On Thursday 22nd January 2026 Parts Town UK’s Training Division will host their very first webinar alongside leading water filter manufacturer BRITA. 

Hear from Parts Town UK Training Centre Manager, Scott Barnfield and BRITA UK Manager, Chris Fay as they share insights and updates you won’t want to miss.

All are welcome and encouraged to attend the event to keep up to date with what’s happening at Parts Town UK and BRITA!

What to expect?

• Learn about upcoming industry training courses from Parts Town UK
• Discover BRITA’s latest products and offers
• Enjoy an interactive session with live Q&A
• Plus, prizes to be won on the day! All attendees will be put into a prize draw to be in with a chance of winning a Tool Kit and BRITA iQ Meter.

Event Details:

Date: Thursday 22nd January 2025
Time: 10am – 10.30am
Where: Online
Secure your spot: Click here to book your place

Retigo UK is kicking off 2026 with the launch of a new chef-led podcast.

The Mad Chef is by chefs, for chefs. Led by Retigo UK Culinary Consultant, Samuel Ashton, the monthly episodes provide raw chef chat, discussing the realities of working in a commercial kitchen – the good, the bad and the ugly.

Alongside Sam are fellow chefs Chris Beavis and Jordan Quantrell. Each with their own background, experiences and stories to tell about the real life of a chef, the trio have a no-filter approach to the podcast.

As well as the kitchen chat, the team are aiming to hit the road for site visits and to meet guest chefs across the UK, with the aim of showcasing the full capabilities of the Retigo combi oven range.

Explaining the concept of The Mad Chef podcast, Retigo UK Managing Director, Aneta Juroskova said, “We’ve been supporting service engineers across the industry via our WOW Training for some time now. About 12 months ago we started discussing how we could develop something similar for chefs, whilst also raising brand awareness amongst the chef community.

“We wanted to understand more about how chefs operate and so we visited several customers and Retigo users and spoke to them about the challenges they face in the kitchen. We then employed Sam, our Culinary Consultant, who has taught us a lot about chefs, their behaviours and how they work. The next step was deciding what to do with all the information we had gathered and how to present it. We knew, if executed correctly, we could have something unique to offer chefs, and so The Mad Chef was born.”

“It’s about graft, laughs and good taste”, says Sam. “Chefs don’t want a sleek, shiny marketing brochure or fancy sales pitches; they want no-nonsense talk, hands-on experience and the word of other chefs. The Mad Chef is about giving chefs just that; an honest chat, a chance to use the Retigo ovens and see what the Retigo brand is all about for themselves. It’s about collaboration, sharing ideas, trends and innovation. It’s about chef recognition.”

Aneta concludes, “We started working on this project last February and it’s been non-stop since! I must say that Sam and the boys have done a great job so far. We can’t wait to release the first episode this week and start engaging with the chef community. Follow TMC and stay tuned!”

The first episode goes out on Sunday 18^th January 2026.

Listen on Spotify: open.spotify.com/show/1FLdd9GKaQe0VvJYLhprEJ

This is a visualised podcast and can be watched on YouTube: @themadchefuk

The Mad Chef has its own profile on multiple platforms such as Instagram, Facebook, YouTube and Spotify. You can find out more about the podcast and the three chef presenters on the website: themadchef.co.uk

Northcote, the luxury hotel located in the scenic Ribble Valley and boasting a Michelin-starred restaurant has upgraded its complement of Electrolux Professional Skyline combi ovens to the latest model. January will see Obsession 26 commence, with a medley of World Class chefs set to put the new ovens and full Electrolux Professional kitchen through its paces.

‘Although our previous ovens still deliver for us and move on within the Northcote operation, we’re delighted to transition to the latest Skyline models. We’ll continue to benefit from their performance but now with improved efficiency. It’s a timely upgrade as they will be in situ ahead of Obsession 2026, which will see all our guest chefs put them through their paces’ – Lisa Goodwin-Allen, Chef Patron-Director, Northcote

With the new Skyline combi oven, experience smarter cleaning with up to 33% less water and 22% less detergent compared to previous models (based on 10 GN1/1).

