MARCH 2026 / CATERINGINSIGHT.COM / 3 In this issue 36 22 Specials Inside scoop 18 Carpigiani’s dealer proposition has never been so attractive – and it’s only going to get sweeter All-action Airedale 22 Airedale Group CEO Rob Bywell on the remarkable journey it has taken to become a £100m business Show time 36 Special guide to what the leading brands have up their sleeves for this month’s HRC in London March 2026 cateringinsight.com • Issue 170 In this issue 184 / CATERINGINSIGHT.COM / MARCH 2026 In this issue “We continue to grow and strengthen the business” Ceba Solutions begins new chapter after EOT Page 32 16 Regulars Project close-up 8 Dentons fit-out at Kudu in London packs a punch Headlines 12 Cater-Kwik posts rise in sales and profits People moves 15 FCSI crowns new leader for UK chapter Nisbets Live 32 Exclusive preview of this year’s NCEC event Just out 46 The latest equipment for commercial kitchens The industry and me 50 Jared Greenhalgh, Panasonic “There were things I heard that I didn’t want to hear” Scott Duncan on his first 100 days at Hobart Page 28 In this issue 50 32Sign up now at ccaattteeerrriiinnngginnsiightttt.cccoooomm//dnna6 / CATERINGINSIGHT.COM / JUNE 2025 Foreword ITP Media (UK) Ltd 140 Old Street, London, EC1V 9BJ Tel: +44 (0)20 3176 4228 Editorial Editorial Director Andrew Seymour andrew.seymour@itp.com Tel: +44 (0)20 3176 4234 Commercial Publisher Mark Harris mark.harris @itp.com Tel: +44 (0)20 3176 4226 Design Senior Designer Ogo Ikeogu ogo.ikeogu@itp.com Production & Distribution Senior Production & Distribution Manager Balasubramanian P balasubramanian.p@itp.com Digital Outsourcing manager Sonika Mattoo sonika.mattoo@itp.com Database management Vinod Alath vinod.alath@itp.com ITP Media Group CEO Ali Akawi CFO Toby Jay Managing Directors Lee Cashman, Martin Chambers, Marne Schwartz, Ahmad Bashour Deputy Managing Director Holly Sands Circulation & Subscription Tel: +44 (0)20 3176 4228 subscriptions@itp.com Web www.cateringinsight.com www.itp.com The publishers regret that they cannot accept liability for error or omissions in this publication, however caused. The opinions and views contained in this publication are not necessarily those of the publishers. Readers are advised to seek specialist advice before acting on information contained in this publication, which is provided for general use and may not be appropriate for the readers’ particular circumstances. The ownership of trademarks is acknowledged. No part of this publication or any part of the contents thereof may be reproduced, stored in a retrieval system or transmitted in any form without the permission of the publishers in writing. An exception is hereby granted for extracts used for the purpose of fair review. Commercial kitchens have always been engines of activity. Today, they are also engines of data. From combi ovens logging usage patterns to refrigeration units tracking temperature fluctuations and connected warewashers monitoring cycle volumes, modern foodservice appliances generate an unprecedented volume of information. For manufacturers and service providers, this represents both a commercial opportunity and a strategic challenge. Data enables predictive maintenance, remote diagnostics and performance benchmarking. It can reduce downtime, extend asset life and improve energy efficiency. Given today’s market conditions, those outcomes are compelling. But the availability of the raw data itself isn’t what’s up for discussion here because as many operators have already learned, data doesn’t automatically mean more value. A lot of them are already inundated with dashboards, reports and alerts across their businesses. The real prize lies not in collecting data, but in interpreting it, ordering it and packaging it in a way that can have optimal impact. So what is this likely to mean for the catering equipment supply chain? To start with, the task for manufacturers will be to move beyond hardware and think like technology partners. They will need to establish the key questions that operators are actually trying to answer and distil and organise the data around these operational priorities. Not only that, it must then be delivered in a format that is instantly digestible. One of the most uncomfortable truths for some is that this will be virtually impossible to achieve without embracing AI. Distributor and service providers are arguably even better placed to seize this opportunity given their traditional proximity to the customer and the fact that many already manage huge asset bases on behalf of clients. Like manufacturers, they will have to think with a technology hat on, which will almost certainly demand a greater investment in dedicated personnel and a readiness to pivot from a business model perspective. The general chatter around data and the industry has grown noticeably louder in recent months. It is hard to ignore the feeling that the catering equipment market is about to enter a new phase where competitive advantage will be defined not only by product innovation, but by intelligence. From the editor Time to put your tech hat on? 6 / CATERINGINSIGHT.COM / MARCH 2026 Andrew Seymour Editorial Director Published by and copyright 2026 ITP Media (UK) Ltd, incorporated and registered in the United Kingdom under company number 10982417.MARCH 2026 / CATERINGINSIGHT.COM / 7 Kitchen perfection Rational has unveiled two new recipe films