Yes we can make bespoke kitchen furniture, but "how bespoke" we hear you ask. "Can I have a void under? Can I add a drawer? Can I have a door and additional shelves?" The answer to all of the above is YES! You can have all that and more. Dislcaimer: "We are aware that our photos aren't all great, afterall we focus on making the furniture, not on becoming photographers! Also we don't have a huge variety of examples sitting in...
Now being used in many establishments throughout Europe, products with Hepa, Carbon and UV-C filters are the new solution to purifying air - and not just against Covid19. They can disinfect the air destroying 99.999% of bacteria and virus DNA. There are air purifiers such as the Medi range: these vary in size, but simply placed in the room will quietly work in the background clearing the air of any bacteria and viruses, while also keeping you updated on air...
What is a grease trap? All catering kitchens from Restaurants to Hotels, Pubs to Takeaways, Schools to Nursing Homes create large amounts of grease. Think about it - oil fats from frying, fats cooking of meats, melted butter... where do these all go? Where do they end up? Answer: in our water systems. Without proper treatment huge lumps of fat can get stuck in pipes and create terrible problems in our waterways. So the kitchens use grease traps. You've probably...
Last month, on the 18th February was Harry Brearley's 150th Birthday. It's quite amazing how many of us in the catering industry and beyond have no idea who Harry Brearley was. Yet his 1913 invention is crucial to us even today. Every day. See, back at the start of the 1900s Harry was working in Sheffield, well known for its steel foundries. This was also the time leading up to WWI and the country...
Ah, mistakes, mistakes - they’re not funny and can be very costly and time consuming. Buying the wrong catering equipment can be both these things so here we offer some real life examples of some of the pitfalls our customers have fallen into and more importantly, how to avoid them! Customer 1: "The fryer I ordered has just arrived. It’s too small, I can’t fry my large fish in there!?! " Tip: before you part with your cash look for the dimensions...
As COVID19 continues to wreak havoc through the world, the country and society at large, as everyone has seen from the news and personal experience, the hospitality sector continues to feel the brunt end of it when it comes to closures, loss of jobs and loss of businesses. We stand strongly with all restaurants, pubs, bars cafes, event caterers and anyone else who is affected. For us here what continues to be difficult is staffing and deliveries. Strangely, there...
...and strange is not the only word to describe the year since March 23rd when Lockdown was first announced. Back in March when lockdown was first mentioned on the news, our conversation in the office turned first to our long term customers and then the industry in general. It seemed clear even then that next to the Arts our industry, the industry of eating out, events catering and catering for large canteens was going to find it difficult to adjust. ...
Our most FAQ is “How do I clean my Stainless Steel table/sink?” so here is the simplest answer we can give you: 1- Use a standard washing up liquid with hot water, not scolding, obviously 2- Use a standard sponge scourer (the green & yellow one will do) 3- Wipe the stainless with a soapy wet scourer (scourer side down) and go with the grain of the Steel (on most table tops and drainers this is left-to-right / legs are up-and-down) 4- Wipe...
Many of our frequently asked questions relate to measurements of our standard tables that can be bought directly from our Tables Page. Here is our CAD diagram which hopefully provides some useful answers but if you have any more give us a call, of course. All our measurements are in millimetres.
Commercial kitchen planning may seem a daunting task even to professional caterers, as it involves many disciplines: Menu Numbers to be catered for Type of service Duration of operation Area and space available Number of people engaged in food production Any restrictions on services, i.e. power, gas, water, drainage and ventilation extraction points Budget available Health and safety requirements Efficiency All commercial kitchens, large or small, should be safe and practical environments that promote safe food handling and ease the burden of the operators. Kitchens should be designed in a...
