Cooking equipment
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CEDA chairman Peter Kitchin has described Caterer and Hotelkeeper’s competition to win a £60,000 kitchen upgrade as the biggest prize ever to be offered to the industry.
Posted: 21 January 2008 | 16:26
Caterer and Hotelkeeper is offering readers the chance to win £60,000 of kitchen equipment to tie in with next year’s Hotelympia at ExCel, London. Enter now
Posted: 14 December 2007 | 17:09
The 2007 Caterer and Hotelkeeper/Catering Equipment Manufacturers Association (CESA) Award for Outstanding Service to the Catering Equipment Industry has been presented to Bryan Whittaker at the CESA annual conference.
Posted: 03 December 2007 | 16:30
Bidding in the second ever Caterersearch online auction, run in association with Hilditch Auctioneers, is now open.
Posted: 21 November 2007 | 07:00
The trend towards healthy eating brings increased demand for freshly prepared and well-presented vegetables and fruit. Stuart Ferguson looks at how food prep equipment can be used to save - and make - money
Posted: 08 November 2007 | 00:00
Marco Pierre White's new restaurant at Chelsea Football Club operates from a small kitchen where a brigade of five under head chef Matthew Brown pumps out English favourites on match days and classic French dishes the rest of the time. Diane Lane takes a look around
Posted: 08 November 2007 | 00:00
With so many kit suppliers making so many extravagant claims for their products, buying catering equipment can be a bewildering affair. This buyer’s guide will help you find your way through the purchasing maze.
Posted: 23 October 2007 | 10:06
Entries are invited for the Caterer and Hotelkeeper Equipment & Supplies Excellence Awards 2008. The awards are sponsored by the Catering Equipment Warehouse, part of the Brakes Group and recognise innovation and enterprise in the development of professional catering equipment and supplies which make such a vital contribution to successful food service operations.
Posted: 22 October 2007 | 10:36
Today sees the launch of the first online auction on Caterersearch, run in association with Hilditch Auctioneers. Over the next two weeks, warewashers, microwaves, freezers and all sorts of commercial catering equipment will be going under the hammer.
Posted: 19 October 2007 | 09:36
Chefs are a fairly conservative lot, and mostly they still like to be "cooking with gas". Induction is gaining more and more admirers, however, not least because it will help keep the kitchen cool. Emma White investigates
Posted: 11 October 2007 | 00:00
Intelligent design, careful equipment selection and management of the kitchen are some of the most significant ways hospitality can cut its environmental impact, according to food service consultancy Tricon.
Posted: 09 October 2007 | 12:10
There's more to choosing a warewashing machine than selecting one that meets your budget - you should also consider how much it will cost to run. Ross Bentley checks out some of the latest money-saving features
Posted: 22 August 2007 | 15:05
CESA, the Catering Equipment Suppliers' Association, answers your kitchen equipment queries
Posted: 22 August 2007 | 14:41
A molecular approach to cooking has revolutionised menus, and asimilar stance on equipment may do the same. Bob Gledhill focuses his microscope
Posted: 22 August 2007 | 14:37
Their ability to bring down temperatures in the fastest possible time makes blast chillers and freezers indispensible for maintaining food hygiene standards in commercial kitchens. Ross Bentley reports
Posted: 18 July 2007 | 15:22
CESA, the Catering Equipment Suppliers' Association, answers your kitchen equipment queries
Posted: 20 June 2007 | 12:56
The ability to accelerate food reheating has made the microwave ovenindispensable for food service operations. But will recent improvementsextend the technology's appeal? Bruce Whitehall examines current options
Posted: 20 June 2007 | 12:51
Designing a kitchen within a small area throws up numerous challenges. Tony Galvin shows how to make the most of a small space
Posted: 20 June 2007 | 12:42
Breakfast buffets have become ubiquitous at UK hotels because they are flexible, offer plenty of choice and let guests eat at their preferred pace - but a balanced and co‑ordinated choice of equipment is essential to keep foods palatable and presentable. Bruce Whitehall reports
Posted: 10 May 2007 | 00:00
CESA, the Catering Equipment Suppliers' Association,answers your kitchen equipment queries
Posted: 10 May 2007 | 00:00
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