Adande Refrigeration’s Managing Director Karl Hodgson is back behind the mic as he features on the Kitchen Curiosity podcast again, hosted by Radford Chancellor, alongside award-winning chef Craig Edgell (the Margate Chef).

The episode, Why Quality Matters with Adande and The Margate Chef, explores the real pressures facing hospitality today and what genuinely sets quality equipment and quality cooking apart.

Drawing on 35 years of industry experience, Karl discusses how Adande’s drawer refrigeration technology helps operators tackle some of the sector’s biggest challenges, including energy costs, food waste, labour shortages and consistency. He explains how Adande’s patented insulated container design and fan-free, gravity-fed system protect food quality and moisture, while keeping running costs remarkably low, as little as 12 pence to run a drawer for 24 hours.

Craig Edgell shares his own journey, from 25 years in Kent’s top kitchens to launching his own catering and hospitality business, alongside his approach to food, service and standing out in a tough market.

The episode is available to listen to on Apple Podcasts, Spotify, Amazon and online here: kitchencuriosity.co.uk

Last night (Tuesday 16th June 2026), as part of the annual ceda Conference, the winners of this year’s Grand Prix Awards were crowned.

The ceremony and gala dinner, held at Hilton St George’s Park, saw an array of outstanding projects nominated and awarded. Schemes of all sizes and scales were celebrated, as well as those for dedication to customer service and project management.

As is now customary, the evening began with the Supplier of the Year accolade (voted for by ceda members), and cumulated in the coverted Sir Donald Thompson Cup Overall Winner trophy.

Congratulations to all the winners!
(Click on the buttons to learn more about each project)

Supplier of the Year:
Falcon Foodservice Equipment Ltd

Design Project Under £100K:
NWCE Foodservice Equipment

Design Project £100K – £250K:
CNG Foodservice Equipment

Design Project £250K – £500K:
TAG Catering Equipment UK

Design Project £500K – £1M:
NWCE Foodservice Equipment

Design Project Over £1M:
TAG Catering Equipment UK

Outstanding Customer Service:
Arolite

Project Management Excellence:
GS Group

Sir Donald Thompson Cup:
Arolite for Picturehouse – Transformation of space

Following on from the ceda Grand Prix Awards on Tuesday night, the ceda People Awards winners were announced last night (Wednesday 17th June 2026).

Bringing the two-day ceda Conference 2026 progamme to a close, the People Awards dinner, held at Hilton St George’s Park, focused on celebrating individuals within our sector.

From the Legacy Award – honouring those that have had an established career and made a significant impact on our industry – to ALL the nominees of the Rising Star Awards – recognising those working hard and showing great potential at the beginning of their careers – the night showcased the passion, commitment and talent of the people behind the catering equipment industry.

Congratulations to all the winners!

ceda Legacy Award:
– Michaela Stephens-Smith
The family of Michaela Stephens-Smith accepted her posthumous award.
Kirstin Hatherley-Bramwell paid tribute to Mrs Stephens-Smith, which can be read in this article from Catering Insight:
“One of a kind” – posthumous legacy honour awarded to TAG founder

Nick Archer Technical Rising Star Award:
– Leyton Lovell of Archer Catering Systems Limited

Andrew Fordyce Rising Star Award:
– Harry Taylor of AGGORA

In busy professional kitchens, warewashing efficiency depends on much more than washing capacity. Ergonomics, hygiene, water safety, energy efficiency and working comfort all play a key role in the daily operation. That is why Sammic has developed the UX-130BC hood-type dishwasher: a professional solution designed to deliver reliable results, cycle after cycle.

One of the key features of the UX-130BC is the position of its control panel. Located at the top of the machine, it remains visible, accessible and protected from splashes during daily use. This makes operation easier for kitchen teams and allows them to monitor the machine comfortably, even in fast-paced environments.

The UX-130BC is WRAS approved, making it a suitable choice for the UK market and for professional kitchens where compliance and water safety are essential. In addition, the machine guarantees disinfection through a constant-temperature rinsing system, helping operators achieve consistent hygienic results in every cycle.

For kitchens looking to improve working conditions and reduce heat loss, the UX-130BC can be equipped with a double-skin hood. This option improves thermal insulation, helps reduce noise and contributes to a more comfortable working environment.

Another valuable option is the steam condenser. By reducing the amount of steam released into the kitchen when the hood is opened, it helps improve comfort for the operator, limits condensation in the workspace and can reduce the need for additional extraction. This makes it especially useful in kitchens where space, ventilation or ambient temperature are important factors.

With its robust construction, professional performance and operator-focused design, the Sammic UX-130BC offers a reliable warewashing solution for restaurants, hotels, catering operations and commercial kitchens that need consistent results throughout the day.

For larger capacity requirements, Sammic also offers the UX-150, an XL hood-type dishwasher with a 600 x 500 mm basket, designed for kitchens that need to wash larger items or handle higher volumes.

