measurements are automatically uploaded and stored via Bluetooth, generating HACCP-compliant reports that support internal management and external audits, and remove the need for time-consuming paper-based logs. Fully IP67-rated (dust and water resistant), the FT Connect operates across a wide temperature range (50°–200°C) and includes a rechargeable battery.

Investing in technology such as VITO oil filtration provides a sustainable, cost-effective way to reduce waste, improve food consistency, and enhance operational efficiency, ultimately leading to better results for the business, the environment, and the bottom line.

For more information on the Vito range, please visit www.valentinefryers.com.

Aimia launch a Caramel Frappe Mix that is out of this Galaxy

Aimia Foods for Professionals – the brand partner of the UK’s favourite brand of hot chocolate, Galaxy, has announced a cool new addition to its OOH offering: Galaxy Caramel Frappe

Blending rich, velvety Galaxy chocolate with caramel, the new Galaxy Caramel Frappe mix has been developed to allow operators to tap into the growing frappe market with ease and confidence. This is thanks to Galaxy’s tried-and-tested formula which boasts excellent dissolvability, meaning operators can consistently create silky smooth frappes that are free from artificial colours, flavours and preservatives.

Michelle Younger, Aimia’s Marketing Director, reflects on this launch and the opportunity that this market holds:

“Given that 61% of UK customers are on the lookout for new iced drinks - and that Galaxy has such a strong reputation for quality and consistency with both operators and consumers - we are confident that the brand-new Galaxy Caramel Frappe will go down a treat!*”

This new mix makes it easy to whip up delicious Galaxy Caramel Frappes as operators just need to blend or shake 35g of the mix with 100ml of milk and 100g ice. This speed and convenience make the Galaxy Caramel Frappe mix especially ideal for QSRs, cafés and catering outlets that are looking to add a trending item, and brand favourite, to their menu.

*Allegra Coffee and World Coffee Portal, Cakes, Shakes & Tea Breaks UK 2023

To find out more about Galaxy, please contact Aimia Foods for Professionals on 01942 4086000 or visit www.aimiafoods.com

WGLP‑1, Protein and the Next Big Growth Curve for Fast Food

Smarter Cheese Choices Give Operators an Advantage in the New Normal

alk down any UK high street or browse a delivery app and one trend stands out: customers are eating differently, fuelled by the growing use of GLP 1 medications, widely adopted for weight loss management.

These treatments reduce appetite, leading consumers to choose smaller portions and expect far more nutritional value from every bite. For fast-food and casual-dining operators, this shift creates a meaningful strategic opportunity.

A Commercial Opportunity, Not a Threat

Customers using GLP 1 medications consistently display three behavioural changes:

Smaller portions & fewer meals; diets are more “snackified”, and every mouthful needs to deliver value.

Higher nutrient expectations – particularly more protein and fibre.

Different spending patterns – less spent on HFSS snacks, more toward meals that feel satisfying and nutritionally purposeful.

For operators selling pizza, burgers, kebabs, and cheesy sides, success will come from improving the nutrition of familiar comfort food, without compromising flavour, melt, stretch or operational simplicity.

Why Protein Has Become Essential

As people eat less overall, getting enough protein, especially the target of 20–30g per meal, becomes harder but more important. GLP 1 users often stop eating before meeting those needs, making protein enhanced versions of everyday favourites increasingly appealing.

And one ingredient plays a central role: cheese ; choosing the right cheese lifts protein while lowering fat, calories and HFSS points.

Where Cheese Delivers the Biggest Win

On menus, cheese is often the biggest driver of calories, fat and HFSS impact; meaning even partial swaps can deliver major gains.

That’s where Eatlean™ Protein Cheese stands out. The

highest protein cheese on the market, Eatlean™ enables operators to:

Reduce calories and fat

Increase protein

Deliver “High in Protein” claims

Improve HFSS profiles for more promotional flexibility

So How Can Operators Evolve, Without Extra Complexity?

Higher protein cheeses, like Eatlean™ , immediately improve macros

Create protein forward versions of bestsellers

Protein pizzas with Eatlean™

High Protein Kebabs

Protein Melt Burgers

Loaded fries topped with Eatlean™

Support reduced appetites with new portion formats

7–9” pizzas

Half portions

Smaller kebabs

Build satiety with smart ingredients

Add lean proteins, fibre rich veg and lighter sauces.

Communicate simply, without medical language

Benefit led cues:

“High in Protein”

“Reduced Fat Cheese”

“HFSS Friendly Build”

“Better Macros, Same Great Taste”

The Bottom Line

Consumers are eating less, but expecting more. Winning brands will build more protein into familiar dishes, reduce fat and calories where it matters and still deliver comfort food that satisfies.

And the simplest place to start? Upgrade the cheese.

Eatlean™ Protein Cheese offers the melt, stretch and flavour operators rely on, and it’s the easiest lever for higher protein, lower fat, fewer calories and improved HFSS scores. For support with menu reformulation or introducing high protein builds, contact: richard@eatlean.com www.eatlean.com

BOOST PROTEIN AND KEEP IT INDULGENT

✔ High-protein, low-fat

✔ Perfect melt and stretch

Customers are eating differently. With reduced appetites and higher expectations, every bite has to work harder. Pizza and pasta remain perfectly placed when comfort food delivers real nutritional value. Eatlean™ Protein Cheese makes the shift seamless.

