28 March 2018
Chef Alan Evans says, “it gives you everything… and a little bit more.” When a radical cooking technology comes to market, the best way to find out about it is to see it in action. That’s why FEM has launched a series of live cooking demonstrations for the Vector multi-cook oven, which has been developed in the USA by Alto Shaam. The new concept features up to four cooking chambers in one compact body, using an innovative airflow design to...
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13 February 2018
Meeting highlighted need to develop new skills strategies and encourage apprenticeships. CESA’s meeting on February 5th 2018 with Rt Hon Anne Milton, the Minister of State for Skills and Apprenticeships, and Semta (the Science, Engineering and Manufacturing Technologies Alliance) has resulted in the Minister committing to host a meeting to help the industry meet the challenge of the skills shortage. “The main discussion looked at the need to develop a responsive, employer-led, fit for purpose education skills system for employers...
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12 December 2017
New management structure will help ensure continuing success HTG Trading, which owns Hubbard Systems and Taylor UK, has announced major changes to its senior management structure. Simon Aspin, currently commercial director of Hubbard, will become managing director of HTG from January 1st 2018. At the same time Taylor’s commercial director, Pete Gray, becomes managing director of Taylor. Meanwhile Martin Wood will step down from his role as chief executive of HTG Trading to become non-executive chair of the company.
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1 November 2017
“Don’t let them take it away!” – garden centre’s Blossoms Bistro trials Moffat’s new unit A good merchandiser can make a huge difference to food sales. E & R Moffat has recently developed a new merchandiser range, called Free-Flow Grab & Go, and asked Blossoms Bistro, in Torwood Garden Centre in Larbert, Stirlingshire, to trial one of the units. “We’re a very busy catering operation in a very popular garden centre, so I guess we were an ideal test case,”...
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5 April 2017
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...
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