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Category: Catering Equipment

Turkey warnings

Author Damien Wilde
Posted On 23rd December 2013


Don’t let the dinner cause you problems!

We all want you to have the best time over the next couple of days and many houses up and down the country will be looking forward to a beautifully roasted turkey for Christmas dinner.

Unfortunately, it could also be the most dangerous part of the holidays.

[ Read More ]

Super Quick Sprouts

Author Damien Wilde
Posted On 20th December 2013

Brussel sprouts

Love them or hate them…they are here, Brussel sprouts.

They appear every year and as a child I dedicated many a Christmas day avoiding them like the plague. For some reason it seemed to take an age to prepare them, boiled for at least an hour so the whole house stank…and what you were left with was soggy cabbage-like mush.

Well no longer!

This is actually the worst way to cook sprouts- or in fact any vegetable.

[ Read More ]

Ringing off the hook: Parry Catering Equipment

Author Damien Wilde
Posted On 19th December 2013


Parry Catering can trace its lineage back to the midst of World War II when Jack Parry teamed up with Henry Martin to form a partnership that originally sold telephone relays.

Today, the Parry brand is one of the household names in the UK catering equipment market since their move into the food preparation business in 1972. With 90% of the products built at their base in the East Midlands, you can be assured that you are buying into the best British from a nationally recognised company. [ Read More ]

‘Tis The Horseradish Season!

Author Damien Wilde
Posted On 18th December 2013


Horseradish is a potent yet versatile member of the mustard family. Though it is sometimes regarded as an acquired taste, it is often blended down with cream and relegated to an accompaniment with beef or trout.

The part of the plant used is the root and appears very similar to parsnip, however, when cut or bruised releases a very hot, peppery taste that is stronger than most mustards.

Fresh horseradish is quite difficult to find – if you are truly wanting an organic, homemade meal involving horseradish then we recommend a good farmer’s market to get your hands on it.

[ Read More ]

Have yourself a healthy little christmas

Author David
Posted On 17th December 2013

Christmas Dinner

The idea of a healthy Christmas might make you roll your eyes but it is a guarantee that almost everyone’s number one new year’s resolution is to lose weight.

Excess calories lurk at every corner at Christmas.

An excess of 500 calories could be as easy as a glass of wine, a bowl of nuts or a few sausage rolls.

[ Read More ]

Oh My Darling Clementine!

Author David
Posted On 16th December 2013


Clementines are so sweet and juicy that when added to baking and desserts, there’s no need to sprinkle with sugar first.

However, this fantastic variety of the citrus family isn’t just great at the end of as meal to cleanse the palate.

They are brilliant added in to salads, the juice makes a wonderfully fragrant dressing offset with balsamic vinegar and perhaps a wedge of good, strong cheese.

[ Read More ]

Hatco: The Toasting Champions

Author Damien Wilde
Posted On 12th December 2013

Hatco TM10H Conveyor Toaster

Toast is one of the reliable favourites on breakfast tables around the world.

Buttered slices of either brown or white with jam, marmalade or possible a drizzle of honey; toast is a fast and effective way of enticing the nation down to breakfast.

Hatco have an extensive variety of commercial toasters, perfect for buffet-breakfast service in pubs, restaurants and kitchens.

The Hatco TM10H Conveyor Toaster (Double Slice Feed) is capable of a tremendous 360 slices an hour, enough to feed a small army!Economy conveyor toasters are fantastic value for money and super-efficient.

High profile toasters such as this model will easily cope with thick sliced bread or even bread cakes and buns.

This model has a heat selector switch for 4 different settings and can be up and running at desired temperature in as little as 20 minutes.

[ Read More ]

Easy-Peasy 10 Minute Mulled Wine

Author Damien Wilde
Posted On 11th December 2013

Woman drinking mulled wine

Mulled wine, nothing invokes the sense of Christmas quite like this subtle, spiced aroma wafting through the house on a cold Winter night.

It couldn’t be easier to make a batch up for a party, all you need is a decent sized cooking pot and these fresh ingredients:

  • 2 clementines
  • 1 lemon
  • 1 lime
  • 150g of caster sugar
  • 6 whole cloves
  • 1 stick of cinnamon
  • 3 fresh bay leaves
  • 1 whole nutmeg for grating (or 1 and a ½ teaspoons for powdered)
  • 1 vanilla pod, halved lengthways
  • 2 star anise
  • 2 bottles of good quality red wine

[ Read More ]

Blue Seal Fryers

Author Damien Wilde
Posted On 9th December 2013

Blue Seal GT60E Fryer

Blue Seal are champions of heavy duty, commercial equipment and here at CS Catering we stock a wide range of their cooking equipment.

Whether it is infra-red grills or gas burners you need for your kitchen or high output gas chargrills for that authentic stripped barbeque effect, we have them all in stock right now and they could be in your kitchen (working hard so you don’t have to) this Christmas. We also have a variety of convection or traditional oven ranges and at affordable prices.

A Blue Seal fryer could be described as the centrepiece of a busy kitchen, it thrives on constant use and never falters.

The Blue Seal GT60E Fryer is a floor standing, gas model with a single cooking well.

[ Read More ]

Cider Squash Stew

Author Damien Wilde
Posted On 6th December 2013


This seasonal winter warming stew is white, in body, unlike most gravy based stews.

The cider adds a fantastic, flavoursome zing, we recommend a good, dry cider like Westons or Henney’s Dry Cider.

Squash, as you will know, is in season and a fantastically versatile vegetable that adds a sweet balance to the cider making this one-pot dish a full-bodied, tasty and nutritious meal.


  • I squash, peeled, deseeded and cubed
  • 1 large onion, sliced
  • 3 large carrots, thickly sliced
  • 2 medium potatoes, peeled and roughly chopped
  • Herbs to season (dill and oregano work particularly well)
  • 1 cup of flour
  • 1-2 bottles of chosen cider
  • Glug of olive oil, or knob of butter

[ Read More ]