Who can forget the appalling scenes pictured on Blue Planet II in late 2017? Images of oceans poisoned with plastic shocked the nation and drove the issue of pollution and environmentalism to new heights in the public agenda.
This year, National Recycle Week – a campaign organised by WRAP – is choosing to focus on the public’s new-found desire to tackle plastic pollution and its damaging effects on the environment.
The takeaway market is set to swell to more than £11bn by 2022, so why not make sure your business can capture a slice of the market? Following the recent high-profile closures in the casual dining industry, there is an opportunity for smaller businesses to take advantage of a less crowded market.
In the fourth instalment of our monthly cocktail recipe blog, two-time flair bartending world champion Tom Dyer shows you how to make a mouth-watering banana colada cocktail - perfect any time of the year.
Commercial kitchens get hot at the best of times. Whether it's the oven range or fryer pumping out heat, it doesn't take much for a kitchen to get uncomfortable to work in. Is there anything you can do to cool off? Let's find out.
As the nights begin to slowly draw in, we're reminded that winter is on the horizon. For most people this time of year is about soaking up the last of the summer sun, but for you it should be about one thing: planning for Christmas!
In the third edition of our monthly cocktail recipe blog, award-winning flair bartender Tom Dyer shows you how to make a delicious raspberry lemon tree cocktail – perfect for those long summer nights.
We’re always looking for ways to help you save money and manage your cash flow - so we’ve lowered our free delivery threshold for the rest of the summer.
As England advance to the Quarter Finals for the first time since 2006, football fever has gripped the nation. With 24 million watching England v Colombia, there's a great opportunity to cash in!
In the second instalment of our monthly cocktail recipe blog, award-winning flair bartender Tom Dyer shows you how to make a mouth-watering wild berry cheesecake cocktail – just in time for summer!
Kitchen Porters are a vital part of the team, and any kitchen would struggle without one. Yet with a natural focus on serving and producing brilliant food, KPs are sometimes overlooked by chefs and wait staff.
Here’s your chance to give your KP the recognition they deserve.
With the world's most prestigious chef competitions kicking off in Turin on June 11th, you might well find yourself dreaming of winning the Bocuse d'Or one day.
Maybe it’s a special promotion. Maybe you've got fantastic service. Perhaps you’ve got a dedicated fan base on social media. Whatever it is that you do, it’s important to be the first name on people’s lips when it’s time to eat. If there’s one sure-fire way to bring success though, it’s being - officially - the top of the pile. How?
To celebrate the Royal Wedding of Prince Harry and Meghan Markle on May 19, pubs and bars will be allowed to stay open and serve alcohol until 1am, 2 hours longer than usual.
This offers a great opportunity for your pub or bar to capitalise on the special day.
In the first instalment of our monthly cocktail recipe blog, award-winning flair bartender Tom Dyer guides you through the steps required to make a delicious, summery rum breezer.
With warmer weather approaching, you’ll soon be watching your business thrive as the spring traffic picks up. With more light shining through the windows, the finer details are easily noticed meaning it’s surely time for a deep spring clean.
Want to get the best use out of your commercial aprons? Of course you do!
Read on for our top maintenance tips for keeping your aprons spotless and sanitary.
The ‘Sugar Tax’ has been introduced across the UK – but what affect will it have on your business and what do you need to know to limit loss of margin?
In the world of culinary porcelain, there is perhaps no history richer than Revol’s. Now, in celebration of a landmark 250-year anniversary, the French ceramic manufacturer has placed tradition at the forefront of its newest collection – French Classics.
Here at Nisbets we're delighted to announce our first store opening of the year: Bayswater in Central London.
The store opens for business on Tuesday, April 3 - just after the Easter bank holiday weekend. A launch party will follow on Thursday, April 5. At the event you'll get a massive 20% off, a goody bag (worth over £25)* and enjoy free food and drink!
Where are we?
Find us at the eye-catching Queen's Building, 96-98 Bishop's Bridge Road, London, W2 5AA.
We're just a 5-minute walk from Bayswater underground station and 10 minutes' walk from Paddington train station.
Opening hours and contact details
We're open Monday to Saturday - 9am to 5.30pm.
Call the store on 0207 118 0827 or email bayswaterstore@nisbets.co.uk
In-store you'll find 3,000 high quality catering equipment products - everything from knives and machines to clothing and furniture. A further 25,000 products are also available for next day delivery!
See you soon
Our store manager Scott Gibson and his team look forward to welcoming you!
*With every purchase *While stocks last *Within opening hours *Terms apply
Have you got on board with the rum revival yet? It seems Captain Jack Sparrow and his peg-leg pirate pals might not be the only ones with a taste for Caribbean tipples.
Well, you should be! Serving an Easter roast lunch or dinner is an easy way of attracting new guests and delighting your regulars. Make sure you’ve got your menu ready, along with all the equipment you might need, and you’ll be sure to have a bumper bank holiday weekend.
The long dark nights of winter are almost behind us and it’s time to start thinking about getting your business prepared for the revenue-rich Easter and spring bank holiday trade.
Anyone who uses a deep fat fryer on a daily basis knows that one of the most expensive running costs is cooking oil. Here's the seven best ways to extend the lifespan of your oil.
Valentine's Day may be a celebration of romance, but not every diner treated restaurants with love and affection this year. As is sadly all too common on special occasions, no-shows were a big problem.
Whichever path you take into the hospitality industry – whether culinary school or waiting tables on the weekends – one thing is for sure: it’s a lot different to what you expect!
If you haven't already heard the story, an unlucky Devon butcher found himself stuck in his walk-in freezer as the door slammed shut in the wind.
He tried the door release button but it was frozen shut. No amount of kicking could release the door, so he used a frozen black pudding as a battering ram to make his escape. It's certainly an inventive solution, but could this happen to anyone else?
Wooden serving boards have hit the news recently with some reportedly 'incapable of being cleaned', resulting in expensive fines. As restaurants often choose to use alternatives to plates, how can you be sure that these vessels are food safe?
Veganuary is a campaign to encourage people to try a vegan diet or lifestyle throughout January this year. The campaign is headed by Veganuary.com, where people can pledge to try veganism and find advice on how to do so. Over 100'000 people have officially pledged to ditch animal products this month, so what does it mean for your business?