✔ Simple swap for instant menu upgrade WITH EATLEAN™, OPERATORS CAN...

Power up protein - support satiety and lean muscle

Keep comfort food indulgentlow-fat, high-melt, great flavour

Simplify innovationswap in place of mozzarella with no disruption

SUPERCHARGED

UPGRADE

MODERN

MENU IDEAS

Lean protein toppings - chicken, prawns, turkey, lentil ragù

Personal pizzas or half-portionsperfect for reduced appetites

Highlight protein and fibre per serving - make nutrition easy to understand

Phat Pasty Co Does the Double

Brand takes top honour in ‘Cornish Pasty Company’ category at the Global Pasty Awards and ‘Vegan category’ at the British Pie Awards

The Phat Pasty Co has scooped two awards in one week - the ‘Cornish Pasty Company’ category at the inaugural Global Pasty Championships and the ‘Vegan’ category at the British Pie Awards 2026.

At the Lost Gardens of Heligan in Cornwall - the Global Pasty Championships saw Matt Wells, Sales Director at Phat Pasty, collect the prestigious award for Phat’s Traditional Cornish Pasty. Made with 100% British Red Tractor beef and handmade in Cornwall, the pasty reflects the company’s long-standing commitment to quality, provenance and craft.

On Friday, husband and wife team Paul & Laura Clark – who founded Phat Pasty and are affectionately known as the ‘Phat Controllers’ - travelled to St Mary’s Church in Melton Mowbray, where the Vegan Keralan Cauliflower, Chickpea & Onion Bhaji Pasty won at the British Pie Awards 2026.

This plant-based pasty is no newcomer to accolades, having won the ‘Pasty’ category and Overall Reserve Champion at the British Pie Awards 2025. This year, Phat entered the pasty again, now made with Wildfarmed regenerative flour.

As the first pasty to use Wildfarmed flour, it is even more sustainable, helping to contribute to a lower carbon footprint while supporting British, sustainable agriculture.

These latest two nationally acclaimed awards mark another milestone in what has been an exceptional 12

months for the business, which is celebrating its 20th anniversary this year. Founded in 2006 by Paul and Laura Clark, the company began life around their kitchen table and has grown into one of the UK’s leading foodservice pasty suppliers.

Paul Clark, Phat Controller at Phat Pasty, said: “It’s been an incredible seven days. To be named the winner in the inaugural Global Pasty Championships is a huge honour for the whole team and then to win at the British Pie Awards for our plant-based Keralan pasty is the icing on the cake. We started this business 20 years ago around our kitchen table with a simple belief – that if you focus on provenance, quality ingredients and doing things properly, the rest will follow.

“From day one, we’ve not wavered from our commitment to use the highest quality, British ingredients as the standard for all of our Phat products. Having tasty and all-inclusive plant-based options is also a key to our success. That commitment to authenticity and craftsmanship is what sets our pasties apart in terms of both quality and taste.”

The Phat Pasty Company supplies hand-made, authentic pasties to foodservice operators across the UK, from cafes and restaurants to schools, theme parks, and large catering venues. The products are distributed through some of the country’s largest foodservice wholesalers. For more information about The Phat Pasty Co and their award-winning range, please visit www.phatpasty.com.

Unox to Unveil Latest Innovation at HRC 2026

Discover the full Unox experience at HRC 2026!

This year at the UK’s biggest hospitality event, Unox will unveil its latest addition to its portfolio - the brand new BAKERLUX Classic, a newly evolved range of convection ovens designed specifically for professional bakery, café and food-to-go environments, debuting for the first time in the UK at the show. The BAKERLUX Classic brings together the heritage of Unox’s LINEMISS™ and LINEMICRO™ ranges, now unified into a single, streamlined family.

Designed to respond to the modern day need for highoutput, consistent bakery solutions, the BAKERLUX Classic has been developed to deliver greater robustness, ease of use and operational reliability in busy settings such as bakeries, minimarkets, cafés and the convenience sector.

On its own stand (S342), Unox will also be hosting live cooking demonstrations throughout the show of its most advanced combi oven range to date – the Generation X™ ovens - which includes the CHEFTOP-X™ and the SPEED-X™. Visitors will get to see first hand the advanced cooking technology and digital capabilities that provide standout solutions for professional kitchens, plus visitors will also get to see Unox’s award-winning high-speed oven, the SPEED.Compact™ ECO showcasing Unox’s addition to the

accelerated cooking market, and the Evereo? – the world’s first hot fridge.

Beyond the stand, Unox continues its sponsorship of both Chef HQ and Salon Culinaire. As one of the UK hospitality industry’s most respected culinary competitions, Salon Culinaire will see competitors utilising Unox ovens, while Chef HQ will host a programme of live demonstrations throughout the show, powered by Unox technology. In addition, Unox will also be sponsoring the all-new Pastry HQ, with Unox’s BAKERTOP-X™ in action. What’s more, Unox will be hosting a special guest for a live cooking demo, with will details – including guest chef participation and timings –announced closer to the show.

With a combination of new product innovation, live demonstrations and industry partnerships, Unox’s presence at HRC 2026 looks to showcase how its hugely versatile equipment portfolio supports hospitality and foodservice at every stage.

