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El Bulli, Ferran Adrià's world-famous restaurant on the Costa Brava in Spain, closes for good today. The iconic, three-Michelin-starred restaurant will reopen as the El Bulli Foundation some time in 2014...
(30 July 2011 0:05:00)
CH&Co has been named as the UK Ruban d'Honneur - a prestigious award which sees it put forward as a contender for a top prize at the European Business Awards later this year. The independent caterer was awarded the title in the RSM International Entrepreneur of the Year Award category in the 2011 European Business Awards, sponsored by HSBC.
(29 July 2011 17:55:00)
Lindley Venue Catering has entered into a seven-year joint venture with Gillingham Football Club worth £21.3m, taking over from incumbent caterer Compass Group. The Npower League 2 club has partnered with the specialist sports stadia catering division of the Lindley Group in a bid to maximise potential sales.
(29 July 2011 17:39:00)
Dutch airline KLM is to offer economy-class passengers à la carte meals, it announced today. Bucking the sector's current trend for offering passengers less in-flight food, KLM Royal Dutch Airlines will now offer travellers on intercontinental flights the option of ordering à la carte.
(29 July 2011 17:20:00)
Falcon Foodservice Equipment received the Outstanding Supplier of the Year Award at the 2011 Local Authority Caterers Association (LACA) Gala Dinner and Awards Ceremony in Birmingham on 7 July.
(29 July 2011 17:10:00)
Spirits have had a higher share of weekend sales than any other alcoholic drinks category in the past year according to the inaugural First Drinks Market Report 2011.
(29 July 2011 17:10:00)
The total soft drinks market is up 6.3% year-on-year (Nielsen, Total Coverage, One Shot Soft Drinks, 52 weeks to 11 June 2011) with all sectors except cola in growth.
(29 July 2011 17:02:00)
Cutler & Co is one of Melbourne's most talked about restaurants, where Andrew McConnell's imaginative, modern food has been a major hit with the critics. Joanna Wood went to visit
(29 July 2011 16:33:00)
Refrigeration appliances run 24/7, 365 days a year, and selecting the right model that's fit for purpose and capable of adhering to strict temperature guidelines while minimising the amount of energy used is key, as are factors such as appliance location and maintenance
(29 July 2011 16:15:00)
Fred Sirieix, general manager at Galvin at Windows and star of TV's Michel Roux's Service, talks about the three essential virtues for customer service - empathy, a sense of responsibility and a commitment to deliver excellence
(29 July 2011 15:46:00)
Developed from Falcon's award-winning Dominator series of commercial cooking equipment to provide greater practicality and performance, the new line features a sleek, modern curved design...
(29 July 2011 15:33:00)
The fryers use 40% less oil - saving both money and disposal costs - and 10% less energy. Trials with a famous fast-food outlet extended oil life from three to seven days based on a daily filtration.
(29 July 2011 15:31:00)
This pot wash system can clean pots and pans in less than three minutes without needing a pre-wash or soak, cutting water, energy and detergent use by up to 60%. It uses high-pressure jets to bombard pots with PowerGranules - minute blue plastic pellets - that scour them clean.
(29 July 2011 15:30:00)
Energy efficient features include a patented heat recovery system and a built-in water softener that retains the efficiency of the heating elements and reduces the cost of detergent and rinse aid by up to 70%.
(29 July 2011 15:28:00)
Designed with input from several professional chefs, the space-saving 3.7kg heater/stirrer is ideal for chefs who travel, have limited kitchen space or only use sous-vide cooking occasionally.
(29 July 2011 15:27:00)
The hob offers 90% efficiency compared with a solid electric hotplate (55%) and a gas hob (50%) while still delivering rapid heat-up and almost twice the cooking power of a comparable gas hob.
(29 July 2011 15:24:00)
This counter-top oven is small enough to sit on a shelf. It is designed to offer ease of use, premium performance and express service.
(29 July 2011 15:22:00)
The Rio blends half-litre drinks with crushed ice in just 20 seconds. It is also ideal for lump-free salsas, dips and sauces as the design continuously forces the mix down on to the blades.
(29 July 2011 15:20:00)
The award-winning Type 301 range features ergonomic 18/10 stainless-steel handles that allow the blade - forged from Japanese 301 steel - to rest facing down.
(29 July 2011 15:19:00)
The new models reduce drying times by up to 10 minutes and energy use by up to 20% without compromising results. Despite extra large doors for comfort, they take up less wall space and so maximise the production area by up to 20%.
(29 July 2011 15:17:00)
Launched in Australia last spring, the patented levelling and stabilising technology installed in the bases allows tables to find their level on uneven surfaces, banishing wobbly tables in bars, restaurants and cafés.
(29 July 2011 15:14:00)
A technically-advanced range of seven rugged weighing scales in stainless-steel housings that cater for every size of kitchen.
(29 July 2011 15:12:00)
Both kits - for cooking under vacuum or for testing water pipes and tanks for the Legionella bacteria - are housed in a handy ABS carrying case that contains Biomaster anti-microbial technology to keep bacterial growth to a minimum.
(29 July 2011 15:10:00)
Dense insulation material, efficient compressors and patented SMART defrost technology mean the appliances use up to 73% less energy than standard refrigeration cabinets, providing savings of up to £1,300 over five years.
(29 July 2011 14:30:00)
In this week's Caterer and Hotelkeeper magazine... Are you missing out on a £100m market?... The people behind the Hard Rock Cafe's success... The Olympics: are you in training?...
(29 July 2011 14:29:00)
These are the UK's first cam-locked PIR (polyisocyanurat) coldrooms designed to ISO quality standards. The 100mm PIR panels offer better protection against fire than standard PUR (polyurethane) panels - they are 30-minute fire retardant to prevent panels from melting or bending up to 3000°F.