Thanks to the new wash cycles, you’ll save up to 33% on water, 43% on detergent, and 25% on energy — delivering powerful performance with significantly lower operating costs. *

*Based on Internal test done in Electrolux Professional Laboratory comparing actual SkyLine 20 GN1/1 electric Combi Oven with boiler vs the previous version.

Visit the website to discover more – www.electroluxprofessional.com/gb/commercial-kitchen-equipment/skyline-combi-oven/

Our ovens have become more technically accurate with temperature control, and better insulated for heat efficiency, with the trend to move toward electric power over gas for lowering carbon footprint and future proofing the kitchen. The demand for quality pizza offering has definitely increased, with many businesses adding this to their existing restaurant or take away menu.

We offer compact 45cm belt conveyor ovens and single/ twin deck pizza ovens. We only offer electric options as this is the future requirement, especially if trying to comply with the TM65 carbon footprint initiative.

The conveyor ovens are forced air, so this de- skills & simplifies the operation for the customer, lowering the requirement for experienced pizza chefs, maintaining consistency and volume output.  Both our deck ovens and conveyor ovens can be stacked up to three units high, enabling maximum output from the same footprint, in a busy kitchen/takeaway. The dough quality and production is essential to the quality of the end result, so with the increased availability of fantastic ready-made frozen dough balls or even pre-formed pizza bases from millers and food production companies, this helps operators produce quality product, with reduced preparation time and minimised wastage.

We do also have dedicated spiral dough mixers and new heated pizza press to complement our ovens, for traditional style concepts that prefer to produce their own dough or special bread recipes. Our mixers are a very simple operation one or two speed, adjustable cut,  with fixed head and bowls. They have heavy-duty, high-performance dough hooks and motors, aiding the production of fantastic silky pizza & bread dough.

As mentioned previously, staffing pressures can be relieved by producing machines that are easy to operate, taking the skill out of the baking process for the operator, helping reduce the number of skilled staff to provide the same high quality product. Quality ingredients can be purchased/ frozen and used on demand, reducing the need for more staff to produce the raw product and minimising wastage.  Machines that are versatile and can be used to cook./bake other restaurant items, such as garlic breads/ cheesy Nachos/ crock dishes for tapas style cooking of fast cook product, such as garlic prawns etc.. can reduce the amount of other equipment required in the kitchen concept for the owner, again maximising the food production output.

For Power/ Performance/ Reliability / Efficiency and Sustainability, buy Blue Seal!

For catering equipment maintenance companies, efficiency is everything. From urgent breakdowns to planned compliance checks, every job requires clear communication between field engineers and office teams. Yet in many businesses, outdated processes create barriers that cost time, money, and customer satisfaction.

Service Geeni, a ceda Associate Member, provides FSM (Field Service Management) software that connects engineers in the field with office staff in real time, reducing paperwork, and ensuring SLAs are consistently met.

Why Communication Matters

In a busy catering equipment maintenance company, the office team acts as mission control. They receive customer calls, book jobs, schedule engineers, and keep clients updated. Engineers, meanwhile, are on the front line – travelling between sites, diagnosing faults, and carrying out repairs.

Without seamless communication, things can quickly go wrong:

• Engineers arriving late because of schedule changes they didn’t see.
• Jobs delayed because office staff didn’t know parts were missing.
• Customers frustrated by lack of updates.
• SLAs missed due to admin bottlenecks.

It’s not that teams aren’t working hard – it’s that information isn’t flowing smoothly between them.

“We speak to equipment maintenance companies every week who tell us the same story,” explains Steven Lindsay, Senior Software Sales Consultant. “Their engineers are skilled and their office teams are dedicated, but poor communication slows everything down. That’s exactly the issue our platform solves.”

From Paperwork to Real-Time Updates

Traditionally, engineers carried job sheets that needed to be filled out manually and returned to the office. Office teams would then type up notes, update systems, and contact customers. This process created delays, duplication, and inevitable human error.

FSM software replaces these manual steps with a real-time digital workflow. Engineers access job details on the mobile app, log progress as they go, and upload photos or notes instantly. Office staff see updates as they happen, without chasing phone calls or waiting for paperwork to come back.

This streamlined approach means:

• No delays between job completion and office updates.
• Accurate records for compliance and reporting.
• Fewer admin hours spent re-typing handwritten notes.
• Customers kept informed with timely updates.