To find out more about Unox at HRC or to see the latest products and services available, please visit www.unox.com/en_gb

Electric alternatives take leaps in improvement

“Cooking methods can have a significant impact on the finish of a final dish, so it’s no surprise that ovens, grills, and barbeques are the subject of constant innovation. On the grill front in particular, gas models have long been favoured for their power and signature finish – however, recent developments have seen electric alternatives take leaps in improvement.

For example, Heidebrenner Lava Rock Electric Grills, available through Exclusive Ranges, heralds a turning point when it comes to electric grills. Utilising state-ofthe-art natural resources to heat food, Heidebrenner provides an attractive solution for environmentally conscious operators that don’t want to compromise on quality. This is achieved through electric-powered heating plates that heat the lava rocks, and in turn, quickly and evenly emits heat to food.

Beyond market innovations, ensuring kit is fit for purpose should be top of priority list for operators

looking to upgrade appliances. Conventional commercial grills are typically fairly limited in terms of flexibility and control, but opting for an electric version can offer chefs much more versatility.

Heidebrenner’s lava rock grills can be separated into 400mm sections, meaning different foods can be grilled at optimal temperatures. On one section, delicate items such as fish and vegetables can be gently cooked at a lower temperature, while on another section thick cuts of meat can be seared at a much higher temperature.

Size is another key consideration when it comes to equipment procurement. In smaller kitchens where space is at a premium, hight-quality heavy-duty equipment can be a challenge to accommodate. With this in mind, Heidebrenner’s lava rock grills range from 400-1600mm in width, able to meet physical and technological demands of kitchens of all sizes through Exclusive Ranges.”

Orved becomes the latest brand to join Jestic Foodservice Solutions

Jestic Foodservice Solutions is delighted to announce the addition of Orved, the Italian specialist in vacuum packaging and food preservation technology, to its growing portfolio of premium foodservice brands. Founded in 1984, Orved has built a global reputation for innovation, quality and reliability, delivering advanced vacuum solutions designed to meet the demands of professional kitchens, hospitality operators and food production environments. The partnership will see Jestic represent Orved’s extensive vacuum technology offering across the UK market.

Manufactured in Italy, Orved equipment is recognised for its robust engineering, intuitive design and the ability to deliver consistent, professional results. The brand’s solutions are widely used across commercial kitchens worldwide and perfectly align with Jestic’s focus on performance-led, innovative equipment. The Orved range available through Jestic consists of Vacuum bags and trays, vacuum packing, sous vide cooking both hot and chilled and regeneration.

Steve Morris, Sales Director at Jestic Foodservice Solutions comments:

“We are very happy to welcome Orved to the Jestic portfolio. Orved is a brand with a strong heritage, a clear commitment to innovation and a product range that truly supports modern foodservice operations. This partnership allows us to further strengthen our vacuum offering and provide our customers with world-class solutions they can rely on.”

The range includes Orved Gourmet – Professional vacuum and cooking systems for chefs and fine-dining kitchens, focused on flavour development, sous vide, consistency, and high-performance food preservation.

Orved Pastry – Dedicated vacuum technology for pastry and bakery professionals, protecting delicate structures, stabilising preparations, extending freshness, and maintaining visual perfection. Orved Bistro – Compact, user-friendly vacuum machines for cafés, bistros, and small kitchens, offering fast, reliable everyday preservation. Orved Packaging – Packaging solutions including vacuum bags, containers, and materials for safe storage, transport, and presentation. Orved To Preserve – Retail and consumer-focused vacuum systems designed to extend shelf life, reduce waste, and preserve food quality.

Leading the Gourmet range supplied by Jestic is the SV-Lab and SV-Lab Pro sous vide water baths - delivering precision, reliability, and consistency for professional kitchens. Sous vide offers more than extended shelf life and reduced waste - it transforms the final dish. Gentle, controlled cooking ensures even results, superior texture, and enhanced flavour. Chefs benefit from improved efficiency, better portion control, and the ability to prepare high-quality dishes in advance without compromising taste or presentation.

The addition of Orved reinforces Jestic Foodservice Solutions’ commitment to working with leading manufacturers and delivering equipment that helps foodservice professionals improve efficiency, consistency and quality.

To view the range, please visit: https://orved.jestic.co.uk

For more information on Jestic’s equipment portfolio, please visit www.jestic.co.uk or call +44 (0)1892 831 960.

Burton Road Chippy Wins

For decades, Pukka, as the nation’s no.1 pie brand , has been a familiar and trusted presence behind chip shop counters. A perfect example of this longstanding relationship is with Burton Road Chippy, recently announced as the winners of the pie brand’s POS competition. Athol Dipple, Director at Fast Food Professional caught up with Burton Road Chippy owner Des, to hear about the shop’s journey and its ongoing success.

For Des, his whole working career has been in the chip shop industry: “I started my first business in Lincoln in the 80s, but I’ve always loved the area of Burton Road as it has a real sense of community within the city, so I kept my eyes open for an opportunity to open my own chip shop there. In 2003, I opened Burton Road Chippy and we’ve been here ever since.

“From that very first day, we’ve been stocking Pukka, and for us and our customers, no other brand compares when it comes to quality. Over the years we’ve tried pies from different suppliers, but I always go back to Pukka, and my customers continue to tell me it’s their favourite. Our bestseller used to be the Pukka Steak & Kidney but in more recent years, this has changed to Pukka All Steak.”

