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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.
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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…)
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…)
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…)
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!
Ice is ice is ice, right? Wrong. Here’s the low down on SCALE ICE from Hubbard, the ice experts.
Scale ice is the coldest type of ice, because it is very dry, having just 2% residual water content. Many scale ice machines use salt water, which is one of several reasons scale ice is not appropriate for popping into your average G&T or Scotch on the rocks. Scale ice is used in industrial situations, for example, in the fishing industry. It’s even used on trawlers in the high seas, to store fish catches. Marine grade scale ice machines need to be tough enough to survive extreme conditions – which calls for a Scotsman!