Time: 30 mins, Serves: 2 Ingredients 1 box FRY’S MEAT FREE POPS 400g rocket 1x 410g tin chickpeas, drained 6 medium sized beetroots, peeled 10ml Dijon mustard 30ml balsamic vinegar 60ml olive oil 5ml sugar Salt and pepper Method Cook the FRY’S MEAT FREE POPS following instructions on back of pack. Place the beetroot in a large pot and … [Read more...]
Too hot to handle?
FEM’s San Jamar flame resistant gloves offer excellent hand protection up to 482˚C Commercial kitchens are renowned for being busy and hot environments to work in. When handling extremely hot cooking equipment, chefs need to be extra careful to avoid severe injury. Having the right heat protection is essential. FEM supplies San Jamar Cool-Touch flame resistant gloves, … [Read more...]
What’s the best ice for coffee shops?
Scotsman superdice: great looking ice that’s gentler on the blender Superdice is a new ice cube that combines the benefits of the classic gourmet or thimble supercube with those of a standard dice cube. It’s crystal clear and longer lasting, so it looks great for presentation in classic iced coffees. However, it’s also a softer ice cube, so it’s ideal for blended drinks, … [Read more...]
An introduction to Sous Vide cooking
Presented by Jeremy Medley, Master Chefs of Great Britain award winning chef Find out what sous vide cooking is all about. Why use the sous vide method and what you need to get started. For our website click here View testimonials from top chef’s using Grant Sous Vide equipment here Chef Central is Sponsored by Grant Sous Vide … [Read more...]
New Installations Director for C&C Catering Equipment
C&C Catering Equipment are delighted to have promoted Mark Roxburgh to Installations Director from his current post of Senior Project Manager. Mark has been with the company since 1998, his hard work and dedication are the cornerstones to his continued success. Spending 90% of his time in the capital, Mark has managed over 200 projects including Nomura, The Café Royal, … [Read more...]