Chef-restaurateur Mitch Tonks has committed to ensuring his Rockfish restaurants’ menus have an entirely gluten-free option. But it’s involved much more than just a change of flour, discovers Michael Raffael
Try it and you’ll never go back, proclaim the converts. As more kitchens ditch their gas burners for induction hobs, Fiona Sims takes a look at what all the fuss is about – and sees the light in the minute it t ... Read more
Simon Frost CFSP, UK manager of Wexiodisk UK has been confirmed as the new chair of the Catering Equipment Suppliers Association (CESA) at the CESA 2014 annual conference held at Heythrop Park Hotel last week.
It’s not just the equipment your chefs cook with that matters, it’s also the kitchen’s shell, the lighting, the data technologies, the skills, and a great deal more. John Porter reports on what chefs would love ... Read more
Roasting, baking, steaming, frying, poaching, defrosting, reheating, with different functions on different timers on different shelves – the possibilities of combi ovens are endless. Diane Lane reports