23 January 2012
Minotaur 3* pop-up restaurant goes for Winterhalter’s fast, efficient, easy to use (and steam-free) warewashers. The Minotaur must hold a record as one of the most unusual restaurant venues ever. Sited in the labyrinthine Victorian tunnels under Waterloo station, it popped up for just two weeks in October 2011. Having found their way through mazes hung with eye-popping artwork, customers ate three star Michelin food off tables made of old scaffolding planks.
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23 January 2012
Williams launches market’s first mobile refrigerated prep well Stand N1645, Hotelympia, ExCeL London, 26 Feb – 1 March 2012 At Hotelympia 2012 Williams will launch an entirely new refrigeration concept, designed to help with the makeup of pizzas, salads and sandwiches. The mobile Prep Well is a highly flexible, compact unit – it’s ideal for sites that have to replenish ingredients from the coldroom and have no room for a conventional prep counter with wells. Accurate controls mean there’s no...
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16 January 2012
River Café installs sustainable Eau de Vie filtered water system The River Café is renowned for its fine food and superb service. The rustic Italian-inspired menu features fresh seasonal produce, delicate fish dishes and exquisite desserts. It’s modern dining at its best, much visited by celebrities, politicians and lesser mortals.
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19 December 2011
Hotelympia 2012 NEWS CESA announces honours for 25 top foodservice industry ‘movers and shakers’ Stand S1235, Hotelympia, ExCeL London, 26 February – 1 March 2012 At Hotelympia 2012 the Catering Equipment Suppliers Association (CESA) will honour twenty five foodservice professionals who have all made major contributions to the industry. The recipients of CESA Foodservice Order of Merit will be announced at a special industry breakfast at ExCeL on Monday 27th February “These are people who have helped advance the hospitality...
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13 December 2011
Foodservice Equipment Marketing introduces the San Jamar Dome garnish centre The presentation of drinks is an increasingly important part of the bartender’s craft. Garnishes such as sliced lemons, cherries and olives all add value and appeal to the drink. But they need to be fresh, with vibrant colours and good taste. Foodservice Equipment Marketing has introduced the San Jamar Dome Garnish Centre designed to keep garnishes fresh and free of contamination behind the bar. The domed lid is made of durable,...
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