New for 2025, Flexeserve and ProAmpac are joining forces for our exciting hot-hold food to go category.
Midlands Semi-Finalists
Katsu Curry Bun
by Georgina Magowan
from Freshcut Foods
Korean Savory Waffle and Chill Chicken Bites with a Whippet Honey Butter Sauce
by Hayley Alouini
from Greencore
Hold On, Focaccia for Breakfast?
by Harry Dempster
from Samworth Brothers
Pit Stop Pinsa
by Harry Dempster
from Samworth Brothers
Lamb Scimitar
by Barny Luxmoore
from The Jabberwocky
Northern Semi-Finalists
Get it N'Duja
by Donna Mcguire
from Deli Lites
Steak and Ale Toastie with a Godminster Cheddar Rarebit
by Richard De'Ath
from Greencore
Biscoff Apple Pie French Toastie
by Abigail Pearce
from Greencore
Where Have You Bean All My Life
by Ben Bradley
from On a Roll Sandwich Company
Chilli Con Carne Wrap
by Kerrie-Ann Parker-Thompson
from On a Roll Sandwich Company
Southern Semi-Finalists
Braised Oxtail French Dip
by Nyani Lebrasse
from Around Noon
Haggis Neeps and Tatties Hot Wrap with Whiskey Mayo
by Harley Benson
from Around Noon
Flake and Fold Veggie Samosa
by Fran Crute
from The FSC Group
Macca 3 Beef N Cheese
by Stephen Jordan-Bird
from Samworth Brothers
Horny Cone
by Edvinas Smigelskis
from Samworth Brothers
The Brief
Competitors must produce a hot-hold, food to go dish using a packaging product from ProAmpac's ‘Some like It Hot’ range. It will then be placed into a Flexeserve Zone unit.
Judging takes place 2.5 hours later and the judges will be considering the quality of the dish as well as how it holds in the packaging.
This category is not for the faint hearted!