Keeping Everyone in Sync

The impact of connected communication goes beyond reducing paperwork. For catering equipment maintenance companies, it transforms the way field and office teams work together.

• Instant job updates: Engineers can see new or rescheduled jobs immediately, reducing wasted journeys.
• Progress tracking: Office staff can view job status in real time, making it easy to answer customer queries without phoning engineers.
• Parts management: If a job requires a part, the engineer can flag it instantly, triggering the office to order stock and re-schedule efficiently.
• SLA monitoring: With all information centralised, managers can see which jobs are on track and where intervention is needed to stay compliant.

Better for Engineers, Better for Customers

For engineers, the benefit is clear: less time chasing paperwork and more time doing the work they’re trained for. Having job details, asset history, and instructions at their fingertips helps them complete tasks faster and more accurately.

For customers, the improvement is equally valuable: jobs completed on time, fewer delays, and a professional, consistent service.

“When communication improves, first-time fix rates go up and SLA performance improves,” says Adrian Clark, Key Account Director. “It’s a win-win – engineers are happier, and customers notice the difference.”

Real-World Impact

The benefits of real-time communication aren’t just theoretical. Service Geeni customers are already seeing measurable improvements. One FSM customer slashed office paperwork by 84% in just six months by moving from manual job sheets to digital updates.

For catering equipment maintenance companies, the impact would be very similar — less admin for office staff, engineers spending more time on the tools, and faster, clearer updates for customers.

Looking Ahead

As catering equipment becomes more complex and customer expectations rise, the pressure on maintenance companies will only increase. Clear, real-time communication is no longer a “nice to have” – it’s essential for staying competitive.

Service Geeni’s focus is on giving ceda members the tools to meet these demands: helping engineers and office staff work as one team, connected through a single, easy-to-use platform.

Learn More

To find out how Service Geeni FSM software can help your catering equipment maintenance company improve communication, reduce paperwork, and hit SLAs consistently:

Book a demo with Service Geeni

Setting a new benchmark in professional rice cooking.

Driving innovation in the commercial cooking equipment sector, Panasonic Professional Kitchen has launched its brand new SR-PGE54 Pro IH Rice Cooker – a high-performance solution which is designed to deliver rice with enhanced sweetness, greater flavour, exceptional texture and a uniform consistency.

SR-PGE54 Pro IH Rice Cooker:

• 5.4-litre (30 cup) capacity: Ideal for restaurants, catering services and large production kitchens.
• Durable by design: A diamond-coated non-stick inner pot improves heat conductivity and provides long-lasting performance while remaining easy to clean.
• High-powered: Powerful induction heating (IH) delivers rapid and even heat across the pot. An alternating convection system generates inner and outer heat currents, moving the rice dynamically to ensure distinct, fully cooked grains.
• Easy to use: An intuitive, upward-facing LED control panel delivers clear cooking stage indicators, while an audible buzzer alerts the operator to the end of a cook cycle.
• Multiple cook settings: Choose from hard, normal or soft and six cooking modes – white rice, rinse-free, brown rice, sushi rice, mixed rice and porridge for added flexibility.

With today’s chefs demanding consistency and quality, the Pro IH Rice Cooker is engineered to deliver exactly that.

Using optimised convection, the IH Rice Cooker forms a uniform moisture layer to give rice a noticeably glossier finish, while the residual heat stability from the induction technology reduces stickiness and gives a firmer texture.

For more information:

Email: commercial.ovens@eu.panasonic.com

As we approach the festive season, we’d like to take a moment to thank you for your continued partnership and support throughout 2025. It’s been a fantastic year working alongside you, and we’re looking forward to even greater things in 2026.

Please note our holiday schedule:

• Last dispatch: Monday, 23rd December 2025
• Office closure: 12 pm on Tuesday, 24th December 2025
• We reopen: Thursday, 2nd January 2026

Wishing you and your teams a restful break and a prosperous New Year.

Warm regards, The Adande Team

Novameta is expanding its range of quick-service restaurant solutions and introducing the Multi Cold Variable-Dimension Refrigerated Table to the market. It’s a unique multifunctional system that can be fully adapted to each customer’s specific needs. Multi Cold can integrate anything from GN containers to a beer keg or other essential kitchen accessories.

