A new line-up for Lancashire County Cricket Club is set to deliver match winning results, on and off the pitch, in the bars, restaurants, conferencing, banqueting… Supporting the catering and bar operations at this famous club are some 12 front loading glass washers, 10 pass-through dishwashing machines, 2 rack transport machines and a continuous conveyor flight … [Read more...]
Referenced catering equipment service for education sector
Specialist Catering Equipment Technicians for Catering Equipment at Schools, Colleges, Academies & Universities The best option to service your catering equipment - employ a specialist team prepared to offer general equipment maintenance and refurbishment services. The above photo shows a recent University Island Unit installation – the specialist Tec Line team … [Read more...]
Win the Combi Steamer of the Future – Rational at Restaurant 2013
SelfCookingCenter® whitefficiency® takes dynamic approach to ease of use Stand F20, The Restaurant Show, Earls Court 2, London, 7-9 October 2013 Rational is part of an exciting stand showing some of the leading technology that will make up the kitchen of the future. Alongside the SelfCookingCenter whitefficiency, the market’s most advanced combi steamer, are ‘future … [Read more...]
Philadelphia Recipe, Orange and Tarragon Chicken
Ingredients for 4 4 skinless chicken breasts 1 clove garlic, chopped finely Grated rind and juice of 1/2 orange 0.5 orange, thinly sliced and halved 120 g Philadelphia Lightest 2 tbsp chopped tarragon leaves black pepper to taste 120 g bag mixed salad leaves 0.25 cucumber, diced Instructions Preheat the oven to Gas 5, 190 °C. Make 2-3 cuts in … [Read more...]
Fish on Friday, Wards of Birkenhead Monkfish with Spring Vegetables
Ingredients 150g of monkfish 1 carrot 1/4 of a leek 100g watercress 200g victoria potatoes 10g avruga caviar Instructions Prepare the monkfish by removing membrane etc. To be made into a medallion with butter and chervil wrapped in cling film, ready to be poached. Julienne the carrot and leek and blanch and refresh, sweat shallot and garlic, a little … [Read more...]