FFPFebruary-March 26issuu

Have a great 2026!

At Fast Food Professional, we wish all of our readers the absolute best for what will be another challenging year for our sector. New Year wishes must include Government help with VAT rates, business rates and a more optimistic outlook for the UK economy.

In this issue, we will be covering more operators shortlisted for recognition in the National Fish & Chip Awards with winners in the many categories being announced at the end of February in London. British Pie week follows in early March giving an ideal opportunity for shops to promote this great British product and hopefully boost sales through great marketing.

In this issue, I got the opportunity to speak with Ola Kvalheim, CEO for Ode in Norway, who are one of the companies leading the development of commercial Cod Farming. To me this is a game-changing concept for the future sustainable supply of high quality cod, all year round, leading to price stability and making it easier to plan and forecast for operations where fish is the primary ingredient. Ode has developed a revolutionary Nautilus concept of sunken cages which helps to legislate for the effects of rising surface temperatures, an effect of global warming.

On the same topic, I am also currently speaking with Norcod in Norway, who are also leading lights in the Norwegian Cod Farming industry, and I plan to publish an article about their operations in the April/May issue.

There are a number of Supplier and Trade Body exhibitions and events happening right across the UK in the next few months. These are great to visit to speak with existing and new suppliers and to network with new and old friends and colleagues to discuss innovative ideas to help your business this year.

Have a great 2026!

Athol

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On the Cover Burton Road Chippy Wins Pukka’s Brand New POS

See page 30

8 National Fish & Chip Awards lands top TV talent to host 2026 awards 9 National Fish & Chip Awards names Community Engagement finalists 9 Top Fish and Chip professionals recognised by National Fish & Chip Awards

National Fish & Chip Awards announces top-pick international chippies 10 National Fish & Chip Awards champions chippies for sustainability prize

National Fish & Chip Awards shares details of marketing category finalists 11 National Fish & Chip Awards certifies three chippies as the best for training and development 12 Young ‘frying’ squad compete for Drywite title at National Fish & Chip Awards

12 National Fish & Chip Awards names chippies on course for Menu Innovation gong 14 Quality Without Compromise: Why Certification Matters

15 Seafood from Norway names Geir as host vessel for 2026 National Fish and Chip Award winners’ study trip

18 UK’s chippies urged to get MSC certified or risk the future of fish and chips

20 Cornish chef who cooked for world leaders and royalty becomes MSC ambassador

22 Will Cod Farming provide the long term solution to supply and sustainability?

21 How MKN’s SpaceCombi® Teams Allow for Full-Service Flexibility at Venney’s

22 WIN Pukka’s New Bold POS, just like Supreme Fish Bar

30 Burton Road Chippy Wins Pukka’s Brand New POS

34 555 Amanda Serves Up Lobster Bisque at What’s Cooking? Trade Expo

38 Driving Sales & Margin through Meat-Free Productss

40 Supercharge your menu with Kerrymaid Cheddar Cheese Sauce

February and March 25

42 Spice up your Patties with Major

43 Driving Sales & Margin Through Meat-Free Productss

44 What the Cluck! with Middleton Foods

45 Buffalo launches Dual Zone Electric Griddle

46 Pimp your Burger! - Funnybones Foodservice specialises in American, Tex-Mex and Caribbean foods

47 Mitchell & Cooper applauds latest Defra legislation

48 Drink me Chai spice-up the grab-and-go category with a RTD format of its popular Spiced Chai Latte blend

50 Fast food goes global with Booker

51 Soft Serve at the Touch of a Button: Carpigiani Launches All-New Self-Service Magica E-PAY Range

52 Jestic Foodservice Solutions Adds New Hot Holding Product Line from Moduline

53 Consistently hot, premium burgers with Antunes!

54 Add Authentic Flavours to your Dishes with Lee Kum Kee Sauces

55 Transform with Sauces by Major

56 Panasonic Expands Professional ine with Innovative New Rice Cooker

57 Popeyes® UK Launches New Shatter Crunch Savers Menu from Just £1.99

58 Booker reveals food and drink trends for 2026

60 Footprint and Nestlé Professional call for collective action

61 Buffalo’s New Blender Cuts Through the Competition

62 Liam Nally joins Cedabond’s Tomorrow’s Leaders Today Initiative!

62 IGD shares 2026 trend predictions for Away From Home and Food to Go!

Our financial section can be found near the back of the issue starting on page 62 in this issue

Starting on page 64 in this issue

63 The Scottish Budget was recently announced and business rates changes can have a massive effect on survival! FFP Trade Directory

National Fish & Chip Awards lands top TV talent to host 2026 awards

British actor, comedian and presenter Stephen Mangan has been announced as the official host of the National Fish & Chip Awards 2026 which is recognised as the leading competition for fish and chip owners

Ahugely versatile performer, award-winning Stephen is best known for his radio show on Classic FM, presenting Portrait Artist of the Year on Sky Arts and the hugely popular game show Fortune Hotel, along with the ITV drama The Split and sitcom Green Wing, to name a few.

Andrew Crook, president of the National Federation of Fish Friers (NFFF), oversees the industry’s most rigorous awards process, says: “We’re delighted that Stephen will be hosting our 2026 awards, he has the perfect balance of enthusiasm and positivity as well as of course being incredibly funny, so he’ll be a great hit with the audience.

This coming awards is truly going to be our best yet with so many exceptional businesses as finalists across every category and with the support of our main sponsor, Seafood from Norway, the ceremony provides a fantastic stage to showcase this talent.

The National Fish & Chip Awards is regarded as the most prestigious competition of its kind in the UK and every single chippy that has successfully reached this stage has been through a comprehensive appraisal to ensure industry standards remain at their highest. This is why we carefully consider who the host will be as they must be a good fit for the event. Stephen is undoubtedly that and with his presenting credentials, ability to captivate an audience and passion for entertaining, the day will be even more special for our guests.”

The National Fish & Chip Awards is now in its 38th year and is taking place on 25 February at the Park Plaza Westminster Bridge in London. It champions businesses and individuals throughout the UK (and internationally) that are making outstanding contributions to foodservice whilst encouraging standards across the industry to reach new heights.

Award categories include Takeaway of the Year, Restaurant of the Year, Drywite Young Fish Frier of the Year, Field to Frier, Employee of the Year, Environment and Sustainable Business, Newcomer of the Year, Mobile Operator of the Year, International Fish and Chip Operator of the Year, Training and Development, Marketing Initiative of the Year, Quality Accreditation Champion and Community Engagement. The 2026 awards also welcome a brand-new category to the line-up, which is Menu Innovation.

You are invited to the National Fish & Chip Awards 2026! Get your tickets here: https://thefishandchipawards. com/event-tickets/.

For more information and bits on the National Fish & Chip Awards, please visit: www.thefishandchipawards.com.

National Fish & Chip Awards names Community Engagement finalists

It’s well-known that the British public can’t get enough of a good chippy meal and on the flip side, fish and chip businesses across the UK have also been serving big portions of compassion and support in their localities, with the National Fish & Chip Awards selecting three as finalists for its Community Engagement prize.

The awards’ judging panel has had a tough task deliberating over the six shortlisted businesses announced last month but three have edged ahead with their creativity and commitment to social impact and will continue in the competition as finalists. They are:

County Durham Bells Fish and Chips, Seaham Bells is hugely proud of Seaham’s heritage in the mining industry and paid tribute to it by designing one of its chip shops around the seaside town’s roots.

Staffordshire

Jojo’s Fish & Chips, Stafford

From the sponsorship of 200 grassroots football teams to the e-bike delivery service for vulnerable community members, feeding thousands of people for free during National Fish & Chip Day and monthly litter picks to keep the surrounding areas clean and tidy.

Yorkshire Time and Plaice, Doncaster Showing strong social responsibility values is Time and Plaice owner Lee Robinson who regularly provides hot meals for the homeless, as well as making sure local schoolchildren are well fed at their camp-out events.

Andrew Crook, said “When you have fish and chip shops with a desire to increase neighbourhood wellbeing, it goes a very long way in solidifying relationships and reenergising high streets.

The Community Engagement award finalists are not only providing fresh, quality food but they are also support networks that champion local pride. They are doing many charitable activities which take a lot of organising behind the scenes while simultaneously running a smooth chippy service - they don’t miss a beat!”

The category sponsor is JFK, a leading, communityfocussed fish producer from the Faroe Islands, with a hugely impressive fishing history and expertise in North Atlantic sea-frozen ground fish and processed fish from cold, clear Faroese seas.

Brockley’s Rock in London was the 2025 winner

Sponsored By

Top Fish and Chip professionals recognised by National Fish & Chip Awards

Three professionals from County Durham, Devon and Yorkshire have stood out in the Employee of the Year category for the National Fish & Chip Awards and have made it to the final stage of the competition.

Whether they’re frying up a storm, serving customers with a smile or coming up with ingenious ideas behind the scenes, these superstar employees are stepping up to the plate, showing dedication, teamwork and creativity with far-reaching impact within their workplaces and communities they feed.

The ones to watch for the Employee of the Year award have been nominated by their colleagues and the judges have selected the finalists based on their proficiency with food preparation, operational tasks, front-of-house service, leadership abilities, their resourcefulness, consistency in whipping up unbeatable fish and chips, plus more.

The golden guardians of great British grub being promoted to awarded-winning status like 2025 winner, Georgia Lye of Seafare Guildford in Surrey, are:

County Durham

Donna Whitfield - Bells Fish & Chips, Durham

Devon

Zak Bishop - Squires Fish Restaurant & Takeaway, Braunton

Yorkshire

Hollie Hutton - Towngate Fisheries, Bradford

The National Federation of Fish Friers (NFFF) organises the event and its President Andrew Crook comments that the nominees are true champions of the trade: “Employee of the Year is a big celebration of the people at the heart of our nation’s fish and chip shops and we are grateful for professionals like our finalists. It’s a huge achievement to be up for this award and there’s no limit on how far Donna, Zak and Hollie can go in their careers.”

Bobby Joyce is sales and marketing director at sustainable fish and seafood supplier Smales, which is the sponsor of the award. He says of this year’s competitors: “The strength of the industry is the thousands of people working within it, who put their heart and soul in to ensuring that our national dish of fish and chips remains of the highest standard.“

Sponsored By

National Fish & Chip Awards announces top-pick international chippies

FAndrew Crook with Norlein from Fez & Cip

National Fish & Chip Awards champions chippies for sustainability prize

- International Fish & Chip Operator of the Year winner 2025

ood spots in Iceland and the Netherlands are hoping to blow the competition out of the water, following the news that they are finalists in the International Fish & Chip Operator of the Year category at the 2026 National Fish & Chip Awards.

Fish and chips is an iconic dish here in the UK but businesses from around the world are pulling out all the stops to bring the traditional British culinary experience to customers in nations far and wide.

The overseas fish and chip shops hoping to claim the ultimate prize are:

Iceland, Fish & Chips Lake Mývatn

Issi Fish & Chips, Reykjanesbær

The Netherlands, Beryl’s Fish & Chips & Veggies, Deventer

Andrew Crook said: “The National Fish & Chip Awards is in its 38th year and when it’s a chippy from overseas it’s just another reminder of the special, cross-cultural appeal of fish and chips. That’s the power of great food - it transcends borders, languages and generations. It’s a great privilege that the awards team can help steer the finalists to their next levels of success.”

Fez & Cip in Brunei received the accolade at the 2025 award ceremony and the owners, Khairul Zainal and his wife Norlein, share some words of encouragement to this year’s lineup: “Firstly a huge thank you to the NFFF for creating this category, we were truly humbled to win the award as a small restaurant in Brunei Darussalam, Borneo Island!

“Winning the award made our year, as it had a snowball effect on us, with recognition globally and with the local public. We have already been known as an English-style fish and chip shop, but winning enforces that statement. It made us work harder as our business boomed after winning the award, and we will be opening a new outlet in 2026!

The trio will be heading to London for the awards celebration on 25 February at the Park Plaza at Westminster Bridge, where hundreds of industry guests will see one of them being named as the champion.

Image credit: Gabriel Bush Photography

Sponsored By

Finney’s Benllech - Environment and Sustainable Business winner 2025.

The National Fish & Chip Awards has confirmed that three fish and chip businesses in Cornwall and Scotland are the 2026 finalists vying to secure the notable Environment and Sustainable Business accolade.

To make it this far in the competition, the entrants have had to hit benchmarks set by industry experts on matters which include supply chain responsibility, strategic decision making, employee upskilling, operational efficiency, as well as waste management, product sourcing and promoting customer engagement and awareness.

The chippies hoping to receive the crown from 2025 winner, North Wales’ Finney’s Benllech in Anglesey, are: Cornwall, Harbour Lights, Falmouth Scotland, Ayrshire, The Fish Works, Largs Perthshire, The Real Food Café, Tyndrum Andrew Crook, president of the National Federation of Fish Friers, says: “This year’s Environment and Sustainable Business competitors are some of the most outstanding fish and chip shops for demonstrating that sustainability goes beyond environmental duty and is a fundamental factor for long-lasting success and growth. Each has shown the judging panel a commendable breadth of ethical and strategic knowhow which is proving to be driving innovation, resilience and milestone achievements – congratulations are in order!”

Seafood from Norway is sponsoring the Environment and Sustainable Business prize. Its UK Country Director for the Norwegian Seafood Council, Bjørn-Erik Stabell, comments: “It’s great to see these operators recognised for embracing sustainability and ensuring it sits at the heart of their businesses – integrated into every element of what they do. For us in Norway, sustainable practices are a cornerstone of our seafood industry, ensuring we can supply high-quality cod and haddock to British fish and chip shops today and for generations to come.

“As a long-term supporter of this award, we look forward to crowning the winner in February and working alongside them to champion this forward-thinking approach across the industry.”

Mike and Carol Hulme, owners of Finney’s Benllech, have had a whirlwind time since receiving the award:

“Since winning, we’ve noticed a real difference in how customers connect with us. People ask more questions, they’re more engaged, and they genuinely care about the choices we’re making. It’s given us a huge boost of confidence and reminded us why we started this journey in the first place. Enjoy every second. It’s such a rewarding experience.”

