ISSN 2514-989X
(Formerly Fish & Chips & Fast Food Magazine)
The Nations Favourite Takeaway Magazine, Now entering our 36th Year
My father was a fisherman. So was his father. Fish is our story
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Bjørn-Erik
An Icelantic-
Norway’s Man in the UK
Lunch
British FastfoodStabell Professional • October and November 2026
2027 Golden Scoop Awards
The Boba
The 2027
Shake Up!
Latest
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N +44 (0)1604 858 522 E info@centralfoods.co.uk October and November 2026 • Fastfood Professional D www.centralfoods.co.uk
Fastfood Professional • October and November 2026
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Cooler times ahead The summer season has now as good as passed and businesses are approaching the Autumn and Winter seasons with a number of questions high on their agendas.
JJ Foodservice launches JJ Price Compare AI National wholesaler JJ Foodservice has launched JJ Price Compare AI, an AI tool that shows customers exactly where they could save on their next order – simply by uploading an invoice
The cost of energy, staffing and ingredients are at the forefront with a new Chancellor and a budget to come in October. The question on hospitality VAT has not been dealt with yet and the on-going conflicts are not helping with the cost of energy. Hopefully, our potential customers will be left with enough disposable income to support our great sector.
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It is now exhibition time for the hospitality industry, and the many events give businesses an opportunity to see what is new and make any necessary changes to their operations to improve their returns during this time.
Customers upload, drag
You will find some interesting commentary in this issue about the growth of chicken and how it can help to offer great alternatives for diners with continued high fish prices. Changing your sales mix by offering attractive alternatives can really help.
an instant, item-by-item
The National Fish & Chip Awards is now in full flow and you can see the list of the Top 40 Takeaway operations and the benefits of participating in and winning the numerous awards on offer, especially the knowledge and experience gained if you win one of the study trip prizes available. The Scottish Fish & Chip Awards will also be given out in Glasgow in November, so we wish the best of luck to those shops who have been recognised by their customers. I was also privileged to be invited with many operators and suppliers to the inaugural Taste of Iceland at the White Rabbit in Shoreditch. This was organised by Business Iceland and you can read about the fantastic day in this issue. Wishing you all a very successful Autumn season. Athol
he tool is designed to remove the time and guesswork
involved in comparing supplier prices manually. and drop, or photograph a recent supplier invoice, and JJ Price Compare returns breakdown showing exactly where they could be saving money. Baris Kacar, Chief Sales Officer at JJ Foodservice, said: “We wanted to make it easier for people to know they’re getting great prices without spending hours comparing invoices. JJ Price Compare AI turns that process into something that takes seconds – offering a clear, honest view about where you can save.” Each product is marked using a simple traffic light system: Green: JJ is lower in price Amber: JJ does not currently stock the item Red: the customer’s existing supplier is cheaper
Shoppers can then add all products, or only the items they choose, directly to their basket – turning a price comparison into a completed order in a few clicks. The tool works for both delivery and collection customers, who select their order type upfront to ensure a fair, like-for-like comparison.
Annual Subscription
The launch comes as operators across the sector
UK: FREE Overseas: £37 Fast Food Professional is published six times a year (February & March), (April & May), (June & July), August & September), (October & November) and (December & January).
continue to face sustained cost pressures, with
www.fastfoodpro.com
for customers and non-customers alike – no sign-up
Newco Media Ltd 26A Osborne Heights, East Cowes, Isle of Wight. PO32 6FE Many of the views expressed in this publication are those of individual contributors and do not necessarily represent the views of the publisher.
required. Try it here: https://go.jjfoodservice.com/
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Fastfood Professional • October and November 2026
many spending hours each month manually checking invoices against price lists to ensure they are getting the best deal. JJ Price Compare is free to use, online,
PriceCompare Watch how it works here: https://youtu.be/yDloMVMois?si=uSNLJsvWs-ewmEbS October Octoberand and June November November and July 2026 • Fastfood Professional
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National Fish & Chip Awards reveals UK’s top 40 takeaways
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From the Veteran to the Rising Stars - Bjørn-Erik Stabell Country Director UK @ Norwegian Seafood Council
On the Cover
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UK demand for premium seafood creates strong opportunity for Norwegian Halibut
From Sea to Fry-Day an Icelandic-British Lunch
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From Sea to Fry-Day An Icelandic-British Lunch
20 When The Catch Gets Costly - Central Foods have the Answer 22 Buy Blue, Protect Fish & Chips – says the Marine Stewardship Council 24 One Pizza Oven for All Styles - Salvo 1968 on the Alfa Zeno 4 28 How Gen Z is Changing the Way Britain Eats 32 Kerrymaid keeps curry on the menu as costs rise 34 Ode becomes the world’s first producer of ASC-certified farmed cod 36 Big flavour. Built for busy kitchens - Heinz 38 Middleton Foods Launches High-Calorie Instant Mash Potato Mix 40 It’s Crunch Time for Fries - LambWeston 42 Paulig PRO launches new tortilla solutions to help operators create authentic global dishes 43 Four Seasonings Join Country Range’s Store Cupboard Saviours 44 Get Ready for Gelato! - Carpigiani Expands Batch Freezer Range With Ready 40 60 46 The Perfect Blend: Lockhart Catering Equipment Partners with Blendtec 47 Think Your Ice Cream is One of the UK’s Best? Enter the 2027 Golden Scoop Awards!
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October and November 2026 48 When summer ends, the real work for ice cream parlours begins 49 Buffalo puts the ping back in the microwave market 50 Boba Moshu shakes up bubble tea market with convenient, innovative ready-to-drink solution 51
In Every Issue
Sunmagic Juices Meets Demand for Low- and Non-Alcoholic Drinks with Premium Daymer Bay Mocktails
52 Aquilo’s Guide to Choosing a Fridge 53 Pantheon’s Convection Ovens Provide Reliable Results Time After Time 54 Independent Research Highlights Long List of Benefits of Using a Synergy Grill
Money Matters
55 Cooking on Gas: Atosa brings high-output, value-led gas frying to UK foodservice with new launch
Our financial section can be found near the back of the issue starting on page 62 in this issue
56 Keeping menus fresh without adding kitchen complexity 57 Fristeel’s ‘Cook for You’ Brand now Available to Buy in UK 58 Lolly to Launch Snapserve Pro 59 How Smarter Digital Menus are Improving Speed, Sales and Efficiency in QSRs 60 Pidy Brings Wholesome Autumn Dining to Menus with new Wholemeal Puff Pastry Cases 62 Central Foods expands portfolio with Saxon Foods partnership 63 Ode makes cod farming profitable for the first time Ålesund, Norway
FFP Trade Directory
64 Hoshizaki Invests in Community by Supporting The Canvas Café Collective
Starting on page 66 in this issue
65 Jestic Strengthens Sales Team 65 Supermac’s logo and name could soon be more visible in Britain 5
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National Fish & Chip Awards reveals UK’s top 40 takeaways The top 40 fish and chip shop contenders for the prized Takeaway of the Year category have been officially announced by the National Fish & Chip Awards with Seafood from Norway as principal sponsor
The top 40 takeaways with eyes on the prize are: -------------------------------------------------------------------------England Bristol - Bishopston Fish Bar, Jolly Fryer Devon - Chippies Plaice, Newton Abbot, Taffs Fish and Chips, Torrington Dorset - Somewhere Else Fishy, Sherborne Essex - The Hook of Halstead Greater Manchester - Taylors, Stockport Hampshire - Berties, New Milton, Best Fry, Southampton, Mike’s Traditional Fish and Chips, Eastleigh, Mister Pink’s, Milford-on-Sea Hertfordshire - The Corner Plaice, Rickmansworth Lancashire - The Cottage, Blackpool Lincolnshire - Catch 22, Tattershall, Linfords Fish and Chips, Market Deeping, Pips Chips, Cleethorpes London - Chipping Wharf Fish & Chips, Bow, Fish! Kitchen, Southwark, Skipjacks, Harrow Merseyside - The Good Catch (Freshfield), Liverpool
S
Norfolk - Grosvenor Fish Bar, Norwich
communities, these exceptional takeaways now move one
Surrey - The Hake, Weybridge, Seafare Guildford
step closer to claiming one of the highest honours in the fish
Yorkshire - The Fish Bank, Sherburn-in-Elmet
and chip industry, as the search for the nation’s best chippy
----------------------------------------------------------------------Northern Ireland
elected from entries across the UK, the
Nottinghamshire - Angell’s Fisheries, Newark
businesses in the longlist have impressed judges
Oxfordshire - Harrison’s Fish & Chip Co., Oxford
with their outstanding food quality, customer service, industry expertise and commitment
to sustainable practices. Representing fish and chip-loving
gathers pace. The awards are now in their 39th year and continue to lead the way in elevating industry standards and encouraging innovation. This year, there are 14 categories for national and international businesses to enter, which includes the hotly contested Restaurant of the Year, Drywite
Somerset - Knights Fish Restaurant, Glastonbury Suffolk - Tulula’s Fish & Chips, Halesworth
County Antrim - Browns Award Winning Fish and Chips, Belfast, Merchant Fish and Chips, Ballymena County Down - The Frying Squad (Balloo), Bangor, McCann’s Fish & Chips, Newcastle
Young Fish Frier of the Year, Newcomer of the Year, Field
----------------------------------------------------------------------Scotland
to Frier, Mobile Operator of the Year, Environment and
Aberdeenshire - Garioch Fish Bar, Inverurie, Lows Traditional
Sustainable Business, and of course, one of the profession’s ultimate distinctions - Takeaway of the Year. The Takeaway of the Year category is proudly supported by some of the biggest names in the fish and chip sector. Their backing helps recognise the hard work and ambition of operators delivering fantastic food experiences for communities. This year the sponsors are BD Signs, Friars Pride, Henry
Fish & Chips (Westhill), Aberdeen Ayrshire - Enzo’s Fish and Chips, Irvine, The Fish Works, Largs Inverness-shire - Hilton Chip Shop, Inverness, Monster Fish & Chips Co., Fort Augustus ----------------------------------------------------------------------Wales Powys - Hennighan’s Fish & Chips Bottom Shop, Machynlleth
Colbeck, McWhinney’s Sausages, Seafood from Iceland,
Vale of Glamorgan - Farnhams Fish and Chips (Boverton),
Smales and V.A. Whitley.
Llantwit Major
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Andrew Crook, president of the National Federation of Fish Friers (NFFF), which runs the awards, comments: “As we celebrate the 39th year of the National Fish & Chip Awards, it’s brilliant to see talent, passion, excellent professionalism and dedication to their craft on display. Every year, the Takeaway of the Year standard continues to rise and this new list of top 40 contenders exemplify that.” Andrew continues: “This year we are particularly keen to shine a light on the opportunities our industry offers, from developing lifelong skills to fulfilling dreams of running a successful business. It’s a sector that rewards hard work and creates genuine career
LtR - Gavin and Aman Dhesi of The Scrap Box Takeaway of the Year winner 2026
satisfaction for professionals from all walks of life. We’re proud to champion the next generation of talent as they build on the achievements of those who have
Björgvin Þór Björgvinsson, Project Manager for
come before them and help shape the future of fish
Seafood from Iceland says “The top 40 is a fantastic
and chips.
recognition of the passion and commitment that fish and chip businesses across the UK bring to their craft every day.
Good luck to everyone who makes it through to the next stage, and we can’t wait to see the results next
Behind every great portion of fish and chips is a focus on
February at the awards.”
quality, from carefully sourced seafood to the skill and care that goes into preparing and serving it.
The competition’s judges, which is made up of sector specialists, longlisted the 40 businesses to progress
“At Seafood from Iceland, we are proud to support an
to the next round of assessments for the UK’s most
industry that values quality seafood and the people and
prestigious awards of its kind.
stories behind it. Congratulations to all 40 businesses
The hopefuls will undergo a comprehensive
on reaching this stage of the competition. We wish them
evaluation covering product quality, hygiene,
the very best as the awards progress and look forward to
environmental and operational sustainability, customer
celebrating their achievements along the way.” Bjørn-Erik Stabell, UK Director of the Norwegian
service, and industry knowledge and more. This ensures the highest standards are upheld from behind-
Seafood Council added “The businesses named in this
the-scenes operations to the customer experience.
year’s top 40 represent some of the very best fish and chip
Entry is free, and all participants receive tailored
operators in the UK. Their dedication to quality seafood,
feedback recognising their strengths and identifying
customer experience and high standards helps ensure that
opportunities for improvement.
fish and chips remain one of the nation’s favourite meals. Seafood from Norway is proud to support an industry
Aman Dhesi, co-owner of The Scrap Box in York, Yorkshire, which is the current Takeaway of the
that introduces consumers to great seafood every day.
Year titleholder says: “More than six months on from
Congratulations to all those who have reached this stage,
winning, we’re still seeing the impact of the award. It
and we look forward to seeing how the competition develops
gave the business a huge boost, as did reaching the top
as the awards continue to recognise excellence across the
10 the year before but probably the biggest thing has
sector.”
been the opportunities it’s opened up for us outside the
For more information and bits on the National Fish & Chip
shop, from media and travel to meeting people across
Awards, please visit: www.thefishandchipawards.com.
the industry and getting involved in some really exciting projects.”
Ponsored by
Only 20 will make it to the next stage, which is the semi-finals. The Top 10 will be revealed in a couple months’ time, and the awards ceremony will take place on 24 February at the Park Plaza Westminster Bridge, London, where the new winner will be announced. 9
Fastfood Professional • October and November 2026
VA Whitley
October Octoberand andNovember November 2026 • Fastfood Professional
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From the Veteran to the Rising Stars: What the UK Fish & Chip Industry taught me about Passion, Innovation and Partnership this Summer medium=member_desktop&rcm=AC oAAABfNWcBy3YQWp6naA44MP1f zU-jHdg-DVY
What You Do, You Understand One of my favourite Japanese proverbs says: “What you do, you understand.” The best understanding doesn’t come from reports, presentations, or market data alone. It comes from doing. During my visit to The Scrap Box, I didn’t just observe. I was given the opportunity to step into the kitchen and make fish and chips myself. As any responsible trainee would, I naturally had to taste the final product afterwards.
By Bjørn-Erik Stabell Country Director UK @ Norwegian Seafood Council
T
his summer, I spent two days with some of the finest people in the UK Fish & Chip industry. One day was spent with
David Miller, one of the true legends of the sector. He has spent decades
The Scrap Box team Aman & Gavin
Starting from scratch
building businesses, developing
At first glance, they represent
Whether I am ready for a career
people and helping shape one of
opposite ends of the spectrum:
change is still up for debate, but I
Britain’s most iconic food traditions.
experience versus youth, established
left with the impression that they
See the post from my day with
success versus emerging talent.
were reasonably satisfied with their
David here https://www.linkedin.com/
But after spending time with them,
Norwegian reserve employee for
posts/bj%C3%B8rn-erik-stabell-
what struck me most was not their
the day. Jokes aside, the experience
a5b10a2_seafood-cod-haddock-
differences. It was what they had in
reinforced something important. You
activity-7489945930863947776-
common.
never fully understand an industry
S5kq?utm_source=share&utm_
Ready to be served
What they share is a remarkable
unless you spend time alongside the
medium=member_desktop&rcm=AC
combination of ambition and humility.
people who live it every day. When we
oAAABfNWcBy3YQWp6naA44MP1f
They are hungry to learn, improve
experience the challenges, pressures
zU-jHdg-DVY
The day before, I spent time with Gavin and Aman at The Scrap Box in York, part of a new generation of operators earning recognition for their
and innovate, to make tomorrow’s
and pride that go into delivering
customer experience better than
a great product, our perspective
today’s. Yet despite their success,
changes completely.
they remain humble and recognise there is always more to learn. Perhaps that is what truly defines the best operators in any industry. They never stop being curious.
Why Staying Close to Customers Matters For those of us working on the supplier side, there is an important lesson in that. The closer we are
creativity, quality and willingness to
to our customers, the better we
challenge conventional thinking.
understand what truly creates value.
See the post from my day with the
Insights are rarely found only in
Scrap box team here https://www.
boardrooms or spreadsheets. They
linkedin.com/posts/bj%C3%B8rn-
are found behind the counter, in the
erik-stabell-a5b10a2_fishandchips-
kitchen, in the warehouse, and in
seafood-learningbydoing-activity-
conversations with people serving
7488994634891939840Eze9?utm_source=share&utm_ 12
Fastfood Professional • October and November 2026
customers every single day. Millers Fish & Chips
Over these two days, I learned October and November 2026 • Fastfood Professional
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far more than I could have from any report. I gained a deeper understanding of the challenges facing the industry, what drives success, and why the very best businesses continue to set themselves apart. These two days, 2026 Winners Norway Trip
together with the many visits to outstanding Fish & Chip operators and suppliers during the first half of 2026, have deepened my understanding of the industry. More importantly, they have strengthened our ability to be an even better partner to the UK Fish & Chip sector. The best decisions are made when we understand our customers’ reality.
