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.

Changes have already been made as part of the new Employment Rights Act 2025. It’s important to keep informed so you can remain compliant. Here’s what you can expect over the next year or so:

As a ceda member, you receive access to the Maguire Training eLearning platform. We have created two new modules, Employment Rights Act: Part 1 and Employment Rights Act: Part 2. These modules will give you the information you need to know about this Act, why it affects you and how you can implement changes into your business.

Let’s look at some of the benefits:

• Stay ahead of changing employment law

• Gain clarity and confidence in employment rights 

• Drive fair and consistent workplace practices

• Embed good practice into everyday work
• Implement timely, relevant change if necessary

Get in touch for more information about these new modules, or for a discussion about developing training initiatives for your teams.

To see our training in action, we have a free event coming up on Thursday 14th May, on the topic of Culture by Design, defining and designing a purposeful organisational culture, rather than a culture by default.

Please contact courteneyabbott@maguiretraining.co.uk for an informal chat or call 0333 5777 144.

Parts Town UK’s Training Centre of Excellence are proud to introduce a brand-new offer for their Managed Learning Program.
Book your Managed Learning Program with them and benefit from:

• FREE accommodation during MLP training
• FREE City & Guilds accredited Electrical Safety Course (CCEECC)
• Ongoing mentoring from our training team during the qualification
• Access to 100+ years of industry expertise whenever you need it

Kick-start your future in the commercial catering industry!
Parts Town UK’s Managed Learning Program is designed for engineers who are ready to launch or elevate their career working with gas-powered appliances.
Level up your skills and secure your place today!

For more information please see here.

MKN UK has announced the appointment of Laura Hariani as Public Sector Manager, boosting its existing sales team and further strengthening its on-going commitment to the public sector and healthcare markets.

With extensive in-depth experience across foodservice equipment, national accounts, and public sector engagement, Laura joins MKN UK & Ireland with a strong record of building strategic relationships, securing major contracts, and driving growth across both commercial and public sector environments.

Having been an active member on the Hospital Caterer’s Association Northwest regional council for the last 8 years, Laura intimately understands the specific – and particular – challenges of the public sector across Healthcare and beyond and as such will be able to bring that experience to the team from day one, delivering an immediate focus on supporting MKN UK’s presence with a diverse range of public sector stakeholders, as well as raising awareness of the brand at events across the channel..

Most recently, Laura held the position of Key Account Manager and Public Sector Manager at Maidaid Halcyon, where she managed national accounts and expanded the company’s presence within the public sector. Her portfolio has included major clients a number of major NHS trust contracts, as well as high-profile commercial customers including Center Parcs and The Alchemist.

Prior to this, Laura spent over four years at Jestic Foodservice, progressing rapidly from Regional Sales Manager to Brand Manager and then Key Account Manager. During her time there, she managed national accounts including Pret, Starbucks, Burger King, Dunkin’ Donuts, and Morrisons, while also playing a key role in developing brand portfolios and supporting product innovation.

Commenting on her appointment, Laura Hariani said:

“I’m incredibly excited to be joining MKN UK & Ireland. The public sector presents a huge opportunity to make a real difference, and I’m looking forward to building on my experience and relationships to support customers with MKN’s market leading, innovative, high-quality solutions.”

Wayne Bennett, Regional Vice President, MKN UK & Ireland added:

“Laura brings exceptional energy, experience, and sector knowledge to the business. Her long-standing involvement with the Hospital Caterers Association and her deep understanding of the wider public sector environment and its specific requirements make her the perfect fit for this role. We’re delighted to welcome Laura to the team.”

Laura’s appointment reflects MKN UK’s continued investment in talent and its strategic focus on strengthening partnerships across the public sector.

Valentine & Cuisinequip, the exclusive UK distributors for the VITO range of oil filtration equipment, has announced the launch of the new VITO VM Battery, a cordless version of its trusted frying oil filtration system, designed to deliver greater flexibility and efficiency in professional kitchens.

Building on the proven performance of the existing VITO VM, the new cordless VITO VM offers full mobility through an 18V interchangeable battery system. This innovation allows operators to filter frying oil without being restricted by the accessibility of power supply or power cuts – a major advantage in fast-paced or space-limited kitchen environments.

Each battery charge supports four or more filtration cycles, enabling use across multiple fryers and helping kitchens maintain oil quality with minimal disruption to service.

The system retains all the core benefits that have made VITO a staple in commercial kitchens worldwide. The unit is placed directly into hot oil, where it removes suspended particles and debris automatically, without the need for supervision. After a standard cycle of approximately 4.5 minutes, the filtration process stops automatically, leaving the oil ready for immediate reuse.

In addition, the VITO VM Battery is fully compatible with the VITOconnect system, providing operators with real-time insights into productivity, servicing, HACCP compliance, and system updates via WiFi connectivity.

Constructed from high-quality stainless steel and food-safe materials, theVITO VM is designed for durability, hygiene, and ease of cleaning, with dishwasher-safe components.

“Professional kitchens are under more pressure than ever to be efficient and flexible. The launch of the VITO VM Battery is a direct response to that – giving operators the freedom to manage oil quality wherever it’s needed, when it’s needed.” says Phil Sanderson, UK Sales Director, Valentine & Cuisnequip.

 “It’s not just about mobility; it’s about delivering consistency, reducing waste, and supporting higher standards across the board.” he adds.

The launch of the VITO VM Battery reflects Valentine & Cuisinequip’ ongoing commitment to innovation, helping hospitality operators reduce oil costs, improve food quality, and operate more sustainably, whilst also giving operators greater confidence in their allergen control management.

For more information on the Vito range, please visit www.vitouk.co.uk or call 0118 957 1344.