We believe this multifunctional concept opens up new possibilities for our clients and brings a new level of flexibility to professional kitchen design.

For more information, contact our Regional Manager Valdas Stonys: valdas@novameta.lt

Unox UK is delighted to announce the appointment of Steven McGarvie as its new Managing Director. Steven will join the company on 7th January 2026, succeeding Scott Duncan, who stepped down from the position after four years in the business.

Steven brings with him extensive experience in the foodservice equipment sector, having most recently served as UK Sales & Marketing Director at Victor Manufacturing Limited. He joined Victor Manufacturing’s senior leadership team in 2020 and has overseen major contracts and projects across the UK, earning a strong reputation for driving commercial growth and operational excellence. Previous to that he spent time at Foster Refrigeration as Regional Business Manager; Victor Manufacturing Limited as Contracts Manager and prior to that as Business Manager at Bidfood.

In his new role, Steven will lead the Unox UK team, building on the company’s ambition to expand its presence across the UK’s hospitality and foodservice sectors. At the helm of Unox UK he will continue its success in a rapidly growing market, focussing on key sales, operations, marketing and customer engagement with the team.

Steven McGarvie comments on his new appointment:

“I’m really thrilled to be joining Unox UK at such an exciting time. The focus on new product development, quality, innovation, and great customer service is genuinely impressive, and it’s clear the company invests just as much in its people as it does in its equipment. I’m looking forward to working with the team, building on what already makes us great, driving growth, and continuing to deliver real value for our customers.”

Nicola Michelon, CEO of Unox S.p.A., extends a warm welcome to Steven:

“We are delighted to welcome Steven to the Unox family. His proven track-record, deep sector knowledge and strategic vision make him the ideal leader for Unox UK as we continue to strengthen our footprint and service offering in the UK market. We would like to take a moment to congratulate Steven on his appointment, and wish him luck in his new role, where we know he will thrive and continue to grow the business in one of our key markets”.

Parts Town UK’s Training Centre of Excellence is proud to launch its brand-new Training Booking System, designed to make booking your training courses easier, faster and more efficient than ever before.

This cutting-edge platform marks the latest milestone in Parts Town UK’s Next Level Project, a long-term initiative focused on elevating customer experience across all digital touchpoints. Following the successful introduction of a dedicated WhatsApp channel, enhanced online live chat platform, and new Parts ID enquiry tool, the new booking system takes convenience and accessibility to the next level.

The new system provides a comprehensive overview of the spare parts distributors extensive range of manufacturer and technical training courses. Whether you’re looking to enhance your skills, gain certifications, or stay up to date with the latest training courses available, everything you need is now just a few clicks away.

Scott Barnfield, Training Centre Manager at Parts Town UK, commented:
“We’re thrilled to introduce this innovative booking system to our training customers. Our team is committed to delivering the highest standard of industry training and experience. As we move into the new year, customers can expect even more exciting developments, including brand-new courses and access to the latest manufacturer and technical training resources.”

Booking your next course has never been simpler. Explore the new system and secure your spot today at partstownuk.arlo.co/w/.

About Parts Town UK Training

Parts Town UK’s Training Centre of Excellence is dedicated to delivering high-quality technical training and assessments for engineers and technicians working within the commercial foodservice industry. Through strong partnerships with leading equipment manufacturers, they’ve become an approved training partner for many top brands.

Located in Cannock, right at the heart of the country, the onsite Training Centre offers excellent motorway connections, making it easily accessible from all regions. The facility boasts fully functional professional kitchens and the latest educational technology, ensuring that every course is practical, engaging, and effective. Their training team consists of experienced professionals with many years in the commercial catering equipment industry.

Parts Town UK are certified by LCL Awards to run courses and carry out assessments under the Nationally Accredited Certification Scheme for Gas Fitting Operatives (ACS) and offer a Managed Learning Programme for Non-Domestic Catering new entrants. Their electrical competency course, created in conjunction with ceda and FEA, is City & Guilds accredited and specially designed for technicians working with commercial catering equipment.

You can find out more about Parts Town UK training at www.partstown.co.uk/training/.