Welcome to ignite, by ceda.

ceda represents over 125 companies across the UK. And each and every ceda member is a specialist. Design specialists, project specialists and equipment specialists. All exclusively serving the foodservice, catering and hospitality industry.

Quite rightly, we’re massively proud of what our members create. And so ignite is their showcase. In each issue we feature amazing projects and installations for organisations of all sizes up and down the UK and beyond.

Every year at our annual conference we honour the best of our members’ projects with the ceda Grand Prix Awards. In this special edition of ignite we celebrate the 2024 award entries…

Alternatively, to learn more about ceda and our members, please visit our Find a Specialist page.

We’re delighted to announce two new appointments to the ceda Board.

Mo Romanowicz, of NCE Group and Claire Smith, of ABDA Design, have been duly ratified in by the ceda Board and are now ceda Board Directors.

ceda Chair, Kirstin Hatherley, is enthusiastic about what the pair can bring to the Board. She said, “I am delighted that Mo and Claire are joining us on the ceda Board. They both have significant experience in the industry and will bring a wealth of knowledge to ceda and our growing community. I have no doubt that they will be great assets.”

Mo is thrilled to have been invited to join the ceda Board. He said, “It’s an incredible opportunity to contribute to meaningful discussions concerning the foodservice equipment industry and drive positive change within the community.”

Mo is passionate about mental health and hopes to make a positive impact and focus on improving mental health awareness across the industry. He adds, “I feel truly fortunate to be in a position where I can make a positive impact on my team, our customers, the industry and the wider community within the industry. Being a part of the ceda Board is the cherry on top, offering even more opportunities to contribute by sharing my years of experience and passion to help, so I feel deeply honoured and grateful for this opportunity.”

Mo set up Northern Catering Equipment in 2017 and has grown the business by acquisition and formed the NCE Group. He’s currently CEO at the NCE Group.

Having worked in hospitality design for her entire career, Claire is thrilled to join the ceda Board. She said, “I have seen ceda develop and evolve into the diverse association it is today and I am very much looking forward to being a part of its future.

“I have a huge passion for hospitality design and how the operation and aesthetics of a space work together. I am really enthusiastic about the next generation coming through the industry and creating a more diverse workforce. I’m looking forward to working with the Board and the ceda Academy to see how this looks.”

Claire worked in admin, estimating and sales at the beginning of her career for the family business. In 2003 she joined CDG as a project consultant and developed a passion for interiors and worked closely with the design team on projects. In 2011 she joined ABDA and was drawn to high-end projects and design-led interiors. She became a director in 2019 and now looks after new business, key accounts, marketing and PR, alongside the day-to-day running of the business with her colleagues. In recent years Claire has been involved in industry panels at HRC, The Restaurant Show, Independent Hotel Show and Clarkenwell Design Week. She also speaks regularly at the University of Northampton, working with design students on workshops and career development.

Precision Refrigeration’s back bar storage solutions combine the latest energy saving refrigeration technology with stylish good looks. They come as standard with a sleek stainless steel exterior but are available in numerous finishes to create high impact displays which compliment any aesthetic.

The BBS range are, first and foremost, robust reliable pieces of equipment with front breathing and venting refrigeration systems and maintenance free condensers. The polyurethane insulation, as well as being zero ODP, helps keep your drinks cool in the hottest of climates up to 43ºC in the tropicalised TBBS models.

Precision’s single door BBS600 bottle coolers and matching GFS600 glass frosters are available in three heights: 800mm, 845mm and 900mm. The BBS can have a large ‘picture frame’ glass door instead of solid; and the 900mm high model is now also available with drawers!

Managing Director, Nick Williams, knows from years of industry experience that drawers are an extremely practical storage solution. “They allow you to see everything without having to crouch down, and they offer easy access to products stored at the back of the fridge. For this reason, they are by far our biggest selling optional extra on our foodservice products.

“We are now offering this option on our back bar range to give the same convenience to bar operators. Our new bottle cooler drawer option is especially useful when serving lots of chilled wines by the glass, by storing them upright it’s really easy to see and access all the open bottles.”

