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.
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
Caterers are becoming increasingly aware of how introducing a Cook-Chill element to their catering operation can help them extend their business.
This February, in celebration of St Valentine’s Day, we will be offering a bottle of champagne to four lucky Twitter followers.
If you’re planning on serving a Mothering Sunday afternoon tea, read our tips on elevating it to the next level with inspiring tips and ideas.
We are delighted to be displaying our popular blast chillers to the US market at this year’s NAFEM exhibition (9-11th February 2017).
On Friday 20th January we were delighted to join Bunzl/Lockhart Catering Equipment at their annual conference at Celtic Manor, along with our sister brand Falcon Foodservice.
The Renaissance Carambola Beach Resort, St Croix, in the US Virgin Islands, is a luxury resort in a paradise setting.
As the culmination to its 2016 investment, Williams saw the delivery and installation of two major items of plant and equipment to underpin the company’s policy of innovation and continuous improvement
The massive extension to Belfast’s Waterfront Hall has doubled the size of the site’s conference and exhibition facilities. Belfast Council estimates that the new venue will contribute £39m per year to the city’s burgeoning business and tourism market.
