HOBART Service is extending their service and maintenance offering beyond their end user client base to the Dealer network with one simple message – We want to support you. Utilise our team to offer your customers manufacturer support on their HOBART equipment.

The UK-wide service and maintenance team are introducing the dealership offer to facilitate closer relationships with HOBART equipment users, whilst re-enforcing the importance of their relationship with dealers.

HOBART Service is the market leading service and maintenance arm for the HOBART brand in the UK. With over 100 factory trained technicians with fully stocked vans covering 100% of UK postcodes, it’s clear to see how they reach an unrivalled 94% First Time Fix rate.

HOBART Service’s customers are predominantly facilities management companies and end users – from NHS Trusts to national pub chains, QSRs and beyond.

Keith Mackie, Managing Director for HOBART Service commented:

“Our proposition to the market has always focused on us maintaining HOBART machines. The Dealer network plays a significant role in the UK catering industry, we want to help dealers service teams who work across multiple catering brands, by supporting them on the HOBART machines.

“It is within our aligned interests with the dealer network, to ensure customers receive the highest level of service, tailored to the specific brand of equipment. We are confident this extension of our expertise will be well received, and all parties will benefit, with customers at the forefront of this.

“Our full team will immerse themselves into supporting the dealership network, they are acting as a ‘remote arm’ to the dealership business, who will support customers in the exact same way we would our own client base.

“Our number one priority is protecting our brand, by ensuring our machines are maintained by factory trained engineers.”

Adam Ponting, Sales Director of HOBART Service added;

“We have created this new initiative to show how working together can open many more opportunities for both dealers and HOBART Service.

“Our Technicians undergo days of product-specific training each year and carry a large stock of OEM parts on their vans – attributing to our 94% First Time Fix. Our focus is protecting our brand and ensuring the HOBART end user gets the best possible experience. Our support will be critical for dealers to guarantee customer satisfaction and success with customers who have HOBART brand equipment.”

“There are many ways this support program can work, depending on the individual requirements of the dealer, we will create bespoke solutions. We have spoken to some key players in the marketplace already and hope to speak to many more. We have a dedicated an account manager to this initiative and welcome dealers to contact us for more information.”

The HOBART offer is exclusive to HOBART equipment only, enabling Dealers to offer their customers an unrivalled manufacturer service, and to reap the rewards for doing so.

BOILERPLATE

HOBART Service has the UK’s largest field force specialising in catering equipment maintenance. Their specialist service technicians are factory trained in HOBART and Bonnet catering equipment.

HOBART Service directly employees over 100 technicians nationwide, offering a fast response and repair when equipment breaks down, minimising downtime and covering the UK with over a 94% first time fix rate in the industry. Quality service, OEM parts and expertly trained, experienced technicians ensure Hobart provides maximum uptime for their valued customers.

For more information on HOBART Service’s deal initiative or to enquire about being a part of the scheme, please contact their dedicated Dealer Account Manager Catherine Clarke – Email: Catherine.Clarke@HOBARTUK.com | Mobile: 07774185846 or visit the website: www.hobartuk.com/service/overview/

Fifty years ago today, on the 11th January 1972, a meeting took place at the premises of The Gas Council on Tottenham Court Road, London, to determine that the Catering Equipment Distributors Association should be officially formed.

The meeting was the fruition of more than a year of conversation and exploratory meetings between a group of distributors, driven by Michael Swerdlow of the Modern Kitchen Equipment Company of Liverpool Limited.

Mr Swerdlow had been in the US in 1970 and met with a number of American dealers and was introduced to the concept of competitors working together for the benefit of all which had formed the US Foodservice Equipment Dealers Association.

Upon his return, he contacted a number of competitors and outlined his vision for an equivalent UK Association.

Informal meetings throughout 1971 sought to; determine the Association’s purpose, outline a code of practice, categories of membership, and a list of desired inaugural Members.

