This edition of the magazine leads with how refrigerator manufacturer Capital Cooling has transformed itself over the last 12 months to better support its dealer network.

See also this year’s ceda Grand Prix Award winners, and read all about the association’s conference programme this year. Plus, don’t miss an exclusive interview with ceda director general Adam Mason and incoming chairman Derek Maher on how the association is creating a professional career path in the catering equipment industry.

Catering insight examined BI Catering Equipment Services’ latest series of Eco-friendly projects at the sprawling Holkham Estate in Norfolk, delve into Specifi and CESA’s latest BIM platform, and host of light equipment manufacturers detail the key elements of specifying various appliance types.

Additionally, Catering insight put the latest technological innovations in ice machines under the microscope.

This edition is free to access through the digital version online at https://www.cateringinsight.com/

ceda Silver Partner Maidaid Halcyon has a special offer of their Amika range dishwasher. The offer is valid from the 6^th May to the 30^th June and comes with free of charge standard next day delivery. The price shown is net price to Maidaid distributors with full warranty. Parts on special offer price are available upon request.

Blue Seal Commercial pizza ovens are traditional Italian style, stone base deck ovens, perfect for cooking delicious deep-base or thin based pizza. Designed for everyday professional use, these powerful electric ovens cook at high temperatures to ensure fast service and great cooking results. The Blue Seal Pizza electric ovens are a fantastic alternative to, wood burner stoves or gas ovens which are higher maintenance and require more specialist and costly extraction systems to take away smoke and fumes. Our ovens accommodate 4 x 12” pizza per deck, they are compact, versatile and very operator friendly.

Blue Seal offer single deck and twin deck ovens, which operate up to 400 degrees centigrade giving optimum cooking temperatures for decks of their size. The single deck can be stacked onto the twin deck very easily creating a triple deck, maximising the output from the floor space. The Blue Seal oven chambers, all function independently allowing the pizza chef to control temperatures and bake more types/sizes, of pizza’s at once, therefore reducing serving times for busy restaurants.

We appreciate that restaurants need un-compromised, consistent quality results from the equipment they use. That is Why Blue Seal Pizza ovens use accurate thermostatic temperature control, eco- compatible material for thermal insulation and high quality refractory stones which provide excellent heat retention. Each chamber has top and bottom temperature control, so the Pizza chef can adjust the performance of the chamber to suit baking pizza either in pizza pans, or traditionally straight onto the stone. These ovens compliment the rest of the Blue Seal product range very nicely, maintaining the power /performance & reliability expected from our brand.

Cambridge based company, Synergy Grill Technology, is delighted to introduce a range of superior Outdoor Cook Stations to their commercial grill portfolio: a range of grills that allows operators to tap into the thriving outdoor catering scene in time for the summer surge.

Unlike traditional outdoor units which lose heat rapidly, thus requiring regular restoration of coals, the Synergy Grill Outdoor Unit is able to maintain a powerful, consistent heat thanks to a combination of fuel injection air gas technology and natural ceramics. Thermal shock resistant bars also allow chefs to cook a higher volume of food, safe in the knowledge that the temperature will remain consistent which is something unheard of within the outdoor grilling sector.

Like Synergy’s indoor counterparts, the Synergy Outdoor Grill Unit uses on average 59% less gas compared to commercial gas grills of similar sizes, thus less gas bottles are required during outdoor food services, allowing for a more cost-effective, storage-savvy solution. An innovative gas distribution valve within the Outdoor Units also allows operators to easily switch from one bottle to the other without having to change gas pipes which proves particularly useful during busy trading periods. Add to this the fact that the Outdoor Unit is large enough to hold two 13kg propane gas bottles, and operators are left with a truly practical unit.

Justin Cadbury, Chairman of Synergy Grill Technology, is delighted to see the brand enter the outdoor cooking market:

“We are pleased to launch our Outdoor Synergy Cook Stations following the tremendous success of our indoor grills: a unit which turns outdoor areas into excellent revenue earners. When using an outdoor grill, many catering professionals are unable to decide whether gas is the most convenient, if charcoal produces a better flavour or if electric is the most reliable. The Synergy Grill can offer the benefits of all three, along with stress-free, high-quality cooking without compromising on the food quality served.