Precision’s new BBS600-900-H is now available, please contact the sales office for more details.

sales@precision-refrigeration.com | 01842 753994 | www.precision-refrigeration.com

With the recent refurbishment of Bertram’s restaurant at Crow Wood Hotel and Spa Resort, Adande Refrigeration is proud to have played a key role in enhancing this stunning, modern retreat.

Nestled in the heart of Lancashire, this luxurious resort offers exquisite culinary experiences at its on-site restaurants. Guests can dine at the critically acclaimed Bertram’s Restaurant, Wilfred’s Italian Restaurant, The Woodland Spa or The Lounge Bar. All of which chose Adande Refrigeration to elevate their team’s workflow and keep their quality ingredients fresh.

The site has 50 Adande drawers, of which 31 are utilised in the newly renovated Bertram’s where maximising capacity and ergonomic working conditions was a priority.

“I’m not just saying it, because it’s true… When we got Adande drawers it was a game-changer in Bertram’s. The way you can stack your produce and have back-up stock underneath. So, during service, you don’t have to keep running to the walk-in fridge to get prep. It’s right where you need it.” – Gary Entwistle, Head Chef

Discover the full testimonial and more on the Adande website.

Transform your kitchen space with the Uni-Fresh re-circulation unit – A compact, eco-friendly solution that integrates perfectly with your existing setup, offering superior air quality while contributing to a greener environment.

Seamless Integration
• No ductwork required – installs easily in your kitchen without expensive renovations.
• The compact design fits neatly into your existing space.
• Remote mounted tower options available.
• Range of control options from a simple On/Off to a full control panel.

Zero Emissions
• Completely electric-powered, eliminating harmful gas emissions.
• Our bespoke multi-stage filtration system reduces grease, smoke and odors, ensuring a clean kitchen environment.

Multi-Stage Filtration
• Advanced multi-stage filtration: mesh, panel, bag, HEPA, and carbon filters capture even the smallest airborne particles.
• Improves air quality and reduces fire risks by removing grease particles.

Complete Package
• Canopies & linking duct work to supply the complete package.

Sustainability at its core
• Eco-friendly design that lowers your energy usage and reduces your carbon footprint.
• Perfect for urban kitchens with strict ventilation restrictions.

Call to book a free demo at our midlands showroom!
02476 367000 or sales@univentsystems.co.uk

Electrolux Professional has announced that several variants of its SkyLine Combi oven have earned the prestigious Energy Technology List (ETL) certification. This is further to three lines from their leading ecostore range having achieved the certification this Summer, reinforcing the sustainability credentials of the company across equipment categories.

The cost-effective ecostore HPe line, which holds both a climate class 5 rating and energy efficiency class A rating, is best-in-class on the market in terms of energy efficiency and capacity, as declared on the European Energy Label. This is based on the ratio between the appliance’s energy consumption of 299 kWh per annum and the net 503-litre capacity of a standard full door cabinet.

Electrolux Professional has concurrently upgraded its warranty support for the energy-efficient cabinets from two to five years, with every new purchase of a HPe Premium cabinet or HPe single door cabinet.

Alex Reed, Foodservice Partner Sales Manager for Electrolux Professional UK & Ireland, said: “While our ecostore range is already recognised by the market as a reliable and sustainable solution, the ETL accreditation truly reveals the progress we have made in driving energy efficiency across all aspects of the business.

“To mirror the trust that we share in our market leading ecostore range, it’s only right that we offer a matching warranty provision, so customers can now enjoy peace of mind in the form of an extended five-year warranty.”
The direct ETL listings for SkyLine combi ovens can be found here and for ecostore here.

Falcon adds new glass hob product to market-leading Dominator Plus portfolio

Falcon have launched their new E3196 Ceramic Top Oven Range. With many operators looking to lower their carbon footprint by switching from gas to electric cooking appliances, the E3196 provides an easy and cost-effective way to do this, without having to go to the additional expense of induction.

The E3196 Ceramic Top Oven Range is a testament to Falcon’s commitment to providing the industry with a wide choice of equipment to suit any buying driver, whether that be cost, energy-saving, carbon-reduction, ease of operation or any other factor. The E3196, with its 6mm toughened ceramic glass hob with six fast-acting elements, not only enhances the aesthetic appeal of any kitchen but also offers excellent durability and ease of cleaning.

