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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Popular, boutique Cambridge venue uses both Scotsman supercubes and Scotsman nugget ice
More 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 a 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.
Caffeine Ltd helps staff make “the best coffee” in Staycity Heathrow’s new coffee lounge
With 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.
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 industrial 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?
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
A 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…)