These were presented to a wider audience at the meeting 50 years ago today and positive discussion led to a vote that resolved that the Catering Equipment Distributors Association should be officially formed and the following were elected as Committee members:

• Haydn Davis of Haydn Davis Catering Equipment of Newport (Wales)
• Geofrrey Alderson of Scobie and McIntosh of Edinburgh
• Pat Beazley of Berry and Warmington of Liverpool
• Philip Mollett of Molletts of Bradford – Chairman
• Stanley Webster – Secretary
• Bill Wakeling of Staines Catering Equipment of London
• Frank Hall of County Catering Equipment of Canterbury
• Michael Swerdlow of Modern Kitchen Equipment of Liverpool

Present at the meeting were:

Victor Tucker Ltd. – Bristol

Modern Kitchen Equipment (Liverpool) Ltd. – Liverpool

Haydn Davies (Equipment) Co. Ltd. – Newport

County Catering Equipment Co. Ltd. – Canterbury

A. Yeates & Sons Ltd. – Croydon

Southern Cross Equipment Co. – Hove

Scobie & Mcintosh Ltd. – Edinburgh
Scobie & Mcintosh Ltd. – Newcastle Upon Tyne
Scobie & Mcintosh Ltd. – Edinburgh
Scobie & Mcintosh Ltd. – Glasgow

Jeffery Higgs Ltd. – Llandudno

D. M. Musitano Ltd. – Truro

Roland Allen & Co. Ltd. – Luton

Burbridge Ltd. – Guernsey
Burbridge (Jersey) Ltd. – Jersey

John D. Deas Ltd. – Glasgow

Institution Supplies Ltd. – Leeds

Gerard Gamble Ltd. – Leicester

Wilson Watson Mcvinnie Ltd. – Glasgow

G. B. Catering Equipment Ltd. – Cardiff

Le Lievres Ltd. – Jersey

Berry & Warmington Ltd. – Liverpool

Catering Equipment Centre Ltd. – Scarborough

Staines Kitchen Equipment Ltd. – London

Autocatering Ltd. – Brighton

W. A. Brown & Harris Ltd. – Manchester

Shaws Hotel Service Ltd. – Margate

Sidlock Of Salisbury – Salisbury

John Kelly & Son Ltd. – Edinburgh

Benham & Sons Ltd. – London

Hall & Rogers Ltd. – Manchester

Peter Nisbet & Co. Ltd. – Bristol

Adam Mason, ceda Director General, commented, “It’s been fascinating reading through the Minutes of meetings that took place throughout 1971 and 1972. The landscape of the catering equipment industry was certainly very different then, though it is interesting to see that there are also consistent themes – Cash & Carry stores beginning to stock light equipment and tableware was the “internet” of the 70’s.

“Catering Equipment Distributors from the 1970s to the present day have a lot to thank ceda’s founders for. They put a great deal of time, effort and commitment into establishing and formalising the distribution channel and fighting for its’ recognition.”

The first ceda Council meeting took place on the 2nd February 1972 in Birmingham and we will bring you further stories from ceda’s founding year over the next several months.

Electrolux Professional has expanded its use of green gases within its refrigeration equipment portfolio.

The move will see its refrigeration products use the most climate-friendly CO₂ natural refrigerant, as a replacement for the less sustainable Hydrofluorocarbon greenhouse gases (HFC-gases). As well as being more environmentally-friendly, the alternative gases also offer improved operational performance and energy efficiency.

The new greener gases were introduced into Electrolux Professional’s remote compressor versions of the Prostore Cabinets and HP Premium Counters earlier this year, and will be in place in the remote Roll in cabinets by the end of 2021. The remote ecostore^HP, ecostore^HP Premium, and ecostore^HP Touch cabinets are set to be updated in the first half of 2022.

Steve Bowler, Design and Product Manager at Electrolux Professional, comments: “Refrigeration equipment is invariably in use 24/7, which makes it critical to do everything we can to minimise the impact it has on the environment. To illustrate, it can often account for as much as 40 per cent of a kitchen’s total energy consumption.

