After Hobart and Dawson, Mellor looks forward to building the Comenda brand
One of the catering equipment industry’s most experienced dishwasher specialists, Jonathan Mellor, has joined Hubbard Systems as Technical Sales Manager responsible for the Comenda brand. Mellor has twenty years’ experience in commercial dishwashing, working with Hobart and Dawson MMP.
The move follows Hubbard Systems’ appointment as UK distributor of the Comenda brand by The Ali Group. “We aim to offer the same level of customer support for Comenda as we do for Scotsman icemakers,” says Simon Aspin, commercial director of Hubbard Systems. “That means recruiting the top experts in the industry – and Jonathan certainly fits the bill.”
CESA accesses DIT funding for UK companies planning show at Milan
CESA met with Department for International Trade (DIT) on July 4 and, as a direct result of the Association’s lobbying, received ten grants of £1500 each for exhibiting companies at the Host Milan exhibition.
“Host Milan is Europe’s leading Ho.Re.Ca show for catering equipment,” says Steve Goodliff, CESA’s Export Group chair. “It attracts tens of thousands of VIP visitors. It’s a big opportunity for British companies to talk to key players from Europe and the rest of the world – and, indeed, from the UK.”
New servery at Dragon School uses Moffat counters to fit in with tight installation timetable
The Dragon was founded as the Oxford Preparatory School in 1877 by a group of university dons to educate their own children. It has evolved into a modern co-educational school for 850 children aged four to 13 based on two sites. The school provides a dynamic balance of imagination, originality and academic discipline while preparing pupils for the rigours of life in the 21st century.
Recently the Dragon had the opportunity to upgrade the servery at the Prep, based at its Bardwell Road site, which has a total of 640 day and boarding children. To make sure there was no disruption to pupils all the work had to undertaken in the Easter holidays. Factory First.com Ltd from High Wycombe designed, planned and project-managed the job and carried out all the work within the tight two and a half week timetable.
Plus – the launch of PFS, delivering the fundamentals of foodservice knowledge
The first CFSP Enhance seminar took place on June 29th at the First Choice Group conference facility, Blakeney Way, Kingswood Lakeside, Cannock WS11 8LD.
CFSP Enhance is designed to build on the knowledge gained through the CFSP programme, bringing graduates up to speed on the latest industry issues. The first CFSP Enhance seminar was attended by 80 CFSP graduates. The key presentation was led by foodservice consultant Doug Fryett, who covered areas as diverse as warranties and food waste. He also touched on topics including FOG (fats, oil and grease), legal requirements for gas and electricity, and the pains of running a foodservice operation. (more…)
‘Positive’ meeting at Downing Street outlines catering equipment industry needs to Lord Bridges
March 15 2016: CESA met with Lord Bridges at 9 Downing Street to present the catering equipment industry’s position on Brexit. Lord Bridges is Parliamentary Under Secretary of State at the Department for Exiting the European Union. The meeting lasted 50 minutes and was ‘very positive’, according to Glenn Roberts, chair of CESA. “The government are keen to engage with our industry, they want to know about the sector and what it needs,” he said.
Alongside Roberts at the meeting, and representing the catering equipment industry, were Lord Trefgarne, patron of CESA, Keith Warren, director of CESA, and Phil Williams and Richard Cromwell, who are both on the CESA Council. (more…)
Sam Quigley of St Albans awarded £100 of Amazon vouchers
In a sign that the force is awakening in the new generation of foodservice workers, the winner of the Student Quiz run by CESA at the 2017 Great Hospitality Show is Star Wars fan Sam Quigley. Currently studying Hospitality & Catering at Oaklands College in St Albans, Sam is also working at Sopwell House as part of his course.
The quiz is designed to test student’s knowledge of catering equipment and includes questions related to best practices for safety in the kitchen, how to maximise efficiency as well as more general questions about the industry as a whole. (more…)
Ground-breaking system impresses judges
It is generally understood that a reverse osmosis (RO) system coupled with a top quality warewasher is the way to get the best wash results. However in the past these systems have tended to be bulky, use lots of water and stretch beyond caterers’ budgets.But Winterhalter has bust this myth by developing the UC Excellence-iPlus machines featuring a hybrid technology combining an integral reverse osmosis and a water softener. It guarantees brilliant wash results every time, on budget and within a tight space. (more…)
Concerns about future of the UK and Europe abound, but business booms in Q3
Companies are reporting that they are performing better economically than the same time last year, but remain pessimistic about the future state of the economy.
The latest CESA business barometer reflects continued confusion amongst UK businesses following the EU referendum, with 55% anticipating improved performance over the next three months compared to the same period last year. This is contrasted by 38% of companies believing the economy will perform less well; 28% believing it will do better and 33% believing there will be no change. (more…)
Frima cooks live at The Great Hospitality Show 2017
NEC Birmingham, January 23-25 Stand 320
Expert chefs will be test driving the latest hi-tech multifunctional cooking technology at Hospitality 2017. 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.
Wiltshire pub installs new compact tabletop VarioCooking Center
The Angel Inn at Upton Scudamore is a hotel and restaurant based in the beautiful countryside of Wiltshire. It was recently refurbished in a blend of contemporary and traditional styles, with the same ideals informing the food served there. Head chef Adam Clayton uses local and seasonal produce to create a menu that combines modern cuisine and classic pub fare. As much as possible is made in house, including bread and mayonnaise, so the kitchen equipment needs to be reliable.