Register your interest in the new POS and stock up on Pukka’s bestsellers

* Email chipshoppos@pukkapies.co.uk, contact your Pukka representative, wholesaler, or call 0116 264 4000.

this POS initiative, which first launched in Autumn 2025. Pukka’s new POS provides owners with the opportunity to add bold visuals to their shop whilst maintaining their individual identity. The competition, which saw Burton Road Chippy win Pukka’s new POS and installation for free, is already helping to drive footfall to their counters. Des chatted to us more about what the prize means to the Burton Road Chippy team: “The timing was spot-on to give our shop a boost as we approach the colder months. Our favourite piece is 100% the neon sign, customers have mentioned how great it looks and its nice warm glow will help to draw customers in from the cold. We are already selling more pies and sales of pie and gravy have definitely increased.”

As an industry that reflects Pukka’s heritage and ongoing commitment to its partners, chip shops remain a core priority – it’s a relationship that has stood the test of time. Giving back to this community was at the heart of

The arrival of Pukka’s POS support has come just at the right time, to provide shops with striking, fresh materials to keep their customers engaged and coming back for more. Like many owners, Des has experienced the pressures of the cost of living crisis, paired with the

Pukka’s Brand New POS

knock-on effect of rising food inflation, but his view of the industry is still a positive one.

Des adds: “We’ve faced challenges and we’ve experienced price increases on a number of commodities, but we’re still trading and still hopeful. Chip shops are an icon within British culture, so I don’t think they’ll ever cease to exist, it may just be that more shops like ours will start to introduce different items on menus, as the price of fish continues to rise.”

Pie and chips from the chippy remain a great-value staple on menus. It’s an option that appeals not only to the older generation, but to younger customers alike. Take Pukka’s Steak & Kidney, Minced Beef & Onion, and Chicken & Mushroom offering – traditional recipes that make for reliable family-friendly options.

As 2026 begins, the Burton Road Chippy team are confident they can provide that same high-quality service, despite the challenges the industry is facing.

“It’s going to be another challenging year but as always, we’ll be looking after our lovely customers.” concludes Des.

Modernise and refresh your shop with Pukka’s new POS. Point of Sale available to purchase from Pukka includes a bold illuminated protruding sign, an eye-catching pavement swing sign, a stand-out hanging neon sign, and an upgraded open/closed sign – all in Pukka’s iconic orange, designed for high-impact, whilst ensuring your shop’s branding remains at the forefront.

Seattle’s Best Coffee Launches in Which

Wich Cardiff

St David’s to meet growing demand for quality breakfast coffee

Seattle’s Best Coffee, part of Nestlé Professional, has officially launched in Which Wich’ newest store at Cardiff’s St David’s shopping centre, strengthening its presence on the UK high street as operators continue to prioritise quality coffee. With UK consumers drinking approximately 98 million cups of coffee per day1, breakfast remains one of the most important occasions to capture morning footfall.

Having officially opened on 24 January 2026, it marks Which Wich’ first location outside London, and the first to feature Seattle’s Best Coffee. The partnership brings together two strong American founded brands to deliver a coffee led morning offer designed to meet demand for

convenience without compromising on quality, with smooth, great tasting coffee positioned at the heart of the breakfast experience.

Alongside Which Wich’s fully customisable breakfast and all-day menu, customers can enjoy Seattle’s Best Coffee to dine in or takeaway. The coffee menu features Henry’s Blend, served hot and iced, with classic favourites including lattes, cappuccinos, americanos and espressos and Aero Hot Chocolate. Quantitative research conducted by Nestlé Professional among UK shoppers highlights the strong appeal of confectionery inspired beverages across hot and iced drinks, with Aero hot chocolate being 51%2most popular . This supports plans to introduce collaborations

made with Nestlé confectionery, helping operators drive incremental sales and engagement beyond core morning occasions and into later dayparts.

Seattle’s Best Coffee is known for its uncommonly smooth taste, consistent quality and approachable price point, qualities that make it well suited to high footfall breakfast occasions. With out of home coffee continuing to grow in value and frequency, the launch reflects Seattle’s Best Coffee’s ambition to support operators with a coffee offer that drives repeat visits, loyalty and incremental spend.

Rami Awada, Managing Director at Which Wich UK, said: “We’re extremely excited to be partnering with Seattle’s Best Coffee in our first UK site outside London. By blending our mouth-drooling breakfast line-up with Seattle’s Best Coffee, we’re giving customers a truly irresistible high street experience - from freshly toasted muffins and hot sandwiches to smooth, full-bodied coffee. We’re proud to launch this partnership and can’t wait to see it come to life from day one.”

Isabelle Fournier, Head of Beverages at Nestlé Professional UK&I, said: “Seattle’s Best Coffee is built on a long-standing belief that great coffee should be smooth, approachable and easy to enjoy. Bringing the brand into the new Which Wich Cardiff St David’s store allows us to showcase what Seattle’s Best Coffee does best in a busy high street breakfast environment, offering quality and consistency without complication.

“This launch reflects our ambition to grow Seattle’s Best Coffee across the UK, supported by simple operations, strong value and the backing of Nestlé’s expertise and sustainability credentials.”

