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.
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FEM’s new Manitowoc Bite Sized Nugget icemakers are saviours of summer smoothies
Summer smoothies call for versatile nugget ice. FEM’s new Manitowoc Bite Sized Nugget icemakers ensure operators can deliver perfectly chilled smoothies without damaging blenders or customers’ ears.
FEM’s Manitowoc Bite Sized Nugget icemakers are compact and can be sited right where required, under counter in kitchens or behind the bar. The ice it produces is very versatile – it can be used as it is, straight to chill drinks or blended to make smoothies, iced coffees or cocktails. (More…)
Precision Refrigeration at The Commercial Kitchen Show, NEC Birmingham 6-7 June 2017
The refrigeration on Precision’s stand, D13, at the Commercial Kitchen Show is all about showing just how stylish refrigeration can look with the right finish. And the finish of the moment is wood – it’s chic, it’s retro and it keeps its cool. (More…)
Hi-tech multifunctional cooking technology will be put through its paces
Stand F2, 6th & 7th June 2017, NEC, Birmingham.
On stand F2 at The Commercial Kitchen Show Frima will be showing just how quick and easy it is to cook a variety of dishes with the latest hi-tech multifunctional cooking technology. Frima’s VarioCooking Center can boil, fry, deep fry and confit, replacing griddles, kettles, bratt pans, large pots and fryers. Alongside all its cooking processes it can also slow cook overnight and fast cook under pressure. It takes the concept of multifunctionality to a new level, says the company – as visitors to the Show will be able to see for themselves.
Acclaimed patisserie keeps on top with Frima’s advanced technology
For Claire Clark MBE, co-founder of Pretty Sweet, patisserie is a science. “You need to be very precise about everything you do. Each step of the process needs to be the same every time, from measuring ingredients, to the temperature of the oven and the time it spends in there. Controlling everything is key to getting perfect results every time”.
Claire founded Pretty Sweet in 2014 with Sarah Crouchman. Between them they have worked at some of the finest restaurants in the world and have earned some of the industry’s highest honours. Claire was awarded the MBE in 2011 for her contribution to the craft, and was the first person in the UK – and the only female recipient – of the Meilleur Ouvrier de la Grande-Bretagne, France’s most prestigious professional award.
CESA event looks at sous vide, low temperature and the latest slow cooking technologies
Westminster Kingsway College, London SW1, May 17, 9am till 3pm
It’s no understatement to say that the slow cooking technologies developed in recent years are revolutionising the way commercial kitchens operate. ‘Understanding the Sous Vide Revolution’ is a CESA event that combines a comprehensive conference speaker programme, featuring leading chefs, operators and technical experts, with live demonstrations and the opportunity to get hands-on experience of the latest sous vide and slow cooking appliances.
Keynote speakers will cover specialist topics aimed at giving operators, consultants and equipment dealers a comprehensive understanding of slow cooking concepts and benefits, as well as insights into the latest advances.