We’re sure that you’ve seen or heard the news over the past couple of days, specifically the story that relates to the rise in hospital admissions for children suffering from tooth decay.
Responding in part to that worrying report and to studies which are showing a rise in obesity rates, the British Medical Association (BMA) has today called for an extra tax of 20% to be placed on sugary drinks.
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Whatever caused Mr Struchen to switch professions we fear we’ll never know, but in 1947, two years after the culmination of World War II, the former manufacturing manager of a prestigious watch company decided to try his hand in the world of gas fryers. Struchen, with the help of two initial employees, began to import specialist fryers from American for the commercial Swiss market.
After a year being strictly an import business, Struchen & Cie decides to manufacture their own range of electric fryers under the bespoke brand names of De Luxe, Room, Doppo and Captain.
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Spring is slowly turning into summer, though if the weather forecast for the next week is anything to go by it won’t be a smooth transition. But once the sun finally takes up residence in the clear blue sky, a new dawn of recipes and menus will come out to populate boards, cards and placards.
One perennial summer favourite is ice cream. Over the years the simple dish, which can trace its lineage back to 400BC, has been reinvented and has at times resembled both a staple of the desert menu and an abstract incarnation of contemporary culinary and chic trends.
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With competition fierce in the catering sector, bars and restaurants are increasingly looking for new ways to spruce up their dining and service areas. Never before has the visual appeal of an establishment played such a crucial role.
Ensuring that your main areas such as the kitchen, preparation stations and eating tables are well lit is imperative, not only to create a luminous working environment, but also to dictate the ambiance of your premises. To achieve this and offer an affordable and practical solution for the catering trade, Hatco have recently released a range of contemporary decorative lamps and luminaires.
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The Roman writer, senator and historian Tacitus once called described the British weather as being ‘objectionable’ and lamented that our climate wasn’t beneficial to the growing of certain types of vine and other crops, ones that would typically flourish in the warmer climes of Italy.
We’ll forgive him for his disparaging remarks, but at least we know that some Romans tried to establish vineyards here in Britain. And that should really come as no surprise given that by all accounts the Romans were fond of a glass of wine or two – a bit like us really.
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If you have had one eye on social media whilst dancing round the kitchen in preparation for the evening dinner rush, you surely can’t have missed the debate –and furore – surrounding the Twitter account @WeWantPlates. There have been some staunch defenders of traditional table-tops and some fierce critics of it, arguing that the current trend for theatrical centre-pieces adds to the enjoyment of dining out.
But are burgers on boards (surely standard practice?), bread in flat caps (how Yorkshire) and fry-ups on a spade (so customers can literally shovel down a few sausages and rashers of bacon) really necessary?
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National Doughnut Week is scheduled to take place between the 9th and 16th of May. The seven day bonanza is a unique opportunity for bakeries, cafes, coffee shops and restaurants of all sizes and statures to promote the doughnut, whatever its variety.
And as always, we here at CS Catering Equipment are ready and prepared to ensure that you have everything that you’ll need to create and promote some truly delicious doughnuts. (Or as we called them in our house, “duffnuts”)
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After spending twenty years working with consumers on a daily basis to solve beverage problems and running a market leading juicing company, you could say that Robert Leo had squeezed the most out of his profession. However, you’d be wrong.
With two decade’s worth of experience under his belt and countless customer queries and recommendations to go on, Leo thought that he could create something from scratch that would stand out in a congested industry.
He believed and he did.
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Towards the end of May the catering and hospitality trades will be joining forces to celebrate the hard work of frontline staff such as waiters and bartenders, whose efforts often get overlooked.
National Waters Day has been devised it pay homage to the profession’s skill and dedication, and to promote the amble career opportunities that are associated with front-of-house and service jobs within in the industry, from pulling espresso shots, to tending bars, right through to managing a team of waiting staff.
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After three decades in existence, the milk quotas which farmers within the European Union had to adhere to have been scrapped.
Set up in 1984, the system has come to an ended to, hopefully, allow countries produce more milk to fulfil supply in fast-growing countries in Asia and Africa and compete on an even footing with international competitors.
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Author
Damien Wilde