He continues:

“Outdoor cooking is an easy and simple way to increase food revenue during the summer months, whether it’s a fine dining restaurant or casual pub dining.

The cleanliness of the Synergy, as well as its environmental excellence, which has now been Accredited by the Carbon Trust, opens new avenues for pub gardens etc.

With the peaks and troughs experienced with outdoor food service, Synergy Grills allow the chef to focus on the cooking, rather than worrying about the temperature of the equipment. From succulent steaks, chargrilled chicken, juicy sausages, veggies and more, Synergy’s outdoor grill technology ensures perfect grilling results time after time.”

Complete with heat capturing ceramic technology to guarantee a cleaner, safer, greener and more succulent quality of food, Synergy’s new Outdoor Cooking Station truly excels on every front.

Available in wood cladding or stainless steel, the mobile grill is available in Synergy SG630, SG900 and SG1300 sizes. Featuring sturdy, lockable castors which make it easy to manoeuvre, the Outdoor Cook Station extends beyond the kitchen to provide fantastic additional revenue for caterers throughout the Spring and Summer months.

Synergy Grill also offer a wide range of accessories that prove ideal for outdoor grilling including a rotisserie accessory, garnish rails and griddle plates.

For further information on Synergy Grill Technology, visit www.synergygrill.com call 01480 811000 or email info@synergygrill.com

Derek Maher has been appointed as the new Chair of ceda with Kirstin Hatherley joining him as Vice-Chair. The two appointments were announced at ceda’s 2019 Conference along with the appointment of two new regional Chairs for the North and South, Paul Neville and Tyron Stephens-Smith respectively.

Derek has been at the helm of Crystaltech, the UK’s largest independent specialist in the installation and servicing of all makes and models of commercial glass and dishwashing equipment, for over 38 years.

Commenting on his new role Derek said “I have been an active member of ceda since 2003 and have been part of the ceda Technical Steering Group for several years and seen first-hand how that has helped to improve industry standards and our membership. In the role as ceda Chair, I hope to build on the links that I have with other associations and institutions to the benefit of our growing ceda membership and the industry as a whole.”

New Vice-Chair, Kirstin Hatherley, is Managing Director of Hatherley Commercial Services, where she has worked since 2005. She has been ceda’s Northern Regional Chair for the last two years and sits on the ceda board.

Paul Neville of CHR Equipment steps into Kirstin’s shoes as he moves from Northern Regional Vice-Chair to Chair the region and Tyron Stephens-Smith of TAG Catering Equipment makes the same move in the South from Vice-Chair to Chair.

Commenting on these new appointments ceda Director General Adam Mason said “I’m really pleased that Derek, Kirstin, Paul and Tyron have agreed to take on their respective positions. They are all passionate about positively developing ceda and the wider Industry and I look forward to working with them all to grow and develop the impact of what we do.”

In a final announcement concerning changes to ceda’s leadership team, Ian Bass of Gratte Brothers, stepped down as ceda Treasurer after 17 years of service. Winning one of the first three ceda Legacy Honours at this year’s conference, Ian’s outstanding service to both the industry and ceda was recognised at the Gala Awards Dinner.

Adam Mason went on to say “It has been a pleasure and a privilege to work closely with Ian for the last four years and I know I speak on behalf of my predecessors in saying that. He is a class act and a true gentleman. The contribution that he has made to the Association over so many years will never be forgotten.”

Commercial Kitchen is close to selling out. With so many incredible end users and ceda members already registered to attend we feel you would benefit from taking a stand and being part of the only show dedicated to our industry.

Formed four years ago at the request of senior industry figures, Commercial Kitchen is growing and is bigger and better than ever. This is your best chance to do business with a focused buying audience of foodservice professionals at the 2 days that your industry gets together for its annual trade show. If, like us, you passionately believe that your industry deserves its own dedicated annual UK trade show it’s important that we all support it. Let’s get together…

“If you value innovation in your kitchens, then Commercial Kitchen should be your favourite show of the year.”

Antony Bennett, Head of Food, Loungers

“Commercial Kitchen is the best show out there for sourcing quality innovations.”

Paul Dickinson, Director of Food, Fuller’s

“I look forward to seeing all the amazing new kitchen innovations and speaking at our industry show.”

