All who can eat
Tap into the growing gluten free market with Dinaclass The gluten free market grew by 12.7% in 2020 to be worth over £3bn and was […]
Top chips
Take the humble chip and turn it into something so much more with seasonings, sauces and toppings With less money to spend on eating out,
Join the revolution
Veganuary, which takes place annually in January, inspired and supported over 620,000 people to try vegan during its 2022 campaign. With this year looking to
Feeling festiveÂ
From battering sprouts to giving staff time off, there are multiple ways to celebrate Christmas This Christmas is a hard one to predict. With the
SPICE UP YOUR MENU
Create that popular Portuguese flavour with Keejays Piri Piri concentrate Keejays, which has been making speciality sauces and pastes for professional and home kitchens since 1985, is
Making batter better
Getting the perfect batter starts with the prep and every shop owner has their own take on what’s involved There are many aspects that go
Fresh looking golden chips all year round
Drywite All Seasons has been developed to address seasonal variations in the quality of potatoes. It’s formulated to help address excess starch and sugar in
The Original and the Best
Once upon a time… Henry Jones famously invented his Bristol-born self-raising flour in 1845. Receiving an American patent for his unique process only a few
Renewed support
Sarson’s pledge of support for the fish and chip industry continues with NFFF’s official Fish & Chip Guide launch  As rising costs threaten the
Lip licking chicken needs lip licking ingredients
Often imitated, never surpassed. Quality Ingredients guaranteed. It’s no accident that Southern Fried Chicken ingredients are sought after up and down the country. Our uncompromising
Lip licking chicken needs lip licking ingredients Read More »
Make the switch
This summer, Sarson’s is championing great British fish & chips with activity which aims to help increase footfall for chippies including a nationwide reimbursement scheme
A dry spell
With the new season’s potatoes now bedded in, we look at the months ahead to see what friers can expect in terms of quality, availability
