The ceda Rising Star Award is a highlight of the ceda Conference.

Any member of a ceda Member’s staff with less than five years’ experience in their current role can be nominated by their employer for the Award.

The objective is to recognise and reward an individual’s outstanding achievement and contribution to the development of a ceda Member company.

The awards are independently judged and from the entries received, they shortlisted five young people who have made a significant impact on a Members’ business.

Justin Ring, Team Leader at Gratte Brothers Catering Equipment Limited, was the eventual winner and was crowned at the ceda Grand Prix Awards and Gala Dinner on Thursday 8th June.

We took some time to meet each of those shortlisted and find out their thoughts on the ceda Conference and the Future of the Industry…

N.B. Rosie Neary, Project Administrator / Office Manager at Catering Design Group was originally shortlisted for the 2023 ceda Rising Star Award. Due to unforeseen circumstances, Rosie was unable to attend the ceda Conference and her interview with the judges and so she has automatically been put on to the shortlist for the 2024 Award.

Clay’s restaurant in Reading has always provided the highest quality Indian food – with customers coming from far and wide to indulge in the South Asian cuisine on offer. This wonderfully lit and tranquil restaurant is renowned for its ability to pair spices direct from India, with freshly sourced local meats such as venison and pork belly.

Using only the freshest ingredients and the most fragrant of spices, Clays were looking to create a safe environment for both their customers and staff, by ensuring the highest standards of kitchen hygiene. That’s where hospitality dealer Aspen Services came in. Richard Brooks of Aspen Services spent a long time listening to the needs that Clays had and came up with the perfect solution.

Richard advised Clays to install three HyGenikx Air and Surface Sanitisers in the restaurant, with each one having a separate but important purpose. As you enter the restaurant, you’ll be able to see the sleek and unobtrusive designed unit neatly set against the back wall of the open kitchen. This HyGenikx is there to support the cleaning regime and to make sure the environment is as safe as possible. The design also provides comfort and reassurance to the customer as Richard explains:

“Clay’s have a front-of-house kitchen, which immediately is high risk. We therefore installed a HyGenikx unit there to support clean air movement and make sure that the environment is as safe as possible. Because of the design of the unit, it actually offers a little bit of comfort for the customers because they see that nice little first aid green cross and it reminds them that they’re in a safe place.”

As you make your way back of house you will find a cleverly placed HyGenikx in the cellar, with the primary objective of keeping the area smelling fresh. The cellar not only houses the kegs for the draught beers front of house, but also doubles up as an additional storeroom. Thanks to the HyGenikx – this room smells as fresh as any other well-ventilated room as Richard enthuses:

“Cellars are always a problem area. Traditionally these colder areas are known to emit a multitude of different smells as you enter them, but thanks to the HyGenikx there is no creeping black mould or that horrible beer smell. It’s non-existent. Everything just smells as fresh and clean as the restaurant itself.”

Finally, with a different objective, is the strategically placed HyGenikx in the food storage and kitchen prep area. With the ability to stop bacteria growth at its source, HyGenikx units keep food fresher for longer, aiding the talented chefs as they prepare ingredients for the next service. This cuts down on food waste and helps to keep produce in peak condition as the HyGenikx can prolong the freshness of perishable ingredients*, which helps to maintain the quality of produce. Richard continues:

“We recently partitioned the cellar and created a new prep and room back of house. Because there’s limited air movement in there, it was very appropriate to have a HyGenikx air sanitiser unit in there also. This unit not only helps with the movement of air, but also has provided the additional benefit of keeping their fresh fruit and vegetables fresher for longer, thereby helping to eradicate food waste.”

Richard’s customer, and Clays owner and Executive Chef, Nandana Syamala, is thrilled with the additional benefits that the HyGenikx has brought to his restaurant:

“Post pandemic, it made absolute sense to have the HyGenikx systems in our restaurant to support our 5* food hygiene rating and offer our guests as much safety and reassurance as we can, however in reality they bring so much more. For example our fully stocked cellar would traditionally have suffered from a stale beer smell – thanks to the HyGenikx that is a thing of the past. Likewise, by having one in the prep area we have already noticed how our produce remains at peak freshness far longer. The HyGenikx units are smart, sleek and a really positive addition to any foodservice operation.” 

For Richard, HyGenikx units should be part of the design process:

“We always try to get HyGenikx units included within a design as not only does it promote good hygiene, but its ability to remove odours and to prolong the lifetime of fresh fruit and vegetables means it pays for itself over and over again. The clients always see the benefits very, very quickly.”