“The re-design of the cooling circuits in our refrigeration equipment optimises the natural gases, and as a result, an improved product performance and energy consumption in the cooling system is achieved. The new green gases have a cooling effect that is four times greater than HFCs, which combined with improved insulation in the updated range, significantly improves the green credentials of our products.”

For more information, please visit: https://www.electroluxprofessional.com/gb/refrigerated-cabinets/

Eglfing, Germany – Once again, Welbilt’s Convotherm brand is setting a new milestone in the development of innovative, future-oriented products. With the Convotherm maxx pro, a new generation of combi ovens has been created that includes a complete high-end package. This premium oven stands out for its innovations and technologies, such as the 10″ HiRes TFT touchscreen display with scrolling function, automatic cooking or the triple glazing of the oven door for optimised energy consumption – a whole host of features that offer real added value for professional chefs.

New Convotherm philosophy: IntelligentSimplicity
Right from the start, the Convotherm maxx pro is well thought-out. The oven is packed with innovations that are useful for everyday work in professional kitchens, resulting in greater efficiency, productivity and profitability. It is impressive that the physical components, functions and software at all levels of the Convotherm maxx pro are extremely user-friendly. This approach follows the Convotherm IntelligentSimplicity philosophy. This term defines the combination of intelligence and simplicity in all areas in order to meet complex requirements as simply and efficiently as possible, which also has an impact on service and operating costs.

High definition for quality results , cooking processes and efficiency
In keeping with the IntelligentSimplicity motto, the Convotherm maxx pro is equipped with four management functions developed by Convotherm, which facilitate optimum operation and always deliver the best results:
– Climate Management: in the Convotherm maxx pro, in the unique closed Natural Smart Climate™ system, the optimum baking chamber climate can be set for each product, thus achieving perfect baking and baking results. In addition, energy efficiency has been further improved by up to ten percent compared to the predecessor oven.
– Quality Management: A large number of innovative functions help professional chefs or bakers to always achieve the best product quality. Intelligent sensors, sophisticated air guidance via AirFlow Management and an intelligent, programme-controlled interplay of steam, hot air and time ensure optimum quality for every product, whether baked or baked.
– Production Management: Perfectly coordinated functions ensure that the Convotherm maxx pro is always easy and clear to operate, even when complex processes are involved, so that you can work efficiently, profitably and stress-free. These include Press&Go, which ensures automatic cooking at the touch of a finger, an integrated recipe book that can be accessed at the touch of a button, or TrayView, which is useful for mixed rotary loading.
– Cleaning Management: Perfect cleanliness is a feature of the Convotherm maxx pro. The fully automatic, multi-stage and environmentally friendly cleaning system is even approved for unattended operation. Because users never come into direct contact with the cleaning agents, no gloves are required for use. In addition, the innovative HygeniCare package provides an additional advantage in terms of hygiene.

The world of Convo products: ConvoSmoke – ConvoGrill – ConvoServe – ConvoSense
The gastronomy sector is varied and so are the different options with which the Convotherm maxx pro is available:
– for all gastronomy concepts that smoke on their own, the intelligent ConvoSmoke smoking option is suitable, which makes the Convotherm maxx pro the perfect smoking oven – without requiring additional kitchen space. ConvoSmoke enables both efficient hot smoking and cold smoking of delicate foods.
– For restaurants that rely on grilled specialities, the ConvoGrill is an optimal possibility for perfect grilled products at any time, whether chicken, meat or vegetables. Thanks to the intelligent fat separation, the Convotherm maxx pro with ConvoGrill is more environmentally friendly, cost-saving and faster.
– The intelligent ConvoServe production concept enables stress-free operation. This concept allows dishes to be prepared calmly and finished precisely when required, reaching the customer quickly, fresh and of the highest quality. ConvoServe is particularly suitable for large quantities, buffets, banquet dishes or à la Carte services. The combination of sophisticated technical functions for the perfect regeneration and finishing of dishes with tailor-made accessories makes ConvoServe an unrivalled production solution that is able to optimally transform the demanding into the simple – true to the IntelligentSimplicity philosophy.
– The future of baking and baking is fully automatic, and with the Convotherm maxx pro ConvoSense is already a reality. Thanks to artificial intelligence with state-of-the-art sensors, the innovative ConvoSense assistance system offers completely new perspectives for food preparation. ConvoSense makes it possible to achieve maximum efficiency and reliability of results and, at the same time, to achieve cost-effectiveness by conserving resources.