Image credit: Finney’s Benllech

Sponsored By

National Fish & Chip Awards

shares details of marketing category finalists

ANational Fish & Chip Awards certifies three chippies as the best for training and development

Eric’s Fish and Chips - Marketing Initiative of the Year 2025 winner

n influential group of chippies have made a big impression in the Marketing Initiative of the Year category at the National Fish & Chip Awards. Standing out in a sea of food outlets requires a stack of originality, buckets of authenticity and a heap of effort to engage customers. A hefty order to meet and that’s why the Marketing Initiative award is a chance to recognise fish and chip shops that are promoting the UK’s timeless treasure to great success.

The judges for Marketing Initiative of the Year have been looking for strategies which resulted in effective storytelling, brand awareness, a strong online presence and audience engagement all coming together in a golden campaign. Anticipation for the awards has now skyrocketed as the conversation turns to the three finalists hoping to follow in the footsteps of 2025 winner Eric’s Fish and Chips in Thornham, Norfolk. They are:

Greater Manchester, Taylors, Stockport

London, Stones Fish and Chips, Acton Yorkshire, The Scrap Box, York

“Keeping fish and chips at the forefront of people’s minds requires bold thinking and a good grasp of what will bring customers through the door on a regular basis,” says Andrew Crook. “The experts reviewing the entries have spoken highly of the flair, playfulness and brilliant rollout of the initiatives. This category is always one where people’s energy and excitement for the sector is powerfully demonstrated and we’re really proud of the final three for the refreshing impact their making.”

Frozen potato processing business Agristo is the sponsor of the award and its UK country director Richard Storer says: “We’re incredibly proud to sponsor the Marketing Initiative of the Year award. At Agristo, creativity and innovation go hand in hand — and with AYE AYE, we’ve brought that same marketing mindset into the fish and chip sector. We’re looking forward to celebrating the inspiring ideas and initiatives that continue to move this industry forward.”

Caroline Southard, marketing manager at Eric’s Fish and Chips, speaks of the team’s win at the 2025 edition: “It’s been excellent to be recognised for our creative and inventive approach to marketing.”

Image credit: Eric’s Fish and Chips

Sponsored By

ITaylors - Training and Development winner 2025

t’s been quite the process for them but three fantastic fish and chip shops have emerged as leaders of the pack in the 2026 National Fish & Chip Awards’ Training and Development category..

The judging panel has put its shortlisted group forward as businesses showing great passion for investing in their teams. From the get-go with inductions, onboarding and ongoing training, to additional qualifications and leadership opportunities, the finalists are nurturing continuous excellence in the field.

The current number one is Taylors in Stockport, Greater Manchester and the final three motivated and eager to match its success and claim the trophy, are:

County Durham Bells Fish and Chips (Framwellgate Moor), Durham Yarm Road Fish and Chips, Darlington London, Stones Fish and Chips, Acton Andrew Crook says “the contenders have created a culture where employees’ learning and personal development is at the heart of their businesses”. He adds: “Fish and chip shops are often the first place of employment for many young people so it’s important to give their careers a great foundation to build on. A workplace where levelling up is encouraged, will be one that thrives. There will be great service, delicious food and happy customers when the team is fulfilled and well looked after.

“Training isn’t just something to do, it’s a clear indicator that every individual is highly valued and part of something special.

Jim Morris is sales director for Blakemans, a leading sausage and meat manufacturer and with a heritage of more than 70 years, the business is proud to also be known for being an employer with ‘family’ values that evolve in line with the changing needs of its workforce.

Jim comments: “Blakemans continued sponsorship of the Training and Development award is a testament to this industry’s long-standing commitment to nurturing talent within family-run businesses.

“This award not only highlights the importance of training but also celebrates the dedication to fostering skilled professionals who uphold the rich traditions of the trade.

Anne Wallace OBE, director of Taylors, speaks of what the award win at the 2025 ceremony has brought to the business: “Winning this prestigious award is validation for the investment Taylors make in training and development. We value our team and realise people are our biggest asset”

Image credit: Taylors

Sponsored By

TYoung ‘frying’ squad compete for Drywite title at National Fish & Chip Awards

he next generation of exceptional fish and chip professionals have been making themselves known to industry experts and the National Fish & Chip Awards has selected the UK’s most impressive five who are now finalists racing towards the Drywite Young Fish Frier of the Year title.

The friers are all under 25 years old with a minimum of six months’ experience managing frying ranges by themselves.

National Fish & Chip Awards names chippies on course for Menu Innovation gong

The all-new Menu Innovation category in the 2026 National Fish & Chip Awards has brought a platter of exceptional businesses into the spotlight but three fantastic chippies have made it to the final, having being recognised for their creative flair and forward thinking in developing and broadening the appeal of the iconic takeaway.

The entrants have faced pressure-filled live tasks and interviews, with sector specialists challenging them to showcase their understanding of the end-to-end cooking process. From oil selection knowledge, potato varieties and the required preparation to fish portioning and frying methods, the finalists have worked incredibly hard to set themselves apart, taking on feedback and improving at each stage.

All the practice, refinement and hunger to be top-class friers has paid off for the five contenders and they have proved their ability to consistently produce outstanding portions of fish and chips and they are poised to take up the mantle from last year’s winner Glen Morrison from Garioch Fish Bar in Inverurie, Scotland. They are:

Abigail Barker - Millers Fish and Chips in Haxby, Yorkshire

Kieran Bulpit - Donington Fish and Chips in Spalding, Lincolnshire

James Ellams – Fish & Chips @ Weston Grove in Chester, Cheshire

Charlie James – Pier Point in Torquay, Devon

Jack Spencer - Queens Drive Fish & Chips in Ossett, Yorkshire

Drywite Young Fish Frier of the Year launched more than 30 years ago and Kelvin Lee, managing director of Drywite Ltd, says of the rising stars: “Since it’s conception in1995 the competition has always proved just how many highly skilled young professionals we have working in the fish and chip industry and this year has been no exception. It will be a real honour for me to award this year’s winner with the muchcoveted Malcolm Lee Trophy.”

Andrew Crook said, “The confidence, maturity and talent we have seen from each of the contestants this year has been absolutely superb. They’ve used the intensity of the judging rounds to build their resilience, and we’ve seen how they’ve grown in a relatively short space of time. These are just the early days in their careers so there’s no doubt they are going to utilise this experience to achieve everything they’re dreaming of and more”.

Image credit: Garioch Fish Bar

By

No dish has stolen the UK’s heart quite like fish and chips and the sector’s go-to awards for benchmarksetting and rewarding success has launched the inaugural Menu Innovation prize to honour eateries with exciting, modernised food options. Taking classic flavours and textures and interpreting them in fresh ways which cater to a variety of tastes and dietary requirements without losing the essence of the chippy tradition is a tall order, but entrants have displayed exceptional ability in doing so.

From introducing different species of delicious fish from UK waters and beyond onto menus, to turning plant-based ingredients into golden, battered creations or providing gluten-free items, heading down to the local fish and chip shop is an opportunity to indulge in culinary masterpieces.

The panel of experts reviewing contenders’ menus have assessed the thinking behind the menu concepts and skills involved, taking into consideration flavour profile selection, sustainable viability and how each chippy is able to balance creativity with a consistently outstanding product.

Here are the three businesses with standout dedication to elevating the fish and chip experience: Fisk & Frite - Bristol Harrison’s Fish and Chip Co, Oxford, Oxfordshire Knights Fish Restaurant, Glastonbury Somerset

Andrew Crook says, “The launch of Menu Innovation has been a brilliant platform for fish and chip shops to showcase their imagination and passion for the industry. Business owners have a shifting landscape, high customer expectations and diverse dietary preferences to consider and manage, so it’s a fine balance to devise a menu which ultimately satisfies the requirements”.

The three hopefuls will find out which will be served the award at the ceremony on 25 February at the Park Plaza Westminster Bridge, London.

By Gary Lewis, Head of

at KTC

Quality Without Compromise: Why Certification Matters

In the frying industry, the pressures have never been moreintense, including the weight of maintaining profit margins

Businesses are operating in an era of fluctuating costs and heightened competition, where the temptation is to cut costs by cutting quality. In the cooking world, that means economic pressures can lead outlets to source low-cost cooking and frying oils. That invariably means low-quality products that frequently lack verified origin data and the certifications essential for high-standard frying.

However, the “cheap” option often carries a hidden, much higher price tag. For the modern frying professional, the quality of oils and fats isn’t just an ingredient choice – it is the foundation of product consistency, sustainability and brand reputation.

The Certification Gap

The UK market is currently seeing an influx of oils produced outside the UK and the EU. While many international suppliers are reputable, some distributors are sourcing products that do not meet the same rigorous quality standards we uphold domestically.

In this industry, marketing can be incredibly persuasive. We see many “premium” claims that aren’t backed by the high-level technical standards expected of professionals. This is where certification is worth its weight in (liquid) gold. A supplier’s word is one thing; a BRCGS (Brand Reputation through Compliance Global Standard) audit is another.

At KTC, we believe that transparency is the best way to build trust. That’s why our five sites in the West Midlands, Liverpool, Glasgow, and Southern Ireland are BRCGSaccredited. This isn’t just a badge on a website; it’s a guarantee that every drop of oil – whether it’s frying oils like palm, rapeseed and sunflower, or speciality Extra Virgin Olive and Coconut oils – is packed fresh under the most stringent safety and quality protocols.

These certifications, including BRC, Kosher and Halal, are vital to proving the provenance and history of your oils, and equally, can be a persuasive marketing tool in today’s more eco-conscious climate.

Beyond the Frying Pan: The New Accountability

In 2026, “quality” has taken on a broader definition. It no longer just refers to smoke points and fatty acid profiles; it now includes points of difference including sustainability and legislative compliance.

As I’ve frequently discussed in webinars and press releases, the EU Deforestation Regulation (EUDR) will take effect at the end of this year, shifting the industry from a voluntary to a mandatory reporting approach. Whether you are using palm or soya oil, the burden of proof regarding “deforestationfree” sourcing is moving downstream. Working with suppliers who are already audited by industry bodies like the RSPO (Roundtable on Sustainable Palm Oil) for segregated, sustainable palm oil means your business is ahead of the curve.

Packaging and Eco-Claims

Quality certifications also extend to how the product reaches your kitchen. Many edible oil suppliers have seen a shift in consumer appetite; they now demand proof of sustainability rather than vague eco-claims. This is why we have invested heavily in 100% recyclable packaging, from cartons to PET bottles made with 30% recycled material. Being able to shout about your sustainability and environmental qualities is increasingly important to consumers, and could prove to be an important addition to your business.

My Advice to Fast Food Professionals

As you evaluate your supply chain this year, it’s essential to look beyond the invoice price. Look for proof of quality, sustainability guarantees, certifications, and qualifications. Ensure your suppliers are audited not only by their internal teams, but also by independent, world-recognised bodies.

At KTC, we pride ourselves on our ability to supply at pace and volume – from IBCs to bulk tankers – without ever compromising on those standards. In a competitive market, the highest standards are your greatest competitive advantage.

More about Planet Palm and other high-performance frying oils from KTC can be found at https://www.ktcfoodgroup.co.uk

Seafood from Norway names Geir as host vessel for 2026 National Fish and Chip Award winners’ study trip

Seafood from Norway has announced that the vessel Geir will host the esteemed winners of this year’s National Fish and Chip Awards. The study trip offers a rare chance for operators to visit Norway’s cold, clear waters and see first-hand how coveted species used for fish and chips – including quality Norwegian cod and haddock caught by vessels such as Geir – are responsibly sourced at sea.

Further to this, in 2026 Seafood from Norway will continue its commitment to the UK fish and chip sector, bringing origin and provenance to life with UK friers and their customers through a series of initiatives and activities.

Holmeset, the owners of Geir, in partnership with the Norwegian Frozen at Sea group, will be pausing the vessel’s usual operations for the day to give exclusive access to the group of UK fish and chip operators. Hosting them aboard the impressive long liner, the winners will be immersed in the world of Norwegian seafood, delving into the nuances of the country’s fishing practices and discovering why Norway’s fishing heritage and its long-standing relationship with the UK fish and chip industry are so special.

Some of the world’s leading fisheries and frozenat-sea experts will also be in attendance, delivering sessions on the practices, knowledge and technology that underpin Norway’s seafood industry. As part of Norway’s wider engagement within the UK industry, the group will also hear from seafood experts about other Norwegian species – such as saithe - which are becoming increasingly relevant for UK menus. This will ultimately help operators understand why truly responsibly sourced seafood is integral to the future of the nation’s iconic dish.

Bjørn-Erik Stabell, UK Country Director for the Norwegian Seafood Council, said: “Fish and chip shops have been serving Norwegian whitefish for generations. This money-can’t-buy experience will give winners a first

hand look at the incredible care, technology, and practices behind the fish they fry. This trip will be a celebration of the collective efforts across the entire value chain that go into making this dish what it is and ensuring its future.

Experiencing Norway’s waters and the fishing process at sea is invaluable for understanding seafood’s journey from ocean to plate. Alongside learning about Norwegian cod and haddock on board Geir, we’ll also be talking to the operators about the broader range of species Norway supplies to the UK market.”

Andrew Crook, President of the National Federation of Fish Friers, added: “Trips like this are essential for giving friers a full understanding of where their fish comes from and why origin and responsible sourcing are of paramount importance for the future of the UK fish and chip industry, as well as the future health of the environment. The knowledge they gain is not only passed on to their customers but also to other fish and chip operators. It’s a great way to convey the amazing work being done to ensure the future of the sector. Above all, it’s a great space for friers to share their successes and build a support network with their fellow industry leaders.”

Adrian Holmeset, who will be skipper for the trip, added: “I am proud and privileged to welcome the UK’s top fish and chip operators on board the long-liner vessel Geir.”

The winners will be announced at the awards ceremony on the 25th February at Park Plaza, Westminster, where the menu will be a collaboration between Seafood from Norway Chef Ambassador Simon Hulstone, a Michelinstarred chef, and Park Plaza’s award-winning Executive Chef Olivier Ruiz. Together, they will craft a memorable dining experience for guests, with Simon creating the signature fish main course using Norwegian cod supplied by the owners of Geir, celebrating the provenance and quality of Norwegian seafood.

The Norway trip will follow later in 2026, offering the operators an exciting opportunity to connect with the source of one of the nation’s favourite dishes.

The Fish Works

“Now, we’ve got a recipe that’s totally our own - and it’s perfect every time!”

To find out more, please visit our website

When husband-and-wife team Ross and Tiffany Irvin opened The Fish Works in April 2017, they were complete newcomers to the fish and chip industry. “We couldn’t find anywhere near us that served the kind of fish and chips we loved,” explains Tiffany. “The closest place was about 40 minutes away, so we decided to open our own.”

