Adande Refrigeration has outlined ambitious plans for 2026, including the launch of what Managing Director Karl Hodgson describes as a solution to a “fundamental problem that’s been overlooked in commercial refrigeration for years.”

While keeping details under wraps, Hodgson revealed the innovation addresses a specific challenge affecting food safety, energy efficiency, and workflow simultaneously; something “every chef faces multiple times during service.”

The development comes after extensive consultation with chefs across the UK hospitality sector. “We’ve spent considerable time listening to chefs, really listening, to understand the friction points in their daily service,” Hodgson explained.

“What we’re developing gives chefs precise control and access in ways they’ve never had before. It’s about solving a problem that impacts their work constantly, but I can’t say more just yet.”

Adande has built its reputation on patented refrigerated drawer technology featuring Hold-the-Cold innovation, alongside blast chill units and saladettes. The company says demand for smarter ingredient organisation and workflow efficiency has directly shaped this new development.

“We’re continuing to innovate in ways that genuinely improve how kitchens operate, not just adding features, but solving real problems,” Hodgson added. “And we’ve got something special in development that we think will change the game.”

Further details are expected to be announced later in 2026.

For over 40 years, SMS Food has been supporting the UK foodservice and catering industry with high-quality butchery and food preparation equipment. We are proud to announce that we have joined the ceda community as a Silver Partner, strengthening our collaboration with fellow catering equipment professionals.

SMS Food is the sole UK provider of Berkel slicers, offering flywheel, gravity, and vertical models trusted by butchers, chefs, and catering operators nationwide. Our wider specialist product range includes meat mincers, meat bandsaws, sausage fillers, vacuum packers, and a wide range of other butcher equipment. We also provide spare parts, servicing, and technical support, ensuring that our partners can rely on the equipment they purchase from us to perform consistently and safely.

“Joining ceda as a Silver Partner is an important milestone for SMS Food,” said Saqib Aslam. “We look forward to working with fellow members and supporting the UK catering equipment industry with our expertise, high-quality products, and responsive service.”

For more information about SMS Food’s equipment, services, and ceda partnership, visit smsfoodpro.com or contact us at contact@smsfoodpro.com

This February, Maidaid are putting their stock promise to the test!

Challenge them on their Ice & Cube Machines.

Place an order for a qualifying ice machine* and if it isn’t in stock at the time of order, they’ll give you a £50 credit towards an alternative purchase once your machine is delivered.

Maidaid Ice & Cube Machines — fast fulfilment.
£50 credit if they miss the mark.
It’s their way of backing our availability with action.

To take part in the February Ice Challenge, speak with your Maidaid account manager or contact them today:
sales@maidaid-halcyon.co.uk
0345 130 8070

*Full T&Cs are available: HERE

Hobart is launching its most efficient range of Hood-type warewashers ever created. The next generation machines build on current innovations from its existing Profi and Premax ranges and include energy-smart features that, when combined, could save operators up to a staggering 25% in energy consumption*.

New Vapostop Energy Recovery technology twinned with Hobart’s insulated, four-sided hood means internal heat is retained within the machine, reducing energy consumption by up to 10%*. An optimised Drain Heat Recovery system offers up to a further 15%* reduction in energy consumption via the transfer of heat from outgoing hot water to incoming cold water.

The machines also benefit from a combined wash and rinse arm with self-flushing nozzles which eliminate blockages to give maximum wash performance. This allows for a further 10% reduction in water consumption on short and standard cycles^{^}, which in turn results in a similar reduction in energy and chemical consumption.

As with all Hobart products, the machine has been designed for simplicity of operation. A robust new hood and handle design makes for smooth functionality, while single button operation and a new Visiotronic interface provide intuitive control and consistency across the range.

A new and improved wash chamber means fewer dirt traps which in turn reduces cleaning time, while an optimised self-cleaning cycle activates automatically on drain down to minimise labour. The combined wash and rinse arm is also colour coded and can be easily removed without the need for tools, making cleaning and maintenance easier and less labour intensive.

The new features complement existing innovations including SENSO-ACTIVE functionality which constantly monitors wash water to maintain the optimum water quality, GENIUS-X² filtration technology which removes debris from wash water and an Automatic Soil Removal (ASR) system that negates the need for pre-rinsing of heavily soiled ware. In combination, these features work to deliver Hobart’s best wash results every time, meaning kitchens can rely on clean, shiny dishes, with minimal operational effort required.