For further information on HyGenikx and Mechline, please visit www.mechline.com

*For information on the HyGenikx fresh food-life extension study visit:

https://www.mechline.com/wp-content/uploads/2023/05/HG0001b_HyGenikx-Case-Study_Testing_SHELF-LIFE.pdf(mechline.com)

The recently launched sous-vide and pasteurisation kit for Rational iCombi Pro combi-steamer, presents additional options for creative cooking to its customers. The kit significantly increases the shelf life, utilisation and safety of food, opening up new possibilities for food production, preservation and existing kitchen processes.

By connecting the kit via the USB interface an icon appears on the display to intuitively guide the user to the sous-vide and pasteurisation cooking paths. Here they can choose between different pasteurisation and sous-vide cooking paths. This enables, for example, the time delayed production of food in restaurants and industry catering, and offers standardisation options without having to purchase additional sous-vide or pasteurisation equipment.

For Ian Leadbetter, National Corporate Chef, Rational UK, the areas of application for pasteurisation, which were also confirmed by the Ludwig Maximilian University of Munich, are obvious: “What do you do with food that has not been consumed at the end of the day? Pasteurisation will reduce bacteria and therefore extend the shelf life. This means a significant reduction in food waste.”

Another scenario: A guest at the hotel bar orders a club sandwich late in the evening. However, there is no longer a chef on site to ensure that all the hygiene requirements are met for the chicken breast. “Here it makes sense to pasteurise the food beforehand so that the barman only has to regenerate the dish in the iCombi Pro,” explains Leadbetter. This would meet all hygiene requirements and preserve the flavour. “We recommend pasteurisation here,” continues Leadbetter. It is advantageous, giving a longer food shelf life, flexible food utilisation and thus significantly less food waste, above all food safety is adhered to.

But what exactly is pasteurisation? Leadbetter comments, “It’s the gentle heating of the food. The temperature is high enough to largely kill pathogenic germs and microorganisms. At the same time, the temperature is so low that the nutritional value and taste of the food does not suffer.” Accordingly, pasteurisation ranges in temperature from 55 to 99° C, depending on the food. This combination makes pasteurisation a very attractive option.

Dishes or components offer additional options for creative cooking, as sensitive products such as raw eggs can now finally be used without hesitation. At the same time, it helps to save costs because, on the one hand, products that are not needed now can be made durable and, on the other hand, processes can be better planned. Even in establishments that cater to guests with weaker immune systems, such as children and the elderly, pasteurised food means that dishes can be offered that were previously risky.

In contrast to pasteurisation, the sous-vide process is about heating a product until the perfect cooking point is reached. The focus here is on the culinary aspect. “The exact temperature is key because this is the only way to preserve nutrients and flavour. There’s no need to worry in the kitchen though, by using the sous-vide and pasteurisation kit, everything is stored in the Rational intelligent cooking paths.” explains Leadbetter.

Customers can order the new sous-vide and pasteurisation kit from their RATIONAL accredited dealer.

At Hoshizaki (a ceda Silver Partner), we understand that preserving food freshness is of paramount importance. That’s why the Premier range is equipped with smart refrigeration solutions that go above and beyond. The innovative technology and efficient air circulation system ensures optimal temperature recovery every time you open the cabinet door or defrost. Say goodbye to compromised food quality and hello to extended shelf life and minimized food waste.

Performing at climate class 5, the Premier range can withstand ambient kitchen temperatures of up to 40 ℃ whilst remaining as efficient as originally designed. This means that the produce inside will remain unaffected and the energy efficiency, uninhibited.

But it’s not just about performance; we believe that style matters too. The Premier range cabinets boast a sleek and uniform design that effortlessly blends into any professional kitchen. Crafted with durability in mind, each cabinet features a stainless steel construction and solid door hinges. Not only do they withstand the rigours of demanding kitchen operations, but they also operate quietly, ensuring a peaceful working environment.

When it comes to sustainability, the Premier range takes the lead. Our energy-efficient LED lighting and smart temperature controls not only reduce energy consumption but also contribute to cost savings and a greener footprint. We believe in providing top-notch performance while being mindful of our impact on the environment.

Product placement can be vital when it comes to quick supply in the kitchen, so the clear glass doors can come in incredibly useful when viewing what’s next to pull out the shelves. With our largest cabinet consisting of 22 levels of shelves, there will never be any lack of space issues. So whatever size you need, odds are we have it.