Stronger Together - A partnership
a relentless commitment to improving
built over generations
what they do.
Perhaps the most memorable example is the study trips to Norway. Here, some of the UK’s leading operators experience the value chain first-hand. They meet fishermen, processors and exporters. They visit coastal communities. And they spend a day on board one of the Norwegian frozen-at-sea vessels that harvest the
The student and the “Professor”
cod and haddock that have become such an important part of the UK fish & chip tradition. Standing on the deck of a vessel, meeting the people who catch, process and supply the fish provides
A Partnership Built Over Generations
a unique understanding of where the product comes from and the
The visits also reminded me how
expertise behind it. It turns concepts
proud I am of the relationship
such as quality, sustainability and
between the UK Fish & Chip industry
craftsmanship from words into
and the Norwegian frozen-at-sea
something tangible. That shared
sector. This partnership has been
understanding is one of the reasons
built over generations through
these relationships have endured for
trust, quality, shared ambitions and
so long. It is also one of the reasons
continuous collaboration. Many of
I am proud of the contribution the
the distributors, wholesalers and fish
Norwegian Frozen-at-Sea industry
and chip shops I visited have been
continues to make to the UK Fish &
working with Norwegian seafood for
Chip sector.
decades. These are relationships that
Despite representing different
The Key Lessons If there is one lesson I take away from these two days, it is this: Whether you are a respected industry veteran or an ambitious newcomer, success is built on the same foundations. • Stay curious. • Keep learning. • Stay close to your customers. • Understand what you do. • And never lose your passion for it. Because passion drives innovation. Passion builds quality. And passion creates partnerships that can last for generations. The longstanding relationship between the Norwegian Frozen-at-Sea industry and the UK Fish & Chip sector is proof of that. And yes, after two days with some of the best operators in the business, I will be keeping my day job. But I left with a much deeper appreciation of what it takes to serve truly great fish and chips. #SeafoodFromNorway #FishAndChips #FrozenAtSea
extend well beyond transactions.
generations of the industry, David, Gavin
#Innovation #Leadership
Together with the Norwegian
and Aman ultimately demonstrated the
#CustomerInsight #Partnerships
same qualities: curiosity, humility and
#LearningByDoing #SeafoodIndustry
frozen-at-sea industry, the Norwegian Seafood Council has worked over many years to bring the sectors
Learning from the scientists
closer together. This has included supporting the National Fish & Chip Awards, organising industry gatherings focused on provenance, innovation and quality, and creating opportunities for businesses throughout the value chain to learn from one another. 13
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N
orway is significantly expanding halibut production to help meet the growing demand for premium seafood in markets such as the UK. According to the Norwegian Seafood
Council (NSC), halibut is expected to grow from around 2,500 tonnes in 2025 to more than 20,000 tonnes annually by 2030, making it one of Norway’s fastestgrowing seafood categories. Once a niche product in the UK, Norwegian halibut is fast becoming a high-value seafood choice for leading restaurants, specialist suppliers and selected retail chains. Greater availability and rising demand create scope to grow the premium whitefish category, giving consumers more choice around special occasions and higher-value meal solutions. As consumers increasingly look for high-quality seafood with strong provenance and recognised sustainability credentials, Norwegian halibut brings together attributes associated with premium seafood: distinctive quality, versatility, year-round availability and a strong Norwegian origin. NSC research shows that 56% of UK consumers are willing to pay more for sustainable seafood, while seven in ten consumers say country of origin influences their seafood choices1, reinforcing the opportunity for a premium species with a clear provenance story. Turning greater availability into category growth As supply grows, Norwegian halibut could give retailers and foodservice operators more scope to develop the premium whitefish category and introduce the species across a wider range of occasions.
UK demand for premium opportunity for Norwegian Rising production towards 2030 could open up new opportunities for retailers, suppliers and foodservice operators to meet growing demand for premium seafood with quality, provenance and versatility 14
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In retail, its premium positioning and strong Norwegian origin could support occasion-led ranges, premium meal solutions and provenance-led storytelling, helping to give consumers a clear reason to trade up or try something different. For foodservice, halibut’s mild flavour, firm and juicy white flesh and versatility offer chefs flexibility across a wide range of dishes. It can be grilled, steamed, fried, October and November 2026 • Fastfood Professional
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boiled or baked, while its firm texture and high eating quality also make it well suited to raw preparations, further extending its versatility across premium menus and occasions. Alongside its premium positioning, provenance and versatility, Norwegian halibut also responds to growing consumer interest in protein-rich foods. NSC research also shows a disconnect between consumers’ appetite for protein and the role fish currently plays within that conversation, with fish ranking only fifth when consumers spontaneously think about protein. Norwegian halibut can help bridge that gap: it is high in protein and a source of vitamin D, vitamin B12 and selenium, giving retailers and foodservice operators another compelling story to communicate alongside its provenance and versatility. Greater year-round availability can also help build familiarity with the species over time, moving halibut
familiarity with halibut and strengthen the premium whitefish category in the UK.”
beyond a more occasional or specialist purchase and
From Norwegian tradition to modern production
giving it a stronger role within the UK’s premium
Halibut has held a special place in Norwegian food
whitefish offer.
culture for generations, traditionally associated with
Bjørn-Erik Stabell, UK Director at the Norwegian
celebrations, festive meals and special occasions. Its
Seafood Council, said: “The opportunity is not simply
history stretches back thousands of years, with Stone
about having more halibut available. As supply grows,
Age rock carvings along the Norwegian coast depicting
there is greater scope to build familiarity with a species
fishermen catching halibut.
seafood creates strong halibut
Today, Norwegian Atlantic halibut is both wild-caught
and farmed, with farmed production helping provide year-round availability as the category grows. Most farmed halibut is exported fresh, with the UK and US
that already has strong premium credentials and give consumers more opportunities to enjoy it. For retailers, suppliers and chefs, its combination of
currently leading export markets. For further information, market insights and recipe inspiration on Norwegian Halibut, visit: https://www.
quality, provenance, versatility and nutritional value
seafoodfromnorway.co.uk/seafood-from-norway/
creates potential across different products, menus
atlantic-halibut/
and occasions. With consumers increasingly focused
Sources: NSC CTR 2025; NSC/Ipsos UK Deep Dive 2024
on protein and looking to incorporate more whitefish
& Norwegian Seafood Council consumer insight – country
into their diets, there is a real opportunity to increase
of origin influences seafood choices
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From Sea to Fry-Day an Icelandic-British Lunch The White Rabbit at the Arches in Shoreditch, London hosted for the inaugural Tribute to Iceland gathering, lunch and entertainment
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he event organised by Business Iceland and Björgvin Þór Björgvinsson and Alisa Cathrine Silveira was attended the Icelandic Ambassador to the UK, H.E. Þórdís Kolbrún R. Gylfadóttir,
guests from the UK and Icelandic fish and chip industry and also the National Federation of Fish Friers (NFFF) and the Frozen at Sea Fillets Association (FASFA). As you would expect, a delicious Fry-day lunch of Fish, Chips, Mushy Peas and Tartare Sauce was served by Aman Dhesi of the Scrap Box with John Penaluna and his team in their Chippy Van driven up from South Wales in the morning. There was a display of photographs taken by the winner of the Icelandair, World’s Worst Photographer competition. The basis of the competition was that Iceland is so photogenic that anyone can take a great photograph there. 127,642 people entered. The winner was chosen and was given a phone and 10 days to photograph Iceland. See https://qrco.de/Icelandair-the-diary-of-BP for the results. She returned with 5,484 photographs. 462 were shaken, blurred or both. 282 had unknown objectives and 61 featured an accidental finger! to see the results. Entertainment was provided by DJ Hermigervill with a selection of Icelandic music inspired by the sea, and also by Ari Eldjárn, the Icelandic comedian, who had the group in stitches with his unique style of humour. H.E. Þórdís Kolbrún R. Gylfadóttir addressed the group speaking about the close relationship between the UK and Iceland fishing sectors, followed by Andrew Crooks, President of the NFFF and also Aman Dhesi, co-owner of The Scrap Box, winner of the National Fish & Chip Takeaway 2026. He spoke about the on-going benefits from winning the prestigious award, his plans to expand by opening a branch of The Scrap Box in London. He also encouraged other operators to enter the various awards that are promoted each year by the NFFF. The weather was very kind to us and the day allowed plenty of time for networking between the many representatives from the UK and Iceland.
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By Ranga Nasho, Marketing Manager, Central Foods
WHEN THE CATCH
F
rom newspaper-wrapped portions on a seaside
the existing offer rather than competing with it.
summer’s day, to a Friday-night takeaway, fish and
Chicken offers a familiar, versatile way to broaden the
chips has long been a symbol of British identity
menu. It suits quick-service settings, pairs naturally with
and tradition. Yet keeping this much-loved national
chips and carries a wide range of flavours across accessible
dish on the menu is becoming increasingly challenging due
price points. Chicken also travels well without losing its
to the cost per kilo rising from approximately £7 to £17
structural integrity, making it a dependable takeaway option.
since 2019. Rising costs are only part of the challenge. Global supply
As a beloved classic, chicken burgers are ideally tailored for both over-the-counter takeaway and the rapidly
chain issues influenced by adverse weather conditions and
growing delivery market, allowing businesses to seamlessly
ongoing geopolitical disruptions have made the sourcing of
capture new consumer demographics without disrupting
some key fish species unpredictable.
the established service model.
Earlier this year, the International Council for the Exploration of the Sea (ICES) warned the government that the cod population across British waters is severely depleted, and it will require a minimum of one year to replenish. The impact is being felt acutely across the sector. Over 300 fish and chip shops are reportedly up for sale, with around 50% of owners feeling concerned about the future. For operators, the question is no longer simply how much more consumers are willing to pay, instead, it is how businesses can protect this much-loved tradition whilst surviving the severe volatility surrounding it. BUILDING FLEXIBILITY INTO TRADITION Fish will always remain the heart of chip shops. The opportunity, however, lies in creating a broader
A PROVEN FAVOURITE There is substantial value in keeping menu development simple. A breaded chicken burger, served with fresh crisp lettuce, coleslaw and chips, is an immensely popular format that operators can invest in to diversify their offering beyond fish. Leveraging consistent, pre-portioned formats can help streamline operations. For instance, products such as the Golden Valley Foods Breaded Chicken Burgers – portioned from 100% chicken breast – offer a worthy alternative to fish. Chicken burgers work effortlessly within the established service model, as they comfortably sit alongside core accompaniments like chips that remain central to the
menu that gives operators greater room to innovate amidst
commercial identity of the industry.
ongoing inflation and unpredictable supply chains. The
TURNING UP THE HEAT
strongest additions are likely to be those that complement
While core menu staples provide commercial stability,
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experimenting with flavour-led options allows operators to
speed of service during peak trading periods all influence
capture broader consumer demographics.
what can be realistically added to the menu.
Fiery, bold profiles have become a defining trend
This is where frozen formats can offer a practical
advantage. “Chicken offers operators a Extended shelf life provides business flexible alternative to owners the flexibility to forecast demand broaden their offering and and schedule orders precisely, helping reduce over reliance on an them manage stock around expected increasingly volatile trading patterns. fish category.” Cook-from-frozen products can
among younger demographics, with recent data from food trend specialists highlighting that hot, spicy dishes resonate strongly with Gen Z consumers. This shift presents a prime opportunity for shop owners to drive footfall by incorporating heat into their existing offering. Products distributed by Central Foods,
Oli Sampson, Managing Director at Central Foods
such as the Tyson Hot n Kickin Chicken Breast
also reduce the amount of preparation required before service, helping busy teams
maintain speed and consistency without adding
GETS COSTLY HOW CAN CHIPPYS’ NAVIGATE A HIGHLY VOLATILE MARKET? 1. Diversify with purpose: Formats like chicken burgers offer a familiar yet versatile format to diversify menus while pairing naturally alongside core elements such as chips. 2. Plan beyond tomorrow: Frozen formats with longer shelf life offer operators greater scope to forecast demand, plan orders and accommodate uncertain supply. 3. Leverage IQF formats: Individually quick frozen products can simplify portion control for operators whilst preserving nutritional value. 4. Protect the margin: Strategic menu additions, such as burgers, help add a vital revenue stream for chip shops, helping safeguard the bottom-line.
complexity to kitchen operations. Waste mitigation remains a key consideration. Products that can be prepared according to demand, allow operators to broaden their offering without committing to large volumes of fresh produce that need to be used within set timeframe. For operators navigating an unpredictable market, leveraging frozen food supports far more than convenience. It provides structural control over inventory and labour requirements, ultimately, future-proofing the business. Definitive website for readers: http://www.centralfoods.co.uk PRODUCT FOCUS: Golden Valley Foods Breaded Chicken Burgers 114g
Fillets, allow operators to capitalise on this trend with ease.
Product description: Lightly seasoned, chopped
Made from 100% whole muscle chicken, these fully cooked
and formed chicken breast meat burger, in a crispy
breast fillets are finished with a fiery coating, delivering an
breadcrumb coating.
allows operators to preserve texture and flavour, whilst offering convenient portioning and storage. SAFEGUARDING THE BOTTOM-LINE
Product description: Chicken breast fillet, marinated with added water, coated in a crunchy hot and spicy coating, pre fried, fully cooked and individually quick-frozen.
s
Fish and chip shops are navigating far more than rising
90g - TF1001787 - 1 x 30
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Diversification only works if it aligns operationally too.
PRODUCT FOCUS: Tyson Hot ‘n Kickin Chicken Breast Fillet
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exceptional blend of both heat and crunch. Its IQF format
ingredient costs and unreliable demand. Tight margins, labour shortages, and the key requirement to maintain 21
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Buy Blue, Protect Fish & Chips – says the Marine Stewardship Council Fish and chip shops across the country have been celebrating Sustainable Seafood September with a month of social posts, campaigns and instore activities
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he Buy Blue, Protect Dinner campaign from the Marine Stewardship Council (MSC) has a simple message: sustainable fishing helps keep your favourites on the menu. By choosing seafood
carrying the blue MSC ecolabel, consumers can help protect the dishes they love, and the oceans they come from, for many dinners to come. Joelle Bennett, from Weston Grove Fish and Chips, in Chester, said they have put their family at the heart of this year’s campaign, including photographs of her grandfather Alexander Henderson, known as Grandad Alex. She said: “As a family business, sustainability and the MSC are incredibly important to us. That’s why this year our campaign focused on members of our family, including my 97-year-old grandfather and my children
who are all lovers of fish. We have been able to show that sustainable fish is wonderful for all ages to enjoy. The family photographs used also promoted our long-term commitment to the MSC. This approach certainly strook a chord with our customers’ families too.” Harbour Lights in Falmouth has also featured the MSC Buy Blue, Protect the Ocean message on its social channels. Pete Fraser, owner of Harbour Lights and Frasers Fish and Chips, said: “Harbour Lights was one of the first fish and chip shops in the UK to become MSC certified and we have greatly valued that relationship for many years. Since 2005, we have made the commitment to only sell responsibly sourced fish and we regard MSC as the gold standard in terms of sustainability.” Rowan Williams, MSC UK & Ireland Commercial Officer, said: “It’s wonderful to see so many chippies publicly celebrating their commitment to sustainable fish as part of MSC’s Sustainable Seafood September campaign. It’s vital that we all work together to protect fish stocks, so that coming generations can continue to enjoy this dish the British public all know and love.” As part of this year’s campaign, top chefs have highlighted dishes they would like to protect for future generations. Cornwall-based chef and author James Strawbridge produced this year’s Dishes Worth Protecting collection of recipes which can be found on the MSC website. Retailers and brands supporting the campaign include Waitrose, Whole Foods, Aldi, Asda, Ocado, Iceland and Princes.
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One Pizza Oven for All Styles - Salvo 1968 on the Alfa Zeno 4 As the UK’s leading online Italian food wholesaler, Salvo 1968 brings that authentic taste of Italy to all
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seamless experience. For many of Salvo’s customers, the Zeno 4 proves itself through use and wins people over with its performance and Italian character: “When they get working with it, they kind of fall more
hether you’re running a classic Italian
in love with it because we slowly teach them what
Pizzeria, a popular local pub, a busy deli,
the oven can do. That’s the process, really, that any
or catering for schools and hospitality.
customer who comes into Salvo will go through.”
