Fish & Chip Takeaway of the Year 2026 That ‘Fry-day’ feeling is in full effect for the mighty Scrap Box in York, Yorkshire, which has received the top honour of Takeaway of the Year at the National Fish & Chip Awards 2026, with Seafood from Norway as principal sponsor T he UK’s leading fish and chip awards ceremony was attended by 650 industry guests, with actor and presenter Stephen Mangan hosting the 38th edition and presenting each category winner with their well-earned pr

555 Amanda will make waves at the What’s Cooking Trade Expo with the launch of a rich, velvety Lobster Bisque that proves premium doesn’t have to be a faff or sink your margins. Packed with real lobster and ready to heat and serve, it delivers gourmet indulgence with strong commercial appeal. The 555 Amanda team will be on Stand 103 sampling the Lobster Bisque along with the complete range of 555 Amanda products, including their traditional versatile Cod Roe and award-winning

Ålesund, Norway – 21 January 2026 Ode reached a major milestone in 2025, becoming Norway’s largest supplier of cod following a year of strong biological performance and solid operational execution. Total production reached 10,018 tonnes, representing a decisive step forward for farmed cod in Norway. For the first time, a cod farming company emerged as the country’s largest single supplier of cod. With annual volume growth exceeding 110%, driven by increased activity and signi

Add even more value to high profit items such as chips, nachos and burgers with Kerrymaid Cheddar Cheese Sauce Rumoured to be the best-tasting cheese sauce on the market, Kerrymaid’s newest addition to the range is made with real Cheddar cheese and developed specifically with foodservice operators in mind. This rich, creamy sauce is ready to use straight from the carton with no mixing or additional ingredients required and can be used hot or cold. Extremely versatile, Kerryma

In fast food and QSR kitchens, sauces are one of the most powerful tools chefs have. They’re fast, flexible, and capable of completely transforming a core dish without changing the kitchen set-up or increasing labour. A single protein or base dish can deliver multiple menu options simply by switching up the sauce - turning a classic chicken burger into Korean-style or Caribbean, or taking loaded fries from fiery jerk to sticky barbecue. Major’s mari base range has been design

In the frying industry, the pressures have never been moreintense, including the weight of maintaining profit margins Businesses are operating in an era of fluctuating costs and heightened competition, where the temptation is to cut costs by cutting quality. In the cooking world, that means economic pressures can lead outlets to source low-cost cooking and frying oils. That invariably means low-quality products that frequently lack verified origin data and the certifications

W ave you considered the benefits of expanding meat-free options on the fast food menu? There are more vegetarians than ever before in the UK, with almost 5% of the population following a plant-based diet, and the total figure rose by 1.1million between 2023 and 2024 according to research.1 But this is more than about catering for vegetarians. More and more people are opting for a flexitarian diet, introducing plant-based dishes alongside meat to reduce their impact on the en

Burgers remain one of the most resilient categories in the fast food sector, and currently it’s fried chicken burgers that are leading the charge. At Middleton Foods, we continue to see strong demand from operators looking to capitalise on this trend, driven by consumers’ appetite for bold flavours, indulgent textures and menu innovation C hicken burgers now dominate fried chicken menus, offering versatility across quick service, fast casual and delivery-led concepts. Accordi

As the backbone of any QSR, operators require fryer and grilling equipment that is reliable, durable and fast; and Buffalo is meeting these needs, regularly upgrading its appliances with the latest innovations so operators can serve food quickly and confidently. The demand for electric equipment has grown in recent years as it reduces heat loss, minimises running costs, and maintains a cooler, more comfortable working environment. As part of its all-electric 600 Series, Buffa

Award-winning chef, restaurateur and author Emily Scott has joined the Marine Stewardship Council (MSC) UK and Ireland as an ambassador. W ith three books celebrating the sea and seafood provenance to her name and half a lifetime spent living and cooking by the coast, Emily is ideally qualified for the role of advocating for the MSC’s mission to end overfishing and vison of the world’s oceans teeming with life. The MSC is the world’s most recognised ecolabel for sustainable f