Determined to do it properly, the pair spent over a year researching alongside training at the KFE School of Excellence. It was during that time that they heard about Middleton Foods. “Middleton Foods were recommended to us by many people in the industry,” says Ross.

They knew they didn’t want to serve a traditional Scottish batter, they wanted something golden, crunchy, and different to what was already being served in their area, so they began using Middleton Foods Gold Batter, which instantly helped them stand out. “There was no point opening a shop that’s just the same as everyone else in our area,” Tiffany adds. After several successful years, they decided to take things further and contacted Middleton Foods to create their own bespoke ‘The Fish Works’ batter. “Colin from Middleton Foods came up, and we cooked up loads of different batters – adjusting consistencies, frying, tasting, and testing until we found the perfect one,” recalls Ross. “Now, we’ve got a recipe that’s totally our own - and it’s perfect every time!”

In addition to their signature batter, The Fish Works also uses Middleton Foods Gluten Free Curry Sauce and Gluten Free Gravy, as well as Middleton Foods’ Cheese Sauce, which features in popular specials like their Roosters Southern Fried chicken strips.

The relationship with Middleton Foods goes beyond ingredients. “Colin is brilliant,” says Tiffany. “He’ll pop in to see how we’re getting on, drop off samples for us to try, and is always at the end of the phone if we need anything.” That reliability and consistency has helped The Fish Works earn national recognition, placing third, third, and second in the National Fish & Chip Awards. “It’s all about best practice and consistency,” says Ross. “We know when our batter arrives, it’ll be exactly as it should be - the same high quality every time. It makes life easier for our staff and ensures our customers always get the best.”

Today, The Fish Works has become a destination venue, attracting locals and visitors alike. “We buy the best products, which is why we use Middleton Foods.,” says Tiffany. “It’s about quality, trust, and standing out, and that’s what keeps people coming back.”

UK’s chippies urged to get MSC certified or risk the future of fish and chips

Two of the UK’s most popular purveyors of fish and chips are calling on their industry colleagues to secure a healthy future for the nation’s favourite dish by joining them in a new group of sustainable chippies

Millers in Haxby, near York, and The Real Food Café in Tyndrum, at the north end of the Loch Lomond & Trossachs National Park are two of the 17 businesses certified as sustainable to the Marine Stewardship Council (MSC) Chain of Custody standard and showcased on the MSC’s website.

David Miller, who runs Millers with his son Nick, said: “Fish and chips is iconic. It’s the best comfort food there is. We got MSC certification in 2017 because it’s the right thing to do, it’s what people want and we need to look after fish for the future. I’d love every fish and chip shop in the country to be certified.”

Every portion of fish and chips, mostly haddock, but cod too, that Millers sells every year comes with the MSC’s easily identifiable blue ecolabel which provides customers with the guarantee that it’s been caught from healthy stocks. Each member of the team has also been trained so they can tell customers exactly where it’s from – down to the precise boat and catch location.

Sarah Heward, owner of The Real Food Café, a magnet for mountain walkers, climbers and cyclists, which sells more than 52,000 portions of fish and chips annually, says being MSC certified is in perfect keeping with the core value of the business.

“We rank the sustainability of food from the sea as

absolutely crucial,” she said. “With wild haddock, that means we need to be very responsible with how it is managed and that really resonates with customers.

“It’s good for the environment and raises public perception of the industry – there is no downside to it. We are all using the same resources and need quality fish so we should invest in the future to ensure we can keep our businesses running.”

Both businesses make the most of their certification, highlighting the blue ecolabel on their menus, and showcasing it on social media.

“We are very vocal on social media,” says David.

“If you can get that generation, who are already aware of sustainability, to say to Mummy and Daddy ‘choose the MSC chip shop’ then that’s a win. It’s the right thing to do and it’s right for business.”

The National Federation of Fish Friers (NFFF) has recently set up an MSC Group Certificate to facilitate fish and chip shops achieving MSC certification, enabling more shops to demonstrate their commitment to sustainable seafood. Businesses interested in certifications should contact Rowan Williams from MSC UK & Ireland at rowan.williams@msc.org.

The full list of certified chippies can be found here and more information about sustainable fish and chips and the stories behind them can be found at the link.

https://www.msc.org/uk/sustainable-fish-and-chips-uk-ireland

Stewardship Council (MSC) UK and Ireland as an ambassador.

With three books celebrating the sea and seafood provenance to her name and half a lifetime spent living and cooking by the coast, Emily is ideally qualified for the role of advocating for the MSC’s mission to end overfishing and vison of the world’s oceans teeming with life.

The MSC is the world’s most recognised ecolabel for sustainable fishing and seafood.

Emily, who splits her time between Cornwall, where she has run a number of successful restaurants, the Cayman Islands where she is executive consultant chef to Calypso Grill and Bordeaux, is excited about this latest opportunity to promote sustainable seafood.

“A call to the coast, living and working by the sea has shaped my whole career in cooking,” Emily said. “I have been championing sustainable fish and shellfish for over 25 years and I am committed to helping people feel confident about cooking fish at home and understanding what sustainability really means.

“I am delighted to become an MSC Ambassador, this is an exciting step, a chance to elevate the conversation around our oceans and how we can help, offering

Cornish chef who cooked for world leaders and royalty becomes MSC ambassador

clear guidance, reassurance and support for a growing community choosing sustainable seafood.”

Sea & Shore, Time & Tide and Home Shores, all champion Emily’s passion for simple, well-sourced ingredients as well as the places she’s associated with. She also has a best-selling Substack – Shore to Shore.

George Clark, Programme Director, MSC UK and Ireland, welcomed Emily’s appointment.

“Chefs like Emily really have the potential to shape our shopping, dining and eating habits, by inspiring us through their incredible cooking. Having served her amazing fish and seafood dishes to the world’s most powerful leaders at the G7 summit in Cornwall four years ago, Emily certainly knows a thing or two about influencing decision makers through her recipes and storytelling.

“We’re really excited to be working on our campaigns and events together, and showcasing Emily’s recipes featuring MSC certified ingredients, while we continue to grow awareness and understanding of MSC’s programme and promote the joys of sustainable seafood.”

Emily joins Mitch Tonks, seafood chef and founder of Rockfish, James Strawbridge, chef, food photographer and sustainable living expert and marine biologist and award-winning science communicator Dr Yasmin Meeda as MSC UK and Ireland Ambassadors.

For more information visit msc.org/uk.

Will Cod Farming provide the long term solution to supply and sustainability?

One of the comments I have heard most in recent years is about fish stocks and reduced quotas with the resulting rise in prices to the end user. Being the largest source of protein eaten throughout the world, this adds further pressure to food supply chains including the restaurant and takeaway sectors in the UK, also burdened by increased business costs and a cash-strapped customer base

By Athol Dipple

Having been aware of salmon farming in Scotland through visits over the last 50 years, I asked the question of whether cod and other white fish could be farmed in a similar way to support the future availability and sustainability of this precious resource well into the future. Today around 80% of the salmon consumed in the world comes from the farmed market. I find the subject exciting and I plan to write a series of articles for Fast Food Professional magazine about this fascinating subject and the companies and people that are making the dream a reality.

My first conversations regarding the subject were with Björgvin Þór Björgvinsson, Head of Fisheries and Seafood for Iceland, Alexandra Leeper PhD, CEO of Iceland Ocean Cluster and Benedek Regoczi, Innovation Project Manager at Ocean Cluster. I learnt more about the history surrounding the concept and the challenges encountered in the early days of the 1990’s. During the NFFF trip to Norway with the 2025 winners of the

UK National Fish & Chip Awards we visited the Holmøy farmed salmon processing site, and this prompted further conversations with Bjørn-Erik Stabell, UK Director for Norwegian Seafood Council which subsequently led me to contact Ode in Ålesund (www.ode.no), Norway, a company founded in 2019 by Ola Kvalheim and Tor Olav Seim and they have developed a leading business in cod farming and I will cover more about their rapid development of ideas later in a Q&A session. The other main exponent in cod farming development is Norcod based in Trondheim with their Snow Cod operations. Both are pioneers in the field, and I will be letting our readers know how Norcod are also developing the concept in the next issue.

The

History of Cod Farming

Atlantic cod has historically been the most important species for fisheries in the North Atlantic, and it has been of major importance for the settlements along the coasts on both sides of the ocean. The history of cod and cod fisheries is well described in the award-winning

book: ‘Cod: A biography of the fish that changed the world.’ Cod is an unpredictable food source, and large fluctuations in quotas have been experienced over the years. The traditional cod fishery in Norway is also very seasonal, with most of the catch taken during the spawning season from January to May. Several solutions have been proposed to overcome the challenges of unpredictable and seasonally variable access to wild cod. These include stock enhancement, catching and holding cod alive, capture-based aquaculture (feeding live caught cod) and intensive cod farming.

In the 1990’s, around 400 licences were issued along the Norwegian coast and most were used for capturebased aquaculture rather than stocking intensively reared cod juveniles. However around 75% of these licences ended by 1999. The 1990’s saw many research companies work on intensive larval cod rearing but this was very much the early stages. With the reduced cod quotas in the late 1990’s and buoyed by the optimism from the salmon farming industry this triggered interest in commercial cod farming in the early 2000’s. At the time, various developments produced unstable and variable juvenile numbers so a new approach was needed.

In Norway, researchers and private companies switched their focus to developing cod hatchery technology, similar to that used in the Mediterranean for seabass and seabream, using adaptations of salmon sea cage farming. However, at this time the sector soon realised that cod is a distinct species in many ways such as feeding, robustness and diseases at various life stages.

Intensive farming was attempted in Norway, Scotland, Ireland, Canada, Iceland and Faroe Islands in the 2000s. But it was conducted hastily to cash in the demand for cod in the market even though there were many biological knowledge gaps that are required for a successful aquaculture venture. Problems were encountered along the way such as cannibalism in the nets, deformities in the fish and escapes by biting through the nets.

the selective breeding for better growth and disease resistance within NCBP have improved the quality of the juveniles produced.

If you are interested in finding out more about the detailed history and scientific background to the subject, a great read would be https://onlinelibrary.wiley.com/ doi/10.1111/raq.12599.

From this background, Ode in Ålesund, Norway, was founded in 2019 by Ola Kvalheim and Tor Olav Seim. Before this, Ola was a Norwegian international footballer for Norway’s youth team, coached by Ole Gunnar Solskjaer (Manchester United supporters will recognise this legendary name), but chose cod farming over football. Tor Olav swapped a background in the consulting industry and a Nordic Investment fund to co-found Ode. Together, they have built a formidable company named Ode, based in the cold, deep fjords that feature along the coast of Norway. They currently have 10 farms from Svartekari in the south to Jønskjaer in the north with a hatchery at Rødberg and a processing plant at Vartdal.

The company slogan is “Ode to Excellence” and reflects the dedication to quality, integrity, and craftmanship in every part of the operation. Inspired by the growing global demand for sustainable seafood, the ambition is clear: to lead the cod revolution and contribute to a thriving, resilient future for seafood and coastal communities alike.

Other reasons for the failure of commercial farming in Norway during the 2000s were not only because of limited knowledge of the biology of cod but also the economic meltdown in Europe in 2008. Cod farming came to a halt; however, the Norwegian National Cod Breeding Program (NCBP) initiated in 2003 continued to operate and produced a fifth generation of a domesticated cod in 2019. Efforts to fill the gaps and

The cod currently produced in Ode farms is of a very high quality and the flesh is firmer than wild-caught cod. This makes it ideal for the Japanese Sushi market and for high-end hotels and restaurants around the world. Currently, the price commands a premium of around 10% over wild caught cod, but is expected to fall as the volumes increase and will provide a year-round supply of high quality fish with a less volatile price which can only be good news for the fish & chip and restaurant sectors. Ode cod is currently distributed in the UK by New England Seafood International (NESI) who are taking fresh HOG Cod and processing it primarily for the retail and Sushi sectors in the UK.

Ode reached a major milestone in 2025, becoming Norway’s largest supplier of cod following a year of strong biological performance and solid operational execution. Total production reached 10,018 tonnes, representing a decisive step forward for farmed cod in Norway. For the first time, a cod farming company

emerged as the country’s largest single supplier of cod. You can read more about Ode on their website, but I have been fortunate enough to speak with Ola Kvalheim, CEO at Ode, and Falk Øveraas, Head of Public Affairs for Ode, to answer the many questions that the topic has raised for me, and the following summarises our conversations to date. This list is not exhaustive, but you have to take a break at some stage! – More to follow, I’m sure!

Athol: Of the current 10,000 tonnes per annum that Ode currently produces, how is that split between countries and how much currently is delivered into the UK market?

Ola: The majority of our volumes have been sold to large retailers in continental Europe, where France, Spain, Switzerland, and Italy have long been some of our most important markets. The UK currently represents approximately 5% of our total exports.

Athol: How many companies are currently actively engaged in cod farming in Norway and what is the current annual total weight of farmed cod from Norway versus wild-caught cod?

Ola: There are currently four active cod-farming companies in Norway, with a combined annual production of around 20,000 tonnes for 2025 and 30,000 tons for 2026. Ode has about 65% market share, while the 3 other players share the remaining 35%. While this remains only modest compared to the wild-caught cod fishery, the farmed segment is growing steadily year by year and next year is expected to make up about 20% of total cod exports from Norway. We are now seeing farmed cod account for an increasingly larger share of the total market. Looking specifically at fresh cod, Ode’s production has represented around 25% of Norway’s total exports this year.

Athol: What are the major challenges that you face in the next five years in cod farming?

Ola: The key challenge in the coming years will be to continue to grow in line with the demand through securing sufficient capacity in our value chain. Demand for farmed cod is already very strong and ensuring enough suitable new farms are opened and invested in will be crucial to meeting that demand sustainably.

Athol: In the past problems have led to issues with early maturation and escape of male cod affecting wild genetics – how is this being handled?

Ola: At Ode, we have focused on maturation control since day one. We use high-intensity LED lighting systems installed at multiple depths in each cage to prevent the cod from reaching sexual maturity. This system has been very successful in avoiding early maturation over the last 5 years. Regarding escapes, we have worked closely with our suppliers to develop cod-specific net designs that take the species’ behaviour into account. This has proven highly effective in preventing escape incidents.

Athol: Do farmed cod now generally avoid deformities, lice, viruses, and cannibalism?