Beyond supplying ingredients, Salvo
For Salvo 1968, the Alfa Zeno 4 supplied by Jestic
1968 also runs pizza masterclasses, customer training
has simplified masterclasses, impressed customers
sessions and live demonstrations, helping businesses
and consistently delivered the results needed to win
raise their game in the kitchen.
businesses over to a new way of working. Luigi also
With pizza styles evolving across London and beyond - from traditional Neapolitan to New Haven and other modern, crunchier styles - Salvo needed an oven that
credits Jestic’s partnership and support as a key part of Salvo’s success with the new oven: “We’re thankful to Jestic for giving us the
could keep up: one flexible enough for professional
opportunity to work together as partners and make
training sessions, yet reliable enough to guarantee
sure our customers get the best service.”
consistent results every time, regardless of dough or
Whether you’re opening a new pizzeria or looking to
style. Luigi Forte, Executive Pizza Consultant at Salvo,
expand your offering, insight from Salvo 1968 offers
explains how the Alfa Zeno 4 gave them this versatility:
a practical look at what the right oven can unlock for
“We do any style of pizza with this oven, with any
your business.
kind of dough, so it helps a lot to use one oven for all
For more information on Alfa or any Jestic brand,
our masterclasses. Customers love not just the look,
visit www.jestic.co.uk or call +44 (0)1892 831960.
but they love the way the oven cooks. Anywhere you put the pizza in this oven will cook perfectly, as it has amazing temperature settings as well because you can set the bottom, the back and the front top.” This flexibility has transformed the way Salvo delivers its training. Rather than switching between different pieces of equipment, the team can explore a range of pizza styles using a single oven, allowing a 24
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ONE RANGE. FOUR FLAVOUR PROFILES.
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Premium hot holding solution for perfect products, every time.
VIZU MEGA FRIES
VIZU MINI FRIES COUNTER TOPPER
VIZU 400 PASS THROUGH
• Movable Bag Rack dividers and flaps • Chip flip design for easy removal of stray chips • Place glass on either side of the unit • Removable chip dump area for easy cleaning • Raised grid to allow excess grease to drain away from chips • Unit is easily moved on castors to clean below when required • Flush mounted storage doors for easy cleaning
• Smaller usable chip scoop zone (comparable to Vizu Mega Fries). • More energy efficient than the Vizu Mega Fries topper. • Narrow profile when compared with Vizu Mega Fries. • Suitable for left and right work flow direction • Fully welded chip dump area for easy cleaning. • Removable chip dump divider for easy cleaning. • Table top version.
• Individual doors for upper and lower section • 6 x 1/1 gastronorm sized racks • Variable digital thermostat control with illuminated interior • Small foot print for high volume lower space kitchen environments • Removable parts for ease-of-cleaning • Aesthetically pleasing angled design • No fan to fail – unit uses convection to circulate humidity
BUILT FOR PERFORMANCE. DESIGNED FOR PROFITABILITY. 27
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www.fast-food-systems.co.uk | 0118 944 1100 | sales@fast-food-systems.co.uk
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How Gen Z is Changing By Ranga Nasho, Marketing Manager, Central Foods
The UK fast food market continues to demonstrate resilience, growing 5.7% year-on-year – a rate that outpaces inflation. While affordability remains a key consideration for consumers, demand for indulgent, flavour-led experiences continues to shape the category, particularly among younger generations seeking exciting global influences and innovative menu choices.
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ccording to Mintel, younger consumers are prompting fast food operators to rethink traditional offerings to meet evolving preferences by embracing diverse cuisines and innovative menus to remain competitive.
Fried chicken, in particular, remains a major driver of this evolution, with research from KFC highlighting that Gen Z visit fried chicken restaurants twice as often as the average UK consumer – demonstrating the strength of the category among a highly influential audience. The appetite for fried chicken is closely linked to a wider consumer fascination with bold, internationally inspired flavours. From Nashville hot chicken to the continued rise of hot honey, spicy food has become a defining trend among younger diners seeking bold, globally inspired flavours. As highlighted by food trend specialists, fiery, flavour-packed dishes are resonating strongly with Gen Z, with operators increasingly exploring ways to incorporate heat, texture and cultural storytelling into their menus. Market growth does not eliminate the commercial pressures operators are facing. Rising ingredient, labour and operational costs continue to challenge profitability, placing greater emphasis on menu planning, operational
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efficiency and sourcing products that deliver both
While burgers once dominated the category, the modern
consistency and value. For many operators, quality
market reflects far greater diversity, with fried chicken,
frozen products offer a practical way to reduce
international flavours and inclusive menu choices helping
food waste, maintain consistency and respond promptly to changing consumer demand without compromising on flavour or quality. As the fast-food market continues to evolve, the opportunity lies in balancing consumer
operators appeal to changing consumer preferences. For operators, this evolution presents significant opportunities. Consumers continue to seek value, but increasingly expect menus that deliver quality, convenience and bold flavours. Those that can balance these
expectations for bold, globally inspired flavours
expectations while maintaining operational efficiency will be
with the need for efficiency, reliability and value –
best placed to capitalise on the sector’s continued growth.
creating menu solutions that meet the demands of today’s consumers while supporting operators’ long-
Trending Flavours
term success.
Fast-food popularity in the UK continues to be driven by familiar, convenient and customisable formats that
The Growth of the Fast-Food Sector
deliver strong value and broad appeal. Burgers, pizzas,
The UK fast-food market continues to grow strongly,
wraps, loaded fries and street-food inspired dishes
with the sector expected to grow by £10.8 billion by
remain key menu staples, particularly among younger
2030 despite the ongoing economic uncertainty. While
consumers looking for quick, satisfying meals that fit
the Way Britain Eats affordability remains a key driver, consumers are
around their busy lifestyles. At the same time, there is
increasingly looking for meals that combine convenience
a growing expectation that menus offer greater variety,
with exciting flavours and quality, making fast food an
with plant-based options increasingly sitting alongside
enduring choice across all demographics.
mainstream choices rather than being positioned as
One of the strongest-performing segments is fried
niche alternatives.
chicken. According to Meaningful Vision, the number
Beyond format, flavour is becoming a defining factor
of chicken shops increased by 7.2% year-on-year – the
in purchase decisions. Evolving customer preferences
fastest growth across the fast-food sector, compared with
for affordable indulgence and globally inspired tastes
1.7% for other takeaway outlets. Mintel also highlights the
are reshaping the UK fast-food landscape, with operators
importance of younger consumers in driving this trend,
increasingly focused on bold flavours and experiential
with 52% of Gen Z and 47% of millennials reporting they
menu innovation. Fried chicken, in particular, continues to
had eaten from a chicken shop during the previous year.
dominate as one of the strongest-performing categories,
Although the modern fast-food landscape is driven by
Continued --->
digital ordering, delivery platforms, and globally inspired cuisines, the concept itself is far from new. Historically, its origins can be traced back to Ancient Rome, where Thermopolia served hot, ready-to-eat meals to people without home kitchens. The modern fast-food model later evolved from this concept during the mid-20th century, built around consistency, affordability and convenience – principles that continue to underpin the sector’s success today. In the UK, fast-food has evolved significantly since the first major chains arrived during the 1960s and 1970s. 29
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Nashville-style coating, it enables operators to introduce bold, globally inspired and heat-led flavours to menus in a consistent and operationally efficient manner. Healthier Choices Rising scrutiny around health, nutrition and environmental impact is adding further complexity for fast-food operators. According to Mintel, brands and foodservice operators are increasingly required to navigate these expectations carefully in order to maintain consumer trust and loyalty, balancing indulgent menu items with healthier, more sustainable alternatives. ---> Continued
Rather than viewing health-led options as a separate
supported by the rise of social media food culture and
category, operators are now expected to integrate them
the on-going popularity of US-inspired quick service
seamlessly into core menus without compromising on
concepts.
taste, convenience or value.
Fried chicken has seen a significant cultural resurgence
In practice, “healthier” fast-food is no longer
among Gen Z, becoming one of the most popular
defined solely by low-calorie options, but by greater
comfort food choices in the fast-food category. Once
transparency, improved nutritional balance and broader
overshadowed by burgers and pizza, it is now increasingly
dietary inclusion. Consumers are increasingly seeking
positioned as a go-to indulgence, fuelled by TikTok and
meals that align with their dietary requirements and
Instagram-driven visibility, nostalgia-led consumption and
lifestyle choices, including plant-based, allergen-free and
a desire for an emotionally satisfying eating experience.
high-fibre offerings, without sacrificing the familiarity of
This rise is closely linked to the trend of “borrowed nostalgia”, where younger consumers gravitate towards
mainstream fast-food formats. This shift has encouraged operators to develop menu
comfort foods associated with earlier eras or different
formats that deliver both nutritional and functional
cultures, even if they did not directly experience them.
benefits. For example, products such as KaterVeg!
Fried chicken, in particular, sits at the centre of this
Vegetable Burgers, made from seasoned vegetables and
shift, with its combination of indulgence, familiarity and
pulses, coated in gluten-free breadcrumbs, can offer a
versatility making it an ideal base for flavour innovation.
source of fibre while meeting the PHE 2024 salt targets,
As a result, operators are increasingly incorporating
while also being free-from all 14 declarable allergens.
fried chicken within burgers, where it provides an ideal
Such products that are free from major allergens and are
platform for bold seasoning and globally inspired flavour
suitable for vegetarians, vegans and coeliacs alike can
profiles.
help operators cater to a broad consumer base with just
Within burger builds, Nashville hot chicken has
one format.
emerged as a popular choice. Defined by its cayenne-
Importantly, nutritional positioning is also becoming
based spice coating, it delivers a heat-led, indulgent
a point of differentiation within the highly competitive
experience that works particularly well in burgers builds,
market. As fast-food operators look to stand out, health-
balancing its crisp texture with the soft buns layered with
conscious innovation is increasingly being combined with
cooling sauces and condiments. Alongside this, flavour
sustainability considerations and operational practicality,
variations such as hot honey, Korean-inspired glazes and
ensuring that menu development supports both
smoky spice blends are also being used to elevate fried
consumer expectations and kitchen efficiency.
chicken burgers into more premium, experiential menu offerings.
From an operator perspective, this means healthier menu choices are no longer an optional add-on, but
For operators looking to capitalise on this demand
a core part of menu planning. Offering nutritionally
for bold chicken-led innovation, products such as the
balanced, environmentally conscious dishes allows
Tyson Coated Nashville Hot Chicken Fillets provide a
operators to broaden appeal, strengthen trust and meet
practical way to deliver consistent, on-trend menu items.
the expectations of consumers who want both indulgence
Made from marinated chicken breast fillets with a spicy
and reassurance when eating out.
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FAST-FOOD MENU IDEAS 1.
Nashville Hot Chicken Burger: Crispy Nashville hot
Sources:
chicken fillet in a toasted brioche bun with creamy
1.
slaw, sliced pickles and a cooling mayo. 2. Gluten-free Plant-based burger: Seasoned vegetables and beans coated in gluten-free breadcrumbs, served in a soft gluten-free bun with tomato, red onion and burger sauce. 3. Loaded Crispy Chicken Fries: Skin-on-fries topped with crispy shredded chicken, blue cheese and buffalo sauce. 4. Vegan Crunchy Tacos: Crunchy tacos filled with seasoned vegan mince, shredded lettuce, tomato salsa, guacamole and pickled onions. 5. Dirty Loaded Chicken Nuggets: Crispy chicken nuggets topped with melted cheese, jalapenos, chipotle mayo and crispy onions. Definitive website for readers: http://www.centralfoods.co.uk
Mintel: UK Fast Food Restaurants Market Report 2025
2. QSR Media UK: KFC UK&I debuts new Tenders & Dips range 3. Egg Solider: UK Food & Drink | 2026/27 – Gen Z Food Trends: Sophisticated Spice 4. Michelin Guide: Nashville Is So Much More Than Hot Chicken 5. Red Dog Saloon: The History of Nashville Hot Chicken 6. Meaningful Vision: Chicken is 2025’s best performer in the UK’s fast-food market 7. BBC Bitesize: How did fast food conquer the world? 8. Tovima: Gen Z and Fried Chicken: The Crispy Comfort Food Boom 9. UNC Health Wayne: Smart Choices: Healthy Fast-Food Options to Keep You On Track
Air Fry: Set fryer to Bake function and preheat to 200°C. Place vegetable burgers in fryer in a single layer and cook for 15 mins, turning halfway through cooking time. All appliances vary, these are guidelines only. Ensure vegetable burgers are piping hot throughout before serving. To maintain gluten-free and vegan integrity, please ensure all equipment used for gluten-free and vegan preparation/cooking/serving is clean or dedicated for gluten-free and vegan use only. Tyson Coated Nashville Hot Chicken Fillet 120g – TF1001789, Pack 8 x 1.2kg, Serving 1 Product Focus:
Product description: Fully cooked, marinated chicken
KaterVeg! Gluten-free Vegetable Burgers 63g –
breast fillet with a hot and spicy batter coating. 61.0%
KV2515A, Pack 1 x 4, Serving 1
chicken meat. IQF for convenience.
Product description: Seasoned vegetables and beans,
Preparation:
coated in gluten-free breadcrumbs. Salt level achieves
Deep Fry: Preheat oil to 170°C. Place chicken pieces into
PHE 2024 Target (0.69g per 100g). Source of fibre, low
fryer for 4-5 mins.
saturated fat and low sugar. Free from all 14 declarable
Oven: Preheat oven to 200°C. Place chicken pieces on a
allergens.
baking tray, in the centre of the oven and cook for 18-
Suitability: Suitable for vegetarians, vegans and coeliacs.
20 mins.
Preparation:
Air Fry: Preheat to 200°C. Place chicken pieces in the
Deep Fry: Preheat oil to 180°C and deep fry for 3 mins.
basket in a single layer and cook for 14-15 mins.
Drain well before serving.
Remove all packaging. Ensure this product is fully cooked
Oven: Preheat oven to 220°C/ 200°C (fan) /Gas Mark 7.
and piping hot throughout before consuming. All appliances
Place vegetable burgers on a baking tray and cook for
vary. The instructions above are guidelines only.
20-25 mins, turning halfway through cooking time.
Visit - www.centralfoods.co.uk
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Kerrymaid keeps curry on the menu as costs rise Kerrymaid Single Cream Alternative achieves the richness and texture required in creamy curries while being easier to store and manage than fresh
W
ith the rising cost of ingredients continuing to put pressure on food outlets, operators are having to look closely at the cost of every product
they buy. But price is only part of the calculation; storage, shelf life, waste and consistency all affect the cost of putting a dish on the menu. That will be particularly relevant during National Curry Week, which runs from 5th-11th October, when demand for curry is likely to put further pressure on busy kitchens. British consumers spend an estimated £3.5 billion on curry every year, underlining just how important the category is to the UK foodservice market. Cream is key Cream is a key ingredient in many Indian curries, providing richness, texture and balance. However, fresh cream needs to be refrigerated and has a relatively short shelf life, which can make stock management more difficult and increase the potential for waste. Kerrymaid Single Cream Alternative, while delivering the same high quality taste and texture of fresh cream, gives operators an ambient option that can be stored unopened without refrigeration for up to nine months. This means kitchens can stock up without using valuable chilled space or worrying about shelf-life. More importantly, Kerrymaid Single Cream Alternative is heat-stable. Unlike fresh cream, it will not split when added to curries, soups and gravies, or when reheated in a bain-marie or microwave. This allows kitchens to deliver the same smooth texture and flavour as fresh cream, with greater consistency and less waste. Available in 12 x 1 litre packs, Kerrymaid Single Cream Alternative contains no hydrogenated fats and is gluten and preservative free. The Kerrymaid range also includes Double and Whipping Cream Alternatives for broader menu applications.
