While some might say that buying utensils is not terribly exciting, any chef worth his salt would agree that they are absolutely vital in presenting the sensational dishes that all catering establishments strive for.

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.

Good news!

We’ve revamped and restyled our entire Furniture section, including Hotel and Guest Supplies, for better navigation and increased usability.

This means that you can find what you need, when you need it, faster!

If you’re looking to redesign your restaurant, bar or hotel, you’ll find everything you need, guaranteed, and with our price match promise, you won’t find a better deal anywhere!

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.