The Cardiff opening builds on Seattle’s Best Coffee’s wider UK expansion under Nestlé Professional, with the brand now available across multiple out of home channels including workplaces, education and healthcare. Designed for both served and self-serve environments, Seattle’s Best Coffee supports operators with easy-to-use equipment, barista training and full point of sale toolkits, helping deliver consistently great coffee every time.

To find out more about Seatle’s Best Coffee please visit: https://www.nestleprofessional. co.uk/coffee/commercial-coffee-machines/ seattles-best-coffee

Pidy Launches Vibrant New Website

European ready-to-fill patisserie specialist Pidy is delighted to unveil its brand-new website –www.pidy.com

Tentred around Pidy’s new ‘Bring Colours to Your Plate’ philosophy, the refreshed site puts presentation at the fore, showcasing over 400 creative products that can help chefs add a pop of colour to menus.

Users can easily learn about Pidy’s latest innovations thanks to a dedicated ‘New Products’ tab – including a trio of colourful trendies, Mediterranean-inspired iris cups, shortcrust vegan trendies, and a bunny-shaped puff pastry shell, all new for 2026. The website is also packed with inspiration, including a bank of recipes, and four conveniently compiled free recipe booklets – one for each season.

Fabien Levet, Commercial Manager at Pidy UK, is excited about the launch:

“Presentation is crucial in the hospitality industry. Consumers eat with their eyes, chefs are consistently finding new way to elevate the art of plating, and people want an experiential element to dining which means the food has to look as good as it tastes.

With this in mind, our research and development team is constantly improving and expanding our offering to adapt to modern requirements, so we felt it was only fitting that our website reflects this modern-focused approach.

We’ve made it easier than ever for operators to find exactly what they’re looking for, and get inspired with a host of recipe ideas. We’re delighted with how well the site aligns with our ‘Bring Colours to Your Plate’ philosophy, and are confident it will become a great resource for customers.”

The new website is available to view here. Following the launch of the global site, Pidy is set to also launch country specific versions, guaranteeing customers are able to find relevant products.

For more information on the Pidy range, please visit pidy.com or call 01604 705666.

