www.jestic.co.uk 01892 831 960 info@jestic.co.uk Anliker LGSM 5 StarAnliker XL-C Star Brunner-Anliker is a world leader in high precision food processing. Meticulous preparation of vegetables is often one of the most time consuming aspects of cooking. Êø÷òðä÷èçùèêè÷äåïèóõòæèööìñêúìïïæø÷üòøõóõèó÷ìðèäñçòóèõä÷ìñêæòö÷ö êìùìñêäö÷õèäðïìñèçúòõî òú åòòö÷óõòçøæ÷ìùì÷ü äñçðìñìðìöè÷ëèñèèçéòõöóèæìäïìö÷ö÷äËõøññèõ¡Êñïìîèõðäæëìñèö äõèöóèæì æäïïü designed to address this challenge in professional kitchens. FOODSERVICE SOLUTIONS • Swiss engineering excellence • Hand sharpened blades • More than 50 cutting inserts ¬Üóèæìäïæø÷öìñæïøçèËõøñòìöèÐäøéõè÷÷èäñçúä èæø÷¬Íõäúìñêæø÷éòõòó÷ìðäïñø÷õìèñ÷õè÷èñ÷ìòñ ¬Íìöëúäöëèõöäéèæø÷÷ìñêçìöæö ¬ ! ]ðäìñ÷èñäñæèäñçöèõùìæèéõèè ¬Ïìùè¡üèäõúäõõäñ÷ü Scan here to fi nd out moreIn this issue Specials HRC returns 14 Annual trade show returns this month full of supplier innovations Asian adventure 20 Wagamama’s global executive chef outlines new brand campaigns and kitchen developments Show time 34 Nisbets Live 2026 to take place on 18-19 March March 2026 Foodserviceequipmentjournal.com • Issue 130 Regulars Headlines 06 Industry news round-up People 10 The latest industry moves and appointments Kitchen projects 30 A round-up of some of the most impressive recent kitchen projects Power play 40 Plug-and-play kit and solutions for sustainable kitchens and smoother service Preparing for action 46 Professional food preparation equipment to enhance menu offers Industry voices 50 JD Wetherspoon founder outlines cost struggles facing pub estate 46 MARCH 2026 / FOODSERVICEEQUIPMENTJOURNAL.COM / 3 14 40 Joshua Walton Editor 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 Editor Joshua Walton joshua.walton@itp.com Commercial Publisher Mark Harris mark.harris@itp.com Tel: +44 (0)203176 4258 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.foodserviceequipmentjournal.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. As the industry works through the mound of challenges on the road to net zero, the UK’s largest caterer is showing how kitchen operators can effectively progress towards their goals by optimising their sustainability strategies. Compass Group UK & Ireland’s ‘Our Planet Promise’ strategy sets aims for action around climate, nature, waste and human health, creating a systems-based framework. Since committing to net zero, the caterer has reduced its greenhouse gas emissions by 7.5% compared with 2019, its baseline year. This reduction was achieved while delivering significant business growth of 53% over the same period. Since 2019, the largest emissions reductions across the business have come from direct emissions (Scope 1), down 84%, driven by the adoption of electric vehicles, greater use of renewable gas and more efficient energy use on site, as well as energy-related emissions (Scope 2), down 81%. Supply- chain emissions (Scope 3) were down 6.5% overall, and emissions intensity (i.e. how much CO₂e the company generates per £ of revenue generated) fell by 39%, from 0.53 kg CO₂e per £ revenue in FY19 to 0.32 kg CO₂e per £ revenue in FY25, reflecting a consistent downward trend. In the past financial year, Compass has also successfully repurposed over one million litres of waste cooking oil as biofuels, reduced food waste by 8%, donated 114 tonnes of food, which is equivalent to 254,000 meals, and ensured 84% of single-use foodservice items are now recyclable, reusable, or compostable. Due to the combination of the company’s significant growth and complexity of food and drink emissions, along with the current maturity of emerging technologies and solutions, the business has taken the decision to set a new baseline, which has in turn created a new trajectory for net zero to 2040. The company said its ambition remains unchanged despite its previous goal of achieving net zero by 2030. Given the scale of the catering business and its footprint, its progress to date and regular reassessment of its targets sets a strong example for the wider industry. From the editor Navigating towards net zero 4 / FOODSERVICEEQUIPMENTJOURNAL.COM / MARCH 2026 Published by and copyright 2026 ITP Media (UK) Ltd, incorporated and registered in the United Kingdom under company number 10982417.6 / FOODSERVICEEQUIPMENTJOURNAL.COM / MARCH 2026 In the headlines Foodservice equipment and hospitality industry news round-up BrewDog appoints advisers to oversee sale BrewDog has reportedly brought in advisers to oversee a sale that could spark the break-up of the Scottish brewer and bar business. Sky News reported last month that the board of the group has appointed restructuring firm, AlixPartners, to consider potential bidders. Sources said that AlixPartners had begun looking at prospective suitors, the news outlet reported at the time. A deadline for the initial offers is understood to have been set already. Former CEO and co-founder, James Watt, who stepped down in 2024, remains one of BrewDog's biggest shareholders. He is reportedly considering a bid to buy back the group, according to Sky News. One insider told the news outlet that the