Hobart has launched Easy Wins, a new content series designed to help UK venues make the most of the 2026 FIFA World Cup. With 104 matches scheduled across the US, Mexico and Canada, the tournament represents one of the biggest food and drink trading opportunities of the decade for operators showing games on big screens.

England fans alone are expected to drive a 62% uplift in beer sales per match, the equivalent of three million extra pints*. With Scotland also in the tournament and 2am late licences being granted across the country, the appetite for food and drink throughout the night is considerable. The expanded 48-team format means the opportunity runs for weeks, not just a few days.

Easy Wins meets that opportunity head-on. Led by John Stewart, the Captain of Hobart’s chef brigade, the series showcases quick, hearty dishes built for high-volume service: satisfying snacks, sharers and sides prepared using the Chef’sCombi, Hobart’s workhorse combi oven. Cooking times are kept to a minimum and the equipment is intuitive enough for front of house staff to operate during a rush.

John Stewart, Captain of Hobart’s chef brigade, said: “This isn’t about complicated cooking. It’s honest food, done fast, on a piece of kit that anyone can get to grips with. When the bar is three deep and the kitchen is stretched, you need solutions that actually work under pressure.”

Beyond the kitchen, Hobart is also highlighting the role of its undercounter glasswashers in keeping service moving. When beer sales spike and rounds come in fast, a glasswasher that turns clean glasses around quickly is less of a nice-to-have and more of a necessity.

The Easy Wins series is running now on Hobart’s Instagram and LinkedIn channels, with new content dropping throughout the tournament.

*British Beer and Pub Association 2026

MKN has been recognised with a prestigious Safety Award for its innovative FrySafe® technology, featured in the new OPTIMA® range, setting a new benchmark in professional cooking equipment safety.

FrySafe® represents a step change in fryer protection. Using an advanced electronic safety temperature limiter, the system continuously monitors both temperature and minimum oil fill levels, ensuring precise, reliable and fail-safe operation. Unlike conventional mechanical safety limiters, which remain largely dormant until triggered, FrySafe® is an active, self-monitoring system designed to significantly reduce fire risk in busy commercial kitchens. TÜV certification further reinforces its reliability and performance in demanding, real-world environments.

This award recognises MKN’s ongoing commitment to developing intelligent solutions that minimise risk and create safer, more sustainable working environments. At a time when machine-related incidents remain a global concern, the importance of continuously advancing safety standards has never been greater.

Holger Burgtorf, Head of Product Management at MKN, will accept the award on behalf of the company at the official ceremony on 19th May 2026, following the opening of the Prevention Forum.

Wayne Bennett, UK Sales Director at MKN, commented:“Winning this Safety Award is a proud moment for the entire MKN team. FrySafe® isn’t just an innovation – it’s a reflection of our responsibility to protect the people who rely on our equipment every day. In high-pressure kitchen environments, safety can’t be an afterthought, and this technology ensures it never is. We’ll continue to push boundaries to deliver solutions that combine performance with absolute peace of mind.”

MKN sees this recognition not only as an achievement, but as motivation to continue investing in safer, more ergonomic technologies that make a meaningful difference in professional kitchens worldwide.

Model, presenter and pub landlady brings real world credentials to Maidaid’s most advanced range yet. Set to launch in July 2026

Maidaid, one of the UK’s leading warewashing equipment manufacturers, is proud to announce that Jodie Kidd, model, TV presenter and business owner has been appointed as Brand Ambassador for its all new Elite warewashing range. The partnership brings together one of Britain’s most recognisable faces with a genuinely game changing range of glasswashers and dishwashers designed to meet the demands of today’s hospitality industry.

A natural fit

Jodie Kidd is no stranger to the pressures of running a busy hospitality venue. As landlady of The Half Moon in Kirdford, West Sussex, she understands first-hand the importance of reliable, high performance equipment that genuinely makes a difference to day-to-day operations. It was this real-world insight that made her the ideal choice to represent the Elite range.

“When I was invited to become Maidaid’s ambassador, I was genuinely excited,” said Jodie. “Having the Elite glasswasher installed at The Half Moon has already made a real difference. It’s faster, more efficient and far more sustainable than what we had before and it saves me hours of polishing glasses – all of these in a busy pub matter enormously.”

Setting a new standard for sustainability and efficiency

The Elite glasswasher installed at The Half Moon is already delivering significant savings across water, energy and chemical usage. With an average water consumption of just 1.4 litres per cycle and energy usage of only 0.2 kWh per cycle, the Elite range sets a new benchmark for sustainable commercial warewashing and represents a substantial improvement on older, less efficient machines.

The machine’s double skinned outer casing minimises heat loss, while a patented heat recovery system further reduces energy consumption making the Elite range as kind to the environment as it is to operating costs.

Speed when it matters most

During the busiest service periods, speed is everything. The Elite glasswasher offers a fastest cycle time of just 75 seconds, ensuring clean glasses are back behind the bar and in customers’ hands without delay. With up to 30 programmable cycles to choose from, each venue can configure the machine to best suit its own operational needs.