The whole world of baking
Another member of the Convotherm maxx pro family is the BAKE, which combines traditional baking know-how with modern combi oven functions. With the Convotherm maxx pro BAKE, fresh bakery products, snacks and small meals can be baked to the highest quality. The Rise&Ready proofer profiles are ideally suited to the production of bakery products. In addition to the BakePro multi-stage baking function, which ensures excellent proofing of small bakery products, optimum crumb and shine of bakery products, the optimised suction panels, trays and bakery-format accessories of the Convotherm maxx pro meet the requirements of the bakery industry.

The intelligent baking world with kitchenconnect®, the cloud-based networking solution
The Convotherm maxx pro and kitchenconnect®, Welbilt’s innovative, future-oriented networking solution, allow you to keep everything under control at all times. In real time and cloud-based, kitchenconnect® provides access to data and information from anywhere in the world. This makes it possible to analyse, evaluate or re-plan processes. Asset, efficiency, quality and menu management can be monitored on the screen.

Premium class redefined
“In developing the Convotherm maxx pro, we asked professional chefs around the world what they wanted from a premium combi oven. We integrated the knowledge we gained into the planning of the new generation of combi ovens, which enabled us to develop a unique high-definition oven and to redefine the premium category once again. The Convotherm maxx pro includes many practical functions in line with our IntelligentSimplicity maxim. The aim is to meet complex challenges in a simple way. These include cost-effectiveness, efficiency and, of course, hygiene. Functionality and resource-efficient operation make the Convotherm maxx pro a modern combi-steamer that will contribute to preparing high-quality cuisine for the future,” explains Arndt Manter, Head of Product Management at Welbilt for Convotherm.

Further details about Convotherm maxx pro: www.convotherm.com/maxx-pro

Adande Refrigeration produces an informative guide in support of the aims of the Zero Carbon Forum, helping hospitality operators understand energy labelling for commercial refrigeration and supporting the drive towards carbon net zero.

Adande Refrigeration today introduces an easy-to-use guide for operators to help them understand energy labelling with regards to refrigeration. Refrigeration runs 24 hours a day, 7 days a week in most cases, and is a high energy user in a kitchen.

The guide, which supports hospitality’s drive to carbon net zero, and in particular the work of the Zero Carbon Forum, explains clearly what the symbols on the energy label mean and how they can be interpreted to give value to hospitality brands.

The guide, which is available here has already met with favourable response from hospitality outlets, as brands continue to strive for increased efficiency and sustainability.

Adande, who are known for their efficient refrigeration, famously developed the ‘hold-the-cold’ technology, which stops cold air spillage otherwise common in traditional refrigeration. Adande drawers need less energy to run, in part because the insulated containers keeps the cold air with the food. The stable temperature and humidity reduces food waste by keeping food fresher for longer.

Speaking of the guide, CEO Nigel Bell said “Adande as an organisation seeks to deliver the most value in a sustainable way. With COP26 goals firmly established with a view to reversing the damage of climate change, we wanted to give a helping hand to operators as they strive to become more efficient, reduce waste and use less energy. This guide will help hospitality outlets when it comes to purchasing new equipment; the energy label is a great tool to have when making those decisions.”

With recent research showing that almost half of hospitality businesses are unsure of how to calculate their carbon footprint, BRITA Professional is offering the chance to win an innovative ‘Carbon Action Plan’ for your business from Zero Carbon Forum, a non-profit
organisation which works within the hospitality sector to help businesses reach their sustainability targets faster and more efficiently.

This exclusive package includes a one-on-one consultation and Carbon Action Plan, created specifically for your business.