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Ode becomes the world’s first producer of ASC-certified farmed cod Ode, Norway’s leading cod producer, has been awarded its first ASC certification, the most rigorous and widely recognized sustainability, quality and responsibility standard in aquaculture. This makes Ode the first cod producer in the world certified against the standard of the Aquaculture Stewardship Council (ASC)
A
SC opened for certification of Atlantic cod in 2025, when cod was included in the revised ASC Salmon and Cod Standard v1.5. Ode is the
who have developed the systems that enable us to
first company to have completed a full audit
document sustainable operations down to the smallest
and been awarded a certificate under the new standard.
detail. A certification like this is something you must
“This is an important milestone for Ode, our customers
earn through documented sustainable and responsible
and the wider cod industry. ASC ensures that companies
operations,” says Tor Olav Seim, Head of Strategy and
operate according to sustainable principles, prioritize
Business Development at Ode.
animal welfare, and act in a socially responsible manner. This certification is a strong validation of Ode, the way we operate, and the products we provide our customers. Now consumers and the wider society can have even more trust in farmed cod being a high-quality sustainable product produced in a responsible manner,” says Ola Kvalheim, CEO of Ode. He also points to the fact that Ode has worked closely with ASC over several years to develop the standard. A demanding audit of both environment and working
Market demand The certification comes at a time of growing demand for demonstrably sustainable and responsible seafood. Wild fish populations are under pressure, and the United Nations states that significant growth in aquaculture is needed to meet the ever-growing demand. Being part of this global mega trend, Ode is growing and supplying fresh cod yearround to a selection of customers globally. “For several of the large retail chains and customers, ASC
conditions
is not nice to have, but rather a table-stakes requirement for
The ASC standard sets tough requirements across the entire
being on the shelf. Now we finally have that validation, and it
operation, for both sea-based and land-based production:
opens doors we have been knocking on for a long time,” says
impact on the seabed and on water quality around the farms,
Anders Tofte Wilhelmsen, Commercial Director at Ode.
containment and escape prevention, traceability of feed
He believes the certification carries a value that extends
ingredients, fish health and fish welfare, working conditions
beyond any individual customer agreement.
and health and safety, and transparency towards local
“Farmed cod is a young, innovative and exciting industry,
communities and authorities. The audit covered both the
working in a professional, sustainable and responsible
environmental and the social principles of the standard and
manner — and an independent certification body has now
included interviews with employees at the sites and a review
verified that. The fact that the product now comes with
of documentation from the full production cycle.
independent certification behind it strengthens the position
“The team at Ode has been working on this for a long time, especially our operations and quality departments, 34
Fastfood Professional • October and November 2026
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FA R M E D AT L ANT IC C OD
A tribute to the world’s finest protein 35
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Big flavour. Built
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for busy kitchens. Kraft Heinz Away From Home has added three new flavours to its iconic 1L sauce range, giving chefs even more ways to put big flavour to work across the menu.
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he Kraft Heinz 1L sauce range is growing, with Heinz Tomato Ketchup, Truffle Mayo and Sticky Korean Barbeque joining the line-up. Each brings a different edge to the plate and a different starting
point for chefs, whether it’s dipping, drizzling, loading, finishing or building a dish around the sauce. And it’s not just about what’s inside the bottle. The 1L format is designed by chefs for chefs, with a perfect chef’s grip to give comfort and control when service heats up. For Lawrence Ager, Culinary Manager at Kraft Heinz Company, the opportunity is all about giving chefs flavours they can make their own: “A good sauce should get you thinking. Every flavour in our 1L range gives chefs a different starting point: drizzle it, glaze with it, fold it through or build a dish around it. Have a play, trust your palate and make them your own.” From Heinz Tomato Ketchup through to Truffle Mayo and Sticky Korean Barbeque, the range gives chefs a selection of standout flavours and countless ways to use them across the menu. A range of standout flavours. Countless ways to make them your own. Want to try it? Claim your free sample today. https://www. kraftheinzawayfromhome.com/en-GB/1litre
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Middleton Foods Launches High-Calorie Instant Mash Potato Mix Middleton Foods is proud to announce the launch of its new High-Calorie Instant Mash Potato Mix. A convenient and versatile product, the high calorie mash has been developed to help caterers meet increasing demands for nutritious, calorie-dense menu solutions
D
esigned specifically for healthcare, care homes, education and wider foodservice settings, the new product delivers a creamy, buttery and smooth mash potato
with simple preparation and consistent results. Suitable for cold water preparation, the mix offers caterers a practical solution that reduces preparation time while maintaining quality and reliability. Developed to support calorie and nutrient boosting initiatives, its calorie-dense formulation has been created to support residents and patients who may require enhanced nutritional support to maintain weight, aid recovery and improve overall wellbeing. Scott Emmett, Head of National Accounts, Healthcare at Middleton Foods, says: “Nutrition remains a key focus across healthcare and care catering, particularly when supporting individuals with increased energy requirements or those at risk of malnutrition. Our new High-Calorie Instant Mash Potato Mix has been developed to provide caterers with a simple, reliable solution that delivers both excellent eating quality and additional calories where they are needed most. The ability to prepare the product with cold water also gives caterers greater flexibility and efficiency in busy kitchen environments.” The rich, creamy texture and buttery flavour makes the product suitable as a standalone accompaniment or as part of a variety of menu applications. Its ease of preparation helps caterers maintain consistency across large-scale meal production while supporting nutritional
caterers to simply add water to the mix, removing the need for peeling, boiling and mashing potatoes. Supplied in a 10kg bag, it produces approximately 500 x 100g servings, providing excellent yield and helping kitchens manage costs while delivering consistent portion control. The product is also suitable for vegetarians. This mix further strengthens Middleton Foods’ commitment to developing innovative products that help caterers balance operational efficiency, cost control and nutritional requirements. By combining convenience with enhanced calorie provision, the new High-Calorie Instant Mash Potato Mix offers a valuable solution for caterers looking to support nutritional needs without compromising on taste or quality. To find out more about Middleton Foods, please call +44 (0)1902 608122 or visit www.middletonfoods.com.
objectives. The High-Calorie Instant Mash Potato Mix requires 38
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O
riginally created to meet the growing demand for unique sensory dining experiences, Really Crunchy Fries were developed exclusively for the out-of-home
channel, bringing a new dimension to one of the nation’s favourite sides. Operators need products that are simple, reliable and efficient to prepare across different kitchen environments. Really Crunchy Fries answer both needs: giving diners an exciting sensory experience while providing operators with a versatile, dependable fry solution. Alecia Brown, Marketing Manager UK & Ireland, Lamb Weston; “Expectations on foodservice operators have never been higher. Guests want to be wowed like never before, and every element of a dish needs to deliver a great quality sensory experience that goes beyond just taste. Our industry-leading innovations in frozen fries have created a legacy for world-famous potato solutions in quality, taste and heat-holding capabilities. Now the
IT’S CRUNCH time is right to elevate the fry experience to a new standard in indulgent, sensory potato enjoyment.” CRUNCH = texture + sound + sensory stimulation + perceived quality The appeal of Really Crunchy Fries goes beyond taste. Recent sensory research highlights the important role that texture plays in how consumers perceive and enjoy
Lamb Weston is turning up the crunch with its innovative Really Crunchy Fries – a new generation of coated fries that deliver an unbeatable, long-lasting crunch and elevate the dining experience for operators and their guests
food, while research into multisensory eating shows that sensory cues including texture, sound and aroma can influence both taste perception and the overall pleasantness of food.1 Research published in Food Quality and Preference in 2025 found that environmental sounds can influence taste perception and liking, with the researchers suggesting that the effect on liking may be linked to sensory-emotional stimulation.2 For operators, this underlines the opportunity to make texture and sound part of the dining experience – creating food that doesn’t just taste good but delivers a memorable sensory experience from the very first bite. With a 9% visible coating, Really Crunchy Fries offer added crunch for the diner, and a longer hold time for the operator makes them perfect for loading up and serving dirty.
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Lamb Weston has combined more than a decade of consumer and foodservice sales data, alongside feedback from chefs and guests, to identify the attributes that matter most when choosing a high-quality frozen fry real potato taste, high levels of crispiness and long-lasting crunchiness. The result is Really Crunchy Fries – with a distinctive, rough outer texture designed to deliver an indulgent, artisanal-style experience while retaining the operational benefits operators need. Alecia Brown adds; “We set out with a clear vision to create the crunchiest fry we’ve ever made, and with Really Crunchy Fries, we have cracked it. This is an exciting product that is uniquely different in appearance and mouthfeel, offering an unbeatable fry experience for diners and an unbeatable product solution for forwardthinking foodservice operators.” Putting the Crunch Centre Stage To bring the range to life, Lamb Weston is putting Really
TIME FOR FRIES! Crunchy Fries at the heart of a programme of activity designed to engage chefs, operators and foodservice decision-makers. Following a recent appearance at the Beef Stock event with key customer account Beefy Boys, Lamb Weston is continuing its campaign presence at the StrEAT Food Awards in September, where it is an event sponsor and will be sampling Really Crunchy Fries with foodservice professionals attending the event. Later in the Autumn, Lamb Weston will partner with Great British Chefs to showcase the versatility of Really Crunchy Fries through a series of reels, stills and recipes created by chef Robin Gill. The collaboration will feature three loaded, flavour-led dishes - Greek Salad Fries, Kimchi Disco Fries and ’Nduja Vodka Fries – demonstrating how Really Crunchy Fries can provide the ideal crunchy foundation for creative, premium loaded fry dishes.
foodservice wholesalers and operators looking to put the crunch back into the core of their menus are encouraged to contact their provider to order, with many wholesalers running promotions on the range during the campaign period. For more information, contact: https://lambweston.eu/emea Sources/References: 1 Eremenko et al., The Impact of the Multisensory
With the campaign set to reach chefs, operators and
Integration of Texture, Music, and Smell on the Taste and
foodservice decision-makers across the coming months,
Pleasantness of Food, Journal of Sensory Studies, 2025.
Lamb Weston is challenging the industry to rethink what
2 Swahn, Nilsen & Baptista, When the music stops:
a fry can deliver.
Crossmodal effects of sounds on taste do not explain
Really Crunchy Fries are available through mainstream 41
Fastfood Professional • October and November 2026
changes in liking, Food Quality and Preference, 2025. October and November 2026 • Fastfood Professional
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Paulig PRO launches new tortilla solutions to help operators create authentic global dishes Paulig PRO is helping foodservice operators unlock a world of flavour with the launch of two new additions to its Paulig PRO Tortilla Toolbox
T
he new 6-inch White Corn Tortilla and 12-
make it a versatile base for globally inspired dishes,
inch Wholewheat Tortilla Wrap provide
from shawarma-spiced wraps and Korean BBQ burritos
versatile, high-performing solutions that
to classic lunchtime favourites.
make it easier for chefs to bring authentic
global flavours to life. With 74% of diners actively seeking new flavours when
The latest launches further strengthen Paulig PRO’s Tortilla Toolbox, giving operators even greater flexibility to create authentic international dishes without
eating out1, operators are looking for ingredients that
compromising on quality, consistency or speed of service.
balance authenticity, versatility and operational ease.
Barnaby MacAdam, Development Chef at Paulig
Whether creating Mexican street food, Middle Eastern
PRO, said: “Our recent Taste the Future Flavour Trend
wraps or fusion-inspired grab-and-go dishes, tortillas
Report found that consumers are increasingly looking
offer one of the most adaptable menu carriers available,
for exciting global flavours when they eat out, creating
helping operators bring bold, international flavours
opportunities for operators to refresh their menus with
across multiple dayparts and occasions.
dishes inspired by cuisines from around the world.
Designed for busy professional kitchens, both products can
We want chefs to be able to load a grilled curry
be rolled, folded, grilled and baked without tearing, delivering
chicken burrito with all the sauce and spice it deserves,
the strength and consistency chefs need while standing up to
without worrying about it tearing. Our Tortilla Toolbox
bold fillings and punchy sauces from any cuisine.
is designed to give chefs the confidence to do exactly
Street-food and health-focused solutions The new Santa Maria 6-inch White Corn Tortilla is made from corn to deliver the authentic flavour and texture expected from traditional street food. Ideal for tacos, tostadas, quesabirria and other standout street-food dishes, it enables operators to create authentic, premium menu options with ease. Complementing the range is the new Santa Maria 12inch Wholewheat Tortilla Wrap. Made with wholewheat flour and containing 8.9g of protein per wrap, it provides a wholesome, high-fibre option for wraps, burritos and grab-and-go meals. Its generous size and soft texture 42
Fastfood Professional • October and November 2026
that. These new additions offer even greater versatility, making it easy to create everything from authentic street food to healthier grab-and-go options, all with the performance busy kitchens rely on.” To help operators get even more from the range, Paulig PRO has also updated its Tortilla Handbook, featuring recipe inspiration, product guidance and practical menu ideas for creating globally inspired dishes. To discover the full Paulig PRO Tortilla Toolbox and download the new Tortilla Handbook, visit: pauligpro. com/uk/tortilla2026 Sources: 1 : Paulig PRO The Flavour Trend Report: Taste the Future Vol 1 October and November 2026 • Fastfood Professional
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Four Seasonings Join Country Range’s Store Cupboard Saviours With caterers of all sizes continuing to push global boundaries in the quest to create unique dishes that can set their menus apart, Country Range has unveiled a new quartet of seasonings to help inspire further menu masterpieces
T
he new on-trend range includes Chip
For caterers looking to tap into the continuing
Seasoning, Steakhouse Seasoning,
appetite for chilli-led global flavours, Country Range
Sriracha Seasoning and Chipotle Chilli
Sriracha Seasoning (4 x 700g) combines chilli, garlic,
Seasoning, bringing together some of
paprika and red bell pepper with a hint of sweetness,
the bold, smoky, spicy and globally inspired flavours
while Country Range Chipotle Chilli Seasoning (4 x
continuing to influence menus across street food,
490g) offers a mildly spicy, smoky blend featuring
casual dining and beyond.
chipotle, smoked paprika, cumin and chilli, ideal for
Designed to provide maximum versatility across the menu, the four seasonings can be used to add instant flavour and visual appeal to everything from meat and vegetables to loaded fries, barbecue dishes, sharing plates and globally inspired street food.
everything from Tex-Mex dirty fries to grilled vegetables and barbecue dishes. Country Range Group Own Brand Manager Rachel Porter said: “Whether it’s a creative starter, street food, dirty fries,
Each blend also brings something different to the
flame-grilled meat or vibrant veg, the right seasoning
kitchen. Country Range Chip Seasoning (4 x 580g)
can make a huge difference so it’s important caterers
combines sweet and smoked paprika, garlic and onion
choose the best. These four fantastic products are really
to deliver the nostalgic appeal of classic red salt with
versatile and can be used in magical ways to take meat
a richer, more impactful flavour, while Country Range
and veggie dishes to new heights.
Steakhouse Seasoning (4 x 650g) contains cane sugar
We’ve deliberately chosen flavours that give chefs
to help create a beautifully caramelised crust on grilled
plenty of scope to respond to some of the big influences
and smoked meats.
we’re seeing across menus. They also have a premium texture and appearance, with visible herbs and spices helping dishes look as good as they taste. Not only that, they provide hassle-free convenience and consistency to caterers of all sizes helping them to reduce waste.” The Country Range Group has also entered into a three-year charitable partnership with Natasha’s Foundation. The unique partnership will see the buying group and its members work alongside the charity to raise compassion, understanding and crucially, vital funds, to help make food allergy history. Website: countryrangegroup.com LinkedIn: The Country Range Group
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October and November 2026 • Fastfood Professional
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Get Ready for Gelato! Carpigiani Expands Batch Freezer Range With Ready 40 60
C
arpigiani is delighted to announce the addition
largest addition to our Ready range, this high-production
of the Ready 40 60 to its portfolio of world
machine gives operators greater flexibility and more
leading batch freezers. This high-production,
choice when selecting the right equipment for their
floor-standing commercial batch freezer is
business. Whether you’re just starting out or looking to
designed to handle the entire artisan gelato production
scale up production, the Ready 40 60 can keep up with
process in a single machine.
your needs.”
The Ready 40 60 can process quantities ranging from
For more information on the new Ready 40 60
a minimum of 5kg to a maximum of 10.5kg per cycle,
machine, please contact sales@carpigiani.co.uk.
making it a highest-production option in Carpigiani’s
Alternatively, please visit www.carpigiani.co.uk.
Ready range. With more than 15 programs, the machine has the ability to work with cold programs for liquid mixes, hotand-cold programs for mixes requiring added liquid, and hot programs that reach temperatures of up to 90°C. The Ready 40 60 is also equipped with the patented Hard-O-Tronic® system for optimal control of the gelato consistency. The machine constantly displays the programmed consistency values of the gelato while being produced. Furthermore, users also benefit from the Crystal program, ideal for creating mono portions of any shape using moulds – perfect for takeaway items, gelato cakes or gelato pops. Speaking on the addition of the Ready 40 60, Paul Ingram, Managing Director, Carpigiani UK, comments: “At Carpigiani UK, we’re delighted to now offer the Ready 40 60 to our UK customers. As the newest and 44
Fastfood Professional • October and November 2026
October and November 2026 • Fastfood Professional
44
ser
vi n
gs ug ge
st
on
i
Taste you can trust
KaterBake Apple Fry Pie - the must have sweet treat for your fast-food menu.
