Foster and Gamko are pleased to announce that Rebecca Vincent has been appointed to the ceda Board, joining the association as it prepares to launch its new five-year development plan.

The strategy aims to bring together expertise from across the foodservice equipment supply chain to address industry challenges and opportunities. Rebecca’s appointment ensures the manufacturer perspective is represented alongside those of distributors, designers and service providers, helping to strengthen partnerships across the sector.

Foster and Gamko recognise the importance of ensuring both member and manufacturer perspectives contribute to the future direction of the industry. Rebecca’s appointment provides an opportunity to support positive change and encourage greater cooperation throughout the supply chain.

Rebecca said: “I see real potential to strengthen innovation and collaboration across the supply chain, helping to raise standards and deliver long-term value for both the industry and its customers.”

A key focus of Rebecca’s work on the board will be supporting sustainability initiatives, encouraging collaboration across the sector and helping businesses stay ahead of evolving legislation and industry requirements.

As a ceda Platinum Partner, Foster and Gamko work alongside the UK’s leading kitchen design, installation and service specialists, providing operators access to the expertise and support needed to build reliable and efficient commercial kitchens. From initial design through to installation and ongoing support, these partnerships help ensure foodservice businesses can operate with confidence.

Rebecca’s appointment reflects Foster and Gamko’s commitment to supporting distributors, consultants and industry partners across the sector.

Full news article: www.fosterrefrigerator.com/en/news/rebecca-vincent-appointed-to-ceda-board

SOLINA BATH – Fresh Pasta, High Volume, No Reservations 

Located in the heart of Bath, Solina has quickly established itself as one of the city’s most sought-after dining destinations. Renowned for its authentic, affordable fresh pasta, the restaurant operates a walk-in-only model with no reservations – a reflection of both its popularity and fast-paced service. On busy weekends, the team regularly serves more than 650 guests, with peak days approaching 700 covers.

At the heart of the operation is Head Pasta Maker Gianpiero Mugnano (GP), who produces around 50kg of fresh pasta every day using a Bottene pasta machine. With pasta cooking in as little as 60 seconds, speed, consistency and reliability are essential which is where the Valentine VMC pasta cooker delivers.

Find out why The Walcot Group chose Bottene and Valentine equipment from Valentine & Cuisinequip to support Solina’s efficiency during peak trading periods, the vital role reliable equipment plays in maintaining both the food quality and guest experience, and why Bottene and Valentine remain equipment of choice for future openings in Cardiff.

Watch the video case study here: https://youtu.be/WUrirMMVFiA

We are delighted to announce a new addition to our Technical Support Group (TSG) membership.

The TSG is one of the key elements of the organisation. It is made up of knowledgeable people from both ceda Members and Partners who have areas of experience and expertise that enable the group to address virtually any technical issue that may be seen as a problem for Members.

Andrew Threlfall, Technical Director at Pentland Wholesale brings over four decades of experience in the commercial refrigeration and catering industry. Throughout his career, he has played a pivotal role in shaping industry standards, representing the foodservice equipment sector at national and European levels through active participation in BSI and CEN committees.

Starting as an apprentice engineer and progressing to senior leadership, Andrew combines hands-on technical expertise with strategic vision. His qualifications include an HNC in Electrical and Electronic Engineering, City & Guilds certification in Electrical Wiring Regulations, commercial gas catering credentials, and C&G F-Gas certification which have all been maintained. Holding an Assessors Qualification, enables him to train and mentor future professionals.

Of joining the TSG Andrew said, “I’m passionate about advancing industry practices, and support innovation and the development of the next generation of engineers. Joining ceda’s TSG provides an opportunity for me to share my experience and knowledge and shape the future of the wider catering industry.”

Ben Hatherley, Chair of the TSG said of Andrew’s appointment, “I am looking forward to working with Andy on the ceda TSG, Andy has a wealth of knowledge that will be invaluable to the TSG and only strengthen our position within the industry as a lead technical advisory group and much more.”

In recent years the group has worked hard to produce many useful Guidance and Standard documents which are readily available to ceda Member engineers and teams working at the coal face of the industry via the new ceda4 App. There is also a library of training videos covering plumbing, electrical and gas requirements for site installation works. The Code of Practice document is a particular source of pride for the TSG. It gives clear guidance on the clarification of responsibilities relating to the electrical installation in a commercial kitchen. The new Electrical Standard initiative, launched at the recent ceda Conference, is the next project from the TSG. It is a fully accredited, industry developed electrical training programme.

The group usually holds four meetings each year, with two of them being open meetings.

The newest edition of our Refrigeration Van Stock Catalogue is now available to download from our resources page. Designed with engineers and service teams in mind, this latest release brings together an expanded range of parts, accessories and consumables to help you stay prepared for every job.

Keeping your van properly stocked is essential for maintaining efficiency in the field. With the right components on hand, you can increase first-time fix rates, minimise delays and maximise equipment uptime. This updated catalogue has been built to support exactly that, giving you quick access to the products you rely on every day.

The latest catalogue features an extensive selection of refrigeration products, carefully curated to cover a wide range of applications and systems. You will find a broad choice of parts designed for durability and performance, alongside a full selection of controls including thermostats, sensors and regulators to support precise system operation. For cold room installations and repairs, the catalogue also includes a variety of walk-in hardware, providing dependable solutions for secure and efficient setups.

Our expanded electrical range ensures you can source essential wiring accessories and parts with ease, while the selection of fan motors and blades helps maintain airflow and system efficiency. In addition, the catalogue includes pumps and water management solutions, as well as reliable compressors from the industry’s most trusted manufacturers.

To support day-to-day work on site, there is also a wide range of tools and consumables, ensuring you have everything required to complete jobs efficiently without unnecessary delays.

As well as the brand-new catalogue, Parts Town UK have numerous benefits for their customers including access to the UK’s largest range of refrigeration parts and accessories from leading industry brands. Orders placed before 7pm for in-stock items are eligible for same-day dispatch, helping you get what you need without interruption. Our transactional website and mobile app allow you to place orders at any time, giving you complete flexibility whether you are planning ahead or responding to urgent requirements. In addition, a wide range of product resources are available, including 360-degree images, technical diagrams and exploded drawings to support accurate identification and installation.

For further assistance, our dedicated refrigeration customer experience team is available to provide technical support via our WhatsApp channel on +44 7496 716651.

The latest Refrigeration Van Stock Catalogue is available now. Visit our resources page at www.partstown.co.uk/resources/ to download your copy and start exploring the full range of products available at www.partstown.co.uk/shop-by-category/van-stocks/refrigeration.

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.