(29 July 2011 14:29:00)
A shallow depth of just 710mm brings three benefits to the space-saving refrigerator- it can fit through standard 30in (760mm) wide doors; it allows operators to reach in to the rear easily; and it keeps the refrigerator in line with other kitchen appliances.
(29 July 2011 14:27:00)
Designed to maximise the creative display of ice-creams, pastries and chocolates, the cabinets improve visibility through the combination of concave glass, split-level display areas, multiplexable straight and curved modules...
(29 July 2011 14:25:00)
These undercounter and cabinet appliances are aimed at premises such as universities and prisons that require safe communal refrigeration facilities. They contain between four and 16 individual compartments...
(29 July 2011 14:23:00)
The Italian-made boxes are aimed at operators who cannot justify the expense of a dedicated refrigerated van. They can be installed in a vehicle via a 12v or 24v connection, although they have an overall 100v or 230v capability.
(29 July 2011 14:22:00)
England's oldest public house, Ye Olde Fighting Cocks in St Albans, Hertfordshire, is up for sale. The pub, which is listed in the Guinness Book of Records, is an 11th-century structure set on an 8th-century site. It was originally located close to St Albans Cathedral.
(29 July 2011 14:20:00)
The Carbon Trust has added these two energy-efficient refrigerators to its Energy Technology List. This means caterers can benefit from substantial incentives under the Enhanced Capital Allowance Scheme when they buy either model.
(29 July 2011 14:20:00)
Cold Service Group has set up a new arm to bring these brand-leading Italian lines to the UK market. They range from serve-over display cases and wall units to remote multi-deck cabinets and refrigerated islands.
(29 July 2011 14:18:00)
The addition of Chillogen technology allows Moffat's regen ovens to chill, store and regenerate food in the same compartment, reducing food handling and improving food quality.
(29 July 2011 14:16:00)
Unusually for a slimline cabinet, the ISA Slim has EN441-3 certified M1 capability, guaranteeing safe product temperatures at -1°C to +5°C throughout the cabinet.
(29 July 2011 14:14:00)
The mix, which won an Innovation award at this year's Local Authority Caterers Association (LACA) conference in Birmingham, is a cost-effective powdered ice-cream that allows school caterers to whip up a tasty dessert in three simple steps without needing any specialised equipment.
(29 July 2011 14:06:00)
Pioneered in UK schools, the cold drinks vending machine is 80% more efficient than conventional models, reduces the operator's carbon footprint by 75%, and can raise up to £5,000 a year in revenue for the school.
(29 July 2011 14:03:00)
These frozen potato dishes shown at the recent LACA exhibition conform to school nutritional guidelines and can be served up to four times a week, depending on how they are cooked.
(29 July 2011 14:01:00)
A guilt-free grazing snack for higher education students, Diva popcorn contains fewer than 100 calories and less than 0.4g of saturated fat per pack. Weight Watchers has rated the snack at just 2-3 ProPoints per bag.
(29 July 2011 13:59:00)
The updated machines offer funds-squeezed schools a 30% reduction in running costs and a 70% cut in steam and energy consumption along with improved reliability and features previously limited to premium lines.
(29 July 2011 13:57:00)
The Multi-Use Tomato Sauce was a key ingredient in the winning recipe for this year's School Caterer of the Year. Louise Witterick of Solihull Catering Services used the sauce for her main course of beef stifado, served with a trio of root vegetables, minted spinach and broccoli. c
(29 July 2011 13:55:00)
This award-winning oat-based cereal from Britain's oldest miller is now available in single-serve sachets for hotel and B&B guests.
(29 July 2011 12:53:00)
This hot, hand-held grab-and-go breakfast product is suitable for small operators without full kitchen facilities as it heats up on a panini grill in just 4-6 minutes.
(29 July 2011 12:53:00)
The new, individually-wrapped Breakfast Muffin is ideal for breakfast on the go. Ingredients include cranberries, sultanas, apricots, sunflower and pumpkin seeds, cinnamon and other spices.
(29 July 2011 12:51:00)
With the honey bee in catastrophic decline, Nature's Path has turned to Canadian maple syrup as an alternative natural sweetener. The gluten-free Maple Sunrise is already North America's leading coeliac-friendly cereal.
(29 July 2011 12:50:00)
Award-winning jams and marmalades from a family that cooks in small batches of 18 jars using the finest ingredients and traditional methods. The preserves have amassed nine Great Taste Awards, including three Gold awards last year.
(29 July 2011 12:48:00)
Simon Boyle's Beyond Food Foundation has launched a search for candidates to fill its new Kitchen Apprenticeship Scheme. The venture, spearheaded by Boyle in conjunction with De Vere Venues and PWC, is looking to provide 28 candidates from disadvantaged backgrounds the chance to train at the Brigade.
(29 July 2011 12:44:00)
British consumers have cut back on how often they dine out but are spending more when they do, research has found. According to the Quickbite survey from food service analyst firm Horizons there has been a 26% decline in the number of times people eat out.
(29 July 2011 12:38:00)
Elior's sports stadia business Azure has announced two new contracts with Glasgow Rangers Football Club, with a combined value of £35m. The first is a nine-year extension to its catering contract that will see Azure's operation...
(29 July 2011 12:22:00)
The introduction of new product lines such as comfort-food favourite the bacon buttie have seen Starbucks UK's business go from strength to strength, despite continued tough trading conditions. The coffee chain has outperformed the rest of the high street, seeing growth for the eighth consecutive quarter.
(29 July 2011 12:09:00)
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