FREE cardboard serving sleeves in each case
Deep fry from frozen in 6 mins* Download product info
01604 858 522 info@centralfoods.co.uk www.centralfoods.co.uk
*As the filling will be very hot, please allow the Apple Fry Pie to stand for 10-15 mins before serving. To maintain vegan integrity, please ensure all and equipment used2026 for vegan preparation/cooking/serving is clean or dedicated for veganOctober use only. Fastfood Professional • October November and November 2026 • Fastfood Professional
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45
The Perfect Blend: Lockhart Catering Equipment Partners with Blendtec Lockhart Catering Equipment has blended industry reach and expertise by partnering with Blendtec to strengthen its impressive portfolio. The US based company has been producing highquality commercial blenders since 1975, with an emphasis on speed, sound, and smoothness
B
lendtec’s flagship model, Stealth is the most
drive socket is made of steel, meaning they are virtually
advanced professional blender available on
indestructible.
the market. Benefitting from a sleek sound
Furthermore, Blendtec’s user-friendly interface offers
enclosure and innovative airflow designs,
one-touch blending for easy clean-up and consistent
Stealth delivers industrial strength power without
results. This alleviates pressures on catering teams
industrial strength noise. This is especially vital for
facing staff shortages, and promotes good housekeeping
venues looking to add blended food and drink options
for regular cleaning. Combined with Blendtec’s specific
to menus while creating an inviting atmosphere that
rinse stations, these blenders are ideal for operators
encourages customers to stay and enjoy themselves.
prioritising hygiene.
In addition to Stealth, Lockhart customers will also
To find out more visit: www.lockhart.co.uk/innovation
be able to purchase Blendtec’s Connoisseur 825 and Connoisseur 825 SpaceSaver models, as well as a purpose-built Blendtec Rinse Station that streamlines the cleaning process between blends. Richard Smith, Procurement Manager at Lockhart Catering Equipment, is delighted to be partnered with Blendtec: “Blending is an incredibly versatile method of food and drink preparation, and demand for healthier beverages and premium blended drinks continues to grow. Blendtec’s expertise is second to none, giving our customers the confidence that they have the speed, performance and reliability needed to meet this demand while delivering a great customer experience.” Consistent across each of Blendtec’s models is the intuitive design and cutting-edge technology. Each blender benefits from durable, lightweight, stackable, and NSF Certified jars, and a blunt safety blade which is stronger than traditional blades to ensure longevity. Unlike competitor models which use plastic, Blendtec’s 46
Fastfood Professional • October and November 2026
October and November 2026 • Fastfood Professional
46
Think Your Ice Cream is One of the UK’s Best? Enter the 2027 Golden Scoop Awards! Ice cream makers across the UK are being invited to put their creations to the test as the Golden Scoop Awards return for 2027
O
rganised by the Ice Cream Alliance, the awards give ice cream artisans of all sizes the opportunity to gain expert recognition, receive constructive feedback and compete
against the best of the best in the industry. Following the inaugural awards in 2026, the competition will once again search for the country’s best ice cream, with one business receiving the top title of Golden Scoop National Champion. Catherine McNeil, Director of Operations at the Ice Cream Alliance, said: “The Golden Scoop Awards give ice cream businesses an opportunity to put their products in front of respected industry experts and receive recognition for the skill and care that goes into every scoop. Whether you have been producing ice cream for
Class winners are determined by the highest combined score from the judging panel. Eligible entries can also receive a rating of between one and five stars, providing businesses with an independent mark of quality that can be displayed across packaging, menus, websites, social media and marketing materials. Every entrant will receive detailed feedback from the judges, offering practical insight into the strengths of their product and where further improvements could be made. Winners will also receive promotional materials and support to help them share their achievement with customers and the media. The final list of 2027 categories and full compositional rules will be available through the Golden Scoop Awards website Categories include: • Classic flavours including Vanilla, Chocolate, Strawberry and Pistachio • Open Flavour • Open Sorbet • Innovative Ice Cream • Newcomer • Signature Soft Serve
generations or have only recently entered the industry,
Key Dates
we want to encourage you to take part. Entering can
Entries Open: NOW Entries Close: 1st December 2026
help strengthen your reputation, raise your profile
Sample Drop-Off: 22nd February 2027
and give customers another reason to choose your
Winners Announced: 16th March 2027 at the Ice Cream
products.”
Alliance Awards Night
Entries are blind judged, and are evaluated on three
Businesses interested in entering can find updates,
key areas:
competition rules and registration information at
47
• Appearance
goldenscoop.co.uk.
• Texture and body
Find out more about The Ice Cream Alliance here:
• Flavour and palatability
https://ice-cream.org/
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Catherine McNeil, Director of Operations at the Ice Cream Alliance
When summer ends, the real work for ice cream parlours begins
points where people can spend time together without the cost or formality of a restaurant. Ice cream parlours have the potential to occupy a similar space: somewhere familiar, affordable and social that people
There are few businesses where the weather forecast can have quite as immediate an effect on the till as an ice cream parlour
choose to return to because it feels part of the local area.
G
takeaway tub for the weekend is a different purchase from a
straight past suddenly want a cone. Tourists are also about
have different trading patterns from a town-centre shop. A
in huge numbers.
business popular with families after school will have different
That can mean looking at the menu. Hot desserts paired with ice cream make sense when the weather turns. So do waffles, crepes, cakes, coffee and seasonal flavours. A
ive us a hot Saturday in July and people don’t
cone eaten on a sunny afternoon, but it’s still a sale for the
need much persuading. They’re already thinking
same business.
about ice cream. Families are out, high streets are
Operators know their customers best, so there isn’t one
busier and customers who might normally walk
winter menu that will work everywhere. A seaside parlour will
The weather does the marketing for you! However, September and October are different. Once the temperature drops, that automatic demand drops with it. And that’s when operators get a much clearer
opportunities from one that relies heavily on tourists. The important thing is to look at what people are actually coming in for and respond to that. Parlours don’t need to redesign the entire business every
idea of how many summer visitors have actually become
October. Sometimes a couple of seasonal specials are
customers of the business.
enough to give regular customers something new to try.
A queue on a hot day is obviously good news, but it
Autumn and Christmas are particularly good opportunities
doesn’t necessarily tell you very much about loyalty. The
for flavour development because customers already
more interesting question is whether somebody who first
associate those months with certain ingredients and treats.
came in because it was 27 degrees decides to come back when it’s 12 degrees and raining.
Furthermore, a lot of loyalty in independent food businesses is built through very ordinary things: recognising
For parlour owners, autumn is a good time to find out.
somebody when they come back, remembering what they
I see some businesses doing this very well by
usually order, having staff who are pleased to see them.
changing how customers think about a visit as the
Those things are easy to underestimate because they
seasons change. During the colder months, the parlour
don’t show up neatly on a spreadsheet, but they still matter.
needs to become somewhere people actively choose to
One of the strengths independent parlours have is that
go... a third space even. They are not just places to buy food, but informal meeting 48
Fastfood Professional • October and November 2026
they can become very personal businesses. The owner may know several generations of the same family. Customers October and November 2026 • Fastfood Professional
48
bring their children in after school. People have a
Buffalo puts the ping back in the microwave market
favourite flavour or a particular sundae they’ve been ordering for years. I’d also encourage operators to look at what happens to their marketing once summer ends. It’s very easy to be active on social media when there’s a queue outside and you’re launching new flavours every week. Then October arrives, trade becomes quieter and posting slows down at exactly the point when you need to remind people that you’re still there. There is plenty to talk about during winter. Businesses can show what’s being made or introduce the people behind the counter. Ask customers what flavour they’d like to see next. Put a seasonal special
Power. Performance. Precision. And now, with up to 30% off, Nisbets is turning up the heat on commercial microwaves through its Buffalo range
A
firm favourite for operators, Buffalo’s commercial microwaves have become the backbone of many commercial kitchens. Rapidly heating, defrosting and
cooking food, these microwaves are a real time-saver during a
on the menu and see what happens. If something sells
busy service with Buffalo’s 34 litre, 1800W models proving to be a
out, say so.
real winner. Buffalo offers a manual (FB863) and programmable
People often follow local businesses because they like the people running them. Autumn is also a useful time to look back at the summer properly.
(FB864) version of this popular appliance, both boasting a strong stainless steel construction to withstand the demands of a commercial kitchen environment. These microwaves can also be used front of house thanks
Fairly simple information can help with decisions for
to an adjustable volume control
next year: Which products sold particularly well? Were
that minimises disturbance to
there customers who returned several times? Did
customers’ dining.
one promotion bring people through the door while
Delivering precise cooking,
another barely made a difference? Did your social
Buffalo’s 1800W microwaves
following increase? What happened when the weather
come with 5 different power
wasn’t quite as good?
settings, selected with a simple
Furthermore, we can ask regulars what they’d like
dial on the manual microwave, or by using the intuitive digital
you to offer through winter. If you’ve introduced
controls on the programmable variant. And, for even easier use,
something new, ask them what they think of it. Parlour
the programmable microwave features a convenient X2 function,
owners have access to customer feedback every day,
which automatically calculates time when cooking two dishes
often from people who know the business extremely
simultaneously. Meanwhile, when it comes to cleaning, both
well.
microwaves include a removable splatter shield to make this quick
In conclusion, I wouldn’t judge the health of a parlour on its busiest August weekend. I’d be interested in what happens afterwards.
and simple. Mark Conron, Group Head of Customer Communications, Nisbets UK comments on the Buffalo’s microwaves:
When somebody comes back in November because
“We get great feedback on the Buffalo range of commercial
they like the shop, know the staff, want to try the new
microwaves. They are efficient, cost-effective and easy to use –
flavour they’ve seen online or have made the parlour
exactly what operators are looking for in a trusted commercial
part of their routine, that’s a customer relationship
microwave! Buffalo microwaves truly transform an operator’s
rather than a weather-driven sale.
service and now is the perfect time to get yours with our limited
For independent ice cream businesses, building more of those relationships is what can make the
time discount!” Like all Buffalo products, these commercial microwaves are
colder months much less daunting.
rigorously tested before hitting the shelves to assure operators of
Find out more about
their quality and durability. Plus, for even more piece of mind, they
The Ice Cream Alliance
come with 2 years parts and labour warranty as standard.
here: https://ice-cream.org
For FAQs and more details, visit www.nisbets.co.uk or call 0117 316 500 for assistance.
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Boba Moshu shakes up bubble tea market with convenient, innovative ready-to-drink solution Boba Moshu puts the pop into every sip with its new bubble drinks. Reimagining the boba drink experience, customers simply shake, sip and pop for an on-trend refreshment that can be enjoyed anywhere, at any time
L
aunched at this year’s lunch! Show in September,
this popular drink originating from Taiwan, hence the name
in exotic Mango and fruity Strawberry flavours,
which translates as ‘Boba Magic’ in Taiwanese.
Boba Moshu is a boba juice drink to savour, show off, and share, and is perfect for tapping into the
Traditionally, boba drinks have only been available through specialised tea bars and coffee shops, and
demand for internationally inspired food and drink. The
require straws along with in-house preparation that
vibrant flavours offer a great alternative to classic bubble
results in long queues and lower customer satisfaction.
tea, for customers looking to enjoy the unique mouthfeel
Boba Moshu provides a convenient, streamlined RTD way
of popping boba with fruity flavours rather than tea.
to enjoy the drink instantaneously.”
For optimal enjoyment, Boba Moshu benefits from a
Each 330ml bottle of Boba Moshu is designed to stand
unique recipe that keeps these popping pearls perfectly
out on shelves with bold colours and an eye-catching
suspended for joy in every sip.
design. Benefitting from a resealable screw-cap lid, it can
Andy Lewis, Marketing Controller at Multiple
be enjoyed on the go for maximum flexibility. Best served
Marketing, comments on the popularity of this drink:
chilled, this new drink is perfect for offering something
“It’s brilliant to finally be able to spill the tea on our bubble
out of ordinary.
drink. Boba Moshu signifies a significant development in these popular drinks, helping operators capitalise on cultural
For further information on the Sunmagic Drinks
bubble tea movement by offering a ready-to-drink version of
portfolio please visit https://sunmagicjuices.co.uk/
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Sunmagic Juices Meets Demand for Low- and Non-Alcoholic Drinks with Premium Daymer Bay Mocktails Leading soft drinks supplier, Sunmagic Juices, is helping operators cater for the rising popularity of low- and non-alcoholic drinks with its range of ready-to-drink mocktails
H
aving recently partnered with Brakes to expand
pineapple, capturing the essence of a beach day in
distribution, Sunmagic is well-positioned to
every sip – no blender required!
meet increased demand across the low- and
Hannah Richardson, Marketing Executive at Sunmagic
non-alcoholic market. Drink options that
Juices, is excited about the mocktail range:
replicate their alcoholic counterpart tend to perform
“Mocktails are on trend, especially with the rising
particularly well in this category, such as 0% spirits,
popularity of fresh, fruity flavours. We’ve prioritised classic
alcohol-free beer and wine, and premium mocktails. This
fan favourites when developing our Daymer Bay range, so
is largely driven by the trend of ‘trading up’ – wherein
they’re sure to appeal to a broad range of customers.
consumers are dining out less frequently, but treating
Savvy bartenders could also use these mocktails as a
themselves when they do – with health-conscious dining
base for alcoholic cocktails by simply adding a shot of
driving responsible drinking and moderation.
relevant spirit and shaking to minimise preparation time.
Creating high-quality mocktails in-house can be
With the foodservice industry impacted by staff-shortages
ingredient- and time-intensive. With this in mind, Daymer
across the board, streamlined service and convenience-led
Bay’s mocktail range is ready-to-serve for streamlined
products like our ready-to-drink mocktails are essential.”
operations, and is available in four flavours;
The mocktails arrive in a premium glass bottle with
- Strawberry Daiquiri: Sweet, juicy, and crisp, blending
vibrant, eye-catching packaging to make it stand out in
ripe strawberries and a hint of lime into a smooth,
back-bar fridges. The screw-cap lid means the drinks are
still mocktail that’s bursting with natural flavour.
also suitable for grab and go environments, so customers
- Classic Mojito: A zesty and refreshing mix of lime and mint that results in a cool, crisp, perfectly balanced mocktail. - Passionfruit Martini: Combining tangy passionfruit with a touch of sweetness for a mocktail that is exotic and indulgent. - Pina Colada: Creamy coconut mixed with juicy
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Fastfood Professional • October and November 2026
can take away and enjoy on the move. Unlike competitor mocktails, Daymer Bay’s range has been developed with zero alcohol, rather than 0% spirits which contain trace amounts, meaning they’re suitable for all ages and conditions that restrict alcohol consumption. For further information on the Sunmagic Drinks portfolio please visit https://sunmagicjuices.co.uk/
October and November 2026 • Fastfood Professional
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Aquilo’s Guide to Choosing a Fridge Fridges are, undoubtedly, amongst the most heavily used items in any commercial food operation so replacing existing equipment or buying additional items needs careful consideration.
S
torage requirements and space availability
possesses non-toxic properties that have made it one of
are the two areas that need to be addressed
the most climate-friendly and cost-efficient refrigerants
over and above all others. Your starting point
available today.
is defining what, and how much, food needs
Gastronorm compatibility - not all commercial fridges
to be refrigerated and at what temperatures.
and freezers are gastronorm compatible so it is also
Then think through how this could be best addressed
worth checking that the model you’re looking at can
within your spatial limitations. For instance, a counter
accommodate the quantity and configurations of pans
unit doubles up as an extra worktop. Models with drawers
you use.
enable various foods to be held separately while, for
Temperature - check the temperature range to ensure
some busy kitchens, a countertop prep fridge might prove
it will meet your needs. A good range will prove more
convenient. Essentially, chefs and kitchen staff should be
versatile, especially as seasons and menu changes
able to access what they need quickly thereby reducing
demand different ingredients that might require different
unnecessary footfall and congestion.
holding temperatures.
