MONO Equipment provides a comprehensive range of specialist convection ovens and essentials that have been specifically designed for the constantly evolving and demanding needs of the bakery, fast-food and confectionary industries.
Their specialist catering equipment can be found in many independent artisan bakeries in the United Kingdom, as well as many high profile retail chains, and their most popular items are now available to purchase through CS Catering Equipment.
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Since the Baby Burco Wash Boiler emerged on the scene in the 1950s, Burco has been at the forefront of the commercial catering equipment sector.
A company with a rich history, Burco originally focused on manufacturing water boilers before recently branching out to build a wide range of British made products that would be suitable for a whole manner of premises be they large or small, indoor or outdoor.
With a reputation built upon affordability and reliability, it is no wonder why Burco has become a leading name in the British catering sector.
Now, the company is set to unveil their latest line.
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After featuring a number of products that will allow you to showcase your wonderful wares during British Pie Week, we now are turning attention to those utensils which will help you achieve pie perfection.
Steak and ale, chicken and mushroom, apple, rhubarb (something that we’re partial to in all honesty) or four and twenty blackbirds, the pie’s filling is quite important. But perhaps even more so – especially to those passing customers who – is the presentation.
Be it shortcrust or puff, filo or choux, making sure that the pastry is spot on can make or break a pie. And so, ensuring you have the right tools to hand is extremely important.
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Research suggests that 75% of the UK population enjoy tucking into a pie at least once a month and, luckily, British Pie Week is on the horizon.
Despite the rise of exotic cuisines and trendy diets, a good pie is still a favourite of the nation. Be it pork, steak and ale, vegetable or a traditional Bramley apple, a pie, we feel, is to be applauded and placed upon a pedestal.
With people predicting that classic British foods are expected to undergo a renaissance this year thanks in part to the rise of street food and pop-up catering carts, British Pie Week has fallen at a perfect time for those in the catering trade.
Starting on the 02nd March and running for seven days, the week long event will give restaurants, cafes, caterers and producers alike the chance to to celebrate and promote pie par excellence.
We’ll be publishing a few articles over the next few days highlighting products and recipes that will ensure you’ll get the most out of the event and the best place to start is at the front of house.
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Microwave ovens are an important part of any commercial kitchen. Able to perform a variety of functions and extremely user-friendly, these chef-friendly appliances have skyrocketed in popularity over the years.
Did you know that the first microwave oven was released for general not long after the culmination of World War II and was the inadvertent result of research into the field of radar technology?
In 1945, whilst working with an active radar set, he noticed that the resulting microwaves were beginning to melt a chocolate bar he had in his pocket. His clothes may have got covered in chocolate, but his discovery would change the way millions cook. In 1947 the company he worked for, Raytheon, built the Radarange range of microwave ovens.
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The number of people opting to dine out has increased over the course of the last calendar year and – in great news for all involved in the foodservice industry – that trend is expected to continue over the next twelve months.
“It won’t be a meteoric rise this year, but sales are likely to see steady growth if consumer confidence continues to improve, prompting a rise in average spend,” commented Peter Backman, the managing director of the consultancy agency Horizons.
However despite this optimistic outlook, the figures remain someway short of 2008’s peak and expectations have been tempered somewhat by current global uncertainties, such as the forthcoming general election.
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It’s a simple question that required a very complex but forward thinking answer.
Just how do you keep food constantly cold in the most demanding of environments?
That was the question posed to Adande, a Lowestoft-based company that specialises in refrigeration and ventilation systems in offshore locations.
The company’s founders, Ian Wood and George Young, had been asked by people within the foodservice industry that worked primarily on North Sea oil and gas rigs, if it was possible to create a refrigerator or freezer that would constantly holds its temperature.
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An early morning slice of bread, toasted, and then covered in butter and (lime) marmalade is one of the simpler things in life that I enjoy from time to time. Come to think of it, I really do like a good bread and butter pudding as well.
Basically, I like bread – this recipe is great too by the way.
However there is one freshly cooked loaf that I think would have to be kept away from the toaster or the oven. Instead of finding a home in the breadbin, it is more likely to take up residence in a heavily guarded Swiss bank account.
Robert Didier, who at one point trained with Raymond Blanc, has baked what is set to become the United Kingdom’s most expensive bread.
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Urban and rustic decors have become very popular within the restaurant trade in recent years.
Characterised by exposed brick and woodwork, antiquated character pieces and open hanging light fittings; this scheme has been picked up by a new wave of establishments that have taken gastronomy to new heights of popularity.
On the surface, it may appear that Christmas themes may be out of the question. However there’s always a style to suit any and all venues. But by adopting a neutral base palette with flashes of brighter colours of white, silver and gold, traditional festive colours can be injected without in any way being overbearing.
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The weather is set for a September renaissance this week, but sadly the longer term forecasts suggests that we are set for a traditional British autumn rather than a prolonged ‘Indian summer’. However that won’t stop us from talking about a true heatwave treat: Ice cream.
Did you know that we are beginning to shift away from the traditional Neapolitan flavours towards crazier varieties?
That is what an ice cream supplier found out in a recent survey.
Chefs, operators and restaurant owners were all asked about the dining habits of their clientele and over two-thirds of respondents said that new flavours such as grape and salter caramel were being gobbled up at the end of a meal.
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Author
Damien Wilde