8 February 2017
Well impressed by British manufacturing excellence: Renaissance Carambola Beach Resort introduces European-made catering equipment for the first time The Renaissance Carambola Beach Resort, St Croix, in the US Virgin Islands (USVI), is a luxury resort in a paradise setting. Guests expect the best and to make sure they get it the hotel recently refurbished the kitchen of its Saman restaurant, which offers a hybrid Italian/Indian à la carte menu. Serving up to 120 covers, it has an open air dining...
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25 January 2017
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...
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6 December 2016
Falcon’s F900 Series Chrome Griddle is aesthetically-pleasing and practical for front-of-house When specifying equipment for open theatre-style kitchens, it needs to be functional, in terms of cooking food perfectly and not emitting too much waste heat, as well as looking good – and being easy to keep that way. Falcon’s latest product offering, the gas-powered Chrome Griddle is ideal for front-of-house cooking and has proven to be one of the real headturners of the F900 Series.
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22 August 2016
Powerful new laser cutting technology offers significant improvements in production Falcon Foodservice has invested in a powerful new laser machine, as part of the company’s ongoing investment in its manufacturing plant. This is a significant advance compared to Falcon’s previous laser, and will dramatically increase the speed of manufacture of its product line, as well as enhancing the cut quality, design flexibility and overall responsiveness to customers.
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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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