Other things to look at are:
Defrost - although most fridges and freezers offer
Refrigerant - Undoubtedly, the new hydrocarbon models
automatic defrost, do check.
now available are not only exceptionally eco-friendly but
Self-closing doors – these are a must as doors left
are far more energy efficient than their predecessors
ajar will cause temperatures to rise and food to be
and offer increased longevity. R290 refrigerant (one
compromised.
of the most popular hydrocarbons) has outstanding
Condenser pre-filter - this helps ensure the condenser
thermodynamic properties and quickly absorbs heat
runs super-efficiently while also extending its useful
which, in turn, leads to faster temperature recovery. Also,
life. The filter prevents contamination by collecting
it’s important to note that R290 is naturally occurring and
airborne debris and can be easily vacuumed and cleaned
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as opposed to the costly chemical process that is often necessary on fridges without a filter. Packaging size – it might seem obvious, but people often forget to check the packaged dimensions of their new fridge so ensure that the model you’re looking at can actually be carried into your kitchen. Aftercare - It’s always worth checking what aftercare is provided at the time of purchase. For absolute peace of mind, make sure your supplier can offer extended and/or tailored warranties. AQUILO’S GUIDE TO FRIDGE MAINTENANCE Looking after your fridge will maximise its efficiency and ensure food is kept in optimum condition for the longest time. A proper maintenance schedule will also reward you by increasing the useful life of your fridge. Check fridge contents daily and discard anything that is out of date or beyond its best. Resist placing warm items into the fridge. Doing this can increase the possibility of activating dormant bacteria and lead to foodstuffs perishing quickly – and even more crucially, could lead to food poisoning. Clean both internally and externally weekly. This includes the following:
PANTHEON’S CONVECTION OVENS PROVIDE RELIABLE RESULTS TIME AFTER TIME Convection ovens are a must have in most kitchens and food operations as they have several advantages over both combis and microwaves
• Wash inside fridge and door.
T
• Sanitize with a commercial sanitizer.
even airflow is especially valuable in situations where
• Power up and allow to reach temperature before re-loading contents.
baked goods predominate.
• Switch off at wall and transfer contents. • Remove shelving and rails and wash in mild soapy water.
• Remove gaskets, check for damage and wash as above. If they are showing signs of deterioration (this happens) do replace them. A good supplier should always have stock available that’s right for your model. • Clean coil and vacuum if necessary.
he fan-circulated hot air they generate is ideal for producing consistently good, crisp, golden-brown exteriors on baked goods, roasted vegetables and
meats. Their ability to maintain consistent dry heat and
Make sure you do your homework on the capacity you’ll need going forward and, if in doubt, size up slightly. Also, consider gastronorm compatibility; the number of fans (twin fan models will heat up faster); a glass door and internal lighting (so that you can monitor results without needing to open the door) and, finally of course, cost. In a world of technical advances, for many operators,
• Clean condenser (many well-specified models have a
the sheer simplicity of using a convection oven makes
pre-filter screen which makes cleaning much easier).
sense. They’re uncomplicated and usually have simpler
• Check the air filter and keep it clean.
controls and fewer functions than combi ovens, making them very user-friendly and reliable in busy operations.
Further information: Sandro Wulkan. Aquilo
And they often have more internal space for gastronorm
Refrigeration. The Mill. Marsh Fold Lane. Manchester.
trays compared to combis of a similar size.
BL1 4HG Tel: 0800 093 8343 Web: www.aquilorefrigeration.co.uk
As well as that, convection ovens are more basic and generally need less maintenance than combis making them cost effective in terms of repairs and servicing. Further information: Sandro Wulkan. Pantheon Catering Equipment www.pantheonce.co.uk
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reach temperature, in comparison to the 70 minutes of the current grill. Analysis of gas consumption during peak cooking times and across a 12 hour shift also highlighted significant energy savings with a Synergy Grill of upwards of 30%. In order to ascertain effect on working conditions within the kitchen the temperature within the canopy was measured at a 2 metre distance from the grill. This highlighted a minimal increase in temperature to just 40°C from the Synergy Grill, whilst the competitor model recorded a much greater surge, with a maximum temperature of 128°C being recorded. When it came to evaluating grease within the Ductwork, the data once again highlighted the benefit of the Synergy Grill which created less than 50% of the grease accumulated by the incumbent grill. This was supported by
Independent Research Highlights Long List of Benefits of Using a Synergy Grill Independent research, commissioned by a leading national restaurant chain and carried out by Ki-Tech Solutions & Innovations, has highlighted the significant difference that a Synergy Grill can bring to a commercial kitchen… and it goes way beyond simply energy efficiency!
U
sing the latest technology, the on-site study compared a Synergy Grill to a leading competitor to establish whether the benefits outweighed the cost of upgrading their current grill setup
across the estate. The project aimed to evaluate a number of factors including grease build up, heat distribution, gas
less grease both on and around the grill itself. Richard Fordham, Managing Director of Ki-Tech explained: “Analysis such as this is becoming increasingly important as operators aim to ascertain the full picture of investing in one appliance over another. This is particularly the case for group accounts where savings on one piece of equipment can be multiplied potentially hundreds of times when rolled out across an estate.” Justin Cadbury, Chairman of Synergy Grill is delighted with the results: “We have been highlighting the benefits of a Synergy Grill over competitor models for many years and to now have these claims supported by an independent company with the credibility of Ki-Tech is really important. A Synergy Grill is not just a nice to have in the current climate, it is essential to have as the hospitality industry looks to reduce both direct costs such as energy, and indirect costs across supporting equipment.” Further tests highlighted more consistent temperatures across the four cooking zones of the Synergy Grill than on the traditional grill, which was also supported by anecdotal comments from the staff operating the grill. For further information on Synergy Grill, please visit www.synergygrill.com.
consumption and ambient heat. By installing in-line gas meters on each supply, the first part of the study analysed the time and energy required for each grill to reach operating temperature. This identified an immediate gas saving of 43% in favour of the Synergy Grill after it consumed just 2.7651m³ of gas, in contrast to the current model at 4.8277m³. Crucially, the Synergy Grill also took just 45 minutes to 54
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Cooking on Gas: Atosa brings high-output, value-led gas frying to UK foodservice with new launch Commercial catering equipment manufacturer Atosa is expanding its cooking equipment portfolio with the launch of its High-Performance Gas Fryer range, giving pubs, restaurants, QSRs, takeaways and other high-volume foodservice operators access to commercial frying performance at a competitive price point
T
he new ATFS range is being introduced to the
have a direct impact on the speed and efficiency of
UK as part of the CookRite portfolio, following a
service. The ATFS range is designed to keep up with
successful launch in Europe. The range comprises
demanding service periods, while allowing operators
three single-tank natural gas models, offering
to select a model that matches their individual
outputs from 40kg to 75kg of chips per hour. With RRPs starting from £1,495+VAT, the range has been developed to deliver a strong combination of performance and value, with the entry-level ATFS-40NG delivering up to 40kg of output per hour from 21kW of power. A number of comparable single-tank gas fryers on
requirements and budget. Commenting on the launch, Sandy Thomassen, Sales & Commercial Director at Atosa UK, says: “The ATFS range is about giving operators the performance and capacity they need, at a price point that makes sense in today’s challenging trading
the market require higher power inputs while delivering
environment. We don’t believe operators should have to
lower stated outputs, meaning the ATFS range gives
pay a premium simply to get the frying capacity their
operators the opportunity to access high levels of frying
business requires. With three models offering outputs
capacity without the higher price point often associated
from 40kg to 75kg per hour, there is a solution for a wide
with similar models.
range of foodservice outlets.
The three models provide a choice of capacity to suit
And while the industry continues to move towards
different levels of demand. The ATFS-40NG features
electric equipment, gas still has an important role to
a 21-litre oil tank, three burners and 21kW of power,
play. Not every kitchen has the electrical capacity to
delivering an output of up to 40kg per hour. The ATFS-
make the switch across all of its cooking equipment,
50NG increases this to 28kW and four burners, with an
so gas can provide a practical alternative for operators
output of up to 50kg per hour, while the top-of-the-range
looking to manage their available power while still
ATFS-75NG features a 29-litre tank, five burners and
delivering the output required for a busy service.”
35kW of power, delivering up to 75kg per hour. Across the range, operators benefit from temperature
The launch of the ATFS range represents a further expansion of the CookRite cooking portfolio, bringing
adjustment from 95°C to 205°C, piezoelectric ignition,
the same focus on practical performance and value that
automatic emergency shutdown in the event of
underpins its wider equipment offering.
overheating and an oil collection tank. Fryer baskets are also included as standard. For busy out-of-home operators, fryer capacity can 55
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For more information about the ATFS gas fryer range from Atosa UK please visit www.atosauk.com or call +44 (0)1604 700 853. October Octoberand andNovember November 2026 • Fastfood Professional
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By Alistair Farquhar, director of key accounts UK & Ireland at Merrychef, a Welbilt company
Keeping menus fresh without adding kitchen complexity
F
or fast food operators, keeping the menu fresh
Consistency is equally important. A new menu item
is a balancing act. Seasonal dishes, limited-time
may attract customers, but if the product varies from one
offers and new products can give customers
shift to another, or from one site to another, it can quickly
a reason to trade up or return, but every new
undermine the customer experience. Pre-programmable
item also has the potential to add pressure to already
ovens, with user-friendly touchscreens, take the pressure
stretched kitchens.
off staff training and help maintain consistency across
Many fast food kitchens are limited on space, operate
sites and shifts.
with lean teams and face high staff turnover. Introducing
Operators can also look for equipment partners that
new menu items can therefore create additional pressure,
work closely with food brands and manufacturers to make
making it essential for operators to find ways to add
introducing new dishes simpler. Merrychef collaborates
variety without compromising the speed and consistency
with a number of food suppliers to test products with
customers expect.
its development chefs and create approved cooking
This starts with keeping kitchen processes as simple as
profiles designed to deliver consistent, high-quality
possible, such as adding to existing dishes or processes
results with minimal preparation. Depending on the oven
instead of creating new ones. Using equipment that is
model, dishes such as burgers, burritos and pies can be
straightforward to operate can also help reduce reliance
cooked from chilled or frozen at the touch of a button,
on specialist skills, allowing a wider range of team
helping operators broaden their offer without introducing
members to use it effectively and efficiently.
unnecessary complexity.
That simplicity can be particularly valuable when
This ability to adapt is increasingly relevant when operators
operators want to introduce new menu items. Compact
look to refresh menus. Seasonal products and limited-time
high speed ovens, such as Merrychef’s conneX® 12 and
offers need to be introduced and removed efficiently, while
conneX® 12e, can give operators greater freedom to
existing standards still need to be maintained.
experiment with their menus without demanding more
For multi-site businesses, technology can provide
kitchen space or adding multiple cooking processes. A
another layer of control. Merrychef’s connected technology
wide range of dishes can be prepared using the same
allows operators to remotely push new menus across
piece of equipment, from chicken wings and folded pizza
connected equipment, helping updates to be rolled out
sandwiches to soft-shell crab.
across multiple sites without relying on manual updates.
Seasonal twists can come in the form of warming
The key to menu innovation is choosing equipment and
dipping sauces as we head into the colder months, or
processes that give operators flexibility while protecting
limited-edition drinks pairings to create added value.
speed, consistency and ease of use.
For operators looking to make the most of limited
As margins remain under pressure and kitchens
space, that flexibility can open up opportunities to add
continue to operate with lean teams, the ability to
different food offerings without fundamentally changing
introduce something new without creating additional
the kitchen footprint. Cool-to-touch Merrychef ovens can
operational headaches could be just as important as the
sit on refrigerated counters or drawers and they operate
menu idea itself.
as a plug-and-play solution.
www.merrychef.com
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FRISTEEL’S ‘COOK FOR YOU’ BRAND NOW AVAILABLE TO BUY IN UK Delivering rapid cooking results, with every serve
I
talian catering manufacturer Fristeel’s new ‘Cook For You’ range of appliances are now officially available for fast food operators to purchase in the UK. Designed to deliver professional cooking
performance in fast paced, compact spaces, the ‘Cook For You’ range of modular, countertop cooking appliances features; a deep fryer, fry top, pasta cooker, induction and ceramic cooktops, bain-marie and chip scuttles. Each product is highly efficient, durable, flexible and is designed to deliver an exceptional cooking performance, with every serve. The range is also versatile and very simple to use and easy to clean. Ideal for use within QSR, dark kitchens, street food and food truck setups, the range offers plug & play capability, a modular design for enhanced aesthetics and ergonomics - achieving a consistent high performance and quality output within limited catering spaces. Thanks to its modular design, fast food operators can use a combination of different appliances to create the
their purpose
perfect kitchen layout, making it suitable for a bespoke
efficiently and effectively - all for an affordable fee.
workflow within any busy catering operation. Renowned for its excellence and innovation -
The products within the ‘Cook For You’ range are set to be a huge hit within the UK foodservice industry. With
particularly when it comes to minimal energy usage is
exceptional features and capabilities, we are confident
its induction cooktop. It combines energy efficiency, high
that each and every one of these products will meet the
speed and top performance - all in one. Designed to meet
demands of their customers effectively and efficiently.”
the demands of fast-paced catering kitchens, this model
Prices vary per product. To purchase from the range or
is efficient and safe, and provides ultra fast heating and
to find out about the other products in the Fristeel range,
precise control, thanks to induction technology. With
please visit www.fristeel.com
a cool surface and reduced energy consumption, it is ideal for fast, efficient cooking within fast paced kitchen environments. The Pasta 4 product also stands out for its energysaving capabilities. Available as a plug and play countertop cooker, this product can significantly enhance efficiency within busy catering outlets and can offer consistency and improve quality across all operations. Pascal Stamm, Sales Manager at Fristeel, says: “As a leading manufacturer specialising in custom stainless steel catering equipment, we believe our quality products can make a difference to businesses operating within the QSR sector. Our equipment offers so many innovative Icelandic Tea” features and are designed to perform and last“Cream - serving 57
Fastfood Professional • October and November 2026
About Fristeel: Fristeel is an Italian company rooted in over 60 years of experience in stainless steel processing for professional kitchens. Since 1994, Fristeel has specialised in designing and manufacturing high-performance tanks, fryers, and pasta cookers, including drop-in models supporting both OEMs and foodservice operators. The company officially launched its Cook For Range at this year’s HRC event in March. To purchase from the range or to find out about the other products in the Fristeel range, please visit www.fristeel.com
October and November 2026 • Fastfood Professional
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LOLLY TO LAUNCH SNAPSERVE PRO complete view of every item on the tray, helping it accurately identify products that may be partially obscured, stacked or positioned differently. AI-powered object recognition then identifies each item and automatically creates the basket. Once the items have been recognised, the customer checks the order, taps their card to pay, and completes the transaction, all within a matter of seconds. SnapServe Pro has been developed specifically to work within Lolly’s wider hospitality technology ecosystem, including LollyHQ, self-service and EPoS. While Lolly previously offered tray-scanning functionality through a thirdparty provider, growing demand for frictionless checkout
New AI tray scanning accelerates the hospitality checkout
L
combined with the company’s strategy of developing core technology internally led the team to create its own AIpowered solution. Chris Brown, Technology Director at Lolly, said: “The
olly, the hospitality technology specialist, has
goal is incredibly simple from the customer’s perspective:
announced that SnapServe Pro, its new AI-powered
put down your tray, confirm what’s there, tap and go.
tray-scanning solution, has entered live customer
Achieving that simplicity has involved a huge amount of
trials, marking a significant milestone ahead of its
work behind the scenes. We experimented with different
wider market rollout. Developed in-house by Lolly’s product and technology teams, SnapServe Pro has been designed to work seamlessly
camera configurations and various machine learning models, developing our three-camera system, giving the AI a much clearer understanding of what is sitting on the tray.”
across the wider Lolly hospitality technology ecosystem,
Peter Moore, CEO at Lolly, added: “This launch, as part of
including EPoS, self-service, loyalty, vouchers, promotions
the Lolly Innovation series, is about more than creating a faster
and back-office management. This enables operators to
checkout. Hospitality is changing. Guest expectations are rising,
benefit from tray scanning without compromising access to
teams are under pressure, and operators are being asked to
functionality that is often restricted or harder to achieve with
achieve more while managing tighter budgets. Technology
standalone solutions. By combining AI-powered checkout with
needs to respond to those very real operational challenges.
deeper operational integration, SnapServe Pro aims to make
That’s what we mean by practical innovation. AI and
tray scanning a viable option for a wider range of hospitality
automation shouldn’t be introduced simply because the
and catering environments.
technology exists; they need to improve the customer
SnapServe Pro uses a new three-camera system to
experience and make operations smarter for the business.
automatically recognise items and build a customer’s basket,
This is where we see the next generation of hospitality
removing the need to scan individual products. Customers
heading: smarter, more connected experiences that make
place their tray on the counter, where three cameras capture
things simpler for both customers and operators.”
the contents from multiple angles. This gives the AI a 58
Fastfood Professional • October and November 2026
Visit - www.itslolly.com October and November 2026 • Fastfood Professional
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By Pierre Gillet, Vice President of International Sales at BrightSign
How Smarter Digital Menus are Improving Speed, Sales and Efficiency in QSRs In QSRs, the customer journey has always been a priority. With rising expectations, including faster ordering, cleaner user interfaces, personalisation and more convenient channels to order quickly through adaptive digital signage and kiosk
A
t the same time, operators face margin
Increasing Back-End Efficiency
pressures and labour shortages. However, we’re
Smart digital signage can alleviate some of the
seeing QSR innovation being shaped by existing
staffing pressures commonly found in QSRs. When
signage becoming smarter, more connected,
teams are stretched, menu updates can get missed,
and responsive to restaurant activity. From Static Signage to Intelligent Surfaces Functions such as POS, mobile ordering, and inventory management often operate in silos. This often leaves customer-facing displays, which have the greatest impact on purchasing, the least informed by real-time data. With external media players and built-in applications powering intelligence and analytics on displays, this supports faster decision making, clearer ordering flows, and a smarter way of working – without adding pressure
and carefully planned campaigns never make it to the display. Automating digital signage with real time data removes that burden, ensuring content is always displayed. Behind the scenes, digital signage displays are also being used as real time operational dashboards. These can alert staff when drive through queues spike or highlight low inventory. These data informed displays help teams react faster, reduce errors, and maintain consistency.
on infrastructure. It also enables QSRs to update menus
Balancing Personalisation and Privacy
in real time. With dwell time measured in seconds,
Personalisation in QSRs does not need to rely on
relevance becomes a competitive advantage.
personal data. By responding to factors such as time
Turning Digital Menus into Revenue Drivers Signage that updates automatically based on data signals reduces the operational burden on staff, helping to deliver accuracy during peak periods. This shift is changing how QSRs think about digital signage, turning it from a marketing tool into an operational game changer. As QSRs explore how to make displays more effective,
of day, order flow and demand signals, and processing this data at the edge – displays can adjust content to reduce friction and support quicker decisions. QSR personalisation is reflected in systems such as happens through loyalty programmes, POS integrations, and mobile apps. Signage can display more relevant content while maintaining privacy and compliance.
they’re adopting techniques such as A/B testing, layout
Connected, Contextual, and Collaborative
optimisation, and understanding where customer attention
Going forward, the success of QSRs will be defined by
naturally goes. Increasingly, operators are using analytics
how they increase efficiency and create increasingly
and AI-powered technologies to understand which content
engaging experiences. They must treat digital signage
performs best and optimise the customer experience.
as an enabler that supports staff and guides customers.
