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    Nuts about KPs? Over £10k-worth of prizes in KP of the Year 2018 awards!

    Celebration of kitchen porters’ ‘massive’ contribution now in 5th year The search is on for the KP of the Year 2018. The competition, which is the brainchild of warewashing specialist Winterhalter, is now in its fifth year and looking to build on its increasing popularity. With that in mind, the prize fund now tops £10,000 – and every single KP who is nominated gets a special gift. “Every year the standard of entry goes up and the pressure intensifies,” says Winterhalter managing director Stephen Kinkead. “And every year we hear stories of KPs doing extraordinary work that goes way beyond the call of duty. “What’s great about this competition is that so many people in the industry support it. That’s partly because so many of us started out as KPs – including me!” Amongst the high profile chefs who have voiced their support for the KP of the Year competition is Paul Ainsworth. 'I started out as a KP,” he says. “It’s such a hard job! We can’t function without them. To...

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    Nisbets Highlights Ways to A Sustainable Future

    Recycling, composting, sustainable, renewable, latte levy, 2.5 billion cups… all phrases that have hit the headlines recently, since the Environmental Audit Committee published their recommendations for Disposable Packaging: Coffee Cups and Plastic Bottles, which suggested a 25p tax per cup. As such, coffee shops, QSR, takeaway and other foodservice operators have seen a renewed interest from consumers around just how environmentally friendly their disposable or single use packaging actually is. Nisbets Customer Service Team has also recorded an increase in the number of operators wanting to discuss more environmentally friendly options for their own businesses. So, in all the jargon of biodegradable, compostable, degradable plastic, what really should operators and consumers be looking out for? Nisbets’ tips on what it all means: Degradable Plastic – In simple terms this means the plastic fragments into lots of tiny pieces. Sounds good? Not really, as these fragments can...

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    Precision and Shaun Rankin produce Guide to Meat Ageing

    Celebrity chef says dry ageing cabinets are a ‘fabulous sales tool’ Celebrity chef Shaun Rankin is a huge fan of meat ageing. Not only because of the flavours it produces, but also because he believes a meat ageing display cabinet can be “A fabulous sales tool, resulting in the customer already knowing what they want before they even sit down at the table.” However, meat ageing is a complex business and so Shaun has worked with Precision, the British refrigeration manufacturer, to produce a Guide to Meat Ageing. The Guide was published to coincide with the launch of Precision’s specialist meat ageing cabinet. “Dry ageing is all about consistency and creating the correct environment,” says Shaun. “This is why the cabinet from Precision is so good, it never fails to perform.” The Guide gives advice on areas such as meat quality and stock rotation as well as tips on how to get the best results. For example, when ageing joints for longer periods he suggests brushing melt...

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    The go-to guide on flake ice

    All ice is ice, right? Wrong. Here’s the lowdown on FLAKE ICE from Hubbard, the ice experts. When it comes to unforgettable aromas, there’s nothing quite as bad as gone-off fish, meat or veg. With the assistance of flake ice, it can be avoided. Used in product display units, food transportation and storage, and even hospitals and laboratories, there’s very little out there that’s better for keeping perishables fresher for longer. As an added bonus, flake ice is great for mixing cocktails. Frozen Gold So, is it a case of simplicity being key, or is there a science behind flake ice that makes it the best candidate for the role? To tackle this one, we should firstly really look at its construction. Compared to most ice cubes, flake ice is produced at a relatively high temperature – just below freezing – so has high residual water content, clocking in at around 25%. This makes it perfect for keeping fish and produce both chilled and properly hydrated in display units, maxim...

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    Minister commits to helping tackle the catering equipment skills shortage

    Meeting highlighted need to develop new skills strategies and encourage apprenticeships. CESA’s meeting on February 5th 2018 with Rt Hon Anne Milton, the Minister of State for Skills and Apprenticeships, and Semta (the Science, Engineering and Manufacturing Technologies Alliance) has resulted in the Minister committing to host a meeting to help the industry meet the challenge of the skills shortage. “The main discussion looked at the need to develop a responsive, employer-led, fit for purpose education skills system for employers large and small,” says Keith Warren, director of CESA. “Just as importantly, it has to work for individuals entering the engineering sector and those already employed within it.” The meeting will involve 20-30 organisations, including trade associations such as CESA, equipment suppliers and major foodservice operators. It will look at how the separate sectors can work together to develop strategies for careers development. “Many people working in ...

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  • Meiko reveals why Asolvi is a good fit for the catering equipment industry

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    Meiko UK Ltd, a leading European manufacturer of warewashing technology for the catering industry, has been an Asolvi customer since 2012. Nigel Walters, technical services controller for Meiko, explains why the relationship has endured and why Asolvi’s field service management software is a good fit for the industry. Originally established ninety years ago in the Black Forest, Germany, Meiko is now a global brand with production facilities in Germany, China and the US. Meiko manufactures, installs and maintains dish and glass washers, washer-....


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  • Glasses sparkle at the Manor – with no upfront cost

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    Popular Cumbrian inn’s ‘exceptional’ Winterhalters on Pay Per Wash scheme The Manor is one of five pubs in the beautiful Cumbrian village of St Bees. Despite the competition it’s very busy with nine bedrooms achieving 85% occupancy. Owner Alan Glass says that, while it’s a wet-led pub, “it’s also driven by food.” It’s popular with walkers, tourists and business people and its lounge, bars and dining room can cater for up to 100 covers. The Manor dates back to 1649. It was extensively refur....


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  • “Perfect” Precision at The De La Pole Arms

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    Sustainable refrigeration helps Suffolk pub-cum-deli control costs Frankie and Cathie Aspin are no strangers to the restaurant trade. After selling their previous, larger-scale business, followed by some much needed time out, they recently purchased 16th Century Suffolk pub The De La Pole Arms with a clear vision in mind. Instead of a traditional drinking pub, or a restaurant disguised as a pub, they split the building into three distinct sections: a drinking bar, a restaurant and a shop-cum deli....


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  • Siemens’ busy canteen uses Moffat counters to speed up foodservice

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    Despite tight constraints, ATL delivers prestige project on time, in budget The Siemens Gamesa Renewable Energy factory in Hull builds massive wind turbine blades up to 75 metres long. It’s a growing business and, due to increasing demand, the factory’s catering provision began to develop a serious problem: the canteen couldn’t serve lunch quickly enough to the 300 staff, plus on-site contractors and visitors. The layout of the foodservice area caused such long queues that some people spent most ....


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