Having a smooth glass top offers so many benefits over traditional gas 6 burner or electric 6 hot plate boiling tops. Multi-pot cooking per zone, speed of heat-up and ease of cleaning are just a few of the advantages.

Key Features of the E3196 Ceramic Top Oven Range:

• Advanced Ceramic Glass Top: The E3196’s sleek, smooth surface is scratch-resistant and easy to clean. The hob provides rapid and even heating, allowing for perfect culinary results every time. Operators can benefit from its versatility, using multiple pots on the same elements or straddling multiple elements with larger pots.
• Operator Safety in Mind: There is a warning light that illuminates when the glass top is hot, and won’t go off until the surface has cooled down. This helps to prevent staff from burning themselves thinking the surface isn’t hot.
• Spacious Fan-assisted Oven: The E3196 comes equipped with a large-capacity 2/1 GN fam-assisted oven, that ensures even heat distribution for perfectly cooked food every time. It’s also got glass panelled doors and an internal light for easy monitoring of cooking progress.

Lawrence Hughes, Sales and Marketing Director for Falcon, expressed excitement about the new model: “The E3196 Ceramic Top Oven Range is an excellent addition to our product portfolio. It is the ideal appliance for those operators who want to make the switch away from gas as it offers so many benefits, from both an operational and sustainability perspective.”

The E3196 Ceramic Top Oven Range is available to order now. List price of the unit on feet is £5500. For more information please visit https://www.falconfoodservice.com/products/catalogue/range/e3196/overview

Are you looking to develop tailored, expert-led training programmes for your teams but unsure what professional training can look like?

See us in action on our free, virtual training events, giving you a short taster of what our training can offer, and as a bonus, learn about a trending topic from our leading experts!

Our next event is “Sleep for Success: Enhancing Employee Wellbeing and Work Performance” on Tuesday 26^th November 1pm-2pm. You can register for this on LinkedIn, or get in touch and we can register you manually.

By the end of this one-hour event, you will start to understand:

1. How sleep impacts wellbeing and performance
2. Why we don’t sleep and what’s the science behind why we might struggle?
3. What practical ways we can improve our sleep?
4. How can we link good sleep with work performance?

Get in touch for more information about our free events or for a discussion about developing  training initiatives for your teams. Please contact courteneyclark@maguiretraining.co.uk for an informal chat.

We all know one of the most challenging aspects of any kitchen/hospitality project is co-ordinating the supply of all the different elements from many different suppliers, collating all the items together to then be able to deliver in one go on a given day.

Equally frustrating is then having to utilise costly technical contractors on site whose main role is the installation of equipment to do the ‘humping and lumping’ when deliveries arrive rather than concentrating on what they are there to do.

Well fear no more as Doncaster based Specialist Project Logistics (SPL) have the answer in the form of their Project Consolidation, Deliver, Position and Unpack service. Save time and money on site by utilising the right solution leaving your technicians to concentrate on what they are there to do.

Having worked in hospitality supply for over 20 years the Directors of SPL were all too familiar with the challenges of Project managing any new installation.

One of the biggest headaches was co-ordinating multiple deliveries to site at the right time and then getting in position, especially when site may have challenging conditions such as multi levels, access time restrictions, security challenges, the list goes on.

Equally then having the labour on site at the right time to receive the delivery and get it into site and in the right position for the installation team to follow on.

This all combined with an ever-changing construction programme from the client demanding a level of flexibility from all involved.

So, SPL set about putting a solution in place that could be offered out to others in the same position.
SPL has been working with the Hospitality industry carrying out challenging deliveries on behalf of manufacturers and distributors for over a decade offering bespoke multi person deliveries for sites that wouldn’t suit a normal palletised delivery service. The team set about using the infrastructure already in place to solve the challenges faced by anyone carrying out a Project installation and came up with their Project Consolidation, Position and Unpack service.

SPL can offer whatever level of service the client requires but the overall offering comprises of: –
• Receipt and consolidation of all deliveries to the SPL warehouse
• Full labelling of all items for easy identification on site plus checking in of all items to ensure full delivery will be completed
• Co-ordination of delivery to site at requested date and time with appropriate vehicles and team members
• Delivery with unpack and position to area required for installation team
• Removal of all packaging, pallets and waste material associated with the delivery

SPL can do as much or as little as required by the client, but the focus is on flexibility and providing solutions for all organisations working in the hospitality equipment supply sector.