Digital signage has also become a key driver of engagement
The QSRs of the future will be data driven, operationally
and revenue. Whilst displaying wait times, they can be used to
intelligent, and designed for the realities of modern
promote loyalty programmes, limited time offers, or encourage
restaurants.
app downloads to drive repeat visits and higher spend.
https://www.brightsign.biz/contact-us/#contact
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Pidy Brings Wholesome Autumn Dining to Menus with new Wholemeal Puff Pastry Cases European patisserie specialist Pidy is helping caterers embrace the demand for wholesome, comforting dishes this autumn with the launch of two new wholemeal puff pastry cases, available in 7cm or 3.5cm diameter
M
ade with whole wheat flour and richer in fibre than traditional puff pastry case recipes, the new additions combine a crisp, golden pastry with a more wholesome
flavour. The neutral finish makes them suitable for a wide range of savoury fillings, for ultimate chef culinary creativity. This makes them ideal for creating seasonal dishes that cater to broader industry trends, like the rise in health-conscious dining, without compromising on indulgence or presentation. The 7cm Wholemeal Puff Pastry Shells are perfect for individual portions. Chefs could fill them with seasonal vegetables, roasted squash, mushrooms, root vegetables, or warming stews for a cosy dish that makes to more of autumnal and wintery flavours. For optimal flavour and texture, simply
heat the shells for 5 minutes at 170oC then allow to cool. This will refresh the pastry and bring out its full, rich, flavour while also bringing a crunchier texture. For smaller serves, the 3.5cm Mini Wholemeal Puff Pastry Shells work particularly well as canapes, on sharing platters, or as part of a light appetiser. These bite-sized pastries can be enjoyed hot or cold for maximum flexibility, and can even be frozen once filled – making them extremely convenient for caterers looking to prepare ahead of busy services or largescale events. Fabien Levet, Commercial Manager at Pidy UK, comments on the versatile new products: “Autumn is a fantastic time to introduce wholemeal pastries to menus. With the rise in health-conscious dining, these products can be positioned as a more mindful option to classic pastry thanks to their higher fibre content than our standard puff pastry recipe, while still feeling special and indulgent. Wholemeal pastry also lends itself well to a rustic, premium appearance the complements seasonal ingredients. Our new wholemeal puff pastry cases are convenient to grab and fill as requires and combine convenience, consistency, and quality.” Chefs looking to get inspired could visit Pidy’s website to view four free seasonal recipe booklets, available here: https://www. pidy.com/our-inspiration-booklets#inspiration For more information on the Pidy range, please visit pidy. com or call 01604 705666.
YOUR CHANCE
TO WIN ICONIC POS FROM PUKKA
SCAN TO WIN!
Enter now to be one of seven lucky winners! Win the kit, delivery and installation by entering today
Visit pukkapies.co.uk/win-chip-shop-pos to enter before 30th October 2026 Competition closes midnight, 30th October 2026. Entrants must be chip shop owners. By entering this competition, you’re agreeing to give Pukka Pies permission to contact you for competition and promotional purposes.
Central Foods expands portfolio with Saxon Foods partnership to meet growing demand for versatile jacket potato options Central Foods has expanded its frozen food portfolio through a new partnership with specialist manufacturer Saxon Foods, introducing a range of frozen ready baked jacket potatoes as foodservice operators respond to growing consumer demand for affordable, versatile and customisable meal options
W
time, improve consistency and minimise food waste in busy commercial kitchens. Versatile enough to be served as a traditional dine-in meal, loaded with a wide variety of toppings or incorporated into grab-and-go meals, the range supports caterers looking for flexible menu options without compromising on quality or consistency. As operators continue to maximise ingredient utilisation and deliver value-led menus, jacket potatoes offer a simple way to create premium meal options using existing fillings and toppings. Oli Sampson, Managing Director of Central Foods, said: “We’re delighted to welcome Saxon Foods to the Central Foods portfolio. As with all our supplier partnerships, we’re focused on bringing high-quality,
ith loaded jacket potatoes enjoying a
trusted manufacturers together with the UK’s wholesale
resurgence across the out-of-home market,
and foodservice sectors.
the new range enables wholesalers and
We’re seeing renewed interest in jacket potatoes
caterers to capitalise on one of the foodservice sector’s
because they deliver exactly what both operators and
most adaptable menu staples. Suitable for schools,
consumers are looking for. They offer excellent value, can
hospitals, universities, garden centres, cafés and workplace
be customised with an endless variety of toppings and
catering, the products provide a convenient solution that
work across multiple dayparts, from grab-and-go lunches
combines operational efficiency with broad menu appeal.
to substantial dine-in meals. At the same time, they
Established more than 30 years ago, Saxon Foods has
help operators simplify kitchen operations by reducing
built its reputation as a plant-based specialist producer
preparation time, minimising waste and delivering
which includes ready baked potatoes and convenience
consistent quality with every serving.
foods for the foodservice and retail sectors. Based in
Adding Saxon Foods’ ready baked jacket potatoes to our
the heart of one of the UK’s leading potato-growing
range gives our customers another commercially relevant
regions, the company works with carefully selected
solution that supports menu innovation while making life
growers across Lincolnshire, Yorkshire and East Anglia to
easier for busy professional kitchens.”
source quality British potatoes for professional kitchens.
Steve Humphrey, Managing Director at Saxon
Operating from a dedicated meat and allergen-free
Foods, said: “Central Foods has built an excellent
manufacturing facility, Saxon Foods has achieved the
reputation for supplying quality frozen products to
highest BRCGS AA+ certification and supplies many of
the UK foodservice sector, making them a natural
the UK’s leading retail and foodservice customers.
distribution partner for Saxon Foods. Our ready baked
The new range includes Small, Standard, Large and
jacket potatoes have been developed specifically for
XL Ready Baked Jacket Potatoes, enabling operators
professional caterers, delivering the consistency,
to choose the most appropriate size for different menu
convenience and flexibility that today’s busy
formats and occasions. Cooked from frozen in either the
commercial kitchens demand. We’re looking forward to
microwave or oven, the products help reduce preparation
working together to make the range more accessible to
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wholesalers and operators throughout the UK.”
broaden their product offering, reduce stockholding and
The addition of Saxon Foods further strengthens
respond more effectively to evolving menu trends.
Central Foods’ portfolio of frozen food solutions, giving
The Saxon Foods ready baked jacket potato range is
wholesalers and caterers access to another trusted
available now to UK
manufacturer through its mixed pallet consolidation
wholesalers via Central Foods.
model. By removing the traditional constraints of full
For more information,
pallet ordering, Central Foods enables customers to
visit www.centralfoods.co.uk.
Ode makes cod farming profitable for the first time in Ålesund, Norway Revenue more than doubled to NOK 877 million in 2025, and Ode closed the year with a net profit of NOK 66 million — a NOK 301 million improvement from the year before. It is the first time a farmed cod company has delivered profitable annual accounts.
O
de, Norway’s largest producer of farmed cod, posted revenue of NOK 877 million (USD 91m / EUR 80m) in 2025, up 118.7% from NOK 401
million in 2024. EBITDA came in at NOK 109 million (USD 11m / EUR 10m), a margin of 12.4%, while the net result after tax was NOK 66 million (USD 7m / EUR 6m) a net margin of 7.5%. Several companies have farmed cod since the early 2000s, but Ode’s 2025 results are the first to prove the
technologically advanced aquaculture business in the
business can be profitable.
world,” says Kvalheim.
“Although expected as part of our business plan, this
Established in 2020, Ode has built a fully integrated
is a major milestone for Ode, and I thank our employees,
value chain for farmed cod — broodstock, hatchery,
customers and partners for their contribution. Five
juveniles, sea farms, harvesting, processing and sales &
years of significant investment in our organization,
marketing. The company employs more than 300 people
value chain and product offering — coupled with strong
and has grown operations by more than 300% per year
biology and consistently high quality — delivered both
on average since 2022. With its unique downstream
record revenue growth and profitability in 2025,” says
focus, Ode has invested significantly in product and
Ola Kvalheim, CEO of Ode.
market development and in building the Ode brand.
Ode harvested 10,018 tonnes of HOG equivalent
The goal has been to revolutionize the cod category: a
volume in 2025, up 110% from 4,770 tonnes in 2024.
global, growing and predictable business where retailers
That accounted for approximately 65% of Norway’s
and foodservice can rely on consistent, high-quality fresh
total farmed cod production, and almost a third of the
cod every day. “Together with our partners, we build new
country’s combined export volume of fresh wild-caught
demand every day through consistent quality, positive
and farmed cod.
eating experiences and exciting product development.
“In 2025 we evolved from a fast-paced scale-up into
Satisfied customers, the right product mix and reliable
a professionalized corporation — building the systems,
supply growth will deliver long-term demand growth. The
structure and governance needed for continued growth
salmon industry has in many ways provided the blueprint
— while keeping our passionate and ambitious start-
for this journey — and we can learn from both their
up culture. In 2026 we are building further on this
successes and their failures,” says Kvalheim.
platform by investing heavily in becoming the most 63
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Hoshizaki Invests in Community by Supporting The Canvas Café Collective Hoshizaki UK is proud to share that they have helped kickstart a new community-focussed initiative called The Canvas Café Collective.
F
ounded by Ruth Rogers and created after four months of research with community café owners, The Canvas Cafe Collective aims to recognise
and strengthen the vital roles that cafes play in helping neighbourhoods thrive, and vulnerable communities feel a sense of belonging. The initiative evolved after The Canvas in Shoreditch – a much-loved East London café, run by
disappeared. It’s alive in community cafes all over the
Ruth and known for bringing people together – was forced
country, quietly holding their communities together every
to close its doors in 2022. Rather than being discouraged,
day. This isn’t about recreating The Canvas. It’s about
the closure sparked a new idea that the Canvas could
recognising, celebrating, and supporting the incredible
become a template concept that was recreated across
places that already exist. Community cafes are vital social
existing businesses already acting as community hubs.
spaces, and I want to see one in every neighbourhood.”
The co-design phase of the Collective brought together
Simon Frost, Country Director Hoshizaki UK, first heard
eight venues across the UK with the shared goal of
about Ruth’s mission when they met at an exhibition
creating welcoming spaces which support mental health,
that The Canvas and Hoshizaki were both attending, and
reduce loneliness, and strengthening local communities:
immediately knew it was something Hoshizaki wanted to
Community Jam (Bristol) INFUSE Tea Bar (Coleraine, Northern Ireland)
get involved in: “Ruth’s goal to amplify community cafes’ impact,
Kiju Coffee House (London)
and champion the vital role they play in local areas is
Quarry Café & Fridge CIC (East Grinstead)
absolutely essential. In the modern world, it’s very easy to
Roundabout Café (Southampton)
become isolated. Having these hubs where people can go
Sibling Café (Cardiff)
to foster real connections is the antidote.
TAG Drinks (London)
Hoshizaki is committed to putting action behind our
WIRED Coffee & Cake (Honley, West Yorkshire)
policies, so it’s been fantastic to work with an initiative
Ruth Rogers, founder of The Canvas and the Canvas
which aligns with our values to well. We look forward to
Café Collective, is excited the initiative is up-and-running:
continuing to work alongside Ruth and the Collective as
“Losing The Canvas was heartbreaking. It felt like we’d lost something really special. But over the last four years I’ve come to realise that the spirit of The Canvas never
Advertise With
64
Fastfood Professional • October and November 2026
the project evolves.” For more information on Hoshizaki, please visit www.hoshizaki.com
Call Athol now on
07725 434173 October and November 2026 • Fastfood Professional
64
Jestic Strengthens Sales Team
J
estic Foodservice Solutions has strengthened its sales
Speaking of these team
team with the promotion of long-serving team member
devlopments, Richard Norman,
Liam Nally to Senior Regional Sales Manager, alongside the
Head of Sales Channel & Projects
appointment of industry professional Joe Upton as Regional
at Jestic Foodservice Solutions, said:
Sales Manager. The appointments highlight Jestic’s continued
“Liam’s progression at Jestic is a great example of what
commitment to developing talent within the business, while
we strive for at Jestic. Over the years he has developed an
also bringing experienced industry professionals into the team.
excellent understanding of our customers, our brands and
Liam joined Jestic in January 2019, initially as part of the
the wider industry, and we’re delighted to see him take this
company’s Internal Sales Team. Over the past seven years, he has
next step in his career. His experience will be a real asset
progressed through the business, building extensive knowledge of
as he takes on greater responsibility within the sales team,
Jestic’s premium foodservice equipment and developing strong
supporting the team and helping to drive our continued
relationships with customers and partners across the industry.
growth. We’re also very pleased to welcome Joe to Jestic -
In his new role as Senior Regional Sales Manager, Liam will
bringing valuable knowledge and a fresh perspective to the
support the wider sales team and play a key role in the day-to-day
role. We’re confident he will build on the strong relationships
management of operations, while continuing to contribute his
Liam has established and help strengthen Jestic’s position in
experience and knowledge to Jestic’s growth.
the industry.”
As part of these exciting changes, Joe Upton has joined
These appointments form part of Jestic’s ongoing
Jestic as Regional Sales Manager, taking over responsibility
investment in its people and sales operations, ensuring
for Liam’s former role, covering London and the Home
customers across the UK continue to benefit from
Counties. Joe brings six years of experience within the
knowledgeable, experienced support.
foodservice equipment industry to the role, strengthening
For more information on Jestic Foodservice Solutions,
Jestic’s regional sales presence and customer support.
please visit www.jestic.co.uk or call +44 (0)1892 831 960.