Steven Mangleshot, Executive Chef, Wagamama

To book your stand before they sell out please contact Katie Tyler on ktyler@divcom.co.uk or 01273 645155

www.commercialkitchenshow.co.uk

2019 marks a significant milestone for Worcestershire-based Sprint Group, which celebrates its 25^th year in business. Things have come a long way since David Ryan borrowed £1,000 to buy his first pallet of bottle coolers in 1994. Back then, Sprint was a one-man operation. Now the Group employs more than 70 staff and turns over £16m.

Although the business has enjoyed exponential growth in the past few years, Sprint has remained true to the values and ethos that David set out on day one. For David, the name ‘Sprint’ said it all – the business had to be able to deliver on customers’ needs, quickly.

Today, with 15,000 sq. ft. of warehousing holding over £750,000 of stock, a fleet of trucks and a team of experienced, directly-employed drivers, Sprint is better placed than ever to provide a responsive service. That stock includes a variety of loan units, so Sprint’s customers need never be without business-critical equipment.

David’s sons, Ross and Luke, are now at the helm, supported by co-directors Tom Bartley-Smith, Ian Bryant and Tony Dickinson.

Ross said: “We’re massively proud of the business Dad built. Sprint has a fantastic reputation for designing, installing and maintaining some of the best kitchens in the industry. Our success is all down to the quality of what we do.”

Luke added: “It’s great that Sprint has been recognised with numerous awards over the years. Most recently, we were named Multi-Site Project Kitchen House of the Year at the Foodservice Equipment Journal Awards, thanks in no small part to our work at Caprice Holdings’ flagship Annabel’s site.”

Sprint has recently bolstered its sales team with new recruits Steve Murray, Viv Gude and Steve Leeder. The Group has also hired Ian Jones as Head of Service and invested nearly £200,000 in a bespoke software package for the business, which Tom Bartley-Smith sees as a clear signal of intent:

“Sprint is a fast-moving business with a reputation for innovation that has kept us ahead of the pack for the past quarter century. Over the coming months, we’ll be rolling out our new system, which will take us right to forefront of service delivery. We have always offered something genuinely different in the market, and we anticipate unprecedented growth over the next few years as more and more customers switch on to that.”

Call the team on 01386 555922 or email sales@sprint-group.co.uk today for more information on how they can design and fit the perfect commercial kitchen for your business.

We are delighted to announce the winners of this year’s ceda Grand Prix Awards.

These awards recognise excellence in foodservice and hospitality projects for all types of establishments. The prize for winning distributors is recognition that they have performed to the highest standards of excellence and professionalism from their peers and the most important manufacturers, importers and suppliers to the UK catering industry.

Competition amongst members is understandably fierce to achieve this highest of accolades.

The deserving winners were unveiled at Friday night’s (5th April) Gala Dinner which concluded the two-day ceda Conference 2019 at Heythrop Park, Oxfordshire.

Judged by experienced industry vetrans Ron Neville and John Savage, five categories were up for grabs in the Grand Prix Awards; Design Project Under 100k, Design Project 100k to 300k, Design Project over 300k, Project Management Excellence and Outstanding Customer Service.

The ceda Grand Prix Award 2019 winners are:

Design Project Under 100k – sponsored by Academy Leasing

WINNER: CNG Foodservice Equipment Ltd – Lucio’s, Peterlee, County Durham

Brief:
Habib and Masoud Farahi, owners of Luciano’s, have been in business in their Italian restaurant in Sunderland city centre since the early 1990’s and were looking to expand their business to incorporate ‘The Oaklands’ pub in Shotton, County Durham.

The pub had previously been a brewery tenancy and had not been refurbished in quite some time and no longer provided a food offer. Realising the potential of the affluent surrounding area the two of them saw a market opportunity for a quality eating establishment.

Results:
This is the first time that CNG have worked with Habib and Masoud. They decided to work with us based on our personal service, attention to detail and willingness to listen to and work with them throughout all the changes that were being made to the building, and helping them achieve the scheme they were so much wanting.

