Every ice machine you install is only as good as the water running through it.

IX Ice from WaterCare is designed to protect your installations from scale and impurities – helping you reduce reactive maintenance, minimise call-outs, and keep equipment performing as intended.

For ceda Members, that means fewer issues post-install, lower lifecycle costs, and more satisfied clients.

Simple to specify, easy to install, and quick to service, IX Ice fits seamlessly into commercial kitchen projects – supporting performance from day one.

Don’t let water quality undermine your work.

Engineered for performance. Built to last.

👉 Get in touch today:
🌐www.watercare.co.uk
📧info@watercare.co.uk
📞 01279 780 250

With an unrivalled range of coldrooms and accessories and backed by over 40 years of expertise, you can rely on Williams to offer the best solution, whatever the requirements.

Built For Your Kitchen

Williams’ modular coldrooms give operators the capacity to handle larger deliveries, keeping produce fresher for longer and reducing waste.

Easy-access doors and viewing panels keep stock visible and within reach, while security locks, panic alarms and powerful refrigeration systems ensure kitchen staff and food always remain safe.

Customisation options include bumper rails, shelving, strip curtains, internal or external ramps and access hatches.

We offer the complete coldroom service and will support you on every level, from conceptual design through to formal specification and beyond with quality workmanship and aftercare.

External Coldrooms

No room left in the kitchen? Our external coldrooms are ideal for increasing storage capacity and are built to withstand all weather conditions.

They’re designed to ensure adequate ventilation, prevent sweating and ensure excellent drainage.

Front of House Coldrooms

Don’t hide the best ingredients. Maximise front of house impact by showcasing produce with a bespoke glass-fronted display.

All are available in a range of cladding and finish options to complement any dining environment.

Read more information on Williams’ Coldrooms: www.williams-refrigeration.co.uk/products/coldroom

With sustainability targets tightening and service teams under pressure, many operators are looking for practical ways to reduce bottled-water reliance while maintaining a premium guest experience. In response, PureH2O is highlighting two Quatreau systems aimed at hospitality and high-traffic commercial environments: the Quatreau HydreauBar-1 smart bottling station and the Quatreau SmartTap countertop drink station.

Quatreau HydreauBar: on-site bottling with integrated sterilisation
Designed for restaurants, hotels and larger sites producing table water at volume, the HydreauBar-1 is positioned as an integrated bottling station that sterilises and fills reusable bottles as part of a single workflow. With a Log7 reduction in pathogens on bottles sterilised by the system, the HydreauBar™ smart bottling station eliminates the need for one-use glass and plastic bottled water and thus significantly cuts financial costs.

Cut your carbon footprint by 95% with HydreauBar, the world’s only integrated bottling station that simultaneously sterilises and fills reusable glass bottles with chilled and sparkling filtered* water. HydreauBar offers convenience, financial savings and several environmental benefits compared to deliveries of plastic or glass bottled water. Rated by Best Foot Forward for the Houses of Parliament.

Quatreau SmartTap: compact instant boiling / chilled / sparkling drink station
For staff areas, bars, gyms, breakout spaces and canteens, PureH2O positions the Quatreau SmartTap as a standalone drinks station with illuminated controls, available with or without a drip tray, and designed to fit within a standard 600 x 600mm cupboard footprint.

30L (127 cups) piping hot (95.6C–96.7C) water per hour, up to 15 mugs in one draw with no temperature drop & just 5-8 minutes recovery time.

FEATURES

• Delivers high volumes of boiling, sparkling and chilled water.
• Ventilation duct included for kick space installation.
• Low energy consumption.
• Highest performing insulation.
• Most robust and reliable system available.
• Easy to use push button control with built-in safety feature – Manufactured in UK.

FINISHES

• Brushed 316 stainless steel – Standard
• Polished 316 stainless steel – Standard
• Matte Black
• Brushed and polished gold
• Brushed and polished rose gold – now available
• Brushed and polished gun metal – now available

EQUIPMENT DIMENSIONS

System is installed in component form: Fits in standard cabinet 600mm x 600 mm x 876mm (24″ x 24″ x 34.5″)

Enquiries
PureH2O is inviting professional partners across the UK to join us in bringing the Quatreau range to their customers. We provide full product training, dedicated sales support, and access to post‑installation maintenance contracts — giving you everything you need to grow a profitable new revenue stream with us.

Contact Mike Rickards:
Email: mike.rickards@pureh2o.co.uk
Phone: 01483 617000 / +447777131369
Website: pureh2o.co.uk/horeca/

Commercial kitchen ventilation is typically sized for maximum cooking demand. In practice, kitchens operate across a wide range of conditions throughout service. Matching airflow to actual demand reduces energy use while maintaining safe capture and containment.

Intelli-Hood IH4

IH4 is a demand control kitchen ventilation system that adjusts extract and supply airflow in real time. Temperature and optic sensors within the canopy detect cooking activity and fan speeds respond automatically via variable speed drives.

The strength of the system lies not only in its perfomance but also in its reporting capability.