Ola: Yes – the health situation for farmed cod today is significantly improved compared to the early 2000’s. Better breeding, improved biology, new vaccines and more sophisticated production regimes have reduced risk substantially. Cod is not affected by salmon lice, and serious deformities are now rare compared to earlier. Breeding and improved size grading during production also helps to provide a calm farm environment.

Athol: Does it take around 18 months for cod to reach

3–4 kg, and how does that compare with wild cod?

Ola: That’s correct – our farmed cod reach market size of 3–4 kg in about 18 months, which is faster than their wild counterparts. In the sea cages, they have ample access to high-quality feed every day, do not starve and live in a stable, protected environment that promotes optimal health, welfare and growth.

Athol: With global warming, will farms need to move further north in the future?

Ola: Ode view most of the Norwegian coast as suitable for cod farming today and in the future. Our existing sites have excellent water exchange and suitable temperatures. In addition, we have started implementing submerged cages, allowing us to avoid warmer surface layers during summer and colder surface layers during winter. Summer heat waves have been seen also in Northern Norway recently, so our strategy is to avoid the surface during such events. Global warming will not materially impact this picture.

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

Pla: Ode would like to grow and develop over the next 5 years like we have done over the last 5 years. We work very hard every day to make sure that becomes a reality and we believe there is significant room for growth. As market demand increases and farming performance remains strong, we expect production volumes to expand steadily over the next few years and beyond. The benefit of a sustainable aquaculture system is that it can grow over time and as a result support our customers with growing volumes in their businesses as well.

Athol: Which UK fish merchants are currently taking Ode products and how does current pricing measures against wild caught cod?

Ola: Over the last few years Ode have worked to establish supply of our farmed cod into the UK market with several customers. Currently New England Seafood International is our leading customer and partner for the distribution of farmed cod into the UK.

We only rely on average export prices to compare our farmed cod with that of wild. What we see is that historically farmed cod has been priced about 10-15% premium to wild cod, but that with the falling wild cod quotas and short supply of wild cod, this premium has fallen to about 5% in the last few months. Across the last 4 years the price of the farmed cod has been more stable, both within the year, but also year after year over time.

Athol: How does the price compare with Norwegian wildcaught cod, and who are the main customers?

Ola: Wild-caught cod prices are naturally volatile due to fluctuating catches, seasonal availability, and quality

variation. At Ode, we focus on long-term contracts that ensure price stability for our customers throughout the year. Our farmed cod is positioned as a premium product, typically supplied to high-end retailers, restaurants, and specialty markets. On average there has been a price premium of NOK ~10 per kg whole farmed vs whole wild the last 3 years. This is mainly driven by higher fillet and loin yield, lower cost to customer, driven by longer shelf life, more stable and predictable supply driving less waste and lower cost in the supply chain.

Athol: What are the plans for expansion of nets – will you continue with surface nets or move toward Nautilusstyle submerged cages?

Ola: We plan to expand using both surface and submerged systems, depending on the site characteristics. The choice largely depends on topography, water current characteristics and environmental conditions of each farm. Each farm is unique and our strategy is to optimise conditions for the cod with the best and most suitable solutions at each site.

Athol: How much more expensive is the Nautilus system compared to surface nets?

Ola: For cod, which do not require an air dome at the top of the cage, the Nautilus-style solution is about twice as expensive as traditional surface cages. Deep farming requires increased investment to drive better sustainability, and there is also added costs associated with operating the technology. But overall, it is not prohibitive and it has been an important innovation to improve the farm performance.

Athol: What percentage of escapees do you currently experience, and how do you manage this?

Ola: Ode has experienced only minor incidents in recent years, none of significant scale. Last year and this year

combined the share of escaped fish has been around 0.01%. Our main preventive measure is the use of highstrength, cod-specific nets designed to withstand the fish’s natural behaviour and environmental stress.

Athol: Does Norway’s hydroelectric power help keep operational costs low?

Ola: Yes, all our sea farms are connected to the national power grid, which enables low-emission operations. Since Norway’s electricity is almost entirely sourced from renewable hydropower, it provides both environmental and operational benefits. While we cannot control market electricity prices, we have benefited from relatively stable and affordable power in our regions.

Athol: How much of the fish is utilised and is this processed in-house or outsourced?

Ola: At our processing facility, Ode Processing, we currently use more than 95% of the fish for human consumption. For example, the liver is canned and used as a healthy source for fat and omega 3, and we are exploring new ways to utilize even more of the byproducts in the future.

Athol: Do you sell cod heads to export markets such as Nigeria?

Ola: At present, we do not export heads to those markets, though it remains a potential opportunity for future utilization of by-products.

Athol: Could similar farming methods be used for haddock, saithe, or hake?

Ola: Our focus is firmly on cod, which is a species we know well and have strong broodstock and operational competence with. In theory, other whitefish species like haddock or saithe could be farmed, but it would require substantial long-term investment in breeding and biological development before becoming viable.

Athol: Do the LED lights have benefits beyond preventing maturation?

Ola: Their primary function is to avoid early maturation, helping the fish maintain high growth and quality.

Athol: How is seabed pollution monitored and managed under the cages as this has been raised in the past?

Ola: Norway has a well-developed environmental monitoring framework. Independent third-party companies regularly survey the seabed beneath our sites and report directly to the authorities. This ensures that the environmental footprint remains well within accepted limits.

Athol: What will cod farming look like by 2050 – could it involve cooperation with Iceland or Greenland?

operators, and if so, would the current price variations during the year be evened out with continuous supply?

Ola: By 2050, cod farming is expected to be a wellestablished global industry, with Norway at its core. Today, Norway is the only country with industrial cod farming, giving it a unique position in terms of genetics, biology, and production know-how. This foundation provides a decisive competitive advantage and makes Norway the natural hub for future development of sustainable and efficient cod farming worldwide.

Athol: Do you foresee land-based cod farming becoming common in Norway?

Ola: For cod, sea-based farming will remain the most natural, pure and relevant approach. Unlike salmon, cod do not suffer from sea lice, and the marine environment offers ideal conditions for growth. Operating in sea cages is therefore both the most practical, cost effective and sustainable solution for this species. Ode is technology agnostic, but do not foresee land based cod farming to be commercially viable currently.

Athol: I understand that the current output is of high quality and probably priced at a premium, but do you have any idea of at what stage farmed cod will become a financially viable alternative for UK fish and chip

Ola: It is difficult for us to predict the future price of wild cod, but we believe the customers will continue to demand an ever-growing volume of farmed cod. As you mention the quality is high and the price and availability is stable and predictable for the customers. This is beneficial for customers such as restaurants and retailers that need stability, which could also extend to fish & chip operators if farmed cod became a key part of the market to help stabilize supply.

What is more important for many customers is that with large growth projected in farmed cod volumes the next 10 years, this new supply will completely change the situation for markets and customers globally. Historically global markets have been competing for a limited and variable supply of wild cod with no growth. With farmed, there will finally be long term structural growth in cod, which allows for exciting business development and a more stable price environment over time.

The demand and consumption of cod will continue to grow globally going forward. So, if there is no growth in farmed cod while supply of wild cod will continue to be flat and low, the price for cod will continue to grow much faster than inflation. Therefore, growth in farmed cod adds crucial new supply into the global cod market to help stabilise prices in the future, but to access the quality, shelf life, stability and long term supply security, farmed cod offers comes at a price.

The subject represents ground-breaking technology and scientific development, and I am sure I will be writing lots more about Ode and Norcod in future issue.

I would like to thank Ola and Falk at Ode for allowing me the time to learn more about the about this fascinating topic.

We were delighted to be able to ask the main man behind the awards CEO Warren Paul a few questions around the event created to raise

Q: Who are the event organisers?

A: The event is organised and run by Paramount Creative

Q: Is the Gala Awards Dinner worth attending?

A:

Q: Why Should Fish and Chip Shops get involved?

A: There are now more takeaway food businesses than

Q: Do you work with sponsors or partners?

A:

Q: Who can get involved in the awards?

A:

Q: How does the judging process work?

A:

Q: What makes the English Fish and Chip Awards different from other awards?

A:

You don’t need to work with any of our sponsors or

after the event to offer constructive feedback on the business with a view to raising the standard across the

Q: Do sponsors and partners get involved in the judging process?

A:

Q: Is there a cost to take part?

A: Its FREE for your business to take part in the competition.

Q: If I’m lucky enough to win, can I use my award in my own marketing?

A:

Q: Can new or small businesses still win?

A:

Q: Can you Win multiple years in a row?

A:

BURTON ROAD CHIPPY

WINS PUKKA’S BRAND NEW POS

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.”

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.”

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 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.”

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

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 this POS initiative, which first launched in Autumn 2025.

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

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.

Free POS and resources

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.

* Explore FREE POS and digital resources to spread the word and entice new customers, via pukkapies.co.uk/foodservice or by contacting Pukka’s customer service team.

Des chatted to us more about what the prize means to the Burton Road Chippy team: “The timing was spoton to give our shop a boost as we approach the colder months. Our favourite piece is 100% the neon sign,

“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 eyecatching 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.

555 Amanda will make waves at the What’s Cooking Trade Expo with the launch of a rich, velvety Lobster Bisque that proves premium doesn’t have to be a faff or sink your margins. Packed with real lobster and ready to heat and serve, it delivers gourmet indulgence with strong commercial appeal.

The 555 Amanda team will be on Stand 103 sampling the Lobster Bisque along with the complete range of 555 Amanda products, including their traditional versatile Cod Roe and award-winning Salmon Roulade.

Available now in single 375g tubs or a six-pack, the new Lobster Bisque is designed for kitchens that want to add a touch of luxury without piling on prep. The six-pack format (£18.99) is especially attractive for hospitality and casual dining operators looking to reel in strong margins on high-end starters or lunch options.

555 Amanda Serves Up Lobster Bisque at What’s Cooking? Trade Expo

The Great Yorkshire Events Centre, Harrogate, Sunday 8th February 2026

Made with 6.4% ASC-certified Atlantic lobster, a higher lobster content than leading branded bisques, it delivers a deep, umami-rich flavour and silky texture that punches well above its weight. Simply heat and serve with crusty bread, crème fraiche or fresh herbs for a polished dish that looks like it took far more effort than it did.

As consumers continue to crave affordable luxury, the bisque gives operators an easy win: indulgent, on-trend and cost-conscious. The compact six-pack is ideal for smaller kitchens, pop-ups or anyone testing the waters with premium seafood without committing to large volumes.

Gavin McLean, UK General Manager at 555 Amanda, says:

“Our Lobster Bisque is all about making gourmet simple and profitable. You get the depth, creaminess and lobster flavour you’d expect from a top-end restaurant, but in a format that’s easy to store, easy to serve and delivers excellent margins.”

With heritage dating back to 1916, 555 Amanda continues to blend sustainable, nutritious seafood with classic French-style indulgence – helping operators serve standout dishes with minimal waste and maximum impact.

Register for your free ticket here: www.colbeck.co.uk/whats-cooking-2026

This is a TRADE-ONLY event, open exclusively to food operators and industry professionals.

What customers are saying:

“This soup is the real deal… tastes delicious, very well-made… lovely and creamy — you get a bit addicted to it.”

“Really delicious, a beautiful lobster flavour. Lovely and smooth and so warming. I shall be buying this again!”

“Lovely lobster flavour with a nice kick of pepper. Beautiful.”

Ode Becomes Norway’s Largest Cod supplier in 2025 Ålesund,

Norway – 21 January 2026

Ode reached a major milestone in 2025, becoming Norway’s largest supplier of cod following a year of strong biological performance and solid operational execution. Total production reached 10,018 tonnes, representing a decisive step forward for farmed cod in Norway.

For the first time, a cod farming company emerged as the country’s largest single supplier of cod. With annual volume growth exceeding 110%, driven by increased activity and significant improvements in biological performance, Ode secured the leading position in the Norwegian cod market. The achievement reflects a long-term strategy built on fully integrated operations, a modern and scalable organization, and strong biological control.

In 2025, Ode accounted for approximately 65% of Norway’s total farmed cod production of 15,493 tonnes and close to 30% of the combined export volume of fresh wild-caught and farmed cod from Norway, which totalled 36,704 tonnes.

Since its establishment in 2020, Ode has made consistent investments to build a leading position in farmed cod and has now expanded its role to become a central player across the entire cod category. More than 20 leading retail chains and HoReCa distributors across Europe, the United States, and Asia represent the majority of Ode’s revenues. Growth in customer cod programs, supported by reliable year-round supply and consistently high product quality, was a key driver of performance in 2025.

“Our 2025 results represent an important milestone, but they are far from the end goal. We have demonstrated that it is possible to deliver consistently high quality at scale, while achieving low feed conversion, high survival rates, and strong growth performance. This is the result of long-term work and the dedication of a highly skilled and passionate organization. I am proud of what the Ode team has achieved together in 2025,” says CEO Ola Kvalheim.

At a time when growth in Norwegian seafood production has been limited, the success of farmed cod is helping to meet increasing customer demand and support further market development. This strengthens Norway’s position as a reliable supplier of healthy, sustainable food to both domestic and international markets during a period of global uncertainty. Farmed cod has now become an established and increasingly important component of Norway’s seafood export portfolio.

At year-end 2025, Ode employed approximately 250 people across its value chain, with more than 50 new employees recruited during the year. The growth in the organization reflects rising activity levels and the company’s ambition to continue developing as a leading, knowledge-driven player in the cod farming industry.

During the year, Ode continued its investments in submersible cage technology, contributing to improved biological control and performance in the sea phase. Significant investments were also made in product development and processing, enabling year-round employment, higher and more consistent product quality, and closer collaboration with customers on product innovation.

With increased production capacity, a strengthened organization, and targeted investments in technology and infrastructure, Ode is well positioned for continued growth in the years ahead—as a key contributor to the Norwegian seafood industry and a reliable supplier of high-quality cod to global markets.

“Customer feedback throughout 2025 has been exceptional. The quality we deliver is both high and consistent, and our customers are achieving strong results with our products. Our portfolio aligns closely with key global megatrends, including rising demand for healthy, clean proteins produced in a long-term, renewable, and low-footprint manner. This positions Ode well for continued growth in the years to come,” Kvalheim concludes.

For more information see: www.ode.no

UNLEASH THE FLAVOURS with piri piri from SOUTHERN FRIED CHICKEN!

Piri Piri Perfection starts here!

