19 October 2016
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...
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21 July 2016
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...
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29 June 2016
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.
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18 May 2016
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...
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6 January 2016
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...
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