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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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Varsity Hotel’s Versatile Ice Choices

Popular, boutique Cambridge venue uses both Scotsman supercubes and Scotsman nugget ice

The two Scotsman icemakers at The Varsity HotelMore and more operators are looking for speciality ice that suits their specific application.  The Varsity Hotel in Cambridge has ordered two very different Scotsman models – a gourmet supercube machine and a nugget icemaker, each of which is set to fulfil specific and very different functions. 

The Varsity Hotel and Spa is a chic, boutique 46-bedroom hotel right in the heart of Cambridge. It’s popular with tourists, locals and visiting celebrities (Daniel Craig and Rachael Weisz stayed recently). A stunning roof terrace overlooking the city seats 100 for drinks and a barbecue menu. In the former bonded warehouse next door there’s The Varsity uses both Scotsman supercubes (left) and nugget icea 75-cover steak house and cocktail bar overlooking the river, which is also very busy. Recently the hotel opened a brand new, 145-cover restaurant, SIX, on the sixth floor, which offers 360° views over Cambridge. It serves wood-fired pizza, rotisserie chicken and Ottolenghi-style small plates. It also features a large bar, specialising in gins.

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Coffee “hits all the notes” at Staycity

Caffeine Ltd helps staff make “the best coffee” in Staycity Heathrow’s new coffee lounge

Caffeine Limited supply the coffee and Schaerer espresso machines for StaycityWith sites in London, Edinburgh, Dublin, Paris and Amsterdam, Staycity is an expanding serviced apartment provider offering commuters and travellers a ‘home from home’ experience. An alternative to hotels, Staycity apartments all come with kitchens and range from studios to two bedroom flats with living rooms.

One of its more recent bases in Heathrow, London, has just set up a coffee lounge area, operating 24/7.

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Neil Roseweir hangs up wooden spoon

Falcon development chef retires after 53 years in the foodservice industry

Neil Roseweir is one of the best known and liked chefs in foodservice.  Having graduated from catering college in Glasgow in the 1963, Neil cut his teeth in kitchens across the industry, from hotels, restaurants and Neil Roseweir (right) and Shaune Hall of Falconindustrial catering to airline catering and bulk food production.  In 1992 he joined Falcon as development chef and has been with the company ever since.  In 2015 the Master Chefs of Great Britain awarded him a Peter Jukes Memorial Fellowship – a rare honour that underlines the esteem the industry has for Neil, since Fellowships are normally only given to restaurant chefs.

So how have things changed in the 50 plus years that Neil has been in the industry?

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Cutting Kitchen Consumption: energy down by 34%; water down by 53%

Research by Zurich University shows that multifunctional appliances deliver significant savings and improve BREEAM rating

Frima VarioCooking Center at ABB Schweiz AGResearchers at Zurich University studied the energy consumption in a commercial catering kitchen before and after a major refurbishment.  They found that, by switching from conventional appliances to the latest multifunctional cooking technology, the kitchen reduced energy consumption by 34% and water consumption by 53%.  Moreover, the new kitchen appliances were able to produce more food from less space.

Since kitchens are a major centre of energy consumption centre in a commercial building, the switch to modern, multifunctional appliances can also impact on a BREEAM (Building Research Establishment Environmental Assessment Method) rating.

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TUCO Conference 2016: University research proves Frima cuts energy and water consumption significantly

Frima at TUCO Conference 2016, Stand 111, University of Exeter, 25th – 27th July 2016

Frima's 112L VarioCooking CenterA recent project by researchers from Zurich University showed that kitchens using Frima appliances can reduce energy and water consumption significantly – and produce a greater variety and volume of meals, in less space. Plus, they’re four times faster than conventional appliances. At the TUCO Conference, Frima will show two VarioCooking Centers on stand 111 – the large volume 211+ and the new, compact 112L.  (More…)