A Rational SelfCookingCentre combination oven (Rational SCC) can do it all. This market-leading appliance is one of the most popular items of catering equipment that we sell, and with good reason too: Not only can it grill, roast, blanch and poach, but it also acts as your very own assistant that is capable of adapting to individual situations in order to guarantee constant results.
This market-leading appliance is one of the most popular items of catering equipment that we sell, and with good reason too: Not only can it grill, roast, blanch and poach, but it also acts as your very own assistant that is capable of adapting to individual situations in order to guarantee constant results.
The results of over four decade’s worth of research by Rational, these appliances have been developed by professionals for professionals.
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One Danish supermarket is selling food at half the price of its competitors.
When you walk into WeFood, situated in the capital city of Copenhagen, you will find no crazy discount schemes, coupon exchanges or sleight of hand bulk-buy promotions. Instead, you only find that it costs substantially less to buy a loaf of bread or stock up on vegetables for that stew you have been planning.
So, what is the catch?
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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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“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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Save money and create dough with the Kingfisher M20A Universal Planetary Mixer, one of our most popular 20-litre mixers.
Previously listed at £795, we have slashed the price of the M20A to £635 – a saving of £160 (or just shy 20% for those who prefer percentages)
Forget about that Friday feeling, we have that February feeling! [ Read More ]
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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Located in the middle of the Fjallabak Nature Reserve, Landmannalaugar is highly regarded for its picturesque views of the Icelandic Highlands, its proximity to the famous Laugahraun lava fields and the geothermal hot springs. It is home to waterfalls that unleash a thundering torrent of water, plunging fjords and geysers that eject towers of steam high into the air.
It is extremely hilly, an absolute pain to get to and very remote. The nearest settlement of note is Fludir, a tiny village home to just four-hundred people, is two hours away – on a good day.
Naturally, it is the perfect place to send somebody on a charity hike.
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The banana is one of the most popular and most-exported fruits in the world. However, despite it being a favourite everywhere from Britain to Japan, there is a real threat that the banana as we know it may be facing extinction.
In the 1950s, Panama disease (also known as banana wilt) eradicated the majority of the world’s stock of Gros Michel bananas. At the time, that variety was the world’s go-to banana of choice.
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With a larger proportion of the British population classifying themselves as being ‘semi-vegetarian’ than ever before, the inclusion of predominantly flexitarian menus looks set to be one of the biggest food trends of 2016.
Research from the consumer analysts Mintel suggests that over a third of us are actually semi-vegetarians, whether we have realised it or not.
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Last year, VisitEngland warned that a lack of skilled chefs could severely limit the growth of the tourism and restaurant industry in the United Kingdom. With the sector estimated to be worth a staggering £106bn, any problems could stop companies from cashing in on a huge financial windfall.
With research indicating that a shortage of applicants in London and the South East was becoming increasingly common, the tourist board said that despite being proud of England’s growing foodie reputation “we need to ensure there is enough being done at a grassroots level to inspire young chefs to enter the industry.”
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Author
Damien Wilde