Eliminating single-use plastics

One feature that has particularly resonated with Jodie and her team is the new dedicated bottle wash basket and function. Designed to enable venues to move away from single-use plastic bottles for table water, the Elite allows operators to wash and reuse glass bottles and jugs, reducing waste and enhancing the dining experience for guests at the same time.

Smart technology for modern hospitality

The Elite range is built for the connected age. A new scratch-resistant LED touchscreen makes programming simple and intuitive and looks the part too. But the technology goes far deeper than the interface. The Elite features integrated IoT connectivity, accessible via a dedicated app. This allows operators or estate managers overseeing multiple sites to remotely monitor machine usage, including chemical dosing and wear and tear. The system proactively flags issues and enables swift diagnosis, minimising the risk of costly downtime.

A turning point for Maidaid

Jag Thandi, COO of Maidaid, commented: “This launch marks a turning point for Maidaid. The Elite machines are high-spec, robust and offer some of the lowest energy and water usage in the market today. They have truly been designed with the end user in mind, and we have been eagerly anticipating bringing them to market. Having Jodie spearhead our campaign as brand ambassador is the perfect endorsement — what better advocate than someone who uses the machine in their own pub every day?”

Availability

The Maidaid Elite warewashing range will be available from July 2026. For further information, please visit www.maidaid.co.uk or contact your local distributor.

Since technical director Andy Threlfall’s return to the business in 2025, Pentland have been on a mission to re-enforce and expand its existing product lines to reflect the more energy conscious market and further additions to the UK energy and technology list (ETL) reflects their commitment to responsible innovation.

Andy said “For over thirty years, Blizzard has supported the foodservice industry with reliable refrigeration, grounded in sustainable sourcing, and designed for repairability and efficiency. Recognition on the UK Energy Technology List reflects our commitment to responsible innovation, ensuring we deliver dependable equipment our customers trust across applications and demanding commercial environments.”

Blizzard has added the UCR140WH, BAR1SS, BAR2 and LOWBAR2 to the list of models already added in previous months and looks to continue its push with applicable models in the months to come.

When you specify a Williams Coldroom, you’re not just purchasing the equipment, you’re getting a dedicated project manager who oversees the entire project from the initial site survey through to completion and aftercare.

Dedicated Project Managers

From the moment an order is placed, a dedicated Project Manager is assigned to manage the entire installation.

They handle the site survey, produce detailed approval drawings and site-specific risk and method statements, and manage the installation process through to testing and commissioning. Having a single point of contact simplifies communication and reduces project delays.

Williams’ project management teams offer full national coverage, with geographically based teams able to support installations locally.

Built Around Your Requirements

No two installations are the same. Whether the priority is a fully bespoke design, maximum energy efficiency or working within a tight budget, our project managers will deliver the right solution.

From restricted site access, limited kitchen space, the need for an external coldroom or selecting the most practical door configuration, they identify potential challenges early and help to avoid costly changes later in the project.

Prioritising Food and Staff Safety 

Every decision made throughout the project keeps food safety and staff protection a high priority.

Reliable refrigeration systems ensure food is stored in the highest, safest conditions while safety features such as a personnel trapped alarm give operators complete peace of mind, knowing that help is only ever a button press away should the unexpected happen.

Read more about Williams’ coldroom project management service.

Novameta, a manufacturer of custom stainless steel equipment for professional kitchens, has won one of the world’s leading design distinctions, the Red Dot Award, for its next-generation A-class cooling counter.

According to Tadas Danusas, CEO of Novameta, the award is an important recognition not only for the company’s team, but also for the growing international visibility of the company’s engineering solutions.

“This is already the third major international recognition for this product, confirming that our cooling counter stands out not only for its aesthetics, but also for its functionality, energy efficiency, ergonomics, and its ability to meet the evolving needs of modern professional kitchens. The Red Dot Award once again proves that the solutions we develop can successfully compete with the strongest international manufacturers,” says Danusas.

The new design of the cooling counter was launched at the beginning of 2025 and has already become one of the company’s fastest-growing product developments. In 2025, sales of this product increased by 16%.

“The cooling counter was developed as a next-generation solution for professional kitchens, where not only technical quality matters, but also efficiency in real working environments. The product offers up to 25% more refrigerated storage space than many comparable alternatives on the market, helping operators make better use of their workspace. This is particularly relevant in professional kitchens, where every centimetre matters,” says Danusas.

The product features A energy efficiency class, consumes up to 45% less electricity than the previous version, uses the natural refrigerant R290, and has been designed for easy maintenance and intensive day-to-day use.

“These engineering solutions and the added value they create for customers are driving growing demand. In 2025, sales of this product increased by 16%, and this year we expect even stronger results. This once again confirms that the professional kitchen market increasingly values higher-value solutions,” adds Danusas.