The bespoke plan will be designed to help your business reach your sustainability targets faster and more efficiently and put you on the path to survive and thrive.

This will give your business the clarity and guidance you need to pursue your sustainability goals with purpose, whether you’re just getting started on your journey to net zero or are already on your way.

To enter, click here

With just a week to go we’re delighted to reveal the full line-up of speakers for the ceda Conference 2021 Business Day.

It’s a packed agenda with top names from across the hospitality and foodservice spectrum.

Expect insight and data, projections, upcoming trends to look out and gear up for, as well as lively debate and chat on everything from the Northern food scene to sustainability in the industry.

Kicking things off is Peter Martin who will give an overview of the industry, a detailed explanation of who owns what brands, where they sit and what’s to come in his ‘Brand-scape’ presentation.

Next up is The Big Interview with Philip Harrison, CEO & Founder of Harrison, one of the leading hospitality concept-creation consultancies globally. He will give an update on the US hospitality sector.

Charlie Mitchell, Head of Consumer at CGA will utilise CGA’S suite of data on the hospitality industry in his presentation ‘The Northern Hospitality Scene – The Data’ to tell the story of how the sector has fought back over the past 18 months. This will be nicely followed by a panel discussion entitled ‘The Northern Hospitality Scene’ and will feature Thom Hetherington, CEO of NRB, Marko Husak, Co-Founder of Bundobust and Jocelyn Neve, MD of Oakman Group.

A series of 10-minute presentations will quickly cover a variety of topics:

Sustainability takes centre stage when Mark Chapman, CEO & Founder of the Zero Carbon Forum delivers his presentation ‘Helping Hospitality Hit Net Zero Carbon’.

Our attention turns to the supply chain as we welcome Ruth Edge, the NFU’s Food Chain Advisor. Ruth leads the NFU’s strategy and relationships with the UK’s national retailers, large brands and policy areas on food labelling and will share her insight and experience from the farming world.

Lorraine Copes is Founder of Be Inclusive Hospitality, a Procurement Consultant and Life Coach. Having spent almost two decades working within the hospitality sector successfully leading procurement teams for brands including Shake Shack, Gordon Ramsay Restaurants and Corbin & King her experience spans new market entry, national and international leadership roles. We look forward to hearing what she has to say.

Can we use the principles of a circular economy to create restaurant designs and fitouts that give more than they take? And how might we go about doing that? David Chenery, Director of Object Space Place hopes to educate and inspire during his presentation.

Chapman, Edge, Copes and Chenery will then participate in a panel debate inspired by their individual presentations, led by Peter Martin.

Many in the industry will be familiar with Market Talk led by Clare Nicholls of Catering Insight and Andrew Seymour of Foodservice Equipment Journal. A LIVE Market Talk session will take place as part of the ceda Business Day. Along with hosts Nicholls and Seymour, a panel made up of Richard Fordham of Ki-Tech Solutions Ltd, Lawrence Hughes of Falcon Foodservice, Paul Neville of CHR and Tyron Stephens-Smith of TAG Catering Equipment, will discuss sustainability but with a focus on Hydrogen powered equipment, energy management/optimisation, the challenges of designing for sustainability and sustainability for service and maintenance.

Martin Vander Weyer, Business Editor of The Spectator, amongst other accolades, will give the final presentation of the day, bringing to a close the impressive line-up of industry personnel and thought leaders.

ceda’s Director General, Adam Mason is impressed with the calibre of this year’s speakers, he says, “Every year we have fabulous speakers and I always wonder how we’ll top it the next year. I’m delighted to say we have, yet again, managed to attract some top-drawer names and I genuinely can’t wait to hear what they have to say.

“It’s important for us to deliver a broad range of speakers and relevant topics and I feel we’ve hit that mark especially well this year. Coming off the back of COP26 which has dominated the news agenda over the past few weeks, it’s key that our sector is a part of that wider discussion and so dedicating a number of our speaker slots to the topic is something we’re proud to be offering the delegates at this year’s conference.”