group would now bring in a much lower valuation than the £2bn valuation previously suggested. BrewDog said: “As with many businesses operating in a challenging economic climate and facing sustained macro headwinds, we regularly review our options with a focus on the long-term strength and sustainability of the company. “Following a year of decisive action in 2025, which saw a focus on costs and operating efficiencies, we have appointed AlixPartners to support a structured and competitive process to evaluate the next phase of investment for the business. This is a deliberate and disciplined step with a focus on strengthening the long-term future of the BrewDog brand and its operations.” The group has 72 bars located across the globe, including in London and Las Vegas, and employs around 1,400 people in total. It is understood that BrewDog’s four breweries, located in Scotland, the US, Germany and Australia, might be put up for sale separately to the group’s main bars business.MARCH 2026 / FOODSERVICEEQUIPMENTJOURNAL.COM / 7 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,” said 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 and 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 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 Rational unveils recipe films with Michelin chef Prime-cooking equipment supplier releases new recipes with renowned chef Tom BarnesNews 8 / FOODSERVICEEQUIPMENTJOURNAL.COM / MARCH 2026 Punch Pubs & Co has completed the acquisition of 30 pubs from pub group McMullen’s. The pubs, located predominantly across Hertfordshire and Essex, boast strong trading histories, distinctive heritage and established positions at the heart of their local communities. The acquisition represents a small but strategically important addition to Punch’s estate. Pubs in the deal include the Millstream (Hertford), Great Eastern Tavern (Hertford) and the George IV (Sawbridgeworth). James Croft, group strategy and commercial director at Punch Pubs & Co, commented: “We’re delighted to have completed the acquisition of these pubs from McMullen’s. “This is a fantastic collection of pubs with real heritage, strong community roots and proven operators running them day to day, and we look forward to welcoming them into the Punch family. “Our focus remains on long-term partnerships, investing in our pubs and supporting our Publicans and Management Partners to help their businesses succeed as we work towards being the five-star pub company.” McMullen’s said the future stewardship of the pubs and their publicans was central to its decision-making. So far this financial year, Punch has purchased 35 pubs. Tom McMullen, joint managing director of McMullen’s, added: “There are some phenomenal independent operators in these businesses, and it was important to us that they transferred to an owner who possesses both the scale and strategic direction necessary to offer improved support, and is willing and able to provide the financial commitment that these pubs deserve. “We are also grateful to our tenanted operations team who have continued to grow this part of the business and are supporting through the transition.” Punch buys 30 pubs from McMullen’s in new dealNews MARCH 2026 / FOODSERVICEEQUIPMENTJOURNAL.COM / 9 Wingstop UK and Ireland has continued its expansion in Scotland with its first site in Fife. To mark the opening last month, the first 100 people through the door will receive free chicken wings. Located in the newly renovated Fife Leisure Park in Dunfermline, the 3,208 sq ft site hosts over 94 covers. With a growing population and significant development pipeline in the area, including a new college, the site is perfectly placed to welcome students and residents alike. The opening marks Wingstop UKI’s seventh location in Scotland, following the success of its sites across Aberdeen, Edinburgh, Glasgow and Livingston. Chris Sherriff, CEO at Wingstop UKI, said: “Dunfermline’s vibrant and growing town make Fife Leisure Park the ideal location for us to open. Sitting just north of Edinburgh with easy access to surrounding towns and coastal villages, it allows us to reach fans right across the region. “We’re excited to serve up the bold flavours we’re known for, and continue building the Wingstop UKI presence we’ve created across Scotland. “A huge thank you to our team for making this happen – we can’t wait to bring our flavours to Fife.” Diners can expect the full menu of wings, tenders and burgers all cooked to order and hand-sauced-and-tossed in Wingstop UKI’s bold flavours. Milkshakes, freestyle drinks, Camden Town Beer, churros – as well as recently launched side option of corn – are also on offer. The opening advances Wingstop UKI’s ambitious growth plans, including the brand’s debut opening in Ireland and first site in Dublin. The brand currently operates 88 sites across the UK and Ireland, employing over 3,000 people, with plans to grow to as many as 200 sites within the next five years. Wingstop UK continues expansion in Scotland @FEjournalFoodservice Equipment JournalFor breaking news and analysis follow:Next >