New venture by highly acclaimed chef Michael Caines MBE has all mod cons
Michael Caines MBE’s distinctive approach to cuisine has seen him become one of the most acclaimed chefs in the world, earning two Michelin stars during his time as head chef at Gidleigh Park. For his latest venture, he has transformed Lympstone Manor, a beautiful Grade-2 listed building situated in the Devonshire countryside overlooking the Exe estuary, into his vision of contemporary country house hospitality.
His plans for Lympstone Manor include earning a third Michelin Star. ““Be assured, Lympstone Manor will be one of the best hotel/restaurants in the UK and Europe. I am aiming at the top echelon!”
CESA successfully lobbies NIEA
Foodservice businesses in Northern Ireland are now required to collect their food waste separately. The regulations have been developed by The Northern Ireland Environment Agency (NIEA). As part of the initiative, the Agency had been considering banning food waste dewatering systems. However, following discussions between CESA and NIEA, the Agency re-examined the issue of dewaterers and they will now be permitted in the Province.
“This is good news for both catering operators and suppliers of dewatering systems,” says Glenn Roberts, chair of CESA. “By separating food waste from water, dewaterers provide a valuable service. The solid food waste takes up a much smaller volume, reducing collection costs, and the grey water they produce is safe to be discharged into sewers. “
Hubbard’s economical front loader
The latest version of Comenda’s F4EHR front loader dishwasher combines advanced features with a budget-friendly price. While its footprint is the same as the smaller F3E units, it also has an extra high door, with 400mm clearance, so it can accept bigger dishes and larger loads.
The F4EHR is ideal for buyers looking for a reliable undercounter machine on a budget. Manufactured by Comenda in Italy, it is marketed in the UK by Hubbard Systems, which backs the machines with an unrivalled customer support package.
New training initiative explains Principles of Food Service to newcomers to the industry
The catering industry is suffering from a skills shortage and the need to recruit more staff. Brexit is likely to increase this pressure. What’s needed is a way to encourage people to enter the industry and, once here, to quickly pick up the basics and build a career. That’s why CESA has launched the Principles of Food Service (PFS) training initiative. It aims to give newcomers the knowledge they need to understand the industry, to help them make the most of their career choice – and to help them start making a positive contribution.
The new training initiative has been born out of the success of the Certified Food Service Professional (CFSP) scheme, launched and run by CESA in conjunction with the University of West London.
CESA’s technical consultant, Bryan Whittaker, receives BSI Distinguished Service award
Bryan Whittaker MBE, CESA’s technical consultant, has been honoured by the British Standards Institute (BSI) with a Distinguished Service Certificate. The award is a reward for decades of dedicated and professional service, especially in relation to establishing standards in line with EU directives.
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 guide from CESA explains what foodservice operators need to know about new EU regulations
As part of the requirements of the Kyoto Protocols, the EU is introducing new regulations to help control fluorinated greenhouse gas (F-Gas) emissions. The European Fluorinated Gases Regulation which came into force in July 2007 is currently being revised, the most important new measure being proposed is the phasing down of the supply of hydrofluorocarbons (HFCs), the most commonly used of the F-Gases. This is part of an initiative that will reduce European HFC supplies to 21% of 2015 levels by 2030.
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.
Trends, concepts, gizmos and widgets: CESA Light Equipment & Tableware Forum 2017
25th April – 26th April 2017, Drayton Manor Hotel, Tamworth, Staffordshire, B78 3TW
For any catering equipment buyer wanting to find out what’s next for the foodservice kitchen and the restaurant table, the CESA LET 2017 Forum is a must. Nineteen leading light equipment and tableware suppliers will showcase their very latest ideas and concepts, giving insights into foodservice trends as well as hands-on experience of new technologies, tablewares, widgets and gizmos.
“Last year the trends ranged from copper to gin, with freeze dryers and centrifuges being amongst the talking points. This year – well, who knows?” says Stephen Goodliff, chair of the CESA LET Group. “The continuous innovation in light equipment and tableware means there’s a real buzz about the Forum every year.”
CESA one-off will help equipment buyers find new launches and latest energy-saving technologies
Leading catering equipment brands are featured in a special Hotelympia guide designed to help visitors looking for new launches and specific types of appliances, such as energy–saving models.
The CESA New Product Guide includes names like BGL Rieber, Gram, Hobart, Victor, Williams and Winterhalter. As well as listing new models it highlights three characteristics – energy saving, water saving and labour saving – along with each design’s key features and benefits.