The new hybrid oven from Jestic Foodservive Equipment

New Products

New hybrid oven launched

By Elliot Kuruvita

Jestic Foodservice Equipment has launched a new hybrid oven that enables chefs to bake, fry and cook up to ten times faster than conventional ovens.

Salmon crackling is part of the pub's fish board

Salmon crackling on pub menu

By Jo Bruce

Crackling is most often associated with pork, but one London pub is now offering salmon crackling.

Brakes: triumphant at awards

Brakes Group scoops eight gongs at BFFF

By Lesley Foottit

Foodservice supplier Brakes Group swept the board at last night's British Frozen Food Federation (BFFF) awards winning eight gongs.

Durham Fat Buddha to open

Durham Fat Buddha to open

Utopian Leisure, the bar, nightclub and restaurant company is planning to open a 8,500 sq ft Japanese barbecue restaurant in Durham.

John Royce at the Kestor Inn

The bun's inn the oven

The idea: A craft-baker by trade, licensee John Royce took over at the Kestor Inn three years ago. Passionate about his craft John realised that...

Chocolate tart

Chocolate tart

IngredientsFor the pastry:500g flour250g butter, diced and soft150g sugarone eggFor the filling:400g dark chocolate (minimum 70 per cent cocoa...

Desperate Dan Pie

Desperate Dan Pie

(Serves 24)Ingredients:800g (1lb 12oz)lean minced beef225g (8oz)onions, diced225g (8oz)celery, diced4garlic cloves, crushed100g (4oz)tomato purée25g...