At Southern Fried Chicken, we’re obsessed with creating the ultimate eating experience — and our authentic Portuguesestyle Piri Piri chicken is the result of years of passion, testing, and flavour-chasing.

Our brush-on bastes are crafted to deliver that unmistakable Piri Piri kick customers love, without the hassle. Just follow the QR code to our simple “3 Steps to Perfection” guide and you’ll serve consistent, crowd-pleasing Piri Piri every single time.

Our bastes have a lighter viscosity than typical readymade sauces, allowing them to soak deeper into the chicken — flavour right to the bone.

Choose from five irresistible flavours:

• Xtra Hot – for the adventurous heat-seekers who like to live on the edge.

• Hot – bold kick, full flavour, perfect for those who want fire without the full inferno.

• Mild – our most popular; warm, welcoming heat with true Piri Piri character.

• Lemon & Herb – the gentlest in the range; zingy, tangy, bright, and bursting with flavour.

• Mango & Lime – the wildcard; a punch of Piri Piri heat balanced with fruity mango sweetness and a twist of lime.

Brush generously onto chicken as it cooks on the chargrill — or get creative and sprinkle the powder over chips or finished chicken for an extra hit of magic. When it comes to unique flavour, your imagination is the only limit.

Simple to Use. Impossible to Resist.

Just mix the basting powder with oil and water, rest for 20 minutes, then brush onto the grilled chicken. That’s it — authentic Piri Piri with zero fuss and maximum flavour.

Find our irresistible flavours at your local Cash and Carry. Speak to our ingredient team for more information and Piri Piri menu ideas:

m +44 (0) 7899 750 005

k ingredientsexpert@fast-food-systems.co.uk 1 www.sfc-ingredients.com

new!

Add a little Seoul to your menu Get ready to turn up the heat and fLavour!

We’re adding a bold new member to our SFC piri piri family — introducing the Spicy Korean Baste — a fusion of sweet, savoury, smoky, and spicy that brings a

Whether you’re basting your grilled chicken, coating tenders, or adding a flavour-packed glaze to your fried chicken, the Spicy Korean Baste is your go-to for creating craveable, modern dishes

DRIVING SALES & MARGIN THROUGH MEAT-FREE PRODUCTS

Fried chicken burgers have long been a popular mainstay of our high streets. From the familiar suburban chicken shop to the local chip shop offering burgers alongside its core menu, chicken burgers have always been a popular go-to option for taste, quality, and convenience. Over the last year, we’ve seen a move towards fried chicken from other cuisines, joining the more traditional southern-US style chicken - Korean fried chicken is becoming increasingly popular, driven in part by trends on social media.

Across the fast food sector, we’re also seeing a real shift towards high-quality products. For operators, it’s about making the whole experience more premium for consumers. When it comes to burgers, the quality of the meat needs to be first-rate (that goes without saying), but the packaging, the menu choices, the condiments, all play a role in elevating the meal experience and moving away from what consumers are familiar with. In turn, this can help boost revenue, as consumers will pay more for a more premium experience.

toasters, you can be sure that with Jestic you’re getting the best equipment alongside the most insightful advice from our specialist culinary team.

Alongside our comprehensive equipment portfolio, Jestic also has an incredibly experienced culinary team which is out in the market daily, identifying trends, and sharing that with customers nationwide. Jestic works closely with several major franchises, and we are always truly excited to see the innovations and updates that they bring to their menus and ranges. So, whatever your location, or size of operation, from the largest chain to the most boutique high street independent, Jestic can offer both the industry leading brands, as well as menu adviceand more.

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

From juicy smash burgers to crispy chicken burgers, whatever choices are working on your menu, the ability to prepare, cook and serve them perfectly is critical to your success. At Jestic, we have a full range of dedicated equipment which can help you to serve the best burgers in the area. From Ayr King breading tables and Henny Penny pressure fryers, and from Duke hot holding to Antunes bun

Supercharge your menu

Quick and simple ideas which are guaranteed to boost profits and appeal to a wide demographic are:

Loaded cheesy chips: Take a portion of chips and add a generous drizzle of Kerrymaid Cheddar Cheese Sauce plus toppings like crispy bacon, fried onions or jalapeños for a fully loaded experience that commands a premium price.

Burgers and fried chicken: Replace sliced cheese with a generous dollop of Kerrymaid’s Cheddar Cheese Sauce and go one step further by pouring it over the bun to tap into the loaded trend sweeping casual dining.

Nachos: Pour generously over nachos for a rich, creamy topping that seeps into every layer. These are one of the highest-margin menu items you can offer.

Add even more value to high profit items such as chips, nachos and burgers with Kerrymaid Cheddar Cheese Sauce

Rumoured to be the best-tasting cheese sauce on the market, Kerrymaid’s newest addition to the range is made with real Cheddar cheese and developed specifically with foodservice operators in mind. This rich, creamy sauce is ready to use straight from the carton with no mixing or additional ingredients required and can be used hot or cold. Extremely versatile, Kerrymaid Cheddar Cheese Sauce is ideal for operators looking to expand their menus without tying up cash in excess stock.

Mac ’n’ cheese: Create a quick side dish by mixing cooked macaroni with Kerrymaid Cheddar Cheese Sauce and topping with breadcrumbs. Or batter and deep fry mac ’n’ cheese balls for bites that can be shared or enjoyed on the go.

Karen Heavey, Brand Manager at Kerrymaid, comments: “Kerrymaid Cheddar Cheese Sauce is the secret ingredient that unlocks new menu potential while adding value and profit. What’s more, it’s incredibly versatile as it is ready to use hot or cold, with no extra skill or equipment required.”

Available in 1kg cartons, Kerrymaid Cheddar Cheese Sauce is ambient-stored and has a long eight month shelf life. Once opened, it can be chilled and stored for up to seven days.

Palm oil free, gluten free and halal suitable, Kerrymaid Cheddar Cheese Sauce caters to a wide range of dietary needs.

Kerrymaid www.kerrymaid.com

By Fergus Martin,

In fast food and QSR kitchens, sauces are one of the most powerful tools chefs have. They’re fast, flexible, and capable of completely transforming a core dish without changing the kitchen set-up or increasing labour. A single protein or base dish can deliver multiple menu options simply by switching up the sauce - turning a classic chicken burger into Korean-style or Caribbean, or taking loaded fries from fiery jerk to sticky barbecue.

Major’s mari base range has been designed with exactly this in mind. Mari base goes beyond a simple ready-touse sauce too - it also works as a marinade for proteins and vegetables, a base sauce for pizzas, as a dip on the side, or a finishing drizzle on top. It can even be added to condiments such as mayonnaise or ketchup to add another layer of flavour to a dish.

Spice up your Patties

Available in seven globally inspired flavours, mari base allows chefs to personalise dishes quickly and consistently, using one product across burgers, wraps, wings, loaded fries and hotdogs. From elevating a vegetarian pizza offering using our ‘Piri Piri’ mari base as a drizzle on top or stirred into the base sauce, to creating a fried Caribbean chicken burger with our ‘Caribbean jerk’ mari base, the possibilities truly are endless and limited only by your imagination! What’s more, all seven flavours are gluten and nut free, vegetarian-certified, and all but one is also vegan certified meaning they can be used to suit varying dietary requirements.

From a commercial perspective, this flexibility reduces the need for multiple products in the kitchen, helping operators cut waste, simplify stock management and reduce packaging. It also makes it easy to refresh menus, run limited ‘specials’ or respond to trends without committing to additional products that may go unused.

Sauces like mari base enable chefs to elevate everyday menu staples into premium or on-trend dishes, giving wider menu choice and encouraging repeat visits while keeping kitchens efficient. By working smarter with sauces, operators can deliver standout flavour, faster service and better margins - all from a simplified store cupboard.

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

By

Driving Sales & Margin Through Meat-Free Products

Have you considered the benefits of expanding meat-free options on the fast food menu? There are more vegetarians than ever before in the UK, with almost 5% of the population following a plantbased diet, and the total figure rose by 1.1million between 2023 and 2024 according to research.1 But this is more than about catering for vegetarians.

More and more people are opting for a flexitarian diet, introducing plant-based dishes alongside meat to reduce their impact on the environment and expand their horizons. Which means plant-based staples like meat-free burgers and vegetable sausages are no longer enjoyed only by vegetarians.

The KaterVeg! vegan quarterpounder and KaterVeg! vegetable sausages are available from a wide range of foodservice wholesalers and come individually quick frozen to avoid any wastage before the plate. They’re easy to prepare, simple to serve and an easy way to expand choice by introducing plant-based options to the menu.

There is another huge benefit to meat-free sausages and burgers too. The rising costs of ingredients continue to bite, particularly in the meat category, and our KaterVeg! range protects caterers from those price hikes with highquality, tasty, meat-free products.

Beef in particular, has seen around a 45% increase in price over the last 12 months. There’s huge potential to save costs if you can add plant-based options alongside traditional meat options. It’s not about replacing the whole

menu, simply giving more choice for customers.

Key products

KaterVeg! Vegan Quarterpounder Seasoned vegan burgers made with textured EU soya protein. High in protein, easy to serve and widely available from foodservice delivered wholesalers, they offer a great alternative to beef burgers. The KaterVeg! vegan quarterpounder is supplied frozen in a 1 x 24 portion pack to minimise wastage, and can be oven cooked or grilled straight from the freezer.

Top Tip: Don’t relegate plant-based dishes to a separate menu. Advertising vegan quarterpounders alongside beef burgers will demonstrate trust in the product and encourage purchase.

KaterVeg! Vegetable Sausages

Plant-based sausages made with lightly seasoned vegetables including carrot, green pepper, peas, potato, onion and sweetcorn, coated in a light, crisp batter. These provide a tasty option on any fast food menu, suitable for vegetarians, vegans or simply anyone that wants a healthier alternative. KaterVeg! vegetable sausages are also Halal approved, supplied frozen to eliminate wastage and available to serve in as little as six and a half minutes when deep fried. They can also be shallow fried or grilled.

Top Tip: Tap into meat-free trends and encourage trial by non-vegetarians by promoting discounts on plant-based products on a specified day.

For further information visit www.centralfoods.co.uk

By Ryan Baker, Sales Manager, Middleton Foods

What the Cluck!

Burgers remain one of the most resilient categories in the fast food sector, and currently it’s fried chicken burgers that are leading the charge. At Middleton Foods, we continue to see strong demand from operators looking to capitalise on this trend, driven by consumers’ appetite for bold flavours, indulgent textures and menu innovation

Chicken burgers now dominate fried chicken menus, offering versatility across quick service, fast casual and delivery-led concepts. According to our ‘What the Cluck’ report, 56% of UK consumers now say chicken burgers are the most popular fried chicken item they purchase from high street and independent outlets. Their appeal lies in the perfect balance of familiarity and excitement - a juicy chicken fillet paired with a crisp, well-seasoned coating, all delivered in a format that customers know and love. In a competitive marketplace, however, consistency and quality are what set successful burgers apart.

That’s where Rooster’s, plays a vital role. The Rooster’s chicken cooking system has been developed specifically for high-volume fast food environments, helping operators achieve reliable results every time. Designed for ease of use and operational efficiency, the system delivers evenly cooked, succulent chicken with a distinctive golden crunch, ideal for standout chicken burgers. Start strong with our Rooster’s Chick Dip or special Rooster’s Flours. This step locks in moisture, infuses bold flavours, and gets your chicken ready for that golden transformation. Whether you’re going for spicy, savoury, or classic, this pre-fry step is where flavour magic begins. Then, coat your chicken in one of Rooster’s iconic blends - whether it’s Spicy, Tasty, Regular or Original, each coating has been crafted to deliver the perfect crunch and mouthwatering flavour. Add it to your open or pressure fryer, and watch as your chicken transforms into golden, crispy perfection. Once your chicken is fried, it’s time to add the final layer of flavour with our Rooster’s Hot Dipping Sauce. With 82% of consumers opting for spicy hot profiles, and nearly 90% buying a sauce with their fried chicken purchases, it’s a no brainer that our spicy sauce is the perfect addition to your fast food menu!

As burger menus continue to evolve, fried chicken burgers show no sign of slowing down. With the right cooking system and breading in place, operators can meet consumer expectations, improve kitchen efficiency and maximise margins, keeping chicken burgers firmly at the heart of fast food success.

For further information about Rooster’s, please visit www. roostersbreading.com. Alternatively, please call Middleton Foods on +44 (0)1902 608122.

By Mark Conron, Group

Buffalo launches Dual Zone Electric Griddle

As the backbone of any QSR, operators require fryer and grilling equipment that is reliable, durable and fast; and Buffalo is meeting these needs, regularly upgrading its appliances with the latest innovations so operators can serve food quickly and confidently.

The demand for electric equipment has grown in recent years as it reduces heat loss, minimises running costs, and maintains a cooler, more comfortable working environment. As part of its all-electric 600 Series, Buffalo has recently launched its Dual Zone Electric Griddle, which features individual dial controls for each side of the grill, so operators have the flexibility to cook multiple items at once or even switch off one side during quieter periods. For a fast heat up and to ensure heat is evenly distributed, the heating element is located just underneath the 10mm thick mild steel plate. During cooking, excess fat is channelled into the large 1 litre collection drawer to prevent a build-up of grease whilst the side and rear splash guards keep the surrounding workstation mess-free. To further aid cleaning, the plates are fully welded to eliminate dirt traps, ensuring that it is quick and simple to wipe down the griddle after use.

Despite the rise in electric appliances, gas is still prominent within many kitchens and here, the new Buffalo

Gas Griddle is a useful addition, ensuring consistently high output thanks to powerful burners that create independently controlled heat zones for exceptional results. However, the pinnacle of this griddle is just how user-friendly it is to operate. For example, the flame failure protection and battery-operated impulse ignition promote safety and provide reliable lighting during busy shifts, whilst the stainless-steel splash guard prevents the worksurface getting dirty, and the removable front grease collection tray speeds up cleaning at the end of service.

A classic on fast food menus, doughnuts have seen a resurgence in recent years, and to capitalise on this, Buffalo’s new Doughnut Fryer helps operators produce irresistible doughnuts with a crisp exterior and pillowy centre. And it’s not just doughnuts; this fryer includes adjustable temperature controls, allowing it to be used for a range of fried foods. In demanding kitchens, the digital programmable timer and alarm ensure precision whilst the user-friendly drain tap and sloped draining shelf simplifies cleaning and maintenance. What’s more, the draining shelf reduces oil consumption and results in a non-greasy finish.

