Latest News

The Professional Nursery Kitchen.
Monday 22 May 2017

Case Study | The Professional Nursery Kitchen

Pre-school childcare is booming as working parents look for safe and stimulating havens for their youngsters. Despite the boom, no foodservice company has set up a CPU dedicated to the specific needs of nursery foodservice – until now.

Grab and Go Refrigeration.
Wednesday 03 May 2017

Grab and Go at the Forecourt

Modern garage forecourt shops have come a long way since the days peckish travellers would count themselves lucky to drive away with a bag of crisps and a warm can of pop

Williams at the Commission.
Thursday 23 March 2017

Case Study: The Commission at Heathrow

Heathrow’s new casual dining restaurant needs fast, compact, energy-efficient refrigeration

Have a Good Friday with Williams.
Thursday 23 March 2017

Have a Good Friday with Williams – Fish storage made easy.

Fish and Chips on Good Friday is a traditional part of the Easter routine for many and it's the perfect time to make sure your refrigeration is up to the job

Hot cross buns.
Monday 20 March 2017

Hot cross buns - one a penny, two a penny

Hot cross buns are a mainstay of Easter tradition, but not always in the form you’d expect.

Caterer using a blast chiller.
Friday 24 February 2017

The risks of cooling without a Blast Chiller

The only safe way to comply with the food safety regulations governing the chilling and freezing of cooked food is to use a blast chiller or blast freezer. Why can’t you use a standard fridge for this?

Mother's Day.
Monday 20 February 2017

Let’s hear it for the mums - top tips for Mother’s Day

Being one of the top earmarked days for foodservice professionals, we decided to offer our own top tips on surviving this busy time, and making sure your catering business makes the most of this celebratory time.

Ingredients that will be popular in 2017.
Monday 13 February 2017

Food trends your customers will love in 2017

2016 was the year of cauliflower rice, freak shakes, avocado toast and gin - but what will this year bring? Let’s look at some predictions.

Amber Single Door Freezer at Toms Kitchen.
Tuesday 07 February 2017

Freezers: The chef's secret weapon

Many chefs and caterers are champions of fresh over frozen food. For some, the thought of frozen food conjures up images of stodgy fast food and ready meals. Slowly but surely industry is coming round to the idea that frozen foods can be just as good

Undercounter Blast Chillers.
Monday 06 February 2017

Extending your catering operation with a blast chiller

Caterers are becoming increasingly aware of how introducing a Cook-Chill element to their catering operation can help them extend their business.