Ice Cream

Big numbers: some 1.5bn desserts were consumed in the out-of-home market in the year to November 2017, according to global information company The NPD Group.(image credit: unalozm/istock/thinkstockphotos.co.uk)

Sweet wise: how to get desserts right

By Nikkie Sutton

Though desserts are traditionally the final taste diners have of a meal, it also means the dish will be their last impression, making it crucial operators get it right.

Tiny treat: macarons are increasingly popular on pub menus (Credit: Shinya Shitara/Hemera/thinkstock.co.uk)

Keeping it simple is key to good desserts

By Nikkie Sutton

Whether you’re a baking whizz or a beginner, desserts in pubs are an important course for punters and shouldn’t be forgotten. On all accounts, though, keeping it simple is the best way forward. Nikkie Sutton reports.

Fridges and freezers for pubs

Which fridges and freezers for your kitchen?

By Nicholas Robinson

No pub chef could successfully run an efficient kitchen without fully working fridges and freezers. While they may not be the sexiest pieces of equipment, they’re definitely some of the most important. Nicholas Robinson points out some of the best currently...

New equipment and products

New Products

New equipment and products

By Fred A'Court

Bunzl Lockhart Catering Equipment has launched a new tableware range themed around the great Impressionist painters.

New equipment and products

New products

New equipment and products

By Daniel Woolfson

This week's round-up of new equipment and products for the pub trade.