TRADE DIRECTORY

Bain Marie Liners

Easy Liners

Easy Liners Ltd, Stewart House, Primett Road

Stevenage SG1 3EE

T: 01438 879543

E: info@easyliners.co.uk

W: www.easyliners.co.uk

Easy Bags Ltd

Enterprise Road, Millennium

Business Park

Mansfield, Nottinghamshire NG19 7JX

T: 01623 423423

E: customerservice@easybags.net

W: www.easybags.net

Daymark-Supplies Ltd

www.daymark-supplies.co.uk

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

Sirane Ltd

www.sirane.com

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

GM Packaging Ltd

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

Batter Suppliers

Goldensheaf

Kerry Foodservice, Bristol

T: 0800 138 1938

E: Julian.warner@kerry.com

W: www.kerry-foodservice.co.uk

Henry Jones

Kerry Foodservice, Bristol

T: 0800 138 1938

E: Julian.warner@kerry.com

W: www.kerry-foodservice.co.uk

Ceres

| Pure Food

Seriously Good Gluten Free

T: 0845 3711 522

Innovation

E: hello@worldofceres.com

W: www.worldofceres.com

W: www.thebattercompany.co.uk

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

Henry Colbeck

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

Tel: 0191 482 4242

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

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

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

Weston Catering Supplies www.westoncateringsupplies.com

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

Business and Property Sales

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

Business Buyers.com - Part of the Altius Group

Eaves Brook House Navigation Way Preston, PR2 2YP

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

Everett, Masson & Furby www.emfgroup.com

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

Catering Equipment Suppliers/ Spares

Carlton Catering Equipment

www.chippersandpeelers.com

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

E: carltoncatering@sky.com

T: 01709 540004

Catering Appliance Superstore

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

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

Caterparts Limited www.caterparts.com

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

Fast Food Systems Limited

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

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

W: fast-food-systems.co.uk

W: 01189 441100

HK Engineering Ltd

Crown Chambers, 7 Market Place

Melksham, Wiltshire, SN12 6ES

T: 01225 791848

E: info@totalqsr.co.uk

W: www.totalqsr.co.uk

Fryers Mate www.fryersmate.com

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

Falcon Foodservice Equipment www.falconfoodservice.com

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

Marfast www.marfast.co.uk

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

Nisbets Plc

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

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

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

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

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

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

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

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

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

Sweetheat www.sweetheat.co.uk

16 Millwater Avenue

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

Synergy Grill www.synergygrill.com

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

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

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

No-Fli Limited www.no-fli.com

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

Electronic Temperature instruments Ltd www.etiltd.com

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

Alliance On-line

www.allianceonline.co.uk

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

Chicken Coaters & Marinades

Chicken Train Kerry Foodservice,  Birstol,

T: 0800 138 1938

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

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

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

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

Customerservices@meadowvalefoods.co.uk

Chicken Frying and Cooking Equipment

Jestic Foodservice Equipment

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

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

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

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

Chippers and Peelers

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

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

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

Cleaning Materials

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

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

Cold Drinks and Slush

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

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

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

Crisps and Snacks

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

Salty Dog www.saltydog-grrr.com

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

Curry and Gravy Mixes

Dinaclass

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

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

Deep Premises Cleaning

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

Vapor Clean www.vaporclean.co.uk

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

Delivery Bikes

Justebikes www.justebikes.co.uk

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

Free Go Electric Bikes www.freegoelectricbikes.com

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

Digital Menu Systems

Lashbrookes.com Ltd

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

E: lashbrookuk@hotmail.co.uk

W: www.lashbrooks.com

Harlequin Printing and Packaging

Harlequin House,

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

E: info@harlequinprintgroup.co.uk

W: www.harlequinprintgroup.co.uk

BD Signs Nottingham www.bdsignsnottingham.co.uk

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

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

Signagelive Limited www.signagelive.com

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

Digital Media systems www.digitalmediasystems.co.uk

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

Duct Cleaning and servicing Specialists

Advertise Here!

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

Call Athol now to book a space on 07725 434173

Standard and Premium Box listings available

CKC in association with KLS

8 Austin Fields

Kings Lynn PE30 1PH

T: 01553 886101 / 07766 747405

W: www.ckconline.biz

E: sales@ckconline.biz

De-Duct Cleaning Service

Deduct offer a fast & efficient

Nationwide duct cleaning service with FREE shop survey

T: 07806 487239 or 0333 772 0089

E: info@de-duct.co.uk

W: www.de-duct.co.uk

Just Filters

www.justfilters.co.uk

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

Network Hygiene

www.networkhygiene.com

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

EPOS Systems

Integer

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

T: 0871 566 0766

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

Kepos Systems Ltd

www.kepos.co.uk

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

Revel Systems London Office www.revelsystems.com

Moorgate

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

It’s Lolly ltd www.itslolly.com

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

World foods

Paulig PRO

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

Funnybones Foodservice

A division of Grace Foods UK Ltd

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

Fats and Oils

Vandemoortele/P100

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

T: 0208 814 7810

M: 07912 389446

W: www.vandermoortele.com

Frymax ADM Trading (UK) Limited

Church Manorway, Erith, Kent, DA8 1DL

E: frymaxinfo@adm.com

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

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

Finance, Leasing & Insurance

Complete Leasing Solutions Ltd

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

T: 023 8076 6467

E: info@corporateasset.co.uk

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

T: 0161 429 6949

E: info@johnsonreed.co.uk

W: www.johnsonreed.co.uk

Glover & Howe Insurance Services

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

T: 0845 602 3866

E: insurance@gloverhowe.co.uk

W: www.gloverhowe.co.uk

Fish Suppliers

Collins Seafoods Ltd

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

T: 01325 315544

E: sales@collinsseafoods.co.uk

W: www.collinsseafoods.co.uk

Smales www.smales.co.uk

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

FAS 2000 Ltd/Fastnet Fish www.fastnetfish.com

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

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

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

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

Mannin Fish Ltd www.manninfish.co.uk

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

Xpress Fish www.xpressfish.net

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

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

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

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

Unique Seafood www.uniqueseafood.co.uk

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

Fish

& Chip Shop

Suppliers

VA Whitley & Co Ltd

Milward House Fir Street Heywood OL10 1NW

T: 01706 364211

E: sales@vahitley.co.uk

W: www.vawhitley.co.uk

Friars Pride

Milward House

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

T: 01733 316400 Fx: 01733 316425

E: sales@friarspride.com

W: www.friarspride.com

JJ Food Service

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

T: General 08433 090991

T: Paul Brailsford – 07880 176015

E: info@jjfoodservice.com

E: Paul.brailsford@jjfooodervice.com

W: www.jjfooodservice.com

Henry Colbeck

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

T Quality www.tquality.co.uk

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

Wilsons Seasonings Ltd www.americanchipspice.co.uk

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

Food Safety & Hygiene

Checkit Limited

Broers Building

JJ Thomson Avenue Cambridge, CB3 0FA

T: 01223 941450

E: info@checkit.net

W: www.checkit.net

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

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

Frozen Food Suppliers

Central Foods

Maple Court, Ash Lane Collingtree Northampton NN4 0NB

T: 01604 858 522

E: info@centralfoods.co.uk

W: www.centralfoods.co.uk

Golden Valley Foods

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

E: enquiries@centralfoods.co.uk

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

Frying Ranges

Hopkins Catering

See Word doc for new details

To be the same as note 12 in word doc

Frank Ford

Limerick Road, Dormanstown, Redcar Cleveland TS10 5JU

T: 01642 489868

E: amanda.barker@me-ff.com

W: www.me-ff.com

Martyn Edwards Ltd

Limerick Road, Dormanstown, Redcar Cleveland TS10 5JU

T: 01642489868

E: amanda.barker@me-ff.com

W: www.me-ff.com

Fryline in association with KLS

8 Austin Fields

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

W: www.klsonline.co.uk

E: sales@klsonline.co.uk

Florigo www.florigo.co.uk

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

Hewigo (UK)Ltd www.hewigo.com

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

Henry Nuttall Ltd www.henrynuttall.co.uk

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

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

Mallinsons of Oldham Ltd www.mallinsonsofoldham.co.uk

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

Valentine Equipment Limited www.valentinefryers.com

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

Frying Range Engineers

KLS Frying Ranges Service

8 Austin Fields

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

W: www.klsonline.co.uk

E: sales@klsonline.co.uk

TRADE DIRECTORY

Gazebos/Mobile Units

Instant Promotion (UK) Ltd

www.instantpromotion.co.uk

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

VTO (Vertical Take Off)