The next generation machine is yet another product of Hobart’s unique Customer Back Innovation programme, where the manufacturer’s expert teams work with operators to understand pain points and develop appropriate solutions. Hobart Warewash Product Manager, Jeff Priest comments: “Through working with operators we know that staff turnover is a huge issue for kitchens, meaning that equipment needs to be intuitive and simple to operate yet still perform. We believe our next generation of Hood machines exceed their predecessors, surpassing them in terms of simplicity of operation, performance, cleaning, maintenance and savings. These machines were built to save, and we’re delighted they do just that!”

Hobart’s Premium Hood-Type collection is provided in two distinctive and competitively priced tiers; customers can select from a host of optional extras to ensure maximum performance and efficiency, helping them make long term savings.

Allied to this, Hobart offers advantageous interest-free and contract rental payment plans, through parent company ITW’s Leasing and Finance Division, helping preserve cash flow and allowing operators to focus on immediate business requirements while specifying the right kitchen equipment for the job. Interest-free plans also provide tax advantages, including full VAT reclaim in the month of purchase and eligibility for first-year capital allowances on the asset.

The division can also support applicants with refurbishment costs and can finance non-ITW equipment up to 25% of the total order value, where ITW does not supply a comparable machine or accessory (for example, coffee machines)

Crucially, because ITW is a lender, not a broker – the division is able to approve 99% of deals straight away.

Find out more at www.hobartuk.com/hoods

Hobart, redefining innovation to make kitchen life easier.

The MultiTemp range offers caterers a complete solution for storing different food types at their ideal temperature.

Operating from +8°C to -22°C, Jade MultiTemp can be easily adjusted as menus change, helping chefs keep food at its best without the need for multiple dedicated units.

• One unit, multiple temperatures – temperature can be set to suit specific food types, including cheese, meat and ice cream

• Total flexibility – ideal for menu changes, seasonal specials and backup storage should a fridge or freezer break down

• Precise temperature control – intuitive controller with accuracy to within 0.1°C

• WiFi enabled – allows remote monitoring, temperature adjustment and HACCP logging

• Built to Jade standards – easy to clean, durable, with self-closing doors, natural refrigerant and reliable refrigeration performance

There are five Jade MultiTemp models, designed to suit a wide range of kitchen layouts and storage needs. These include a two and a three door counter; a one and two door cabinet; and a one door cabinet featuring two independently controlled half door sections.

Full details on our MultiTemp Jade range can be found at www.williams-refrigeration.co.uk/news/product-launch/williams-jade-multitemp/

Together with The Burnt Chef Project, we recently conducted an industry-wide survey to understand the current state of mental health and wellbeing within the catering equipment industry.

This was with a view to put in place resources, strategies and initiatives that will directly help support colleagues and to break down the stigma of mental health within the sector.

There was an open-minded attitude to the survey which received over 250 submissions. Whilst the survey was anonymous, over 50 participants left details to be contacted with follow up information and to help with further development.

All job roles, across businesses that supply, install, service, maintain and manufacture catering equipment, were invited to take part in the survey through direct emails, social media coverage and collaborating with organisations and industry influencers.

There were 35 questions covering areas including;

• Current Mental Health Status
• Work’s Impact on Mental Health
• Burnout Experience
• Recognition and Openness
• Manager Relationships & Organisational Climate
• Work-Life Balance
• Out-of-Hours Communication & Digital Boundaries
• Awareness of Wellbeing Support
• Leadership Density & Readiness
• Early Career Cohort & Pipeline

The results have been analysed, and some initial findings have been shared to give a snapshot as to the state of the mental health of the industry…

The graphs opposite contain the responses from each of the survey questions. Five of the questions required some personal details to be submitted so we have not shared those results here. Please click on any of the graphs to expand to full view.

Over half of those individuals who completed the survey said that in the month before they completed the survey their mental health was neutral to poor instead of thriving (Q1) and again over half of all respondents said that they agreed that work had a negative impact on their overall mental health (Q3).

There was some positivity in that many more people were happy to raise mental health issues with their manager than weren’t and 70% of respondents gave a positive reflection on how mental health and well-being is approached in their workplace through encouraging open conversations. Individuals did feel though that mental health and well-being was not properly addressed in one-to-one meetings suggesting that stigma about mental health within the workplace still exists and raising mental health concerns would have a negative impact on how their professionalism would be perceived (Q9).

In an Industry that responds to those working 24-7 then perhaps it is not a surprise to see that there is an imbalance between homelife and work as well as out of hours checking of emails and mobiles. While many feel that they don’t need to respond (65%) perhaps it would be worth looking at businesses adopting sector-fit norms instead of rigid rules including urgency labels, “send-later” defaults and team agreements on response windows.

