Fast Food Professional caught up with Oli Sampson, Managing Director of Central Foods, as he marks 12 months at the helm of the unique frozen food specialist Athol: Where did your passion for the food industry begin? Oli: Food has always been at the heart of my life, starting with my family. I grew up making and eating great meals with my parents and grandparents, and that same tradition continues in our house today — my wife does a brilliant job of keeping our three boys fed

Musician Professor Green is launching his new fast-food venture, PG Fast Food, with the first location set to open in Glasgow this March on Byres Road PG Fast Food was founded by Hero Brands, a portfolio company known for its culture-led food and beverage brands such as GDK and The Sidemen’s hot chicken brand, Sides, and British musician, documentary-film maker and foodie Professor Green. After teasing the concept through social channels, the brand has officially announced it

Lamb Weston’s 19mm Triple Cooked Chunky Chips, the latest variant to be added to the Stealth range, have been awarded the ‘Approved Product’ accolade from the Craft Guild of Chefs as they become available to foodservice T he panel of highly regarded chefs, chosen by the Guild for their industry expertise, put the 19mm chunky chips through rigorous testing to determine their suitability, quality and overall product excellence with the resulting ‘Approved Product’ status servin

Smarter Cheese Choices Give Operators an Advantage in the New Normal W alk down any UK high street or browse a delivery app and one trend stands out: customers are eating differently, fuelled by the growing use of GLP 1 medications, widely adopted for weight loss management. These treatments reduce appetite, leading consumers to choose smaller portions and expect far more nutritional value from every bite. For fast‑food and casual‑dining operators, this shift creates a meanin

I mproving waste management is a vital part of every foodservice operator’s business. Not only has recent legislation raised the bar for operators to manage their waste better, but customers and consumers alike expect good practice to co-exist alongside great service and excellent cooking. However, waste management doesn’t have to be difficult. From helping you maximise oil usage with Henny Penny, to providing efficient and simple disposal options, Jestic has the complete fry

Aimia Foods for Professionals – the brand partner of the UK’s favourite brand of hot chocolate, Galaxy, has announced a cool new addition to its OOH offering: Galaxy Caramel Frappe B lending rich, velvety Galaxy chocolate with caramel, the new Galaxy Caramel Frappe mix has been developed to allow operators to tap into the growing frappe market with ease and confidence. This is thanks to Galaxy’s tried-and-tested formula which boasts excellent dissolvability, meaning operators

Pukka has been part of the Great British Chippy ever since the brand baked its first pie in 1963. For decades, chip shops across the UK have relied on Pukka’s iconic pies to serve customers a comforting favourite that never goes out of style. One of those shops is No.12 Fish Bar in Chepstow, which has recently installed Pukka’s brand new eye-catching POS – designed to help shops stand out and attract even more customers through their doors. Athol Dipple, Director of Fast Food

Following my recent interview with Ola Kvalheim, CEO of Ode, I managed to catch up with Christian Riber, CEO of Norcod, to understand better the path that they have been on in developing this exciting concept in Norway since their formation in 2018. Athol: Please give a brief history of the Norcod business so that our FFP readers can get a better understanding of this fascinating concept which has only recently come to the market. Many people understand how salmon farming has

Collaboration, innovation and sustainability were at the heart of discussions at the Norwegian Seafood Council’s annual arena for influential industry voices A record number of industry leaders gathered on Tuesday at the historic Fishmongers’ Hall in London for the 2026 edition of the Norway–UK Seafood Summit, hosted by the Norwegian Seafood Council (NSC). This annual gathering has become a vital platform for collaboration and discussion between the two nations, uniting influ

Seafood from Iceland magical prize for the Restaurant of the Year winners For decades, fish and chips have been at the heart of British food culture, a simple dish elevated by craftsmanship, quality ingredients and tradition. Behind that tradition lies a long-standing culinary connection between the United Kingdom and Iceland, one that continues to shape the UK’s fish and chip industry today. As an annual sponsor of the National Fish and Chip Awards, Seafood from Iceland is p