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

Pimp your Burger! W

hen it comes to menu staples there are few things as iconic as a good burger. Although it’s for this very reason that having a stand-out variation is so important.

Funnybones has all the ingredients chefs need to pimp their burger, whether that’s spicing up the sauces, getting creative with plant-based alternatives, or appealing to coeliac diners with gluten-free brioche buns.

When it comes to flavours, sauces and seasonings are an ideal way to instantly diversify a simple menu with minimal effort in a very cost-effective way. Chefs can keep menus fresh by tapping into current food trends, such as international eats. For example, Funnybones Korean BBQ sauce helps chefs tap into demand for popular Korean cuisine by combining all the sticky sweetness of a classic American dip, with the spicy twist of the Far East. With notes of sesame, ginger, garlic, and Asian pear, this sauce goes particularly well in a burger when paired with chilli mayo and kimchi slaw.

On the plant-based front, it’s important for operators not to dismiss vegan options as a Veganuary-only requirement. According to Statista, 4% of the UK population identify as vegan – equating to a whopping 2.6 million Brits. And that’s not including vegetarians and flexitarians. To help operators cater to this

demand, Funnybones offers four unique plant-based burgers to choose from; a spicy bean burger for a classic meat-free munch; a vibrant kale and hemp burger, packed with kale, hemp seeds, parsnips, and onions; a spicy cornflake coated chicken-free fillet; or a pea-protein based beef-free burger. Funnybones’ beef-free burger also boasts the advantage of 91% less saturated fat than its’ typical beef counterpart, whilst still being rich in protein, iron, and vitamin B12 –all essential to maintain in a plant-based diet, making it a sure hit with health-conscious diners too. Similarly, Funnybones’ chicken-free fillets are a great option for plant-based customers who don’t want to feel left out when friends are chowing down on a classic chicken burger. Coated in a crispy, spicy, cornflake crunch, the fillets arrive frozen to help reduce waste, and can be prepared in just 4 minutes for speedy service – making them perfect for takeout options to help maximise venue turnover.”

Funnybones Foodservice specialises in American, Tex-Mex and Caribbean foods, offering a wide range of authentic specialist and mainstream products that represent the best of the cuisines from this part of the world.

To find out more call 01707 321321 or visit www.funnybones.co.uk.

Mitchell & Cooper applauds latest Defra legislation

Mitchell & Cooper, an established UK manufacturer of foodservice equipment since 1879, has welcomed the Government’s latest Animal Welfare Strategy announcement that legislates against the inhumane act of boiling lobsters and crabs alive, in recognition of crustacean sentience.

Kat Cooper, Project Director at Mitchell & Cooper, believes that the new legislation is long overdue:

“We commend Defra’s leadership in advancing animal welfare and applaud its readiness to acknowledge crustacean sentience. Mitchell & Cooper highlighted the issues around boiling crustaceans over 7 years ago and committed to pioneering a superior option that renders lobsters and crabs insensible in under 0.5 seconds and dispatches them in under 10 seconds. Today, our British manufactured Crustastun, from Bonzer®, is a world-leading electro stunning device that targets the neural centres of lobster, crabs and crayfish to eliminate suffering and provide a humane, consistent and reliable alternative to both boiling and skill dependent methods like split venting. It has already been adopted by leading restaurants, hotels, seafood processors, fishmongers, retailers and Michelin kitchens around the world.

Defra’s announcement aligns closely with our own pioneering efforts and we would like to thank organisations such as Crustacean Compassion the SAGB, Chefs forum, Supermarkets and high profile chefs. who have campaigned to validate electrical stunning as a more humane, repeatable, and operationally robust

method for crustacean dispatch. We look forward to working with the industry as they adopt higher welfare standards.”

The Bonzer Crustastun isn’t just compassionate, it also enhances food quality, improves texture and flavour, and extends shelf life by killing harmful bacteria, allowing safe storage for up to 48 hours. Its user friendly design requires no specialist training and fits neatly into busy kitchens, providing staff with a fast, efficient, and ethical method for dispatching crustaceans. The Crustastun features a compact, countertop design and is both quick and easy to use, utilising a simple two button operating interface. With no special skills or training required to operate the appliance, kitchens can work with increased flexibility and staffing.

Mitchell & Cooper manufactures the Crustastun and other industry-leading solutions under the renowned Bonzer® brand—a hallmark of British engineering and hospitality innovation for over 100 years. At Bonzer®, design is a direct reflection of our core values. Every concept, sketch, and prototype must embody these five principles through its materials, form, and purpose:

For more information on the Crustastun, please visit www.mitchellcooper.co.uk/why-crustastun.

Drink me Chai spice-up the grab-and-go category with a RTD format of its popular Spiced Chai Latte blend

Aimia Foods for Professionals is excited to announce that the UK’s favourite chai brand, Drink me Chai, is launching its much-loved Spiced Chai Latte in a new RTD format. Blending the brand’s unique, aromatic chai with semi-skimmed milk, Drink me Chai’s RTD can is a must-stock for outlets that want to capitalise on the growing popularity of chai, especially within the grab-and-go-market

This is something that Aimia Foods for Professionals’ Brand Manager, Rebekha White delves into, stating:

“Chai has gone from strength to strength in the last 5 years and is most popular with Gen Z and Millennial customers. This demographic of customer is also fuelling the booming demand for grab and go items, so it felt like a natural next step to launch an RTD version of our Spiced Chai latte.

“The RTD category itself has massive sales and growth potential, with coffee, shakes and juice variants also a key part of this market. However, we felt an authentic RTD chai option was missing, and from our research, we’ve found the RTD side of chai to be a true white space that we are confident we can satisfy given Drink me Chai’s reputation for chai excellence and authenticity.”

Every 250ml recyclable can of Spiced Chai Latte embodies what both customers and operators love

about Drink me Chai’s classic blends. All drinks are made with Drink me Chai’s original recipe, infusing natural and authentic chai spices with sweetened black tea for a premium addition to outlets’ menus. With Drink me Chai’s latest innovation, this stand-out flavour is combined with semi-skimmed milk for a smooth and silky drink which is ready for whenever a little pick-meup is required. With its naturally low caffeine content, this cosy yet refreshing Spiced Chai Latte can be enjoyed morning, noon or night.

Best served chilled, Drink me Chai’s new RTD can is ideal for stocking in display fridges for the convenience of the customer that wants to grab a ready-madedrink directly from the cabinet. This format also allows operators to offer this trending beverage quickly and easily, removing the need to make this drink themselves.

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

By Darren Bown, Catering Director, Booker

Fast food goes global W

orld food is transforming traditional fast food menus in the UK and we’re seeing a strong trend for blending cuisines from around the world into modern combinations that excite diners. Competition in the fast food sector is intense and dining habits are growing steadily with changing preferences driving this, with appetites firmly set on bold, authentic global flavours and mixed textures.

The trend is towards affordable, convenient, quality foods, authentic ingredients and freshly prepared dishes that look great and bring all the flavours and textures to meet consumer expectations.

For something out of the ordinary, chefs can combine components from different global cuisines for added texture, taste and spice. To enhance foods visually and to turn up the heat, add ingredients such as kimchi, gochujang, slaws, chillies and pickles to suit the diner’s preferences.

Booker stocks authentic, quality ingredients to create contemporary blended global fast foods such as:

Tandoori fish tacos – white fish fillets coated in tandoori paste, served in tortilla wraps with salad leaves, mango chutney and yoghurt and mint sauce

Loaded Scandi hotdog - a Swedish twist on the classic, featuring bratwurst with pickled gherkins, crispy fried onions and a blend of sauces

Loaded Nacho cheeseburger - a stack of smash burger patties topped with tortilla chips, guacamole, salsa and chipotle served on a spicy chilli brioche bun for a spiced up, fiery burger

Kimchi hotdog - a combination topping of kimchi and sriracha sauce

Pulled Beef Burger with Goat’s Cheese Chutney - using slow-cooked Beef Brisket with our Chef’s Larder Premium Caramelised Onion Chutney and goat’s cheese crumble

Fusion dishes such as these that can be customised by the chef and to the diner’s preference, can bring a new depth of flavour and pique the interest of today’s culturally aware consumers looking for something new, exotic and unusual, and, importantly, encouraging spend and repeat visits. There’s a wealth of possibilities to the combinations chefs can create using ingredients already in stock - plus they can be enhanced with sauces, dips and seasonings to create a memorable, personalised signature dish.

Operators should embrace the trend for global fusion foods and adventurous combinations while adapting them into practical formats that bring operational efficiencies too. There’s real potential to be had here to drive footfall and business growth in the dynamic fast food sector.

Booker’s Winter Catering Guide is out now, spotlighting new and trending lines available across branches, including own label and branded favourites. Designed to support caterers, chefs and fast food operators over the winter season, it includes menu ideas and inspiration, as well as exclusive food and drink lines.

Booker has locked down prices on 450 products and ingredients to ensure businesses can make their purchases at special prices, safe in the knowledge prices will not fluctuate. Current prices are locked until 3rd March 2026.

Website: https://www.booker.co.uk/

Soft Serve at the Touch of a Button: Carpigiani Launches

All-New

Self-Service Magica E-PAY Range

As the undisputed world leader in the manufacture of gelato, ice cream and pastry equipment, Carpigiani is delighted to launch its all-new Magica E-PAY self-service range. Packed full of cutting-edge technology, the Magica E-PAY range can automatically dispense predetermined portions of soft serve at the push of a button, making it perfect for retail, entertainment, leisure and catering venues that want to offer soft serve with minimal operator involvement.

The epitome of convenience – for both operators and consumers – the Magica E-PAY range features a 10” touch screen display and is completely self-service, as portion dispensing is enabled only after a contactless payment is made with a credit card, smartwatch, or digital wallet.

The Magica E-PAY range has two self-standing options: the 241 Magica E-PAY P SP, which can produce up to 320 75 g servings per hour and dispense a single flavour, and the 241 Magica E-PAY Colore SP P, which allows for a single flavour, and two flavours of variegated soft serve can be obtained, thanks to its unique pressurized syrup dispensing system.

Thanks to the product feed system, along with Carpigiani’s patented Hard-O-Tronic® technology, it is possible to set the desired consistency for soft serve, sorbet and even frozen yoghurt.

Synonymous with performance and quality, the Magica E-PAY range features a pressurised steel pump with advanced polymer gears that allows for a 40–80% overrun, a 1.75litre direct expansion cylinder for faster freezing and safer pre-loading, high-performance gearmotors and condensers for energy savings, and operational safety features such as a column light that alerts operators when mixture is low or if the machine has any alerts.

On the addition of the Magica E-PAY range to the Carpigiani UK portfolio, Paul Ingram, Managing Director, Carpigiani UK, comments:

“It’s incredibly exciting to bring the Magica E-PAY range to the UK market. By combining market-leading technology with self-service automation, this range is going to make it easier than ever for operators to serve consistent, highquality soft serve. We’re proud to add such an innovative range to the Carpigiani UK portfolio.”

For more information on the Magica E-PAY range, please contact sales@carpigiani.co.uk.

By Michael Eyre, Product Director

Jestic Foodservice Solutions Adds New Hot Holding Product Line from Moduline

Jestic Foodservice Solutions is excited to announce the addition of Moduline’s HHF Multifunction Holding Systems to its premium portfolio of commercial kitchen equipment. The innovative new range will ensure all types of food stays hot, ready and delicious - always

Moduline’s new Multifunction Hot Holding product line allows operators to experience a brand new standard of hot holding. Expertly designed beyond conventional equipment, these advanced units offer controlled humidity, automated probe-based holding, custom program storage, alongside full regeneration cycles up to 120°C—delivering truly multifunctional performance in one reliable solution. Perfect for a wide range of applications, the new HHF portfolio offers precision highperformance, combined with great convenience and flexibility.

Thanks to CLIMA CHEF intelligent humidity control, the core temperature probe and gentle, periodic ventilation, each dish remains ready to be served with minimal effort, preserving maximum quality, flavour, and taste. Impressively multifunctional, with its operating temperature 30°C - 120°C, this new range helps ensure a perfectly smooth service.

Michael Eyre, Product Director at Jestic Foodservice Solutions, comments on the new product range from Moduline:

“We’re very proud to add this new range from Moduline to our portfolio at Jestic. With our reputation for delivering premium foodservice solutions, the new Moduline Multifunction Holding Systems are no exception. What makes these products so unique is the capabilities of the core probe holding function, which allows the operator to hold food at a precise temperature, preventing overcooking.”

The sleek design boasts user-friendly controls, a capacitive black mask digital control panel and LED lighting. Operators can also add optional Wi-Fi and a builtin water drawer.

If that wasn’t enough, the holding units also have full regeneration capabilities. With dedicated regeneration cycles and a maximum temperature of 120°C, this is the ideal solution for those who need true multifunctional performance in one piece of equipment.

Jestic will also be rolling out Moduline’s new ‘K Controller’ across selected product lines. This updated controller allows operators to easily select programs and select from a new range of modes.

To view the range, please visit: https://moduline.jestic. co.uk/product/hhf-multifunction-holding-system/ For more information on Jestic’s equipment portfolio, please visit www.jestic.co.uk or call +44 (0)1892 831 960

Consistently hot, premium burgers with Antunes!

Since opening its doors in 2017, Munchies has been on a mission to make people happier through food. What began in Sheffield as a premium fast-food concept, has grown rapidly into a multi-site operation, UKnow spanning four locations across the UK

Speaking of the fast food industry, Shaf Khan, Founder of Munchies says: “Food standards are so high and it’s just going up day by day.”

With the bar set high, Munchies has become renowned for its Angus Smash burgers, juicy chicken burgers, succulent wings, and thick shakes, building a loyal following by refusing to compromise on quality - even as the business scales.

However, as Munchies expanded, maintaining consistency across sites became increasingly important. One seemingly small detail proved to be a persistent challenge: the burger bun. Shaf explains: “The bun is the first element a customer experiences when they bite into a burger. If it’s cold, that effects the entire meal.” Munchies trialled various methods to ensure buns were served hot, but none delivered the right balance of speed, scalability, and ease of use for busy kitchen teams.