Company Directors & Managing Directors are most likely to always check work emails outside working hours. Office-based Administration staff are the group most likely to never check emails outside hours. Field-based sales and leaders, as well as office-based leaders, show a mix but lean toward frequent checking.

When it comes to awareness of mental health support it was good to see that over 60% of respondents were aware of mental health support systems within their business (Q14) and over 75% knew where to go if they were struggling with their mental health. It is positive to see that support exists in many organisations, but visibility and onboarding reinforcement must improve to reach the unaware.

When it comes to job roles, age and mental health, over 70% of respondents reported that they worked alone sometimes through to always. As an industry that has engineers, sales representatives and other job roles that involve many hours of travelling and working alone this is an area of concern.

When it comes to age demographic, respondents aged 51 + most often rated their mental health as ‘Good’ or ‘Neutral’. In the 41–50 and 31–40 age groups, ‘Poor’ and ‘Neutral’ were most common, while the 21–30 age group was more evenly split between ‘Neutral’, ‘Poor’, and ‘Good’ ratings.

Company Directors & Managing Directors most often rated their mental health as ‘Good’ or ‘Neutral’. Office-based Administration and leaders also leaned toward ‘Good’ or ‘Neutral’. Field-based roles, especially sales and engineers, reported higher proportions of ‘Poor’ or ‘Very Poor’ mental health ratings.

For those individuals who classed themselves as management or leaders as their job role they quite often felt pressure to appear strong or always coping in front of their team (Q25).

In conclusion, the dataset shows a workforce that is functioning, but with one in four sitting in a vulnerable mental health band, more than half reporting burnout symptoms in their current role, and over half saying work negatively affects mental health.

Three dominant themes have been identified from the survey;

• Workload and culture remain the top stressors,
• Managers and leaders want tools, not theory,
• Younger and field-based roles are at higher risk of poor wellbeing.

So, what’s next and what does future support look like?

‘We would like to thank Kris Hall and The Burnt Chef Project for all their help and support in producing this survey and its findings. Also thank you to all of those that took part in the survey. Your input will help to drive meaningful solutions to address the dominant themes from the survey”, says Steve Hemsil, ceda Community Development Manager. “We want to strengthen the communication of wellbeing resources, influence culture change, introduce formal wellbeing policies, ensure colleagues have regular human contact and provide workload and stress management tools.”

“Our future actions are going to need lots of people, and their ideas, time and commitment.” Continues Hemsil. “We are now calling on anyone who is passionate about the subject or has ideas about how we can best support our colleagues to come forward and join the cedaWellbeing Working Group. We want to hear all and any ideas!

“We hope to meet early in the New Year to prioritise actions and begin our work of better supporting the mental health of the industry.”

Anyone with ideas or is interested in joining the cedaWellbeing Working Group should contact Steve Hemsil directly on 07476 719 151 or email steve@ceda.co.uk.

In the meantime, if you need help with your mental health and wellbeing then please take a look at the resources currently available on the cedaWellbeing web page: ceda.co.uk/ceda-wellbeing/

If you, or anyone you know, is in a mental health crisis, please contact the Samaritans on 116 123.

Save £60 on Panasonic Microwaves – Plus Free Microsave Liner

To support dealer partners supplying energy-efficient, high-performance microwave solutions into foodservice, Regale is running a limited-time promotion across two Panasonic commercial microwave models.

Panasonic NE-1864
£519 | Save £60 (11.5%)
PLUS FREE Papaya Microsave Liner
The latest replacement for the NE-1853, offering dealers a strong, value-led upgrade path.

For a limited time, every NE-1864 includes a FREE Papaya Microsave Cavity Liner, adding a clear, practical benefit to take to market.

Panasonic NE-1878
£539 | Save £60 (11.1%)
A high-powered, durable commercial microwave designed for demanding professional kitchens, ideal for dealers supplying high-volume operations.

Discounted Papaya Microsave Cavity Liner just £39 when purchased complete with the NE-1878 oven.
Added value: Microsave
Microsave liners help operators:

• Protect the microwave cavity
• Reduce cleaning time and downtime
• Extend equipment life

A full range of Microsave liners is available to suit Panasonic and other leading commercial microwave models at www.microsave.co.uk

Availability
Promotion available for a limited time, while stocks last.

For pricing, availability or to reserve stock, please contact Regale – microwaves@regale.co.uk or call 01329 285 518

Lilibet’s: A very British fantasy brought to life in Mayfair

Lilibet’s invites you to imagine what might have been if fate hadn’t intervened and a young Queen Elizabeth II, born at No. 17 Bruton Street, had instead inherited her grandparent’s home, hosted cocktail parties and society events, and regaled friends with stories of her travels. Inspired by Mayfair’s heritage, Lilibet’s is timeless, elegant and a little bit of fun with treasured keepsakes from faraway places layered alongside recent pieces to create a truly memorable dining experience.

