Stand M25, 5th-7th July 2017, Hilton Birmingham Metropole.
On Stand M25 at this year’s LACA Main Event, Falcon will be showing how the latest cooking equipment can make a huge difference to school catering operations in terms of energy efficiency, versatility, space saving and speed.
School kitchens need reliable catering equipment that speeds up production time as there is no leeway in dinner serving times. The equipment also needs to maximise the use of the space available and adapt to the school’s varying menus and demands. (more…)
Comments can be attributed to Tim Tindle, managing director of Falcon Foodservice Equipment.
Falcon has sold a Lainox-based combination oven under the Falcon brand for several years now and the company is therefore conversant with the elements of the Lainox product offering. Undoubtedly this is an opportunity for us to build on our growing sales and also build on the work Dawson has done to build the Lainox brand here in the UK.
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…)
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…)
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?
New appointment will help Falcon to enhance customer service
Falcon Foodservice has announced that Shaune Hall will be joining the company as Development Chef, taking over from Neil Roseweir, who is retiring.
Born and raised in South Africa, Shaune has many years of experience in the industry. Most recently he has been Head Chef Trainer at Forth Valley College in Stirling, where he was responsible for work-based apprenticeship programmes as well as managing the operations of the college’s catering unit. (more…)
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…)
9,500 chefs vote Falcon the Chef’s Choice Range for 2016
More than 9,500 chefs from independent and multiple restaurants voted in the 2016 Chef’s Choice Awards – and for the fourth year running, they gave the gong for Best Range to Falcon.
“It’s a great accolade, especially when you consider the competition we’re up against,” says Falcon’s marketing manager, Barry Hill. “We are a British manufacturer with a 200 year history – so we’re all the more proud to maintain the highest quality of engineering, manufacturing and design, and to deliver the best a chef can get.” (more…)
First chance forhospitality industry to experience Falcon’s exciting new cooking appliance Series
Stand 3530, Hotelympia, London ExCel
29th February – 3rd March 2016
The Falcon stand, 3530, at Hotelympia 2016 marks the first opportunity for the industry to get up close with the brand new F900 Series.
The F900 is the first major launch from UK manufacturer Falcon in nearly twenty years and despite only just being released, it’s already creating a buzz in the UK industry. It is the first British-built series in this category of cooking appliances, which has been dominated by European manufacturers. (more…)