IH4 provides live and historical operational data through its management portal, including:

• Real-time fan speed levels
• kWh savings
• Heating and cooling impact
• Carbon reduction estimates
• Financial payback tracking

This gives customers clear visibility of system performance in use. Energy savings are recorded and evidenced, not estimated.

Across global installations, average fan energy reduction has reached up to 70 percent, with simple payback commonly between 1-2 years

Retrofit Capability

IH4 can be integrated into many existing ventilation systems. Sensors and drives are added to current infrastructure, meaning canopy replacement is often unnecessary.

This provides:

• Controlled capital expenditure
• Limited operational disruption
• Immediate performance monitoring
• A repeatable model across estates
• UV-C and Correct Engineering

For more information on Intelli-Hood IH4, visit the Intelli-Hood UK website, email info@intelli-hood.co.uk or call 01636 707813 to arrange a free site survey.

Jimco Kitchen Pollution Control KPC

UV-C grease systems only perform properly when they are designed to match the airflow within the duct.

It is essential that the efficiency of the UVC is delivered relative to the air volume passing through the system. If UVC output is too low for the airflow, grease and odour reduction performance falls significantly.

When calculated correctly, UV-C reduces grease accumulation within ductwork. This can:

• Reduce fire risk
• Extend cleaning intervals
• Lower maintenance costs
• Improve long-term duct hygiene

Integrating DCKV and UV-C Within the Ventilation Strategy

Elgin Bay works alongside consultants and contractors at design stage to support airflow assessment, KPC calculation and performance modelling. Early engagement helps ensure IH4 and UV-C systems are correctly engineered and deliver the expected operational results once commissioned.

For project support, system design guidance or to discuss a specific site, visit the Elgin Bay website www.elginbay.co.uk, email info@elginbay.co.uk or call 01636 707 813.

ceda is delighted to be expanding its Academy Leadership Team with the addition of three new members. The Leadership Team work alongside the ceda Board to drive forward common interests and bridge the gap between young professionals and senior leaders within ceda.

Ellen Taylor of TAG, Harry Taylor of Aggora and Maria Tuta of ifse were amongst a number of really strong applicants who put themselves forward for the role; a great testament to the Academy and the number of outstanding young people within it. Already members of the Academy, they were all keen to step-up and drive the Academy forward.

Of their new role, they said,

“It is a real privilege to join the ceda Academy Leadership Team, and I’m incredibly grateful for the opportunity. The Academy is a powerful platform for young professionals to grow, develop, and thrive within the industry.

“My vision is to work closely with the ceda Board to expand learning opportunities and create clearer pathways into the profession, drawing on the experience and insight of the industry leaders on the Board to help shape and deliver this. I am deeply passionate about showcasing just how rewarding this industry can be, and about supporting every member to reach their full potential.”

– Harry Taylor C.F.S.P, Aggora Projects

“I’m really proud to be joining the ceda Academy Leadership Team. It’s a great opportunity to contribute to a platform that’s genuinely shaping the next generation of talent in our industry. For me, this role is about giving back, sharing practical experience, and helping drive the Academy forward while continuing to develop my own leadership skills.”

– Maria Tuta, Designer, ifse

“I’m delighted to be part of the ceda Academy Leadership Team and to support the next generation within our industry. Through the Academy, I hope to bring marketing expertise to help make ceda more widely recognised in the hospitality industry, and contribute to a more open, collaborative, and supportive environment where people can learn from one another, and be proud to develop their careers.”

– Ellen Taylor, Marketing Executive, TAG

Each has the support of their respective employer to join the Leadership Team; evidence of the commitment these companies have to advancing young people within the industry.

ceda Director General, Adam Mason comments, “It’s great to see the Academy – which celebrates its’ 10th anniversary next month – continue to grow and develop. When we started, the scale, significance and outputs that the Academy now achieves would have been beyond our thinking and it’s been a pleasure, a privilege and humbling to see it happen. The Academy has changed ceda for the better and it’s wonderful to welcome these three outstanding young people to help drive its’ next evolution.”

The new Flexbar is fully customisable, combining versatility with easy maintenance and a modern new look.

Engineered for ergonomics and style, the high quality solid and glass doors, drawer combinations and central locking options have been designed to meet the demands of fast-paced bar environments. Advanced cooling technology delivers exceptional performance and reliability, developed with the bar user/operator and service engineer in mind.

At the forefront of the update is a sleek new aesthetic design, created to enhance the look of any back bar. High-quality LED lighting improves product visibility, helping bottles stand out to the consumer whilst creating an inviting, premium feel. It transforms refrigeration from solely functional equipment into a key part of the overall bar experience and feel.

Flexbar is built around flexibility and control. With over 140 segment options available, operators can fully customise their setup, whether working with the constraints of a compact footprint or the freedom of designing a larger, statement bar. This allows businesses to optimise storage, improve accessibility, and create bespoke layouts to suit their specific service style.

Downtime costs money in busy bar areas, preventing them from delivering the level of service they strive for. Recognising this as a common challenge, it has been a key consideration in the design of the new Flexbar. Accessibility has been prioritised throughout the design process, helping to minimise disruptions and ensure the bar can run seamlessly without interruptions.