Experience the Hoshizaki Premier range and discover a new level of precision, reliability, and sophistication in refrigeration. Whether you’re a chef in a busy restaurant or the owner of a small catering business, our range offers the versatility, durability, and exceptional performance you need to excel in your culinary endeavours.

Adande Refrigeration Ltd is pleased to announce today its summer offers, giving support to operators updating their capital equipment at low cost.

Adande Refrigeration (a ceda Silver Partner) announces today it will again help hospitality with refrigeration requirements as the industry continues to feel the pinch of high inflationary pressure. Effective from Monday 3rd July 2023 the company will offer £150 net discount to customers on the addition of a blast chiller to a single VCS Adande drawer. Adding a blast chill function gives operators the use of a fridge, a freezer and a blast chill. It’s the perfect solution for operators who want maximum efficiency with minimum outlay. The multifunctionality of the drawer means it’s also perfect for compact kitchens and where space is limited. Blast chillers are a necessity in today’s busy professional kitchen allowing chefs to prepare and cool food quickly, retaining the optimum flavour before storing it safely, ready for when they need it.

August, sees another Adande drawer offer, with a double VCM matchbox stack which qualifies for £400 net discount to customers on ordering.

Managing Director, Karl Hodgson said, “We know that the current economic situation is creating enormous strain on some hospitality operators and as ever we want to do what we can to assist them when it comes to refrigeration. The blast chill offer, together with the twin stack promotion running over the summer months of July and August are a great, and sustainable solution, they give fantastic efficiency in the kitchen, and help to keep kitchens running effectively. With the VCS blast chill single drawer, you can prepare food quickly and store it safely, whilst using low energy. The best thing is you have 3 units in one, saving hospitality companies thousands of pounds on multiple equipment. This is great for small kitchens, mobile and festival kitchens as well as traditional areas and pastry kitchens. The VCM twin stack is brilliant for kitchen efficiency too with kitchen staff being able to access the unit from both sides.”

Both offers are intended to help operators by not only giving them significant discount but also ensuring they can add new capital equipment at low cost, high return. Adande is known for its energy efficient drawers, that work to save money on energy bills.

The company has strived to support the hospitality industry and hospitality operators, over the past 3 years, being prepared to do everything possible for brands looking to buy sustainable refrigeration with low total life costs.

If anyone has any questions, we ask them to get in touch via our website, www.adande.co.uk or by reaching out to their relevant sales representative or Adande dealer.

The nine modules that make up the ‘Introduction to Commercial Kitchen Design’ Programme are now uploaded to and available on the ceda E-Learning Platform.

The modules, which can be taken individually or collectively as a programme, are aimed at providing foundational knowledge of the topic and are all ceda certificated. We have worked with Mike Sinclair, who has over 35 years experience in the catering design and implementation sector and our marketing and design partners CreationADM, to create the learning.

The modules can be used to introduce the nuances and technicalities of our sector to designers that are new to our industry or by way of continued professional development for existing designers, or indeed other roles within your business that want to develop and/or cross-skill. The module titles are:

• – Receiving a Brief                         

• – Catering Process                       

• – Design Process

• – Computer Aided Design (CAD)

• – Kitchen and Associated Areas

• – Food Service Areas

• – Wash Up / Utensil Wash Areas

• – MEP Drawings

• – Project Management

They join the ‘Commercial Kitchen Services’ modules – covering Electrical Knowledge, Gas Knowledge and Plumbing Knowledge – as ceda created content, exclusively available to Members.

Over the coming weeks and months, we will also be uploading e-learning programmes covering ‘Catering Project Management’, ‘Warewashing’, ‘Combination Ovens’, ‘Refrigeration’ and many more.

ceda Director General, Adam Mason, comments, “We have seen usage of our platform really accelerate since 2020 and now regularly record over 600 users every month. More and more Members are understanding the importance of developing their people and how this positively impacts both performance and loyalty.”

“Our objective of creating a culture and provision of career-long learning, education and development for all roles within our industry, that is free of charge to any member of staff within a ceda Member company is an ongoing process and whilst there remains much to do, progress and uptake so far is great.”

There are now 155 learning modules on the platform and Members have free of charge and unlimited access to them.

Adande Bora wins the Refrigeration Product category of the National ACR Awards 2023.

