Grant Sous Vide, a leading provider of professional sous vide equipment, are pleased to announce their attendance at the Restaurant Show 2015, the definitive platform for the restaurant and foodservice market. The Restaurant Show is a unique trade event that caters to those owning, operating and working in restaurants, hotels, dining pubs and catering companies across the … [Read more...]
Braised Lamb Shank by Chef Damian Wawrzyniak
Ingredients 2 Lamb Shanks 400g of Chicken Stock 40g Shallot, finely chopped 20g Carrot, peeled, cubed 20g of Finely Chopped Celery 3cm of Rosemary 2 Dry Bay Leaves 2 Garlic Cloves, mashed 1TBSP Tomato Puree 400ml of Full Bodied Red Wine 80g of Fresh Raspberries 80g of Currants Rosemary Salt Black Pepper 60ml of Pure Organic Honey 40g of … [Read more...]
Celebrating 45 years of Roy!
Roy Homent, International Sales Manager at Grant Sous Vide, has celebrated his 45th anniversary at Grant! Roy began working at our Cambridgeshire offices in 1970 as an administrator in the service department. Since then he has worked in several departments, working his way up to his most recent role of managing sales within Grant’s catering division. In 2002 Roy played an … [Read more...]
Love Your Fridge with Williams Refrigeration
A good fridge is one of the most important pieces of equipment in any kitchen, but it’s usually taken for granted, Williams wants to put an end to this. Williams Refrigeration has decided that it’s time these stars of the kitchen get the recognition they deserve, and is launching the #loveyourfridge campaign. The aim of #loveyourfridge is to help raise awareness - in a … [Read more...]
Chefs Vegetarian Recipe of the Week, Lettuce Cups with Meat Free Mince Larb
Time 35 mins, Serves 4 Ingredients 1 box FRY’S MEAT FREE MINCE 15ml olive oil 30ml freshly grated ginger 1 stalk lemongrass 250ml vegetable stock 2 fresh red chillies, chopped chopped for garnish 4 cloves garlic, crushed 45ml fresh lime juice 1 tsp. brown sugar 3 spring onions finely sliced + 1 sliced for garnish 2 heads baby gem lettuce, … [Read more...]