Promart Manufacturing Ltd www.promart.co.uk

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

General Catering Supplies

Peter’s Food Service

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

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

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

Bidvest Foodservice www.bidvest.co.uk

814 Leigh Road, Slough, SL1 4BD 01494 555900

Hopwells Ltd www.hopwells.com

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

Bridge Cheese Bridgecheese.com

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

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

Grease Traps

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

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

Hog Roast Machines and Barbecues

The Hogg Boss www.thehoggboss.com

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

Tasty Trotter

www.tastytrotter.com

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

Cinders Barbecues www.cindersbarbecues.co.uk

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

Hot Drinks Equipment

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

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

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

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

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

Logic Vending www.logicvending.co.uk

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

Fracino www.fracino.com

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

Scanomat UK

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

Ice Cream

Carpigiani UK Ltd www.carpigiani.com

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

Caterlink Limited www.caterlink.co.uk

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

Beechdean Dairies Limited www.beechdean.co.uk

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

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

Hopkins Catering www.hopkins.biz

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

Longo & Co www.mrwhippy.biz

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

Kebab Suppliers

Double A Kebabs

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

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

Istanbul Meats www.istanbulmeats.com

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

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

26 Clayton Road, Birmingham B8 1JE 0121 327 8800

Kismet Kebabs www.kismetkebabs.co.uk

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

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

Oil Management

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

Packaging

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

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

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

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

W F Denny

www.wfdenny.co.uk

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

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

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

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

Pies

Pukka Pies Ltd

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

E: trade@pukkapies.co.uk

W: www.pukkapies.co.uk

Peter’s Food Service www.petersfood.com

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

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

Pizza & Pasta

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

Eurilait www.eurilait.co.uk

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

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

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

Venice Bakery UK Ltd

www.venicebakery.co.uk

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

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

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

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

Kiren Foods www.kirenfoods.co.uk

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

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

84 Holmsdale Road, Coventry, CV6 5BJ

stoupid.pizza@gmail.com 02476 278102

Potatoes

AHDB www.bestchips.co.uk

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

Fylde Fresh & Fabulous www.fyldefreshandfabulous.com

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

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

Potato Treating & Equipment

Potato White Company

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

T: 01262 228286

E: info@selectsundries.co.uk

W: www.selectsundries.co.uk

Drywite

www.drywite.co.uk

Poultry Suppliers

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

E: info@centralfoods.co.uk

W: www.centralfoods.co.uk

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

E: mandy@riversidefoods.co.uk

W: www.riversidefoods.co.uk

Dibs Distribution

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

Meadow Vale Foods

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

Refrigeration

Adande

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

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

E: Hoshizaki - uksales@ Hoshizaki.co.uk

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

T: Hoshizaki - 0845 456 0585

T: Gram - 01322 616 900

Jestic Foodservice Equipment

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

T: 01892 831960

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

TRADE DIRECTORY

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

Williams Refrigeration

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

Foster Fridge www.foster-fridge.com

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

Polar Refrigeration

www.polar-refrigerator.com

Unit 8, Access 18, Bristol, BS11 8HT

See website for stockists Sauces & Marinades

The Crucial Sauce Company Ltd

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

T: 0121 333 3233

E: info@thecrucialsaucecompany.co.uk

W: www.thecrucialsaucecompany.co.uk

Hot Star Honey

Fernleigh Station Road

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

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

Keejays Limited www.keejays.com

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

Sausages, Pies and Burgers

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

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

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

Pukka Pies Ltd

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

T: 0116 264 4004

E: trade@pukkapies.co.uk

W: www.pukkapies.co.uk

Peter’s Food Service www.petersfood.com

Westaway Sausages Ltd. www.westawaysausages.com

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

Metrow Foods Limited www.metrow.co.uk

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

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

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

Rollover Limited www.rollover-uk.com

Rollover House, 802 Oxford Avenue, Slough, Berks., SL1 4LN info@rollover-uk.com 01753 575558

The Franconian Sausage Company www.franconian.co.uk Unit 26, Eldon Way, Paddock Wood, Kent, TN12 6BE info@franconian.co.uk 01892 837816

Shopfitters & Fabricators

Barland Shopfitting Specialists www.barlandshopfitters.co.uk Unit 18, Honey Hall Ing, Huddersfield, West Yorks., HD2 1GP info@barlandshopfitters.co.uk 0800 043 5523

Elite Shopfitters Leeds Ltd. www.eliteshopfittersleads.co.uk 5 Wharfe Mews, Cliff Terrace, Wetherby, LS22 6LX elitshopfittersleeds@iidp.co.uk 0113 258 3324

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

Jephsons Shopfitters Ltd www.jephsonsshopfitters.co.uk Maun House, Maun Way, Hermitage Lane, Mansfield, Nottinghamshire, NG18 5GX info@jephsonsshopfitters.co.uk 01623 645809

