Welcome to The Publicity Works

Public relations, advertising and marketing for both business to business and consumer markets. Based in Norfolk, East Anglia, with clients across the UK and in Europe. Industry-specific expertise in sectors including insurance, food, construction, agriculture, education, hygiene, communications, retail, hospitality, sports nutrition, catering, financial services, automotive and foodservice.

Latest Client NewsRSS feed

Visit the press office for more news from our lovely clients...

The Connected Kitchen: CESA to shine spotlight on implications and potential

The connected kitchen is developing a huge buzz in the industry. At the recent CESA CEDA Technical Conference (October 11, The Nottingham Belfry) the issue raised excited discussion about its potential to increase operator efficiency and drive down costs.

The CESA Conference 2017 puts the connected kitchen under the spotlight. As well as considering the technological possibilities, the conference will look at its impact on the supply chain. Specifically, it will cover the implications of the connected kitchen in terms of how suppliers receive, interpret and collate data – and how that will push the development of the supply chain into a value chain.

In addition, delegates can attend a special business breakfast that looks at the opportunities presented by the connected kitchen, and the strategies companies need to implement to keep abreast of developments.

(More…)

…and the KP of the Year for 2017 is:

José Núnez of The Stafford, London

Incomparable work ethic and highest standards mark out kitchen porter king

The search for the 2017 KP of the Year is over.  Winterhalter, whose brainchild the awards are, has announced that this year’s winner is José Núnez, who works at The Stafford, the historic 5 star hotel in St James, London.

José was nominated by Mark Surguy, The Stafford’s hotel manager.  Judges were impressed by the KP’s initiative – for example, he suggested a new storage solution that reduced breakages significantly.  “He has a work ethic that cannot be compared,” said Mark.  “He’s always smiling, he holds himself and every member of his team to the highest standards.  Nothing is ever too much for him.”  (More…)

No-nonsense grilling: Falcon’s latest unit is simple, robust, reliable and fast

ES6 rise and fall grill is a countertop unit that’s big on performance

Most chefs will tell you that the best cooking appliances are the ones that do the job they’re meant to do, do it simply, efficiently and reliably, don’t break down and don’t cost the earth. Any chef looking for a grill that fits those criteria will welcome the new Falcon ES6 with open arms.

The Falcon ES6 is an electric rise and fall grill. Its two powerful 1.8kW elements deliver rapid heat up times and fast cooking speeds. Operation couldn’t be simpler – to control heating, chef simply adjusts the temperature or changes the height. (More…)

Hot stuff in the kitchen: advanced digital thermometers from FEM

Pro MZR range offers choice to suit every application

Being able to easily and quickly check temperatures is a food safety ‘must’ in the modern commercial kitchen.  It’s also essential for food quality and consistency.  Whether monitoring refrigerators or roasts, FEM’s new range of Pro MZR digital thermometers, manufactured by San Jamar, offers a choice of models to suit every application and kitchen operation.

The range includes a pocket model, with a pocket clip and anti-roll design; a pen thermometer with a sheath that doubles as a handle extender; and an advanced digital thermometer, which reads from -45°C to +200°C, is water resistant and includes features such as display hold and minimum and maximum temperature recall.  (More…)

The Hut goes retro to bring things up to date

Popular beach restaurant pleased with the impact new Precision refrigeration is having

The Hut is a popular restaurant situated in Colwell Bay, on the northwest coast of the Isle of Wight. Since opening five years ago it has established a reputation for the quality of its menu. “Our philosophy has always been to use local produce as much as possible,” owner George Adams explains. “The quality of the seafood we use is very important, so we need to be able to keep it in perfect condition until it’s ready to be used.”

The Hut recently completed a major refurbishment to improve both the dining area and provide an upgrade to the kitchen. George brought in catering design firm Little Duffy to oversee the project, and he was quite clear about the standard he expected. “It was quite a simple brief, really. We wanted the best of everything!

(More…)