With growing volumes and multiple branches to manage, the team needed a solution that would deliver consistently hot buns, keep pace with high-volume service, be simple for staff to use and scale seamlessly across locations. Working with Jestic Foodservice Solutions, Munchies introduced the Antunes Vertical Contact Toaster. Designed specifically for high-output foodservice environments, the Antunes toaster provided exactly what Munchies had been searching for - a reliable, repeatable way to deliver hot buns without adding complexity to kitchen operations. As Shaf Khan comments, “That’s where the Antunes bun toaster with an auxiliary heater comes in. I’m so impressed with the kit; it really does offer peace of mind.”

The Antunes Vertical Contact Toaster addresses both product quality and operational efficiency. It delivers consistent heat, so every bun is toasted evenly and served hot, keeps pace with peak service without slowing production, and simplifies workflows by removing unnecessary steps for staff. Crucially, it also supports

scalability, making it ideal for rollout across multiple sites as the business grows. By streamlining the bun-toasting process, it became one less thing for teams to worry about during service, Shaf goes on to say: “It’s one less step they have to think about. They toast the bun, dress the burger, wrap it and off it goes – quick, hot and delicious.”

Since installing the Antunes Vertical Contact Toaster, Munchies has seen improved consistency across all locations, greater staff confidence during busy service periods, and a noticeably better customer experience, with burgers arriving hot, well packaged and on time. While the bun may be a small component, its impact is significant. Shaf explains: “If you look at the trajectory of the business and how Munchies is progressing branch to branch and as they grow, it’s these little things. Having a hot bun every time, well packaged, delivered on time – all of this tells the customer that Munchies is good.”

By partnering with Jestic Foodservice Solutions and investing in the Antunes Vertical Contact Toaster, Munchies has future-proofed a critical part of its operation. The solution supports their growth ambitions while protecting the premium quality that defines the brand. In a competitive fast food market, it’s the smallest details – executed perfectly, every time – that set great operators apart. For more information on Antunes or to book your own personal demonstration, visit www.jestic.co.uk or call +44 (0)1892 831960

Add Authentic Flavours to your Dishes with Lee Kum Kee Sauces

With consumer trends shifting towards convenience and personalisation, quickserve solutions are more relevant than ever. UK customers are looking for flavour, speed, portability and flexibility at a price that suits everyday budgets.

Caterers who can provide high-quality, fast-turnaround meals will be well placed to capture this growing demand.

Recent analysis from Lumina Intelligence reveals we are in an era of selective spending where ‘smart choices over cheap eats’ influences dining decisions. The report goes on to say, while value-led behaviour dipped slightly (-1 percentage points), consumers are seeking quality (+3 ppts), brand trust (+3 ppts) and health considerations (+5 ppts).1

Global fast food favourites, such as smash burgers, birria tacos, loaded fries and fusion bowls inspire valuedriven, quick serve options; these well-loved menu items are often featured across social platforms, and are perceived as a reliable, satisfying choice.

Today’s diners are well-versed in world cuisines and appreciate culinary accuracy especially when it comes to authentic flavours. Quick serve scenarios call for the right products that will deliver speed, consistency and product performance, all of which are paramount to an effective, fast service.

Operators can maintain quality and consistency at speed by focusing on the foundations of each dish. Ensuring that base flavours are reliable and balanced is a simple yet crucial step toward satisfying repeat customers. Using premium, ready-to-use sauces and seasonings, such as those from Lee Kum Kee’s Professional range, helps standardise taste while saving

preparation time. Their products offer an extensive selection of authentic Chinese and Asian-inspired sauces and seasonings, enabling operators to deliver complex, layered flavours without compromising speed or quality. By combining reliable foundational flavours with fresh, seasonal produce, operators can maintain cost-effective menu planning and consistently serve meals that are both high-quality and on-trend, even during peak service periods. The complex layers found in many Asian sauces can be time-consuming and challenging to achieve; by choosing ready-made, their rich and concentrated flavours can elevate dishes and increase appeal. Designed for flexibility, the sauces can be used straight from the bottle or blended to build bespoke flavour profiles, enabling chefs to deliver premium, authentic taste with minimal labour. They work particularly well in fusion applications, helping elevate familiar Western dishes, such as hoisinglazed duck paired with figs on a pizza base, without compromising speed or consistency.

Lee Kum Kee’s versatile sauces, condiments and seasonings upgrade everyday offerings into musttry meals that stand out in hot cabinets, chillers, and across social feeds. For time-pressed, flavour-hungry consumers, the right products and pairings can make all the difference.

Sides are no longer an afterthought; when planned strategically, fries and other potato-based dishes can become versatile, high-margin menu drivers that perform across every daypart.

Recipe inspiration

Dirty Fries: Loaded, Layered, and Full of Flavour

Gone are the days of fries as a simple side dish. Dirty fries have evolved into a centrepiece menu item, layered with indulgent, eye-catching flavours that encourage trade-up and sharing. A sprinkle of Lee Kum Kee Premium Mushroom Seasoning Powder adds instant umami depth, enhancing savoury richness while delivering the kind of indulgent flavour associated with Truffle Fries — without the cost of fresh or infused truffle products. Made from shiitake mushrooms, the seasoning offers a naturally rounded, meaty profile, and because it is highly concentrated, a little goes a long way, helping operators control portions and manage food costs effectively. Finished with a drizzle of Lee Kum Kee Chiu Chow Chilli Oil for a warming, aromatic kick, these loaded fries deliver premium appeal, strong margins and broad menu flexibility, working equally well as a side, sharer or standalone snack across multiple dayparts.

Chicken Korokke: Trendy Asian Bite with Umami Depth

Chicken Korokke (croquettes) are emerging as a trendy, portable Asian snack that stands out alongside classic sides like fries, offering both novelty and bold flavour. By incorporating Lee Kum Kee Premium Mushroom Seasoning Powder and Oyster Sauce (Gluten-Free), these golden fried bites gain rich umami and depth, elevating the taste without adding complexity in preparation. The dish is highly versatile: ingredients can include side vegetables or leftover proteins from other menu items, helping operators reduce waste while creating a high margin offering. Pre-made and easy to serve, these korokke are ideal for fast service, ensuring consistent quality at speed while delighting consumers with satisfying textures and globally inspired flavours.

1 Lumina Intelligence ‘UK Eating Out Market Consumers: Selective Spending and Smart Dining’ Nov 2025

To learn more about Lee Kum Kee and its range of products for foodservice call 0207 068 7888, go to www.LKKprofessional.com or email enquiry.europe@ LKK.com

By Fergus Martin,

Transform with Sauces

In an ever-crowded market, it’s more important than ever to create standout dishes and signature ‘house’ flavours.

With so many fast food options available, operators need to grab people’s attention with an exciting menu and deliver flavour packed dishes that will keep them coming back for more.

Menus don’t need to be complicated, they need to be considered. They need to appeal to the customers who want their familiar favourites, and the more adventurous seeking global inspiration. That’s where Major’s mari base comes in. Using burgers as an example, operators can offer all the classics you’d expect – like hamburgers, cheeseburgers and chicken burgers – but with just one spoon, they can turn these into a house special, flavour packed option. From ‘Korean’ and ‘Caribbean jerk’ to ‘Barbecue’ and ‘Piri Piri’, mari base can be added to the patties themselves, used as a marinade, stirred into a mayo or sauce during the burger build, and even as a dip on the side. The beauty of mari base is that you don’t need lots of fancy base ingredients to make a huge impact, and in a matter of seconds you can easily create a new dish just by swapping the flavour.

Loaded fries are ever popular, as are loaded hotdogs. This is another fantastic example of how you can elevate a classic and turn it into an eye-catching, irresistible menu option. Our ‘Caribbean jerk’ mari base in particular is proving a popular choice for QSRs and fast food outlets, with homemade Caribbean relish being whipped up to load onto hotdogs! With seven different flavours to choose from and the entire range being gluten and nut free, it’s no wonder that mari base is fast becoming a kitchen staple for QSRs and fast food outlets.”

Panasonic Expands Professional Line with Innovative New Rice Cooker

Building on decades of Japanese engineering excellence, Panasonic Professional Kitchen proudly introduces the SR-PGE54 Pro IH Rice Cooker – a high-performance professional solution designed to deliver efficient, consistent, and reliable results in busy commercial kitchens.

Continuing to drive innovation in commercial cooking technology, the Professional Kitchen IH Pro Rice Cooker represents a new benchmark in precision cooking. The highpower model uses powerful induction heating (IH) to deliver rapid, even heat across the pot. An alternating convection system, generating inner and outer heat currents, moves the rice dynamically to ensure distinct, fully cooked grains, while precision temperature control delivers enhanced sweetness and flavour with exceptional texture and consistency.

Andrew Whyte, European Product and Planning Manager, Professional Kitchen at Panasonic, commented:

“We’re so pleased to be expanding on our range of professional kitchen equipment, with the IH Rice Cooker. Today’s chefs demand consistency and quality, and this appliance is engineered to deliver exactly that. Using optimised convection, the IH Rice Cooker forms a uniform moisture layer to give rice a noticeably glossier finish, while residual heat stability from the induction technology reduces stickiness and gives a firmer texture.”

With a 5.4-litre (30-cup) capacity and energy efficient operation, the IH Rice Cooker is ideal for restaurants, catering services, and large production kitchens. Its durable, diamond-coated non-stick inner pot improves heat conductivity and provides long-lasting performance

while remaining easy to clean after continuous use. Offering intuitive operation, the unit features an upwardfacing LED control panel with clear cooking stage indicators, supported by adjustable buzzer alerts that can be tailored to suit a range of kitchen workflows.

The cooker offers multiple rice texture settings (Hard, Normal, and Soft) along with six cooking modes - White Rice, Rinse-free, Brown Rice, Sushi Rice, Mixed Rice and Porridge - plus a manual mode for operators who prefer to fine-tune results. The unique cooking process allows the rice to taste great even when cold, making it ideal for chilled storage and cold food-to-go options. An AutoSoaking function helps hydrate grains evenly before cooking, improving fluffiness and depth of flavour.

To support busy schedules, the unit includes a 24-hour delay timer (recommended for up to 13 hours), a Keep Warm function with selectable temperatures from 71°C to 77°C (recommended for up to 8 hours), and a quickstart capability that can deliver white rice in as little as 30 minutes. Robust, efficient, and built for day-to-day commercial reliability, the IH Rice Cooker combines advanced cooking technology with intuitive usability and long-lasting durability.

To find out more about the new SR-PGE54 Pro IH Rice Cooker, please emailcommercial.ovens@eu.panasonic.com.

Popeyes® UK Launches New Shatter Crunch Savers Menu from Just £1.99

Including the Brand New Chicken Cruncher

Popeyes® UK is saving fried chicken fans nationwide with piping hot deals to start 2026 off right, thanks to its new Shatter Crunch Savers range; the same New Orleans quality at an even better price

All-new The Chicken Cruncher joins the saving menu

Bringing a taste of Southern sunshine to the winter blues, the new menu launched nationwide in restaurants and drive-thrus from Tuesday 6th January

More bang for your cluck!

Popeyes® UK, the New Orleans-born chicken brand, is starting the year strong with the launch of its Shatter Crunch Savers range - a new menu bringing bold Louisiana flavour to fans nationwide, with prices starting from just £1.99. With 28 crave-worthy menu items, the range is designed to help post-Christmas budgets stretch a little further.

Leading the pecking order on the new menu is allnew The Chicken Cruncher, priced at just £2.49, or £4.99 as a meal, including regular fries and a drink. It features a signature Shatter Crunchin’ chicken tender, made from 100% fresh chicken, marinated for 12 hours in Popeyes’® signature blend of Louisiana herbs and spices, drizzled with Popeyes’ unique tangy, smoky Kickback Sauce and nestled between a sweet

bun. Delivering big flavour and serious crunch, The Chicken Cruncher is a new go-to for fans looking for something on the go, as a snack or an add-on to their usual order.

The Chicken Cruncher joins the expanding Shatter Crunch Savers range, a lineup of great-value favourites including the 4 Boneless & Fries (from £2.99), packed with crispy chicken and bold flavour, as well as 2 Tenders & Fries (from £2.99) and 3 Spicy Hot Wings & Fries (from £2.99), all delivering Popeyes’ signature Shatter Crunch at an affordable price.

What’s more, fried chicken fans are in c-luck, with the launch of the brand new Ranch Wrap, which joins Popeyes’® menus nationwide. The wrap features two Shatter-Crunchin’ Tenders, crisp lettuce, fresh tomato and a generous drizzle of creamy, fan-favourite Ranch sauce, all wrapped in a soft, toasted tortilla. For the ultimate back-to-office pick-me-up, David Hoskins, Head of Food at Popeyes® UK, said: “At Popeyes, we believe delicious and high quality fried chicken should always be accessible and stay within reach to all. That’s why we’re extending our range to include a whole host of new value offers that deliver on both unbeatable price and unbeatable taste! ”

Saver menu available to 5pm, . Fans can snap up the savings across all Popeyes® restaurants, drive–thrus, and via delivery and the Popeyes® UK app.

The Popeyes® UK app is available to download on iOS and Android now.

Booker reveals food and

Leading foodservice wholesaler Booker reveals the trends it expects to see in the out-of-home market in 2026 and locks down 450 prices until March

BBlended global cuisines, quality fast food for sharing, loaded and topped dishes, chicken, and colour trends are set to shape the dining out sector in 2026.

When dining out or ordering in, guests are seeking elevated experiences they cannot easily recreate themselves, so getting the menu right to suit multiple dayparts, flavour preferences and evolving trends, is key to enticing customers in the year ahead and keep them coming back for more - at a time when every sale counts.

Going global

World food is transforming hospitality and going into the New Year, we’re seeing a strong trend for blending cuisines from around the world into modern combinations that excite diners. For something out of the ordinary, chefs should consider combining components from different global cuisines for added texture, taste and spice - think Thai Green Curry risotto, Tandoori fish tacos, Texas toast with an English breakfast, and samosa curried loaded fries. Fusion dishes such as these that can be customised by the chef and to the diner’s preference, can bring a new depth of flavour and pique the interest of diners looking for something new, exotic and unusual, showing the chef’s creativity, and, importantly, encouraging spend and repeat visits.

There’s a wealth of possibilities to the combinations chefs can create using ingredients already in stock - plus they can be enhanced with sauces, dips and seasonings to create a memorable, personalised signature dish.

Load up

Loaded fries are booming within all areas of the out of home sector - diners enjoy the novelty of these, plus they’re visually appealing, filling, good value for money, and can be personalised to suit the diner’s preferences. As well as serving as a main course, they can be enjoyed during different dayparts, either as a snack, sharing meal or as a side with other accompaniments.

