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Williams Refrigeration on stand M26
The Main Event, LACA 2016, Hilton Birmingham Metropole, Birmingham. 6th – 8th July.
Energy saving and sustainability are vital in schools kitchens. Not just because it’s right for the planet, but also because it makes solid financial sense, especially with equipment that uses energy 24/7 – like refrigeration.
On Stand M26 at this year’s LACA Main Event, Williams Refrigeration will be able to advise school caterers on how to use flexible refrigeration equipment to optimise space, adapt to changes in menu, speed up service and ensure food is kept fresh – whilst saving energy.
Bradford Grammar School’s new Frima has helped save time and money, reducing spend on raw ingredients
Bradford Grammar School’s busy catering operation features a full breakfast menu, snacks during break, and a lunch service that feeds up to 1000 pupils daily. With just one servery, peak times between 12.05 and 13.30 are “fairly frantic,” says executive chef Dean Winter.
Dean joined the school just over a year ago. Before he started he went to another school to familiarise himself with its catering operations and it was here he witnessed firsthand the Frima VarioCooking Center Multificiency in action.
“I saw its capabilities and as soon as I started at Bradford it went straight on my wish list.”
Mike Allder returns to Moffat as Area Sales Manager
Mike is a familiar face, having previously worked in the Moffat sales team for several years. He left to join BGL Rieber, where he worked with customers in local authorities and hospitals, and then moved on to become Project Manager for Scomac Cambridge, looking after full kitchen and FOH projects for key accounts such as Waitrose and Roadchef.
“Moffat has been transformed in recent years, in a very positive way, and when the chance came to re-join I leapt at it,” says Mike. “I’m keen to get back to building relations with clients and driving sales from a leading manufacturer.”
Celebrate the superheroes of the kitchen and help Winterhalter raise money for charity
The second National KP Day takes place on 22nd June 2016. On the one hand, it’s a chance to thank kitchen porters for their hard work, celebrate their important role in the catering industry and have a bit of fun along the way. At the same time it’s an opportunity to help warewashing specialist Winterhalter raise up to £1000 for Springboard, the charity that helps disadvantaged people find work in the catering industry.
If you’re lucky enough to be in Bridge of Allan, Stirling, then the place to go is Jam Jar. This contemporary café restaurant, open from 8am till 10pm, is, in the words of head chef Izzy Kerr, “really, really busy.” They serve up to 2,500 covers a week and Izzy describes the food as “modern British bistro,” but there are distinctive and popular flourishes. For example, Jam Jar’s latest version of a steak sandwichis based on braised beef brisket cooked in its own liquor, and it goes down a storm.
As this is Stirling it’s also Falcon Foodservice Equipment country, which is lucky since Izzy is a big fan of the British manufacturer. When the company was developing its F900 Series Izzy was delighted to be asked to field trial several of the new appliances – especially as Jam Jar was in the process of a kitchen refurbishment. Her input helped the Falcon R&D team perfect the designs. (More…)