Falcon is the market-leading UK manufacturer of professional cooking equipment. With a company history going back nearly 200 years, Falcon now supplies operators throughout the catering industry, exporting around the globe. Its comprehensive product portfolio is backed by award-winning customer support.
For more information visit: www.falconfoodservice.com
Heathrow’s new casual dining restaurant needs fast, compact, energy-efficient catering equipment;
Airedale Group’s airside kitchen for Delaware North hits the mark, straight off the bat
The Commission is a new 175-seater casual dining and cocktail bar concept created exclusively for Heathrow’s Terminal 4. A Drake & Morgan site, it’s operated by hospitality and foodservice company Delaware North and is open 16 hours a day, from breakfast to late night dinner and snacks. Since it’s ‘airside’, there are lots of restrictions – for example, getting service engineers in for breakdowns takes time. Meanwhile, it’s a high-pressure site with a constant stream of customers who often want to be served quickly. All of which means the catering equipment has to be reliable, efficient and capable of delivering a high performance, which is why The Commission has Williams refrigeration and Falcon cooking appliances.
The kitchen project was managed by the Airedale Group. The airside restrictions were further complicated by build hold ups resulting in Airedale’s window for installing the kitchen being cut from ten days to just three. (more…)
Well impressed by British manufacturing excellence: Renaissance Carambola Beach Resort introduces European-made catering equipment for the first time
The Renaissance Carambola Beach Resort, St Croix, in the US Virgin Islands (USVI), is a luxury resort in a paradise setting. Guests expect the best and to make sure they get it the hotel recently refurbished the kitchen of its Saman restaurant, which offers a hybrid Italian/Indian à la carte menu. Serving up to 120 covers, it has an open air dining terrace, featuring ocean views, as well as indoor seating. (more…)
Falcon launches new combi ovens with improved functionality and ease of use
Falcon has taken the functionality of combination ovens to a new level with the launch of its latest models. These units are available in programmable and manual versions, with both benefitting from improvements to construction, aesthetics and usability.
The top of the range ‘T’ models feature an upgraded user interface. The new high definition colour tablet-style touchscreen is incredibly easy to operate. It can be completely configured to suit each individual kitchen’s requirements, with the home page able to display the most frequently used programmes, which can then be started with just one touch. (more…)
Falcon’s F900 Series Chrome Griddle is aesthetically-pleasing and practical for front-of-house
When specifying equipment for open theatre-style kitchens, it needs to be functional, in terms of cooking food perfectly and not emitting too much waste heat, as well as looking good – and being easy to keep that way. Falcon’s latest product offering, the gas-powered Chrome Griddle is ideal for front-of-house cooking and has proven to be one of the real headturners of the F900 Series. (more…)
F900 induction range combines sustainability, robust performance, looks and manufacturing excellence
Falcon’s new induction range combines sustainability and great looks with the company’s reputation for robust performance and manufacturing excellence. The latest addition to the acclaimed F900 series, it is available in two versions, offering a choice of four 3.5kW zones (model number I91104) or four 5kW zones (model number I91105), mounted over a 2/1 gastronorm oven. (more…)
Falcon’s F900 range helps popular luxury hotel stay above par
Located in the idyllic countryside of County Wexford and overlooking the Irish Sea, the Seafield Golf & Spa Hotel is one of the best hotels in Ireland. Visitors can enjoy a choice of spa treatments, a round of golf or explore the beautiful countryside.
With a range of dining options available for guests, the hotel serves an average of 1,200 covers every week. During the summer it can reach a peak of 600 every Saturday. (more…)
British manufacturer continues to support children’s hospice charity
Since 1996 Falcon Foodservice has been supporting the Children’s Hospice Association Scotland (CHAS), a charity that supports children with life-shortening conditions and their families. Recently the company presented the charity with a cheque for £4,700, which takes the total amount Falcon has raised for the charity to over £40,000.
The money was raised by donations from Falcon staff, who give a certain amount from their salaries every month. (more…)
Restaurant Show 2016, London Olympia, 3 – 5 October
One year on from the F900 launch, Falcon will show a mix of the latest models from this innovative series of high performance catering appliances at the Restaurant Show, on stand CE35 in the Catering Equipment Expo. Visitors will be able to see the F900 units alongside several models from Falcon’s popular Dominator Plus range. (more…)
Powerful new laser cutting technology offers significant improvements in production
Falcon Foodservice has invested in a powerful new laser machine, as part of the company’s ongoing investment in its manufacturing plant. This is a significant advance compared to Falcon’s previous laser, and will dramatically increase the speed of manufacture of its product line, as well as enhancing the cut quality, design flexibility and overall responsiveness to customers. (more…)
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?