With 365 days in the year it’s quite easy to lose track of time and see days blend into weeks and weeks into months. It’s also easy to get dates mixed up, something which can be a little detrimental to our personal and/or professional lives.
However you can be excused for being a little confused about Waffle Day because it actually takes place twice a year.
So why does the waffle get to have two days?
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Today is National Tequila Day. Did you know that? Okay, neither did we until earlier this week, but whilst this drink day is primarily reserved for our friends in the United States we aren’t going to let a little think like geography get in the way of writing about this devilish alcoholic concoction.
Nearly everybody above drinking age will be able to recount a story that somehow involves tequila, and we’d wager a fair few pounds that a number of these won’t paint the traditional North American spirit in a good light.
However forget what you know about tequila because this drink is becoming more and more prevalent on both sides of the Atlantic as something which is to be enjoyed; less lime and salt, more natural flavour and thought.
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As Britain begins to bask in temperatures that could reach upwards of 35°C, one of the most popular summer food trends is about to break into the spotlight and (quite literally) enjoy its time in the sun.
Down in SW19 some 28,000kg of these will be consumed by tennis fans sat watching sportspeople in white whilst around the country’s farms will be opening their gates to welcome families of all ages for a spot of picking. We are, of course, talking about the strawberry.
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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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So you’ve been checking the weather forecast repetitively for a couple of days and after a few anxious moments and flirtations with storm warnings, the usually temperamental British Summer is set to serve up a series of warm, sunny days.
With the sun out and those black clouds on hold, you’ll have a chance to flex your catering muscles. “It’s time,” somebody cries, trying hard not to put on a faux-Australian accent, “to bring out the barbecue!”
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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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The origin of the doughnut is very ambiguous; to use a well-worn cliché you could say that it’s clear as mud.
But whilst its derivation may be muddled the snack is something of an American institution and a global phenomenon. From bakers to supermarket shelves through artisan bakers beset about reinventing the wheel, you’ll be able find the humble doughnut in some form.
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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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Saint Patrick’s Day, the one day in the year where everybody is Irish, whether they have any emerald blood running through their veins or not, takes place next week and it’s an event that has many within the catering, publican and hospitality sectors rubbing their hands with glee.
The associated revelry and celebrations are well-known and for those working in the industry the event is one that represents a perfect opportunity to maximise footfall and increase revenues in a few easy steps.
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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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Author
Damien Wilde