The ceda Conference 2021 takes place on 24th and 25th November at The Majestic Hotel in Harrogate. If you haven’t already booked your place, please do so here: https://ceda.co.uk/conference2021/registration/

The ceda Conference 2021 sponsors are First Choice Group, Hobart, Hupfer, Instanta Ltd /Zip Water UK, Maidaid Halcyon, MCS Technical Products, Mechline Ltd and Welbilt.

Independent trials conducted by Campden BRI have confirmed that the HyGenikx air and surface sanitisation system, from UK manufacturer Mechline Developments is effective at removing airborne Coronaviruses, including SARS-CoV-2 which causes Covid-19. The results of the trials proved that HyGenikx removed up to 99.99% of an airborne Covid-19 surrogate in under 3 hours.*

These results back up the real-life experience of our customers including Cyrus Todiwala OBE DL, owner of Café Spice Namasté who said:

“HyGenikx has proven what it can do for us – keeping the air and surfaces clean, pure and fresh, controlling odours and providing extra reassurance for customers so they can relax and enjoy their meal knowing that we are leaving nothing to chance to make our restaurant Covid-secure.”

Nick Falco Product & Technical Director at Mechline explains how the trials at Campden BRI worked:

“Trials were conducted within the Campden BRI aerobiology laboratory to determine the efficacy of HyGenikx towards airborne Phi6 – a recognised SARS-CoV-2 Surrogate (the coronavirus that causes COVID-19). Phi6 was nebulised into an aerobiology test chamber to represent heavily contaminated air. Air samples were then taken every 20 minutes for a period of 3 hours, to determine levels of Phi6.”

As we move into the winter months it is essential to the whole economy that we keep the doors of business open. Unfortunately, physically keeping the doors and windows open is not so great when it comes to customer comfort and sustainability. Indoor air quality, however, is a primary driver when it comes to the transmission of the Coronavirus between people. 

As a tried and tested technology, HyGenikx has a huge role to play in controlling infections – in fact HyGenikx is the most rigorously tested unit of its type on the market. Affordable and easy to install, HyGenikx is a plug and play solution for a challenging world. 

HyGenikx units consume very little energy and operate quietly and efficiently 24/7 without the need for human intervention. The HyGenikx range has models to suit every business from restaurants to bars, hotels, care homes and offices – with specialised units available for food preparation areas, cold rooms, washrooms and refuse areas. 

Cyrus Todiwala, OBE DL added:

“I wouldn’t hesitate to recommend HyGenikx to other foodservice or hospitality businesses as it is the ideal complement to manual cleaning. It helps to protect customers and staff, whilst extending the shelf life of fresh produce.”

*For more information on the HyGenikx testing at Campden BRI visit: https://info.mechline.com/hygenikx-testing

BRITA Professional launches new sustainability insights magazine to help the hospitality industry define and meet their sustainability goals.

Recent research by BRITA Professional has found that despite 82% of hospitality businesses agreeing that sustainability is important to their customers, two in five (40%) don’t know how to calculate their carbon footprint.

A further 37% say they lack knowledge and confidence when it comes to operating in a more sustainable way, and 75% say that the pandemic has slowed their drive towards sustainability.

This research was conducted by leading global water filtration brand BRITA Professional, which has launched a new sustainability insights magazine to support businesses in the sector.

The magazine, entitled “Going Full Circle”, was launched ahead of the 2021 UN Climate Change Conference, and supports the Government’s global project to achieve a greener, carbon neutral society.

BRITA Professional has teamed up with a strong collective of sustainability experts to give organisations in the hospitality industry the knowledge they need to break down sustainability barriers, tackle the challenges of post-pandemic life, and achieve their environmental goals.

Steve Buckmaster, Director of Sales at BRITA Professional said, “This year has shone a light on several important issues, including the climate change crisis. However, as our research shows, many businesses in the hospitality sector are still struggling to operate in a sustainable way, despite it being of real importance to customers.