Importantly for bar operators, this reliable refrigeration system protects their stock and ensures drinks are always served at their best, making it a vital part of any successful bar.

ceda Platinum Partner Adande Refrigeration has been awarded Gold Supplier Status following last week’s annual supplier review by Flat Iron, where the company was recognised as one of only 7 suppliers out of a total of 48 to achieve this.

The award is a testament to the hard work and dedication demonstrated by the Adande team throughout the year. Special recognition has been given to Lee Cade, whose commitment and contribution were integral to securing this achievement. Adande also took the opportunity to acknowledge Scott Barker at Intracat for his continued loyalty and unwavering support, as well as extending sincere thanks to Flat Iron for presenting the award.

“We are absolutely thrilled with this recognition, and it means a great deal to the whole team.” — Adande Team

To learn more about Adande drawers, head to adande.co.uk.

Unox has unveiled its latest innovation – the brand new BAKERLUX CLASSIC, a newly evolved range of convection ovens designed specifically for professional bakery, café and food-to-go environments. The BAKERLUX CLASSIC brings together the heritage of Unox’s LINEMISS™ and LINEMICRO™ ranges, now unified into a single, streamlined family.

Designed to respond to the modern day need for high-output, consistent bakery solutions, the BAKERLUX CLASSIC has been developed to deliver greater robustness, ease of use and operational reliability in busy settings such as bakeries, minimarkets, cafés and the convenience sector. Making its debut at HRC 2026, the BAKERLUX CLASSIC is simplicity in oven form, built to do one thing exceptionally well: bake evenly, every time.

In addition to showcasing the BAKERLUX CLASSIC, Unox’s BAKERTOP RETAIL – the ultimate in-store baking oven – was seen for the first time in the UK at HRC 2026, following its launch at Host Milano 2025. Designed to maximise productivity while delivering superior baking performance and effortless operation, this state-of-the-art vertical baking station offers unmatched capacity, combining powerful airflow technology with intuitive controls, automatic washing, and advanced safety features. Engineered for retail environments that demand efficiency and consistency, BAKERTOP RETAIL enables operators to bake more, bake better, and streamline daily operations with total confidence.

Following two years of intensive research, testing and co-designing with major European supermarket chains, the new baking station has been created to address the key challenges facing the retail bakery sector. For retailers, this enables them to improve output, ensure consistent quality, simplify operation and make the most of limited space.

From food-to-go counter to large-scale retail baking operations, Unox continues to push the boundaries of what professional baking equipment can do – putting smarter technology in the hands of operators and making high-quality, consistent results achievable across more settings than ever before.

For more information on the BAKERLUX CLASSIC, BAKERTOP RETAIL or the wider Unox portfolio, please visit: https://www.unox.com/en_gb/.

Loft 56, the vibrant bistro above Milestone Rathfriland’s award winning Food Hall, in Newry operates from nine in the morning until nine at night, seven days a week. With such long hours and high turnover, Head Chef Rick Orr faced a constant challenge in their compact kitchen. As he puts it, “The biggest challenges up here is the kitchen’s quite small… the volume of people coming through was too much, for the size of the kitchen.”

The arrival of the Rational iHexagon transformed everything. Their previous combi oven had served them well, but Rick says, “It’s just like day and night now with the iHexagon.” The team quickly realised it wasn’t just faster, but it also reshaped how the entire kitchen operated. “The amount of stuff we do in it is phenomenal. I can do a lot more work with less chefs.”

Cooking times have been cut in half, and food waste has dropped significantly. Rick explains, “It’s cut down, unbelievable on food waste.” With pre-programed settings, the full menu now runs seamlessly through a single machine. “It just makes life so much easier. it’s just, finger, button, go.”

Energy savings have been equally dramatic. “We’ve stopped using our old oven, we don’t need it at all.” Their pizza oven, costly to run and slow to heat, is no longer required. Throughout the day, pizzas now come straight from the iHexagon.

Even initial scepticism among the team disappeared. “They realise then it’s half the size, twice the power and speed.” The results speak for themselves: calmer service, higher output and their best January in eight years.

Rick sums it up simply, “To me it’s just another chef in the kitchen.”

Operators and chef are invited to attend an iHexagon demonstration held at a location near to you, register at: www.rational-online.com/en_gb/cmp/ihexagon-interest/

Maguire Training Free, Virtual Events!

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 Uncertainty is the New Normal – Helping Teams Adapt with Lumina Spark on Tuesday 22nd September from 12pm-1pm. You can register for this on LinkedIn or get in touch and we can register you manually.

This event explores how Lumina Spark can help teams manage unexpected change, respond more effectively under pressure, and build confidence in navigating uncertainty.

VUCA conditions, accelerated by AI, political instability, and economic flux, mean teams are under constant pressure to change faster than they’re naturally wired to.

The session will cover:
1) How different people have different reactions to change
2) Provide a shared language for understanding why some people thrive in uncertainty and others freeze or clash.
3) How awareness of working style differences can be converted into genuine team adaptability

Join the event!

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