9 April 2013
Griller tactics! Richard Kennedy took over The Horseshoe Inn at Offord D’Arcy, Cambridgeshire, six years ago and has steadily been building up its reputation for serving good food ever since. An accomplished chef, Richard sources all his ingredients from East Anglian farmers and butchers. Serving anything from 70 to 180 covers, the restaurant, known locally as ‘The Shoe’, uses the new Synergy 900 grill for all its steaks, burgers, sausages and other grilled dishes.
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8 January 2013
Synergy 900 is ‘a major advance,’ says Active Food Systems A new British-manufactured grill aims to change the way commercial kitchens operate. The Synergy 900 saves energy, improves flavour and cooks faster compared to conventional grills. Plus, cleaning is simple since the burner technology means there is no fat or fat tray to deal with.
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3 December 2012
Samsung CM1929 microwave oven makes short work of pub cooking When a pub wants to serve delicious home cooked meals, lunch times and evenings, seven days a week, kitchen equipment needs to be reliable, flexible and easy to use. Commercial microwave ovens tick all these boxes as well as being fast and energy efficient.
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20 November 2012
Stand 356, Hospitality Show, January 21 – 23, 2013, NEC Birmingham At the Hospitality Show 2013 CESA is celebrating its 75th year of informing, involving and influencing policy relative to the catering industry. Although CESA (Catering Equipment Suppliers Association) itself was formed in 1996, it evolved from the earlier CEMA (Catering Equipment Manufacturers Association), set up in 1938.
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14 November 2012
Green Thinking Strategy produces new design Moffat’s new Enviro range of electric bain marie hot cupboards are probably the most efficient and environmentally friendly on the market. Using Moffat’s Green Thinking Strategy, the hot cupboards have a low carbon footprint and produce great savings in running costs.
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