“We know that sustainability is an all-encompassing topic, and for many, that is a barrier for businesses in knowing where to begin. So, our aim with this magazine is to support organisations in the sector in recognising the challenges, tackling the big issues, answering the big questions and debunking myths.”

BRITA Professional is committed to relieving pressure by supporting customers with preventative maintenance of catering and beverage equipment via its BRITA Managed Services offer. Equipment that suffers from limescale build up uses more energy and has a shorter lifespan, meaning more machines going into landfill. Preventative maintenance not only has a positive impact on the circular economy, but helps operators keep their costs down.

The company has also made a series of commitments to reduce its own environmental impact, such as diverting 100% of its operational waste in the UK from landfill. BRITA has also been recycling filters since 1992 and is working closely with partners to align the entire supply chain to encourage all used filters to be recycled. Once collected, a bespoke process turns them into everything from resin to be used in new filters, to the plastic used to make parts for the automobile industry.

To download a copy of the BRITA Professional Sustainability Magazine, visit ⁣Going Full Circle | BRITA

As we enter ceda Conference month, the trade organisation is pleased to announce the shortlist for the ceda Grand Prix Awards 2021!

The highly anticipated awards are recognised across the industry and highlight the best of the best projects carried out by ceda Members in 2020. Members that have excelled in project management and customer service are also celebrated with their own specific categories.

Successful companies have been informed and it is our pleasure to now announce the ceda Grand Prix Awards Finalists 2021.

Design Projects: Under £50k

Court Catering Equipment Limited – Harrods Beauty Bar, Lakeside

Court Catering Equipment Limited – Copthorne Hotel, Chelsea Football Club

Vision Commercial Kitchens Limited – The Compasses Inn

Design Projects: £50k – £200k

CNG Foodservice Equipment Limited – Bike & Boot

Sprint Group Limited – Coppa Club

Court Catering Equipment Limited – Soho House Farmhouse

GS Group Limited – Birmingham Symphony Hall

Design Projects: £200k – £500k

CNG Foodservice Equipment Limited – Gilpin Lodge

Instock Ltd – Unalome

Vision Commercial Kitchens Limited – Wentworth Garden Centre

Vision Commercial Kitchens Limited – RHS Gardens Bridgewater

Design Projects: Over £500k

Advantage Catering Equipment Limited – Unita Quattro

Space Catering UK Limited – Battersea Cats and Dogs Home

Outstanding Customer Service

GS Group Limited – Somerset Care

Vision Commercial Kitchens Limited – Ego Restaurants

Vision Commercial Kitchens Limited – HMS Host, Manchester T2

Project Management

Sprint Group Limited – Tortilla

Advantage Catering Equipment Limited – Elwick Place

The Awards judges, John Savage and Ron Neville are in the process of carrying out site visits to talk to operators and assess the quality of the work carried out.

The winners will be announced during the ceda Conference Gala Dinner, on Thursday 25th November at The Majestic Hotel in Harrogate. From the six category winners, an overall victor will also be revealed. They will take home the coveted Sir Donald Thompson Cup. The winner of the ceda Rising Star Award 2021 will also be crowned.

The ceda Legacy Awards will be announced at the ceda Conference Dinner on Wednesday 24th November, at the same location.

Adam Mason, ceda Director General, commented, “Despite the pandemic, the Grand Prix Awards have been very well supported by the membership. Our judges, John and Ron, have once again given their time generously to work through each and every application and make some difficult decisions. I really look forward to discovering this year’s winners, and celebrating not only them but this fantastic industry as a whole and how we have all worked so hard, together and apart due to COVID-19, over the last year.”

Registrations for the ceda Conference 2021 are now open for both Members and non-members. Those who would like to attend are asked to submit their details here: https://ceda.co.uk/conference2021/registration/

Further details of the shortlisted entries can be found at: https://ceda.co.uk/conference2021/grand-prix-awards-2021/

The ceda Conference 2021 sponsors are First Choice Group, Hobart, Hupfer, Instanta Ltd /Zip Water UK, Maidaid Halcyon, MCS Technical Products, Mechline Ltd and Welbilt.