Adande Refrigeration Ltd (a ceda Silver Partner) is thrilled to announce it has won the Refrigeration Product Category of the National ACR Awards 2023, for its Bora cabinet. Beating off some tough competition, the open-display retail cabinet has wowed industry experts and retailers alike for its outstanding performance and low energy use. Powered by Adande Aircell technology developed by Adande Design and Engineering, the cabinet has a B-Grade energy rating. This energy efficient rating is the first of its kind for open-display multidecks which are renowned for being inefficient and high energy users. Now, retailers can say goodbye to cabinets with glass doors, previously recognised as low energy users compared to open-display cabinets. Glass door multidecks require costly maintenance and regular cleaning and are also proven to dissuade shoppers from purchasing, the doors acting as a physical and mental barrier to sales. Now, retailers that use Bora cabinets can rest assured shoppers can browse unhindered, and that the Bora cabinet is using less energy – a sustainable solution for brands that are committed to lowering their carbon footprints.

Karl Hodgson, Managing Director, Adande Refrigeration Ltd said, “The whole team at Adande Refrigeration is absolutely thrilled to be recognised for the Bora. It’s a fantastic cabinet and remains true to Adande’s hold-the-cold DNA; in that it maintains a consistent, stable temperature and delivers the perfect microclimate for grab-and-go consumables. In fact, Bora outperforms many of the multidecks currently on the market. Put to the test, Bora’s B-grade energy efficiency saves operators thousands of pounds by reducing energy bills, reducing maintenance cost and lessening food waste. This is great news for retailers. Bora is now being installed in many food-to-go and retail outlets, operators seeing the benefits of Aircell technology from day one. They love the fact that now they can have open-display refrigeration that delivers on every level. It’s a game-changer.“

Nigel Bell CEO and Executive Chairman, Adande Group said, “We are very pleased with this recent news and congratulate our Adande refrigeration team on this win. Bora’s efficiency is due to the Aircell technology it is powered by. It is developed by Adande Design and Engineering and available for retailers and OEM cabinet manufacturers via Adande Aircell Ltd. If anyone has any questions, we urge them to get in touch via our website, www.aircelltech.co.uk and for all ready-to-go cabinet enquiries please contact Adande Refrigeration at www.adande.co.uk or by reaching out to your relevant sales representative.”

Keen to understand how MKN can support you with public sector projects?

Join Stuart Brereton, our dedicated public sector manager for the UK, and others from the MKN team at LACA Main Event and the TUCO Conference this summer.

Discover our products for the public sector

We’ll be showcasing our premium cooking solutions, featuring products that save energy, reduce water consumption and avoid waste, including:

• The FlexiCombi and SpaceCombi ranges of combi steamers, with energy-saving features, enhanced cooking performance and automatic cleaning system.
• The FlexiChef multifunctional appliance, which heats, cooks and cleans fast, and includes the first automatic cleaning system for skillets.

We’re experienced at working with catering equipment dealers and distributors to supply products into education, healthcare and other public sector kitchens.

Visit us at LACA Main Event (Birmingham, 5-7 July) and the TUCO Conference (University of St Andrews, 24-26 July) to find out more.

Get in touch – call our team

June has been a busy month for Swedish ware washing expert Granuldisk. The company has both introduced dishwashers to its – until now – strict range of granule and water-based ware washers. On top of this, they changed their name to Nordisk Clean Solutions.

Further more, a coalition with Italian Silanos – producer of the Nor:disk’s line of water-based products – was also announced, which further intensifies the collaboration between the two.

• – We’re on a journey and want to help “save the planet, one drop at a time” as our company vision boldly states. The world is changing, and so are we. We have more than 35 years of know-how when it comes to sustainable thinking from our journey with granule technology – now we aim to help even more customers to move from a traditional way of washing dishes, to a more sustainable one, says CEO Mikael Samuelsson.

UK product release – bundle offer

The latest product release from Nor:disk is pure dishwashing machines – one hooded and one undercounter: D2 and D1. They come in two ranges – Base and Master – where the Master models apart from an excellent wash result also can boast their low water consumption and noise-level. The range also offers inlet and outlet tables, as well as a bridge table enabling two hooded models to be linked for added capacity and ease of use.

To mark the introduction, Nor:disk is offering 3 exclusive bundle offers.

• – We are proud to introduce our new range of dishwashers, and want to help our dealers get off to a good start and maximise their business, says Country Sales Manager Keith Broadway.

Please download the offer flyer to learn more, or contact Keith directly at keith.broadway@nordiskclean.com