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

Trade Bodies

Marine Stewardship Council (MSC) www.msc.org

Marine House 1 Snow Hill, London, EC1A 2DH 0207 246 8900

Seafish www.seafish.org

18 Logie Mill, Logie Green Road Edinburgh, EH7 4HS Seafish@seafish.co.uk 0131 558 3331

Seafood Scotland www.seafoodscotland.org 18 Logie Mill, Logie Green Road Edinburgh, EH7 4HS enquiries@seafoodscotland.org 0131 557 9344

NEODA PO Box 1184, Bromley Kent, BR1 9XW T: 020¬ 8464 3954 E: lynda.simmons@neoda.org.uk W: www.neoda.org.uk

British Frozen Food Federation (BFFF) www.bfff.co.uk

Warwick House, Unit 7, Long Bennington Business Park, Main Road, Long Bennington, Newark, Notts, NG23 5JR 01400 283090

British Kebab Awards www.britishkebabawards.co.uk 8th Floor, Elizabeth House 39 York Road, London, SE1 7NQ, info@ceftus.org / nominationskebabawards@ gmail.com 020 7183 4272

PAPA

The Pizza, Pasta and Italian Food Association www.papa.org.uk Association House 18C Moor Street Chepstow NP16 5DB 01291 636338

National Federation of Fish Friers

4 Greenwood Mount, Meanwood, Leeds LS6 4LQ

E: mail@nfff.co.uk T: 0113 230 7044

Asian Catering Federation www.acfederation.org

London Pall Mall

100 Pall Mall St James London, SW1Y 5NQ

Training & Consultancy

KFE School of Frying Excellence www.kfeltd.co.uk Unit A-B, Bentley Business Park, Blenheim Way, Market Deeping, Peterborough PE6 8LD sales@kfeltd.co.uk 01778 380448

National Federation of Fish Friers www.federationoffishfriers.co.uk

4 Greenwood Mount, Leeds, LS6 4LQ mail@federationoffishfriers.co.uk 0113 230 7044

Crossways Foodservice Consultants

29 High Street

Needingworth, St Ives Cambridgeshire, PE27 4SA

T: 07725 434173

E: crosswaysfc@gmail.com

Crossways

W: www.foodserviceconsultants.co.uk

Carpigiani Gelato University UK www.gelatouniversity.com/uk

Carpigiani House, Coldnose Rd Rotherwas Industrial Estate Hereford, HR2 6JL

janethompson@carpigiani.co.jp 01432 346 018

Uniforms

United Workwear

www.unitedworkwear.com

The United Collection Ltd

80A Ashfield Street, London, E1 2BJ info@unitedcollection.co.uk 0207 780 1746

Simon Jersey www.simonjersey.com

Altham , Accrington, Lancashire, BB5 5YE sales@simonjersey.com 0370 4609 047

Best Workwear

www.bestworkwear.co.uk

FRS Countrywear Limited Unit 1 Building 6 Stanmore Ind. Est. Bridgnorth Shropshire, WV15 5HP sales@bestworkwear.co.uk 08454 65 66 65

Utilities

Utility Helpline

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

T: 01432 378690

E: brian@utilityhelpline.co.uk

W: www.utilityhelpline.co.uk

Web Design

Pro Web Design www.prowebdesignuk.com 119 Hertford Road, London, EN3 5JF info@prowebdesignuk.com 0203 659 4745

Shinebright Creative www.shinebrightcreativecc.co.uk 13 University Road Leicester, LE1 7RA info@shinebrightcc.com 0116 255 3400

Booker Limited www.booker.co.uk

Irthlingborough Road, Wellingborough, Northants, NN8 1LT 01933 371000

Costco (Head Office)

National locations www.costco.co.uk

Hartspring Lane, Watford, Hertfordshire, WD25 8JS  01923 213113

Khanjra International Foods Ltd www.khanjra.co.uk

Greenbank Business Park, Blakewater Road, Blackburn, Lancs, BB1 3HU 01254 676793

Parfetts (Head Office) www.parfetts.co.uk

Didsbury Road, Stockport, SK4 2JP 0161 429 0429

Franchise Opportunities

Banger Bros www.bangerbros.co.uk

Chicken Cottage www.chickencottage.com

Chop & Wok www.chopandwok.co.uk

Chopstix support@franchising.com

Chozen Noodle www.chozen.co.uk

Doner Kebab German Doner Kebab www.donerkebab.net

Empire Dogs www.empiredogs.co.uk

Flamin’ Chicken info@theflaminchicken.com

Gallones Ice Cream Parlours www.gallonesfranchise.com

Harry Ramsden’s www.harryramsdens.co.uk

London Fish and Chips www.londonfish-chips.com

Mexigo www.mexigo.uk

Muffin Break www.muffinbreak.co.uk

Wholesalers and Cash and Carry

Central Foods

Maple Court, Ash Lane Collingtree Northampton NN4 0NB

T: 01604 858 522

E: info@centralfoods.co.uk

W: www.centralfoods.co.uk

Papa John’s www.papajohns.co.uk

Pepe’s Piri Piri www.pepes.co.uk

Peri Peri Original www.periperioriginal.co.uk

Pita Pit UK www.pitapituk.com

Pizza Time www.pizzatime.co.uk

Quiznos www.quiznossub.co.uk

Sam’s Chicken www.samschicken.com

Subway www,subway.com

Waffle Delight www.waffledelight.co.uk