Parsley in Time offers the Degrenne tableware range.
The Degrenne range, from Parsley in Time, brings a new elegance to the restaurant table. The chic French tableware comes in a stunning colour range, including a pure white option, and brings a certain “je ne sais quoi” to the dining experience.
The full range includes modern fine tableware, sensual glassware, cutlery and buffet ware. Well known in France, Parsley in Time expects it to be a welcome addition to its portfolio for UK restaurants. (more…)
Modern cooking equipment allows Paul Merrett to “learn”, “grow” and make “significant changes” to The Victoria’s menu
Located in South West London, near Richmond Park, The Victoria is a gasto-pub run by critically acclaimed chef and TV personality, Paul Merrett. Close to Heathrow Airport, it regularly accommodates travellers and commuters, offering seven bedrooms and a quality breakfast service for its hotel guests. While The Victoria is a popular drinking pub for the locals, offering a range of real ales along with quizzes and live music in the evening, its focus is on good quality food. It was recently voted Second Best Modern British Restaurant under £50 in the Hardens London Restaurant Guide (2013).
“The Victoria is really a culmination of my career to date,” says Paul. “I was born in a very spicy party of the world, East Africa, but I had a very European training. The Victoria reflects all of that.” (more…)
Hard-working, energy-saving Williams fridges get ‘job done’ for two Michelin star chef
Marcus Wareing has just completed an extensive renovation to his two Michelin star restaurant in the Berkeley Hotel, London, which reopened under the new name, Marcus. As the dining room has been transformed, so too have areas of the kitchens. “We’ve been here ten years and this is the first refurb we’ve had – until now we’ve been topping up on equipment as we go along,” he says. “We’ve gone into the whole design process and it’s been very interesting. One of the things that’s really come to light is green, energy- saving equipment, which was hardly discussed ten years ago.
“We brought Williams to the table, to put in every element of the refrigeration in this kitchen. Their green credentials were very much part of the selection process.” (more…)
Stand 1229, Hotelympia 2014, ExCeL London, 28th April – 1st May
As the sponsor for catering equipment at Hotelympia, CESA will be promoting three exciting new initiatives at the 2014 event: CESABIM, the TRI Education scheme, and the Priority Visitor Programme.
“The change of date and the recovering economy have reinvigorated interest amongst both exhibitors and visitors in Hotelympia,” says Keith Warren, director of CESA. “Stand sales and visitor registrations are up on the 2012 event. CESA’s involvement in the Priority Visitor Programme will allow us to spotlight some brilliant new product ideas and technologies to key group operators. There’s a real buzz developing around the Show.”
FRIMA’s VarioCooking Center Multificiency is an exceptionally fast, versatile, multi-function cooking machine. It combines all the functions of a kettle, fryer, griddle, bratt pan, tilting pan and pressure cooker in one unit. Not only that but it’s four times as fast, and uses up to 40 per cent less energy, than conventional cooking appliances.
In 45 minutes, it is possible for a chef using a VarioCooking Center Multificiency to cook 8kg of pasta, 12kg of chicken fricassee and 5kg of deep fried prawns – and they will all be cooked to perfection. The sheer speed of operation and ease of cleaning of the VarioCooking Center makes this mammoth cooking task simplicity itself to perform.
Hi Tech Cooking Machine Helps 34 Maintain Excellent Quality
One of the Caprice group’s most recent ventures, 34 is a modern classic situated just off Grosvenor Square in Mayfair. Martin Brudnizki’s interior design mixes Edwardian and Art Deco styles with colourful contemporary art, marrying perfectly with Head Chef Paul Brown’s eclectic menu. (more…)
CST celebrates 18 years in the hospitality industry with its top ten business-enhancing technologies – and there’s another eight to be found at call-systems.com
Call Systems Technology (CST) has come of age – this month the company celebrates its 18th birthday. Recognised as a leading supplier of communications and software systems to the hospitality industry, over the years CST has pioneered many new concepts – here it offers ten top ways technology can improve an operator’s business.
Alan Bird’s new venture uses SelfCookingCenters for ‘just about everything’
“We wanted a restaurant to give customers the space and ambience of a members club, without them having to be members,” says Alan Bird about his latest venture, Bird of Smithfield. “It took a while to find, but as soon as we saw this Georgian town house in Smithfield Street we knew it was right. Each of the five floors has its own vibe, and we have two kitchens, on the first floor for the main restaurant and the second floor for the private dining area. With the different areas and events, too, we can be feeding up to 250 people a day. We use Rationals for 80% of our cooking – I didn’t want any other ovens in my kitchens.” (more…)
Winterhalter passthrough machines save energy and give ‘brilliant’ results
Garden Centres are becoming major catering destinations. At Belton Garden Centre, Lincolnshire, when owners Karen and Graham Elkington decided to rebuild their small coffee shop they knew they would be handling large numbers, which was why they would need warewashing equipment that could cope. In the event, the new catering facilities are serving up to 800 people a day – and the huge quantities of dirty crocks, glasses, cutlery and utensils are being washed by their three “brilliant” Winterhalter passthrough machines. (more…)
Call Systems Technology announces new downloadable Restaurant App Suite
Keeping ahead in the foodservice industry means maintaining the highest possible standards of customer service at all times. Increasingly, restaurants are turning to high-tech tools to improve service and attract customers.