Again, look to global influences for toppings to leverage this trend - chefs can get creative with options such as loaded fries topped with Korean pulled pork and kimchi, Mexican chilli with fajita seasoning, jalapenos and chipotle sauce, Chicken Tikka Masala with Coronation mayo - all Booker best-sellers and popular choices all year round.

Chefs can compile these dishes with ease and speed, both for dining in-venue and in boxes for on-the-go consumption. When presented well, using good quality fries, toppings and condiments, they can really bring the wow factor to the dining experience.

Pecking order

Chicken shop-style products are moving away from the domain of high street chains and onto more mainstream menus, driven by their convenience, familiar flavours and formats, and price point - they’re even appearing in pizza restaurants as the dining out market adapts to the trend. Fans of the food love the bold, spicy flavours and globally inspired nature of chicken-based dishes so casual diners and world food takeaways can capitalise on the relatively low ingredient costs and ease of preparation

by adding fried on-trend chicken style foods to the menu in 2026. With the right selection of seasonings, spices, sauces and dips, these dishes can hit the sweet spot of affordability, shareability, customisation and keep consumers craving more all year round.

Small plates go sweet

The trend for sharing multiple dishes among groups is well established thanks to its sociable and flexible dining experience, driven by diners who want variety and excitement - plus it allows chefs to be more creative with dishes. Small plates, group grazing, sharing portions as a concept will continue into 2026, not only for dishes and dinners but also for desserts.

When it comes to purple, beetroot is the emerging contender but ‘ube’ is going to be the buzzword. The purple yam from the Philippines has a vibrant violet colour and a sweet, vanilla-like flavour - a combination that is expected to lead to widespread use in desserts, cakes, ice creams, shakes and lattes. Thanks to its striking colour and creamy taste, we fully expect to see a purple phenomenon in 2026.

Karen Poole, head of own brand and product at Booker, says: “These are challenging times, with cost pressures from all angles, but we’re cautiously optimistic about the hospitality sector for 2026. We’re seeing real creativity from chefs and a desire to elevate menus to keep the sector buoyant, to drive footfall, and give consumers successful, enjoyable and good value dining experiences.

drink trends for 2026

With high quality components, bite-sized pieces, and creative plating, sharable plates can appeal to a broader audience and encourage daytime visits during quieter times. While the format works well for cheeses and charcuterie, meat platters, chicken shop-style foods and hand held fried foods, we’re seeing this trend unfolding into sweets. With the addition of sweet sauces, fresh fruit, nuts and simple chocolates, chefs can create visually appealing, “Instagrammable” social media content, encouraging trial and allowing operators to capitalise on the trend. Booker relaunched its range of frozen desserts this year with 15 premium products that balance classic favourites with trending flavour combinations, ensuring there’s something to suit every menu, consumer preference and dining occasion. All products come in convenient formats such as pre-sliced, trays, bars and individual portions to offer busy kitchens a versatile selection that is easy to store, prepare and plate up.

True colours

Green will continue to lead the colour trends in the year ahead, fuelled by pistachio-led products dominating the marketplace. While the ‘Dubai’ viral sensation may have reached its peak, there are still opportunities to be had for the on-trend nut, so it’s worth investing in pistachio-based desserts, toppings and garnishes, such as pistachio cream and spread, chopped pistachios and kadayif for Dubai style sundaes, shakes, cookies and pancakes. Also on the green trend is matcha - its popularity is fuelled by its health benefits, distinctive flavour profile, pairing potential and vibrant green colour. It’s no longer a niche item but a must-have for outlets for sweet menu options as well as for iced lattes, smoothies and shakes.

“The hospitality landscape is shifting, and consumer expectations are evolving so Booker is poised to help chefs optimise their menus, bringing product diversity, choice and value, and make every purchase earn its place in the pantry. We’re meeting evolving consumer demand head on, especially with the re-launch of our Chef’s brands this year, and we work with our foodservice and catering customers to give them the products and ingredients they need to remain competitive and to boost profits - while maintaining value and quality at all price points.

“We’ve got high hopes for the 2026 summer of sport as this can bring a real boost to the hospitality sector. We have 190 branches across the UK and using Booker as a key supplier can bring time and cost-savings and improved supply chain management by working with partners who understand the needs of foodservice and catering operators.”

Booker’s Winter Catering Guide is out in January, spotlighting new and trending lines available across branches, including own label and branded favourites. Designed to support caterers, chefs and operators over the winter season, it includes menu ideas and inspiration, as well as exclusive food and drink lines.

Booker has locked down prices on 450 products and ingredients to ensure businesses can make their purchases at special prices, safe in the knowledge prices will not fluctuate. Current prices are locked until 3rd March 2026. Website: https://www.booker.co.uk/

Footprint and Nestlé Professional call for collective action in new report to scale regenerative agriculture across the food system

Footprint, the UK’s leading sustainability and ESG expert in the food and drink industry, in collaboration with Nestlé Professional, has launched Growing Regenerative Agriculture: How Businesses Can Help Deliver Impact at Scale. This new report examines how organisations across the hospitality and foodservice sector can help accelerate the transition to regenerative agriculture and deliver meaningful environmental and social impact.

With 2024 recorded as the hottest year on record and extreme weather continuing to disrupt food supply chains, it highlights the urgent need to rewire farming systems to build resilience and restore nature.

Through detailed analysis and interviews with farmers,

manufacturers, and foodservice operators, the report explores how businesses can support the transition to regenerative farming, while ensuring impact is measurable and credible. It features case studies from organisations including Nestlé, McCain, McDonald’s, Compass Group, Fresh Direct and Wahaca, each demonstrating the power of partnership to deliver systemic change.

The research shows that industry-wide alignment on practices and outcomes is needed, as well as financial support for farmers, and consistent market demand. Businesses across the food system must engage beyond sustainability teams, ensuring cross-functional commitment. Transparency is key for companies to show how they’re delivering real benefits for people and planet.

For Nestlé Professional, regenerative agriculture is central to its sustainability strategy, with 20% of key ingredients already sourced from farms adopting regenerative agriculture practices, a target met a year ahead of schedule in 2024. The business is now aiming to source 50% regeneratively by 2030.

Julia Jones, Head of Sustainability and Corporate Communications at Nestlé Professional UK & Ireland, said:

“Regenerative agriculture represents one of the most powerful tools we have to protect the food system. But scaling it requires partnership and collaboration between farmers, manufacturers and hospitality operators to share risk, align on measurement, and drive real, lasting change. This report offers the insight and evidence needed to help the industry turn ambition into action.”

The report also highlights growing consumer interest in sustainability, with younger people leading the shift. However, it cautions that public understanding of the term ‘regenerative’ remains low, underscoring the need for businesses to communicate transparently and back claims with evidence to maintain trust.

The report provides practical recommendations and case studies to guide foodservice leaders in supporting farmers, de-risking the transition to regenerative systems, and embedding nature-positive principles into sourcing strategies.

To view and download the full report, click here

Buffalo’s New Blender Cuts Through The Competition B

uffalo cuts through the competition with its quietest and most effective Digital Silent Bar Blender. Designed with operators in mind, this revolutionary blender combines high performance with easy-to-use functionality. The secret to Buffalo’s Digital Silent Bar Blender is its high torque, brushless motor which is longer-lasting, more energy efficient and significantly quieter than alternative blenders. A sound enclosure further minimises noise, allowing it to be used front of house, minimising disturbance to customers and rapidly blending ingredients to speed up service, reduce queues and deliver premium drinks.

Mark Conron, Group Head of Customer Communications, Nisbets UK, explains the significance of Buffalo’s latest innovation:

“Customers’ appetite for smoothies, milkshakes and frappes has grown in recent years and Buffalo now makes it even easier to add these trending items to menus with its new, powerful blender. Whether crushing ice or blending fruit, the Buffalo Digital Silent Back Bar Blender works quietly and effortlessly to create smooth and delicious drinks.”

Blending speed and time can be adjusted with the intuitive digital control panel which, thanks to capacitive controls can be used even with wet hands. What’s more, with space to pre-programme up to 6 specific recipes, this blender ensures consistency whilst reducing the time required for staff training.

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

Liam Nally joins Cedabond’s Tomorrow’s Leaders Today Initiative

Liam Nally, Regional Sales Manager at Jestic Foodservice Solutions has been chosen to join CEDABOND’s Tomorrow’s Leaders Today initiative.

LHaving worked in a pub kitchen after leaving university, Liam applied for an internal sales advisor role at Jestic following encouragement from Steve Loughton and joined the company in January 2019, quickly progressing to the role of Regional Sales Manager in October 2019. The high-profile sub-committee, Tomorrow’s Leader’s Today, is dedicated to the future success of CEDABOND dealers and members alike and also aims to drive change for good and progression across the wider industry.

It’s a fantastic initiative that champions collaboration, innovation and the development of future leaders within our industry. I’m really looking forward to working alongside such a talented group of peers to help drive positive change and contribute to the continued growth and success of the foodservice equipment sector.”

Lee Donkin, Managing Director of Cedabond adds:

“We are delighted to welcome Liam to the CEDABOND Tomorrow’s Leaders Today committee. He brings a fresh perspective, strong industry insight and a real passion for collaboration, all of which align perfectly with the values of the group. The committee plays a vital role in nurturing the next generation of leaders, and Liam’s involvement will undoubtedly add great value as we continue to invest in the future of our industry.”

Individuals on the committee are elected following a nomination process and meet regularly to discuss different ways that the buying group can evolve and develop. Members are encouraged to give a fresh perspective on how the group can engage both the industry and employees of member companies in order to deliver maximum value to all parties.

On being invited to join the committee, Liam Nally comments:

“I’m incredibly honoured to be invited to join the CEDABOND Tomorrow’s Leaders Today committee.

Current members of TLT include Richard Jones from Zodiac, Vanessa Clarke from Zipwater, Ellie Tuffin From Foster and Gamko, Marc Sumner from Hupfer, Daniel Hatch from Unox, Rowan Eland from Valera Catering & Refrigeration Equipment, Derek Anderson from MCFT, Mark Drazen from Caterware, Lindsey Mcleod from Swift Maintenance, Zak Woodger from Apeiron, Anthony Thornton from Complete Leasing, Pamela Young from React Catering Services and Sarah Quince from Marigold Engineers.

For more information on Jestic Foodservice Solutions, please email info@jestic.co.uk or call +44 (0)1892 831 960.

IGD shares 2026 trend predictions for Away From Home and Food to Go

IGD has launched its UK trend reports for 2026 from an Away From Home and Food to Go perspective.

The four key trends identified are Affordable and accessible, Elevated experiences, Sustainability simplified, and Health as a lifestyle driver. Technology acts as an enabler for each of these trends.

The reports set the scene for why each trend is important,

including examining current responses from industry and highlighting actions to take in 2026 and considerations for 2027 and beyond.

The four key trends for 2026: 1. Affordable and accessible

As economic pressures persist, value remains a top priority. Consumers will continue to seek the best value

for money, but this doesn’t always mean the lowest price.

Retailers and operators will be challenged to keep improving their value proposition, improving range and quality while still being affordable.

Convenience and accessibility for consumers will also play a key role as the expectation for instant gratification grows.

2. Elevated experiences

While food to go missions are primarily quick and convenient, the experience encompasses all touchpoints the consumer has with the brand.

Price still matters but in a world of choice, experience is increasingly a differentiator. People will be drawn to brands and eating out establishments that offer something memorable, whether through service, environment, or digital engagement, creating opportunities to build deeper emotional connections.

3. Sustainability simplified

Consumers expect the government, operators and manufacturers to lead on sustainability, not only in packaging. Back-end investment remains vital as legislation evolves, but making sustainable choices visible and their benefits clear is key to driving engagement.

4. Health as a lifestyle driver

Health is evolving from a goal to a way of life. Consumers are increasingly integrating wellness into everyday choices, prompting retailers and operators to rethink how they support holistic health across menus, formats, and communications.

Consumers want help choosing healthier options therefore, transparency will be essential to help them make informed choices.

Shannon Goldsmith, Senior Insight Analyst at IGD, comments: “The trends shaping the UK food to go and away from home market will demand agility, innovation and deep consumer understanding for growth. While they are the key trends for 2026, their longer-term impact on business operations and consumers must be considered.”

A summary of the ‘UK trends 2026: the food to go perspective’ report can be found here: https://www.igd.com/reports/highlights-uk-trends2026-the-ftg-perspective/71898.

A summary of the ‘UK trends 2026: the away from home perspective’ report can be found here: https://www. igd.com/commercial-insight/away-from-home/reports/ highlights-uk-trends-2026-the-afh-perspective/71896.

The Scottish Budget was recently announced and business rates changes can have a massive effect on survival

Sky News reported that, “Basic, intermediate and higher property rates will be reduced for businesses as well as transitional relief of £184m over the next three years for those impacted by the recent revaluation. There will be 15% non-domestic rates relief in 2026-27, worth £138m over three years for retail, hospitality and leisure premises, capped at £110,000 annually, while similar firms on Scotland’s islands will be given 100% relief.”

In response, Patrick Clover, Founder and CEO of Stampede said:

“Although the hope is that every little bit helps hospitality businesses, the reality is that for many businesses, this measure is not enough to solve problems right now to bring customers and revenue through doors within a sluggish economy, where consumers’ disposable income is low.

“Over the next three years, irrespective of this so-called ‘relief’, operational costs will likely significantly increase anyway; including energy costs, labour costs, food, beverage and alcohol. So, although it might feel like a ‘win’ for the Scottish Government, it’s a ‘draw’ at best for some in the

hospitality sector – or a big fat ‘loss’ for others, potentially seeing some close their doors.”

“As businesses try to cope with the current situation, many operational changes are bound to be made. These will likely only provide marginal efficiency gains and cost savings for businesses, and operators will have their work cut out for them to keep costs down through the year, as they strive to increase footfall and revenue per head.

“So, achieving growth is still an essential focus for hospitality businesses in 2026. And, although many operators think bringing people through the doors is simply driven by tactics like menu changes, updating the ambience, or social media, a more sophisticated approach is needed these days. For operators to attract the right clientele through the door and keep them coming back, regardless of operational changes, investing in technology can be beneficial. For some, investing in tech may seem counterintuitive to what they need. But, in difficult times, businesses need to ask: what hurts more - strategic spending, or empty venues and zero revenue? The time for growth and change is now.”

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 Innovation

Seriously Good Gluten Free

T: 0845 3711 522

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