For consumers looking to use a cost-effective, sustainable paper for everyday printing, SAVE! is a great option. And, with FSC certification and an ‘Excellent’ rating from ...
Posted: 22 Nov 2011 | FULL ARTICLE
Combi ovens, also known as combi steamers, combine the benefits of two established cooking methods - so you get roasts that are crisp on the outside (as in a conventional oven) and succulent on the inside (as in a steamer).
Posted: 27 Oct 2011 | FULL ARTICLE
Go green in your home or office, with a bulk purchase of Maxima Green recycled toilet tissue. Buying recycled toilet tissue makes excellent sense - it's better for the environment whilst still being soft and strong.
Posted: 24 Oct 2011 | FULL ARTICLE
Once the initial choice has been made to handle laundry in-house rather than outsourcing it, the key consideration is to balance washing performance against running costs.
Posted: 29 Sep 2011 | FULL ARTICLE
Known as the meat of the vegetable world, edible mushrooms are used extensively in many cuisines. While there are farms cultivating mushrooms, foraging for wild mushrooms remains a popular activity for many chefs.
Posted: 26 Aug 2011 | FULL ARTICLE
There's a demand for low-volume, high quality ice-cream machines among operators who want to offer artisan hard ice-cream.
Posted: 25 Aug 2011 | FULL ARTICLE
Refrigeration appliances run 24/7, 365 days a year, and selecting the right model that's fit for purpose and capable of adhering to strict temperature guidelines while minimising the amount of energy used is key, as are factors such as appliance location and maintenance
Posted: 29 Jul 2011 | FULL ARTICLE
Induction cooking is fast - a pan of water can be boiled in about 10 seconds - and because an induction hob uses significantly less power than a standard gas or electric hob it offers considerable savings in running costs.
Posted: 24 Jun 2011 | FULL ARTICLE
Delegates from across all industry sectors gathered at the Park Lane Hotel, London for the CESA Induction Cooking Equipment Forum last week. The event, organised in collaboration with the British Hospitality Association (BHA) and Caterer and Hotelkeeper, was designed to provide an insight into the role that induction equipment can play in today’s commercial kitchen.
Posted: 14 Jun 2011 | FULL ARTICLE
Micro leaves, also known as micro greens, seedlings or cresses, are the young versions of herbs or salad leaves harvested at seed leaf or first true leaf stage.
Posted: 27 May 2011 | FULL ARTICLE
It is now generally appreciated that automated coffee machines can produce beverages of a considerably high standard. The important next step is in selecting a self-serve machine that will allow guests to dispense their own coffee, typically at breakfast, out-of-hours or in-room.
Noble Vines, WSET Approved Programme Providers, are offering professional courses at Denbies Wine Estate in Surrey this summer. Some places are still available ...
Posted: 25 May 2011 | FULL ARTICLE
Choosing the right warewasher is a balancing act - price will always be a critical factor, but these days running costs should weigh at least as heavily in the buying decision. There's a machine for every type and size of kitchen and here we showcase five models.
Posted: 28 Apr 2011 | FULL ARTICLE
A bean-to-cup coffee machine makes coffee automatically according to the principles of espresso brewing - it takes roasted coffee beans from a hopper, grinds the amount required for the next cup...
Posted: 28 Feb 2011 | FULL ARTICLE
My favourite thing in my kitchen is an old Le Creuset pot, which I inherited from Pierre Koffmann. When La Tante Claire closed, he put everything into storage and when I opened my restaurant in 2006, he gave me all the old cutlery, plates, pots and pans.
Posted: 25 Feb 2011 | FULL ARTICLE
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Using foraged ingredients is nothing new but the trend has become more mainstream over the past two years. However, the wider use of foraged food in restaurants also carries a certain amount of danger.
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