Design Project 100k to 300k – sponsored by Catering Insight

WINNER: CHR Food Service Equipment Ltd – Mana Restaurant

Brief:
CHR were initially contacted by chef Simon Martin. Simon’s words were, “I’ve looked at everything the market has to offer, and I know CHR are the onlyproject company in the UK capable of delivering my vision at Mana”.

Results:
“From brief to desihn, build, delivery and installation, CHR realised and undertook the project so seriously, I felt like I was the only person they were working with. Thak you for constantly being positive when I wasn’t.

“We want Mana to feel like a home-from-home for our guests, the kitchen delivered to the agreed programme by CHR plays a huge part in this feeling.

“If I did it all again I would work with CHR and hope to do so in the future as Mana evolves”. Head Chef, Simon Martin.

Design Project over 300k – sponsored by Hospitality & Catering News

WINNER: TAG Catering Equipment UK Ltd – 5* hotel, Park Lane, London

Brief:
The hotel is a well-known 5 star hotel in Park Lane, London, with a worldwide reputation for luxury and fine dining. The existing kitchen was installed in 1988 and had lasted over 30 years. The client now wanted the most technological kitchen again providing longevity, reliability and flexibility; ‘a kitchen of the future’.

Results:
“TAG is a great company to work with, their dedication to detail and planning was of the highest standard.

“Their invaluable experience and guidance was more than anyone could have wished for, which is clearly is showing in the finished project”. Henri Brosi, Executive Head Chef.

Project Management Excellence

WINNER: Vision Commercial Kitchens Ltd – Silversands

Brief:
Silversands is a new luxury resort situated on the Caribbean island of Grenada. It is the first off-shore project that Vision have worked on. Vision’s involvement at Silversands consisted of a large scope of workers.

Vision coordinated the supply of equipment, deliveries of equipment, installation and handover of the foodservice and beverage facilities.

Results:
Due to the location and distance from ourselves to the site, we worked closely wit the client throughout the process.

Whilst installation took place we also covered the snags on an on-going basis so that it was fully completed at handover snag-free.

Outstanding Customer Service – sponsored by Foodservice Equipment Journal

WINNER: Whitco Catering & Bakery Equipment Ltd – Oxfordshire County Council

Brief:
When the collapse of Carillon happened in January/February 2018, Oxfordshire County Council were left with numerous unfinished projects across the county. Many projects at schools, public sector buildings, day centres, council buildings, and fire stations were left with incomplete catering installations. Whitco rose to the occasion in style.

Results:
“I would fully recommend Whitco to carry out this type of installation, excellent service and communication”. Chris Drinkwater, Area Manager.

Arguably, the most sought-after award of the evening is the Sir Donald Thompson Cup, formally the Overall Winner, which is chosen from the winners of the five Grand Prix categories.

This year’s winner is:

Sir Donald Thompson Cup

WINNER: TAG Catering Equipment UK Ltd – 5* hotel, Park Lane, London

Summing up the Grand Prix Awards, Adam Mason said, “The final shortlists covered a wide range of projects that our amazing Members had carried out in 2018. The common theme among all was excellence. Congratulations to the winners of all the categories and to TAG for the overall winner accolade. My personal thanks too to John and Ron for their commitment to judging the awards. The Gala Dinner & Awards Night is always a fitting finale to our Conference.”

The ceda Rising Star Award celebrates the best new talent in the industry,

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 this award.

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

In addition to the trophy and accolades, this year’s winner will also receive a £2,500 bursary sponsored by ceda’s Platinum Partners. This will be used to further the development of the winner with overseas trips to exhibitions and events.

The awards have been independently judged and from the entries received they shortlisted three young people who have made a significant impact on a Members’ business:

James Austin, Project Account Manger at Tailor Made Catering Equipment Services

Carlisle Hartley, Operations Manager at ABDA Creative Design & Build

Macauley Knight, Project Support at Archer Catering Systems Ltd.

This year’s ceda Rising Star Award winner is James Austin from Tailor Made Catering Equipment Services.

Adam Mason acknowledges all three nominees, “Three outstanding young people made the final shortlist for the Rising Star Award. To see such talent and capability in our industry is a wonderful thing. Congratulations to James for winning the award and also to Carlisle and Macauley the runners-up. All three have big futures. A note of thanks too to Jim Stevens, David Summers and Nick Archer for nominating their employees.”