with Michelin-starred chef Tom Barnes Rational, the market leader in hot food preparation cooking equipment, has released two new culinary films showcasing Michelin-starred chef Tom Barnes as he prepares two standout dishes from Skof, his acclaimed Manchester restaurant. __- Barnes, who has retained his Michelin star for 2026, guides viewers through his creative process while demonstrating how the Rational iVario multifunctional advanced bratt pan and iCombi Pro combi oven support precision, consistency and efficiency in professional kitchens. Since opening in May 2024, Skof has quickly become one of the UK’s most celebrated dining destinations, earning a Michelin star within its first nine months. Behind every dish is a tightly run kitchen that relies on the performance and reliability of Rational cooking systems. “When we were designing the kitchen, I knew I wanted an iCombi and an iVario,” says Tom. “I’ve worked with them for years, I know how good they are. The units make our day-to-day life so much easier. I’d be lost without them.” Roasted duck with celeriac & fig leaf sauce In the first film, Tom prepares his signature roasted duck dish with celeriac purée, pickled tapioca, celeriac jam and a fig-leaf-infused duck sauce. The iVario plays a crucial role in extracting depth and clarity. Duck trimmings are cooked under pressure for 90 minutes, a significant reduction from the traditional eight-hour simmer. “Cooking stocks under pressure means you get a fresher flavour and a much better yield,” Tom explains. “Before the iVario, we’d be watching pans all day.” The duck is roasted in the iCombi Pro at 300°C with 5% humidity, achieving even caramelisation in just three minutes before being gently finished. The precision environment ensures consistently high results service after service. Confit King Edward potatoes with Isle of Mull cheddar sauce The second film features Tom’s comforting yet technically refined dish of confit King Edwards served with yellow split pea purée, pickled walnut, roasted chicken skin and a rich Isle of Mull cheddar sauce. The iCombi Pro is used to steam both the potatoes and the Cheddar mixture, offering gentle, controlled cooking. “If you do this sauce in a pan, it’s so easy to catch it and ruin it,” says Tom. “Using the iCombi gives us complete control. We can set it, leave it, and know it will be perfect every time.” The dish is completed with a laminated brioche and fermented onion top butter, a signature Skof touch that balances technique with bold flavour. A partnership built on precision With seven services a week and 38 covers per service, consistency is essential at Skof. “The iCombi and iVario are constantly on the go, sometimes even overnight,” says Tom. “They give us reliability and freedom. We know the results will be the same every time.” Both films are now available to watch on RATIONAL TV at https://bit.ly/4an2kf4, offering chefs and foodservice professionals a close-up look at the techniques, technology and thinking behind two of Skof’s standout dishes. For more information about the Rational iCombi Pro and iVario Pro visit rational-online.com Partner content “The units make our day-to-day life so much easier”Project close-up 8 / CATERINGINSIGHT.COM / MARCH 2026Project close-up MARCH 2026 / CATERINGINSIGHT.COM / 9 Electrolux Professional has supplied an extensive range of kitchen equipment to Kudu following its recent relocation to a single site in Marylebone, as part of a project managed by Dentons Catering Equipment. The project saw two tailored suites and a pair of wine refrigerators installed at the popular South African-influenced restaurant and bar. Chef patron Patrick Williams, who founded Kudu with his wife Amy in 2017, first encountered Electrolux Professional equipment after visiting Michelin-starred Dorian in Notting Hill. An Instagram message exchange with Matt Astbury, business development manager at Electrolux Professional, followed, setting Williams on the road to ownership. An XP block, chosen for its robustness and power, has been installed in the back-of-house kitchen, where it is used for bulk and batch cooking. This is joined by a custom thermaline suite, fitted upstairs and visible to diners seated at the bar. It incorporates a fryer, a free cooking top, four induction hobs, a refrigerated base and an oven. Williams said: “These are serious pieces of professional equipment that make sure we get the job done on time – they have all been fantastic so far. We are so pleased with the immediate success of our new location, and this fit-out is ensuring our chef brigade is just as happy as our diners. There have already been a handful of chefs asking about our equipment – I have obviously recommended it.” The Moxon Street restaurant has replaced the former Kudu, Kudu Grill and Curious Kudu sites, all of which experienced significant success across South East London’s food scene. Astbury said: “It has been a real pleasure to play a part in the next chapter of Kudu’s story. The entire team’s determination for success is tangible, and we are proud to see that both suites are already delivering the delicious dishes that have built Kudu’s renowned reputation over the past decade.” Kitchen kudos Dentons Catering Equipment has provided one of London’s best restaurants with a kitchen that packs a punch “There have already been a handful of chefs asking about our equipment”Next >