Every dish is served with finesse, and with seasonality and sustainability in mind. Ross Shonhan explains, “We’re a seafood restaurant on an island that has some of the best seafood in the world,” so their offerings are sourced “from Scotland… and when the weather is turbulent there… from Devon and Cornwall.” All their vegetables, beef and pork are also sourced locally from small farms.

Ross Shonhan modestly introduces himself as a restaurateur and cook who began his career 30 years ago washing dishes in a butcher’s shop in Australia. But Ross’s love for food has taken him from working as Executive Chef at Nobu in Dallas, to Zuma London, and on to create the iconic Bone Daddies. Since then, Ross has gained global respect as a restaurateur and now, with Lilibet’s, we can clearly see his passion lies in creating unique and memorable experiences for his guests.

When asked why he chose Precision refrigeration equipment for Lilibet’s, Ross confessed, “When I started building my own restaurants, I had a lot of bad experiences… budgetary constraints… second hand [equipment]…. and had other brands of refrigeration, and I realised quite quickly the pain outstripped any short-term financial benefits. I heard of Precision, probably 10 years ago, it was put to me that they were the best… so I started buying Precision and the honest answer is I’ve not spec’d anything else since.”

Ross has built the kitchen at Lilibet’s for his chefs that he never built for himself, with products that have been on his wish list for years. For example, Precision Refrigeration’s wall cabinets and variable temperature drawers have always been thought of as “a bit of a luxury.” From a cook’s point of view, the HWU211 wall cabinets are “quite practical, [keeping] everything refrigerated at high level and [increasing] refrigeration capacity without increasing your footprint.”

As well as the VUBC121 stacked variable temperature drawers, the kitchen has MCU211 and MCU311 counter refrigerators in thoughtfully considered configurations of doors and banks of three drawers to ensure maximum efficiency in each section. “Those things can make a big difference to how good it is for the team to work in that environment,” says Ross, “and in this day and age kitchens have to be good places to work.”

Precision’s refrigeration solutions also play a key role front of house in enhancing the guest experience, with BBS1850 upright chillers for water, BBS900 bottle coolers behind the bar, as well as GFS600 frosters to ensure martinis and champagne are served in perfectly frosted glassware, and dedicated freezers for ice blocks for Lilibet’s signature cocktails.

The original house at 17 Bruton Street was unfortunately demolished and converted into an office block in the 1930s, so Ross worked with the landlord to transform it into a proper restaurant space. He explains, “I had to design it far in advance of even contemplating building it and worked with an independent kitchen design firm called CKP. They weren’t wedded to any brands and could give me great solutions to the problems that I had. They’d always recommended Precision historically, and did for this project, but,” he admits, “it wasn’t really a question. We knew we were going with Precision.” Ross sang the praises of CKP, who, in his opinion, went “above and beyond” for Lilibet’s.

For more details about the refrigeration featured, please visit www.precision-refrigeration.com or give us a call on +44 (0)1842 753994

When it comes to innovation in professional cooking technology, MKN continues to set the benchmark. The MKN FlexiChef® is a true all-in-one solution designed to revolutionise kitchen operations by combining flexibility, speed, and sustainability – all in one compact, intelligent system.

At the heart of its success lies SpaceClean®, the world’s first and only fully automated cleaning system for multifunctional pans. With a simple touch of a button, SpaceClean® delivers a fully integrated, hands-free wash cycle that eliminates the need for manual scrubbing. Using minimal water, the system completes a full intermediate clean in just two minutes, allowing operators to switch between cooking processes faster and more hygienically than ever before.

For busy kitchens, this innovation represents a significant leap in efficiency. Whether roasting, boiling, deep-frying, or high-speed cooking, the FlexiChef® adapts instantly to multiple cooking methods, reducing both downtime and labour. Combined with MKN’s intuitive MagicPilot® touchscreen interface, operators benefit from easy, repeatable results and the ability to run multiple cooking programmes throughout service.

Beyond performance, the environmental credentials are impressive. SpaceClean® reduces water usage by up to 40% compared to conventional manual cleaning, while energy-efficient design helps lower running costs – a crucial advantage as operators continue to focus on sustainability and cost control.

Already trusted by chefs and foodservice professionals across the UK and Europe, the FlexiChef® is proving to be a game-changer for those seeking smarter, cleaner, and more productive kitchens.

For more information or to book a demonstration, visit www.mkn.com or contact your local MKN dealer to experience the future of multifunctional cooking.

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