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Category: Feature

An Introduction to Frog Legs: The French, Festivals & Food Days

Author Damien Wilde
Posted On 26th February 2016

Frog Legs

In January, the Germans celebrate their domestic-grown apples whilst Indians get to let off the firecrackers and pay homage to Undhiyu, a delicious vegetarian-friendly dish that is a speciality of Gujarat. In total, January has over fifteen internationally, nationally and locally recognised food days, but that number is just a fraction compared to the other eleven months of the year.

Take February, for example. This month started with National Tater Tot Day, featured Ice Cream for Breakfast Day (our absolute favourite) and typically ends with National Chocolate Soufflé Day on the 29th.

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‘Zero Food-Waste’ Restaurant Opens As The Cost Of Food Waste Soars

Author Damien Wilde
Posted On 15th February 2016

food-waste-header

“Vegetarian cuisine is a great medium. There is no reason why you cannot make something amazing out of vegetables alone,” says Justin Horne, the chef behind London’s Tiny Leaf restaurant.

Aside from an expansive and vegetarian-friendly menu, Horne’s latest enterprise is believed to be the first zero-waste eatery in the capital.

The venue – which Horne runs alongside the former general manager of the Chiltern Firehouse, Jonathan Krauss – will attempt to educate people about how to reduce their carbon footprint by promoting regional and seasonal produce.

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Zanolli Conveyor Pizza Ovens – Available from CS Catering Equipment

Author Damien Wilde
Posted On 2nd February 2016

Zanolli Conveyor Ovens

Founded by the father and son combination of Giovanni and Gianfranco, Zanolli has been one of the leading manufacturers of specialist pizza equipment in the European market since the early 1950s.

Well known for their range of deck ovens and dough presses; it is the Veronesi company’s conveyor ovens that really catch the eye.

Zanolli released their first conveyor oven in the late-1980s, becoming the first Italian manufacturers to do so in the process. With decades of expertise and a wealth of product knowledge already amassed, the firm quickly ascended to a market-leading position within the industry. Known as the Synthesis range, these ventilated helped revolutionise bakeries and pizzerias, confirming Zanolli as the Italian experts in this field.

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