As members of CEDA and ENSE and with the experience of working in this sector not only do they supply this service they also have a complete understanding of the equipment they are working with and the challenges faced by their clients meaning SPL are able to provide the right bespoke solution for any project.

Eight leading chefs participated in a comprehensive two-day trip to Holland to mark the official launch of the Dutch premium kitchen suite brand Qook! into the UK hospitality market.

The event was organised by Qook!’s sole UK distributor, Peterborough-based KFE, in conjunction with manufacturer QBTEC, based in Woerden, Holland.

Chefs on the trip included Adam Smith, Woven by Adam Smith, Ascot; Eric Snaith, Titchwell Manor, King’s Lynn; Jason Wass, Stein’s Group, Cornwall; John Molnar, The Cod’s Scallops, Nottingham; Laurence Henry, The Martin’s Arms, Colston Basset; Lenny Carr-Roberts, Bugle Inn/The Fox, East Sussex; Mark Poynton, Caistor Hall, Norwich; and Simon Hulstone, The Elephant, Torquay.

Qook! is the leading brand of premium commercial kitchen suites in Europe, supplying high-end restaurants and hotels in Holland, Belgium, Germany and France. Its custom-made suites are manufactured from the highest quality, 5mm thick stainless steel and can be configured in wall or island configurations, in round or square designs, and without any joins for a flawless finish.

Qook! suites can incorporate any combination of equipment from worktables and sink units to extractor hoods and advanced cooking solutions such as deep fryers, warming drawers and convection ovens, to deliver a fully equipped kitchen tailored to professional requirements.

What sets Qook! apart is its ability to provide a cohesive solution throughout the kitchen. From the workstations to the chef’s pass, the same high quality finish and unmistakable Qook! design is applied, ensuring synergy throughout.

Day one featured visits to the Michelin-starred restaurant Inter Scaldes in Kruiningen, where chefs enjoyed a personal tasting menu from head chef Jerome Achtien and a private tour of the kitchen, including the Qook! suite. The next stop was Pesca, a unique seafood concept in Rotterdam, where customers buy their fish at market prices from the fishmongers, choose their sides, and a unique menu is created.

After a night of rest at the boutique Van Rossum Stadshotel in Woerden, chefs embarked on a tour of QBTEC’s state-of-the-art manufacturing facilities to witness the skill and expertise that goes into every custom-made Qook! suite. A final stop at fine dining restaurant Calva in Nootdorp saw chefs participate in an interactive workshop with master chef Tom Beckers, cooking a range of dishes including steak, cod and oysters on an Adieu grill built into a Qook! suite.

Commenting on the trip, Adam Smith, Head Chef at the Michelin-starred Woven at Coworth Park, says: “The Qook! kitchen we saw at Inter Scaldes is the sort of kitchen that all chefs dream of. It has everything you could want for and was absolutely beautiful. It’s obviously a restaurant that’s aiming to be at the absolute top of the league of the gastronomic scene and it was special. It’s very, very impressive.”

Discussing the opportunity to design a bespoke Qook! kitchen suite, Adam adds: “When you want to operate at the elite level and you want to work in restaurants that aspire to have fantastic accolades and be busy, with all cooking there is no rulebook. You choose how you want to work, and everybody will work slightly differently. To have that opportunity with Qook! to design something bespoke for yourself, to have the expertise and the knowledge of people who do that for a living all the time, I think is fantastic.”

Nikki Williams, Sales Director for Qook! by KFE, comments: “It was an amazing trip to Holland and it was great to see the chefs’ reactions to the superior quality of Qook! equipment. We are excited to bring Qook! to the UK and to introduce a new standard for commercial kitchens.”

Qook! is distributed in the UK by KFE, a trusted leader in foodservice equipment since 1996.

Qook! by KFE 01778 380 448 www.qookbykfe.kitchen

For further information, contact Nikki Williams, Sales Director, on 07736 731035 or e-mail nikki.williams@kfeltd.co.uk