While white crockery sets and dinnerware will always have a
special place on restaurant tables, the trend in stylish catering crockery is moving
away from the crisp and clean, and heading in a couple of interesting directions.
Firstly, there‘s a renewed interest in unusual miniature side-pieces,
perfect for presenting the appetiser or amuse bouche. This is great news for
the more imaginative restaurateur and can really allow chefs to showcase their
personalities by offering some exciting freebies to entice customers from the
outset.
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Appliances,
Equipment,
Nisbets In Industry
Thornbury Castle Favourites: Clifton Foods Sous Vide Waterbath
8:36 am
Every chef has his favourite tool. For some it’s the humble
knife. For others, something a little more ambitious, like a Dynamic stickblender or pasta maker. It’s this piece of equipment that they bestow with a
significant amount of their culinary power. It has changed the way they move
and work in the kitchen forever, which is what makes it so important.
For Mark Veale, Head Chef at Thornbury Castle, this is the
Clifton Foods Waterbath, perfect for the sous vide method of cooking.
When asked about the waterbath, he said it had “transformed
his back of house”, before adding:
“Because of the slow,
gentle cooking process, I can set it off at the start of the shift and thanks
to the exact control and consistent temperature, I know that it will be perfect
for lunchtime service.”
For those unfamiliar, sous vide is a method of cooking where
food is sealed in airtight plastic bags in a water bath. This allows for
exceptionally even cooking, keeping the outside from burning while thoroughly
heating the inside. This keeps the food juicier and, going on personal
experience, tastier.