Supermac’ s logo and name could Supermac’s logo and name could soon be more visible in Britain soon be more visible in Britain
T
he Irish burger chain, Supermac’s, has won an important ruling at the UK Intellectual Property Office (UKIPO), in the latest stage of a long-standing trade mark dispute with the global fast-food giant, McDonald’s. The UKIPO decided that Supermac’s name and logo can be registered as trade marks in the UK, despite a legal challenge from McDonald’s. McDonald’s argued that use of ‘Mac’ or ‘Mc’ could cause consumer confusion, potentially leading people to believe that they are buying a ‘Big Mac’, when in fact they are buying a Supermac’s product. The Hearing Officer at the UKIPO rejected McDonald’s challenge, asserting there were sufficient differences and “that no link will be made by the average consumer”. There was a different outcome entirely at the EU Intellectual Property Office (EUIPO) in June. At an appeal court hearing, Supermac’s attempt to overthrow an earlier decision to reject its trade mark registrations in Europe, was dismissed. Supermac’s continues to trade in the Republic of Ireland. At the EU General Court, in June 2024, McDonald’s lost another case against Supermac’s, resulting in the US fastfood company no longer having exclusive rights to the term ‘Big Mac’ to describe chicken burgers or any food products containing poultry, in the European Union, due to a lack of use. Mark Caddle, partner and trade mark attorney at
65
Fastfood Professional • October and November 2026
European intellectual property firm, Withers & Rogers, said: “Supermac’s CEO has made no secret of the fact that he would like to expand operations in the UK, and this decision will make that easier. The trade mark applications that the Irish fast-food chain originally submitted to the UKIPO in April 2021 could be registered within a few weeks. We will have to wait and see what happens next, however. If McDonald’s decides to appeal the decision, this long-standing dispute will continue and could even end up before the UK Supreme Court - a lengthy process that could take years to complete. Despite this victory for Supermac’s, not all decisions are going their way. The EUIPO’s decision to reject Supermac’s appeal in June this year will be welcomed by McDonald’s. As a result, Supermac’s will not obtain registered trade mark protection across the European Union, which will deter any plans it has for launching new restaurants in the EU beyond the Republic of Ireland. These businesses have been battling for so long now, it is hard to imagine that the dispute will end here. Whilst there are lessons to be learned on both sides, perhaps the greatest is to ensure that your brand name, including any prefixes, suffixes or morphemes, are registered individually as trade marks, and used, in all target markets.”” October and November 2026 • Fastfood Professional
65
TRADE DIRECTORY
Bain Marie Liners Easy Liners Easy Liners Ltd, Stewart House, Primett Road Stevenage SG1 3EE T: 01438 879543 E: info@easyliners.co.uk W: www.easyliners.co.uk
Easy Bags Ltd Enterprise Road, Millennium Business Park Mansfield, Nottinghamshire NG19 7JX T: 01623 423423 E: customerservice@easybags.net W: www.easybags.net Daymark-Supplies Ltd www.daymark-supplies.co.uk The Refill Centre Ltd, t/a Daymark-Supplies, Unit 14, Poplars Farm, Forshaw Heath Road, Earlswood, Solihull, West Midlands, B94 5JX 0845 23 015 23
Sirane Ltd www.sirane.com Sirane Ltd, European Development Centre, Stafford Park 6, Telford, TF3 3AT 01952 230055
GM Packaging Ltd www.gmpackaging.co.uk Unit B7, Tyne Tunnel Estate, Hamar Close, North Shields, Tyne and Wear, NE29 7XB 0191 296 2007
Batter Suppliers Goldensheaf Kerry Foodservice, Bristol T: 0800 138 1938 E: Julian.warner@kerry.com W: www.kerry-foodservice.co.uk
Henry Jones
Henry Colbeck
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
66
Fastfood Professional • October and November 2026
Crown Chambers, 7 Market Place Melksham, Wiltshire, SN12 6ES T: 01225 791848 E: info@totalqsr.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
W: www.totalqsr.co.uk Fryers Mate www.fryersmate.com Unit 3, Great Northern Way, Great Northern Terrace, Lincoln LN5 8XF 01522 542054
www.westoncateringsupplies.com Unit S4, Mendip Business Park, Rooksbridge, Somerset BS26 2U westcatering@hotmail.com 01934 750367
Falcon Foodservice Equipment
Business and Property Sales
Marfast
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 www.emfgroup.com 3 Cornhill, Ottery St Mary, Devon EX11 1DW info@emfgroup.com 01404 813952
Catering Equipment Suppliers/ Spares www.chippersandpeelers.com Grange Farm, Braithwell Road, rlton Catering Ca Ravenfield, Rotherham , South Yorks., S65 4LP E q uip m e nt E: carltoncatering@sky.com Carlton T: 01709 540004 Catering 26/08/2014
C
M
Y
Equipment
MY
CY
K
Catering Appliance Superstore Carlton Catering Equipment
Carlton Catering Equipment
Carlton Catering Equipment
Carlton Catering Equipment
Black and white versions
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
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
T: 0113 257 7934
www.mcstechproducts.co.uk Building 2, Westmead Drive, Swindon, SN5 7YT sales@mcstechproduct.co.uk
17:09
CMY
Mintsfeet Road South, Mintsfeet Industrial Estate, Kendal, Cumbria, UK, LA9 6ND 01539 760650 sales@catering-appliance.com www.catering-appliance.com
Nisbets Plc
MCS Technical Products Ltd
Carlton Catering Equipment 1
www.marfast.co.uk 30 Broughton Street, Manchester, M8 8NN pani@marfast.co.uk 0161 833 0024
www.hopkins.biz Kent Road, Pudsey, Leeds, LS28 9NF E: info@hopkins.biz
Everett, Masson & Furby
Carlton-4.pdf
www.falconfoodservice.com Wallace View, Hillfoots Road, Stirling, FK9 5PY info@falconfoodservice.co.uk 01786 455200
Hopkins Catering
CM
Kerry Foodservice, Bristol
HK Engineering Ltd
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
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 October and November 2026 • Fastfood Professional
66
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
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Fastfood Professional • October and November 2026
Chicken Frying and Cooking Equipment Jestic Foodservice Solutions 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
TRADE DIRECTORY
Sweetheat
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 October and November 2026 • Fastfood Professional
67
TRADE DIRECTORY
Delivery Bikes Justebikes www.justebikes.co.uk 216 Hinckley Road Leicester, LE3 0TH info@justebikes.co.uk 0116 3666 980
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
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
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
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
68
Fastfood Professional • October and November 2026
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 The Fryers’ Favourite E: frymaxinfo@adm.com
For Over 60 Years.
KTC Edibles Ltd,
For information, advice, or customer support material pleas
Moorcroft Drive, Olenex Trading (UK) Limited. Tel: 01322 444836 e-mail: ukinfo@olenex.com 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
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
Complete Leasing Solutions Ltd
Kepos Systems Ltd
E: info@corporateasset.co.uk
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
Manor Farm, Chilworth Old Village, Southampton, Hants, SO16 7JP T: 023 8076 6467
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
Funnybones Foodservice
Unit 2, Park 2000,
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/
Millennium Way, Newton Aycliffe, Co Durham, DL5 6AR
T: 01325 315544 E: sales@collinsseafoods.co.uk W: www.collinsseafoods.co.uk
October and November 2026 • Fastfood Professional
68
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
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
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
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
TS10 5JU
T: 01642 489868 E: amanda.barker@me-ff.com W: www.me-ff.com
Martyn Edwards Ltd Limerick Road, Dormanstown,
www.sykesseafoods.co.uk New Smithfield Market, New Smithfield House, Whitworth Street East, Manchester, , M11 2WP hello@sykesseafoods.co.uk 0161 223 9311
Henry Colbeck
Redcar Cleveland TS10 5JU
Seventh Avenue, Team Valley Trading Estate, Gateshead, Tyne and Wear, NE11 0HG sales@colbeck.co.uk 0191 482 4242
T: 01642489868 E: amanda.barker@me-ff.com W: www.me-ff.com
Amanda Seafoods A/S
T Quality
Fryline in association with KLS
www.tquality.co.uk Westmead Industrial Estate, Westlea, Swindon, Wiltshire, SN5 7YY customercare@tquality.co.uk 01793 648900
8 Austin Fields
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
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
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
Fish & Chip Shop Suppliers
Maple Court, Ash Lane Collingtree Northampton NN4 0NB T: 01604 858 522 E: info@centralfoods.co.uk W: www.centralfoods.co.uk
Frying Range Engineers
VA Whitley & Co Ltd
Golden Valley Foods
KLS Frying Ranges Service
Milward House Fir Street Heywood OL10 1NW T: 01706 364211 E: sales@vahitley.co.uk W: www.vawhitley.co.uk
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
8 Austin Fields
www.uniqueseafood.co.uk 2 Floor, Grabbex Business Park, Murray Road, Orpington, Kent, BR5 3QY 0203 260 3580
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TRADE DIRECTORY
Smales
Fastfood Professional • October and November 2026
Valentine Equipment Limited www.valentinefryers.com 4 Trafford Road, Reading, Berks., RG1 8JS info@valentinefryers.com 0118 957 1344
Kings Lynn PE30 1P
T: 01553 772935 / 07770 568939 W: www.klsonline.co.uk E: sales@klsonline.co.uk
October and November 2026 • Fastfood Professional
69
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
Tasty Trotter
Hopkins Catering
www.tastytrotter.com Bridge Street, Clay Cross, Derbyshire, S45 9NU info@tastytrotter.com 01246 866800
www.hopkins.biz Kent Road, Pudsey, Leeds, LS28 9NF info@hopkins.biz 0113 257 7934
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
Unit 1, Greenway, Bedwas House Industrial
Espresso Essential
Estate, Bedwas, Caerphilly,
www.espressoessential.co.uk Unit 2, Oakley Green Nurseries, Westerleigh Hill Road, Westerleigh, Bristol, BS37 8QZ 0800 731 2980
CF83 8XP T: 029 2085 3200 • F: 029 2085 3323
E: info@petersfood.com
W: www.petersfood.com
www.brake.co.uk UK wide 0345 6069090
www.tchibo-coffee.co.uk Tchibo House, 7-8 Blenheim Road, Epsom, Surrey, KT19 9BE 01372 541881
Bidvest Foodservice
Logic Vending
Brakes
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
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Tchibo Coffee International Ltd
Fastfood Professional • October and November 2026
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
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
Taylor UK
Crafti’s Ltd (For Kids)
www.taylor-company.co.uk 106 Claydon Business Park Great Blakenham, Ipswich Suffolk, IP6 0NL sales@taylor-company.co.uk 0800 838 896
www.craftis.co.uk 3rd Floor, Towcester Mill, Chantry Lane, Towcester, Northants, NN12 6AB 01327 358508 October and November 2026 • Fastfood Professional
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Venice Bakery UK Ltd
www.wfdenny.co.uk Unit 7, Tudor Road, Altrincham Business Park, Broadheath, Cheshire, WA14 5RZ info@wfdenny.co.uk 0161 927 4949
www.venicebakery.co.uk Unit 2, Crown House, Queen Street, Bexleyheath, Kent, DA7 4BT adam@venicebakery.co.uk 0208 301 2624
It’s a Wrap (JR Press)
Units 25/26 Holmbush Industrial Estate, Holmbush Way Midhurst, West Sussex GU29 9HX enquiries@panartisan.com 01730 811490
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
Pan’Artisan
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
Southern Fried Chicken
Kiren Foods
www.southernfriedchicken.com Unit 1, Headley Park 9, Headley Road East, Woodley, Reading, Berkshire, RG5 4SQ sales@southerfriedchicken.com 0118 944 1100
Stoupid Pizza UK
Pies Pukka Pies Ltd The Halcroft, Syston, Leicester, LE7 1LD
www.kirenfoods.co.uk Unit 3, Smallbridge Business Park, Riverside Drive, Rochdale, Greater Manchester, OL16 2SH enquiries@kirenfoods.com 01706 526732 www.stupid-pizza.co.uk 84 Holmsdale Road, Coventry, CV6 5BJ stoupid.pizza@gmail.com 02476 278102
Potatoes
trade@pukkapies.co.uk
AHDB
T: 0116 264 4004
www.bestchips.co.uk AHDB Potatoes Agriculture & Horticulture Development Board, Stoneleigh Park, Kenilworth, Warwickshire, CV8 2TL 024 7669 2051
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
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.
Pizza & Pasta
www agrico.co.uk Castleton of Eassie, Glamis, By Forfar, Angus, DD8 1SJ potatoes@agrico.co.uk 01307 840551
Express Foodservice
Potato Treating & Equipment
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
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Fastfood Professional • October and November 2026
Potato White Company Unit 7B Bessingby Industrial Estate Bridlington, East Yorkshire, YO16 4SJ
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 Solutions 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
T: 01262 228286
Williams Refrigeration
E: info@selectsundries.co.uk
Bryggen Road, North Lynn Industrial Estate, Kings Lynn, Norfolk, PE30 2HZ 01553 817000
W: www.selectsundries.co.uk
Drywite www.drywite.co.uk The House of Lee, Park Lane, Halesowen, West Midlands, B63 2RA T: 01384 569556
TRADE DIRECTORY
W F Denny
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 October and November 2026 • Fastfood Professional
71
TRADE DIRECTORY
Polar Refrigeration
Westaway Sausages Ltd.
www.polar-refrigerator.com Unit 8, Access 18, Bristol, BS11 8HT See website for stockists
www.westawaysausages.com 3-6 Rydon Industrial Estate, Canal Way, Kingsteignton, Newton Abbot, Devon, TQ12 3SJ 01626 333101
Sauces & Marinades The Crucial Sauce Company Ltd
Metrow Foods Limited
E: info@thecrucialsaucecompany.co.uk
www.metrow.co.uk Airborne Close, Leigh-on Sea Essex, SS9 4EN helpdesk@metrow.co.uk 01702 527441
W: www.thecrucialsaucecompany.co.uk
Suffolk Meat Traders
Unit 1b, Nechells Business Centre, 31 Dollman Street, Nechells, Birmingham, B7 4RP T: 0121 333 3233
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
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.
Pukka Pies Ltd
www.eliteshopfittersleads.co.uk 5 Wharfe Mews, Cliff Terrace, Wetherby, LS22 6LX elitshopfittersleeds@iidp.co.uk 0113 258 3324
The Halcroft, Syston,
Jephsons Shopfitters Ltd
Leicester, LE7 1LD
www.jephsonsshopfitters.co.uk Maun House, Maun Way, Hermitage Lane, Mansfield, Nottinghamshire, NG18 5GX info@jephsonsshopfitters.co.uk 01623 645809
trade@pukkapies.co.uk T: 0116 264 4004 E: trade@pukkapies.co.uk W: www.pukkapies.co.uk
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Peter’s Food Service
Promart Manufacturing Ltd
www.petersfood.com Unit 1, Greenway, Bedwas House Industrial Estate, Bedwas, Caerphilly, CF83 8XP 029 2085 3200 info@petersfood.com
www.promart.co.uk Unit 2B Caddick Road, Knowsley Industrial Park South, Merseyside, L34 9HP sales@promart.co.uk 0151 546 4666
Fastfood Professional • October and November 2026
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 October and November 2026 • Fastfood Professional
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29 High Street Needingworth, St Ives Cambridgeshire, PE27 4SA
T: 07725 434173 Crossways E: crosswaysfc@gmail.com 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
Booker Limited
Quiznos
www.booker.co.uk Irthlingborough Road, Wellingborough, Northants, NN8 1LT 01933 371000
www.quiznossub.co.uk
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.samschicken.com
Subway www,subway.com
Waffle Delight www.waffledelight.co.uk
You could be telling readers about your business or service on this page Call Athol now to book a space on
www.chozen.co.uk
Doner Kebab German Doner Kebab www.donerkebab.net
Empire Dogs www.empiredogs.co.uk
Flamin’ Chicken
Web Design
Sam’s Chicken
TRADE DIRECTORY
Crossways Foodservice Consultants
07725 434173
info@theflaminchicken.com
Gallones Ice Cream Parlours www.gallonesfranchise.com
Pro Web Design www.prowebdesignuk.com 119 Hertford Road, London, EN3 5JF info@prowebdesignuk.com 0203 659 4745
Harry Ramsden’s London Fish and Chips Mexigo
www.shinebrightcreativecc.co.uk 13 University Road Leicester, LE1 7RA info@shinebrightcc.com 0116 255 3400
www.mexigo.uk
Wholesalers and Cash and Carry
www.papajohns.co.uk
Muffin Break www.muffinbreak.co.uk
Papa John’s Pepe’s Piri Piri
Central Foods
www.pepes.co.uk
Maple Court, Ash Lane Collingtree Northampton NN4 0NB
Peri Peri Original
T: 01604 858 522 E: info@centralfoods.co.uk W: www.centralfoods.co.uk
www.pitapituk.com
Fastfood Professional • October and November 2026
Box listings available
www.londonfish-chips.com
Shinebright Creative
73
Standard and Premium
www.harryramsdens.co.uk
TRADE DIRECTORY
www.periperioriginal.co.uk
Pita Pit UK Pizza Time www.pizzatime.co.uk October and November 2026 • Fastfood Professional
73
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Fastfood Professional • October and November 2026
October and November 2026 • Fastfood Professional
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